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Started By
Message
It's that time, tips for turkeys
Posted on 11/6/17 at 11:53 am
Posted on 11/6/17 at 11:53 am
Bought a few birds on sale. Trying to perfect a turkey recipe before thanksgiving.
What are your turkey secrets?
What are your turkey secrets?
16
Posted on 11/6/17 at 11:58 am to X123F45
Be sure to brine.
Rub with oil or butter then hit it at 500 for 30 minutes. Then drop to 350 until the breast hits 155. Cover the breast tightly with foil to prevent it from overcooking.
Comes out perfect every year.
Rub with oil or butter then hit it at 500 for 30 minutes. Then drop to 350 until the breast hits 155. Cover the breast tightly with foil to prevent it from overcooking.
Comes out perfect every year.
This post was edited on 11/6/17 at 11:58 am
Posted on 11/6/17 at 12:01 pm to X123F45
I switched to dry brining three years ago, and I will never go back to a wet brine.
I bought a heritage breed turkey this year. I'm embarrassed by how much I paid for it. We'll see if it was worth it or not.
I bought a heritage breed turkey this year. I'm embarrassed by how much I paid for it. We'll see if it was worth it or not.
Posted on 11/6/17 at 12:04 pm to X123F45
quote:This is what you are looking for
What are your turkey secrets?
Posted on 11/6/17 at 12:07 pm to TH03
quote:
Be sure to brine.
Night and day
Posted on 11/6/17 at 12:13 pm to Degas
....he lost me when he said no resting and his desire to cook for appearance over taste.
Posted on 11/6/17 at 12:17 pm to X123F45
Always rest
Find a brine you like. Experiment dry or wet, whatever you want to do.
Cook it exactly like I said and it will be perfect
Find a brine you like. Experiment dry or wet, whatever you want to do.
Cook it exactly like I said and it will be perfect
Posted on 11/6/17 at 12:18 pm to X123F45
Dont fry a frozen turkey
Posted on 11/6/17 at 12:18 pm to X123F45
I've actually heard from a Chef to rest a turkey for as long as it's been cooking
Posted on 11/6/17 at 12:20 pm to Degas
I'm not that extreme. But I tend to rest for 30 minutes or so 
Posted on 11/6/17 at 12:20 pm to X123F45
Brine.
That is all. Brine that bird.
That is all. Brine that bird.
Posted on 11/6/17 at 12:25 pm to TigerstuckinMS
We goto Trader Joe's for brined turkeys and I put them in the kamado, no wood.
They come out awesome. Let the bird rest for about 45 minutes.
TJ
They come out awesome. Let the bird rest for about 45 minutes.
TJ
Posted on 11/6/17 at 12:36 pm to X123F45
Russ Parsons Judy Bird. Google it. Follow it.
Posted on 11/6/17 at 12:37 pm to Degas
quote:
Degas
:kige:
Posted on 11/6/17 at 1:03 pm to X123F45
If you’re not fryin, you’re not tryin
Posted on 11/6/17 at 1:07 pm to X123F45
Ronco "Set It And Forget It"
Posted on 11/6/17 at 1:08 pm to PapaPogey
quote:
If you’re not fryin, you’re not tryin
We're talking about for Thanksgiving. I'm not trashy.
Posted on 11/6/17 at 4:06 pm to X123F45
Really considering sous vide a whole small bird.
Debone to the legs & wings.
Brine for 48 hrs
shoot it up and vacuum sealing for another 24-48
sous vide for about 24 hours
finish on a high heat grill over hickory to brown the skin
let rest for an hour then carve up and place around my show bird.
I will keep yall posted as to how this turns out. May have to do a trial run.
Debone to the legs & wings.
Brine for 48 hrs
shoot it up and vacuum sealing for another 24-48
sous vide for about 24 hours
finish on a high heat grill over hickory to brown the skin
let rest for an hour then carve up and place around my show bird.
I will keep yall posted as to how this turns out. May have to do a trial run.
Posted on 11/6/17 at 4:17 pm to mrservon
Posted on 11/6/17 at 4:21 pm to X123F45
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