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Crawfish Boiled Turkey Recipe Video
Posted on 1/26/21 at 8:50 pm
Posted on 1/26/21 at 8:50 pm
I made a new video for my Crawfish Boiled Turkey recipe that can be cooked any time of the year. Its juicy, slightly spicy, and incredible.
Crawfish Boiled Turkey
Like and Follow my page if you want to see more videos. (I will post on my Youtube page too, but its really hard to get views on Youtube)
Crawfish Boiled Turkey
Like and Follow my page if you want to see more videos. (I will post on my Youtube page too, but its really hard to get views on Youtube)
Posted on 1/26/21 at 8:54 pm to Tmar1no
That’s just not for me. I like crawfish to have a crab boil taste and turkey to have a different taste. I don’t see what’s wrong with baked Turkey, it’s delicious if cooked properly.
Posted on 1/26/21 at 9:08 pm to SixthAndBarone
I had the same thought process until i cooked one, it was great, it is not overwhelming spice like sucking the crawfish head
Posted on 1/26/21 at 9:20 pm to Tmar1no
This is why we can't have nice things.
Posted on 1/26/21 at 9:38 pm to Tmar1no
I would try it for sure but not sure if I’d cook one myself.
Posted on 1/26/21 at 10:07 pm to Tmar1no
I've done a few corned beef briskets in the same water I used to boil a sack of crawfish in and that comes of real good.
Posted on 1/26/21 at 11:08 pm to Tmar1no
I've eaten this before. As someone who's favorite smell is crab boil, it wasn't for me. I found it made the white meat too tough, and the crab boil overpowered everything, while simultaneously not having enough flavor.
Posted on 1/27/21 at 12:09 am to Tmar1no
I love turkey and I enjoy your videos. I don’t want a turkey with crab boil. A chicken with crab boil is just okay, but I don’t love chicken. I want crispy turkey skin, too.
This post was edited on 1/27/21 at 10:25 am
Posted on 1/27/21 at 6:11 am to Gris Gris
Let’s face it, a crab boil turkey is just someone trying too hard to look like they have the next great thing.
Posted on 1/27/21 at 7:53 am to SixthAndBarone
I would disagree completely, Its tender and slightly spicy if cooked properly.
Posted on 1/27/21 at 9:01 am to Tmar1no
If you're looking for the crab boil taste, you should inject the turkey with crab boil for the flavor and bake it, smoke it, or fry it properly than boil it. I can never get behind boiling turkey, but if you like it, go for it.
Posted on 1/27/21 at 9:51 am to GregMaddux
I had the same thought at first but it doesnt taste like an boiled meat ive ever had
Posted on 1/27/21 at 10:00 am to GregMaddux
quote:
Mmmm. Boiled meat
So you must not like gumbo?
Posted on 1/27/21 at 10:03 am to SUB
I brown my meat before putting it in gumbo. And it's stewed, not boiled fast. And I'm also not dropping a chicken breast into my boiling gumbo and pulling it out after it cooks to eat it alone.
Posted on 1/27/21 at 10:43 am to SUB
quote:
So you must not like gumbo?
You just put meat in there raw?
Posted on 1/27/21 at 10:45 am to SixthAndBarone
quote:
I brown my meat before putting it in gumbo
I do as well, but not everyone does this, especially if it's a giant pot for a big crowd.
Posted on 1/27/21 at 12:34 pm to Tmar1no
Thanks for the video. Very intriguing process.
Have you ever considered poaching it instead of boiling?
Keeping the water temperature @ or as close to 175°F?
In my experience, boiling temperatures are too aggressive and have a negative affect on meat protein coagulation.
Poaching allows proteins to denature and coagulate in a subtle process that prevents extreme moisture loss. I know you said it was juicy but, you used an injected bird.
Poaching would also prevent the skin from tearing off & falling apart (not that you'd eat it but) if you wanted to fry it crispy afterwards or make Crawfish boiled turkey skin chips?
obviously you like your process and you achieve the result you are looking for. Not trying to be critical, just giving you something to think about.
Have you ever considered poaching it instead of boiling?
Keeping the water temperature @ or as close to 175°F?
In my experience, boiling temperatures are too aggressive and have a negative affect on meat protein coagulation.
Poaching allows proteins to denature and coagulate in a subtle process that prevents extreme moisture loss. I know you said it was juicy but, you used an injected bird.
Poaching would also prevent the skin from tearing off & falling apart (not that you'd eat it but) if you wanted to fry it crispy afterwards or make Crawfish boiled turkey skin chips?
obviously you like your process and you achieve the result you are looking for. Not trying to be critical, just giving you something to think about.
Posted on 1/27/21 at 12:56 pm to Tmar1no
I have not boiled a turkey but have done variations of injecting a turkey to fry. The two overall favorites have been cajun butter and liquid crab boil, and cajun butter and hooters wing sauce.
Posted on 1/27/21 at 1:05 pm to BigDropper
interesting thought, may be hard to hold that temp on a burner but its possible.
Also, the turkey was not injected with anything, just lemons under the skin and in the cavity
Also, the turkey was not injected with anything, just lemons under the skin and in the cavity
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