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re: First time cooking a Turkey for TG...
Posted on 11/12/18 at 6:39 pm to Btrtigerfan
Posted on 11/12/18 at 6:39 pm to Btrtigerfan
That's the recipe I started with. I've changed a couple of minor things in the ingredients but for the most part it's the same. Comes out killer on the smoker.
0
Posted on 11/12/18 at 6:43 pm to Fun Bunch
coat with oil, roast at 500 for 30 minutes. reduce to 350. stick a thermometer in the fattest part of the breast and pull when it reaches 161.
Posted on 11/12/18 at 8:07 pm to KosmoCramer
150 in the breast? Even with some carry over temp, that has to be raw.
Posted on 11/12/18 at 8:08 pm to TH03
My not so serious turkey fry reqs got whacked.
BOO admin, BOO sir!
BOO admin, BOO sir!
Posted on 11/12/18 at 9:30 pm to Rza32
quote:
150 in the breast? Even with some carry over temp, that has to be raw.
All bacteria in poultry breast is killed when held above 150°F for 2.7 minutes. Carry over will take care of that, but if you want to be safe, all bacteria is killed instantly at 165. That's why the USDA recommends that temperature.
I can assure that the meat doesn't look, taste, or feel raw or undercooked at all when cooked to 150. It actually tastes really juicy since much of the liquid within the cells of the meat hasn't been sacrificed and squeezed out from the fibers.
There is a SIGNIFICANT flavor advantage when you don't overcook poultry.
Blog post about it
ETA: It's also very important to spatchcock the bird because this allows the dark meat to cook evenly with the breast to minimize overcooking.
This post was edited on 11/12/18 at 9:37 pm
Posted on 11/12/18 at 9:43 pm to Fun Bunch
Pre brined works great. Several brands come already brined. Cook a thawed bird. Buy a few days early and thaw in the refrigerator. If you buy a whole bird, tie his les together and remember to take the giblets out of the front cavity.
Use a browning bag and follow directions. Get a thermometer and cook to an internal temperature. That will be important to having a moist, tender bird. Add onion, celery, carrot, garlic and an apple or orange to cavity and scatter a few pieces around the bird in the bag. Liberally, butter the outside and inside of cavity and salt and black pepper the outside and inside of the bird. Poke several holes in the top of the bag and cook in a pan to catch liquid, should the bag leak. Cook at 350 degrees f.
I went back and read other comments. Almost all will give you a decent bird. Please cook him to at least 165 degrees F. No sense taking a chance of giving your guests food poisoning. Same with cooking the dressing inside of the bird. Don't do that. See above comment on food poisoning.
Use a browning bag and follow directions. Get a thermometer and cook to an internal temperature. That will be important to having a moist, tender bird. Add onion, celery, carrot, garlic and an apple or orange to cavity and scatter a few pieces around the bird in the bag. Liberally, butter the outside and inside of cavity and salt and black pepper the outside and inside of the bird. Poke several holes in the top of the bag and cook in a pan to catch liquid, should the bag leak. Cook at 350 degrees f.
I went back and read other comments. Almost all will give you a decent bird. Please cook him to at least 165 degrees F. No sense taking a chance of giving your guests food poisoning. Same with cooking the dressing inside of the bird. Don't do that. See above comment on food poisoning.
This post was edited on 11/12/18 at 9:47 pm
Posted on 11/12/18 at 9:46 pm to MeridianDog
Agree to disagree on much of that. 
Posted on 11/12/18 at 10:36 pm to KosmoCramer
As I wrote, Lots of good comments/suggestions and lots of good birds.
Posted on 11/14/18 at 9:38 am to MeridianDog
Query:
If I buy a pre-brined turkey, when seasoning the outside of the bird before cooking, do I season with salt as well, or just all of the other things (pepper, thyme, etc)? Is it already salty because of the brine?
I realize this may be a retarded question but I have no experience with this.
If I buy a pre-brined turkey, when seasoning the outside of the bird before cooking, do I season with salt as well, or just all of the other things (pepper, thyme, etc)? Is it already salty because of the brine?
I realize this may be a retarded question but I have no experience with this.
Posted on 11/14/18 at 10:35 am to Fun Bunch
Dont buy a pre-brined turkey. Even if most, at least it sit in fridge uncovered for a few hours to dry out skin, and then season skin. A "brined" turkey gets injected with a saline solution and who knows what else.
But in interesting news, this was in NYT food today. LINK
But in interesting news, this was in NYT food today. LINK
Posted on 11/14/18 at 2:52 pm to cable
Brine if it a fresh turkey that hasn't been already injected with stuff like broth and salt water.
I get a fresh bird but they are hard to find. Brine it over night and use Gordaon Ramsey's recipe with fresh herbs and lemon, I also buy 20 pounders as left over turkey is best.
I get a fresh bird but they are hard to find. Brine it over night and use Gordaon Ramsey's recipe with fresh herbs and lemon, I also buy 20 pounders as left over turkey is best.
Posted on 11/14/18 at 2:57 pm to Fun Bunch
Cooking the turkey is the easy part. Carving the mofo? If you haven't done it before and/or have a good carving knife, do your research beforehand or you will destroy that bird trying to cut it up. Unfortunately, I speak from experience 
Posted on 11/14/18 at 3:55 pm to mmmmmbeeer
If I spatchcock, will the smoking time change or it's still the same?
Posted on 11/14/18 at 4:05 pm to Fun Bunch
Cook a small one before then for a test run. Work out any issues ahead of time.
Posted on 11/14/18 at 5:48 pm to glorymanutdtiger
quote:
If I spatchcock, will the smoking time change or it's still the same?
It will cook faster.
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