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Started By
Message
Just bought a butterball oil less roaster
Posted on 11/21/17 at 8:09 pm
Posted on 11/21/17 at 8:09 pm
Does the bird come out good? Should I brine and or inject? Cooking times?
4
Posted on 11/21/17 at 8:14 pm to wal marks
Yes
Can't go wrong either way
10min/1lb
Rub skin with oil and poultry rub before putting in.
Can't go wrong either way
10min/1lb
Rub skin with oil and poultry rub before putting in.
This post was edited on 11/21/17 at 8:16 pm
Posted on 11/21/17 at 8:21 pm to StripedSaint
Thanks!
Posted on 11/21/17 at 8:22 pm to wal marks
Dry brine
Posted on 11/21/17 at 8:32 pm to StripedSaint
quote:
poultry rub
Cajunland Poultry seasoning is damn good
Posted on 11/21/17 at 8:42 pm to wal marks
Use a thermometer - mine cooks fast.
Posted on 11/21/17 at 8:54 pm to Martini
I’ve heard it comes out pretty close tasting to a fried turkey. Any truth to that?
Posted on 11/21/17 at 8:55 pm to wal marks
And where should I keep the thermometer? Breast? Leg quarter?
Posted on 11/21/17 at 9:00 pm to wal marks
Make sure you bought a FRESH turkey or at least using a fully thawed one - good luck
Posted on 11/21/17 at 9:30 pm to wal marks
quote:
I’ve heard it comes out pretty close tasting to a fried turkey. Any truth to that?
No, tastes like a rotisserie turkey. They taste nothing like fried turkeys. It’s still good, but if you want fried turkey, this isn’t remotely similar.
Posted on 11/21/17 at 10:09 pm to Dam Guide
I agree not bad tasting but it doesn't take like fried at all
Posted on 11/21/17 at 10:39 pm to tigers1956
Would a tea brine work?
Posted on 11/21/17 at 10:51 pm to wal marks
quote:
And where should I keep the thermometer? Breast? Leg quarter?
Thickest part of the breast
Posted on 11/22/17 at 9:24 am to TH03
pull at 151 or 161 to rest?
Posted on 11/22/17 at 9:26 am to NickyT
quote:
pull at 151 or 161 to rest?
The "safe" answer is 165 IT.
I however pull at 155-160 depending on how the thighs are doing.
Posted on 11/22/17 at 9:57 am to Centinel
I plan on letting it rest for awhile to under a foil tent to hold the temp
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