- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: tAnnual Food Board Turkey Recipe and Tips thread
Posted on 11/15/22 at 7:56 am to Mo Jeaux
Posted on 11/15/22 at 7:56 am to Mo Jeaux
quote:
I don't know that I would do it, or if I did, I wouldn't use salt. You'll end up with a bird that is too salty.
Matt Pittman of Meat Church recommended brining a pre-brined bird for no more than 15 mins/lb, if using their brining mix.
0
Posted on 11/15/22 at 7:58 am to Fun Bunch
I have a frozen turkey from last year i didnt use. I am seriously considering taking it apart and Sous Vide'ing the breasts and legs separately. It just taste so much better than a fully baked bird.
Posted on 11/17/22 at 7:10 pm to Fun Bunch
Was asked to boil a breast like crawfish. I can boil the shite out of crawfish, so we’ll see how it goes.
Posted on 11/19/22 at 12:31 pm to Lakefront-Tiger
Thanksgiving cooking schedule:
Posted on 11/19/22 at 3:53 pm to Stadium Rat
quote:Hey Rat, looks pretty regimented ,,,,,what’s the meltdown factor if things don’t go according to plan? Just joking, good luck with you feast
Thanksgiving cooking schedule
Posted on 11/19/22 at 4:17 pm to Boston911
That sheet is not mine. I don't think I could pull that schedule off.
Posted on 11/22/22 at 9:36 am to Fun Bunch
I started my dry brine today before work.
I'm doing something slightly new and not traditional for Thanksgiving but it's what the crowd wants. Instead of cooking up a whole turkey I cut up the bird into the traditional parts, made my dry brine, applied said mixture to the parts, and shoved it back in the fridge until Thursday. I generally dry brine my poultry so I'm not too worried about this step. Thursday morning I'll pull it out, fire up the Weber kettle and smoke it. I'm going to be fighting cold weather with high temps maybe not reaching 50°F.
Tomorrow night I plan to make turkey stock with the leftover parts (neck, giblets, backbone, wing tips, whatever else). Then on Thursday after the parts are cooked I'll whip up a turkey & sausage gumbo. Since I live too far from Louisiana and my andouille options are limited I had to settle for a package of smoked Hungarian-style sausage.
Best of luck to all prepping and producing a tasty turkey.
I'm doing something slightly new and not traditional for Thanksgiving but it's what the crowd wants. Instead of cooking up a whole turkey I cut up the bird into the traditional parts, made my dry brine, applied said mixture to the parts, and shoved it back in the fridge until Thursday. I generally dry brine my poultry so I'm not too worried about this step. Thursday morning I'll pull it out, fire up the Weber kettle and smoke it. I'm going to be fighting cold weather with high temps maybe not reaching 50°F.
Tomorrow night I plan to make turkey stock with the leftover parts (neck, giblets, backbone, wing tips, whatever else). Then on Thursday after the parts are cooked I'll whip up a turkey & sausage gumbo. Since I live too far from Louisiana and my andouille options are limited I had to settle for a package of smoked Hungarian-style sausage.
Best of luck to all prepping and producing a tasty turkey.
Posted on 11/22/22 at 10:55 am to Fun Bunch
A few years ago I jokingly did a wet brine that included italian dressing to bother a few buddies.
2lbs of salt/sugar
Black pepper
Garlic
Paprika
Cajun seasoning
Bottle of italian dressing.
After two days of wet brine, I injected the bird with the brine. Then plopped her on a rack for two days to dry out the skin.
Put a compound butter under the skin. Gave it a spray with avocado oil. A dusting of salt. And roasted it.
Remains the best turkey I've ever had. But I've never been able to duplicate it again.
2lbs of salt/sugar
Black pepper
Garlic
Paprika
Cajun seasoning
Bottle of italian dressing.
After two days of wet brine, I injected the bird with the brine. Then plopped her on a rack for two days to dry out the skin.
Put a compound butter under the skin. Gave it a spray with avocado oil. A dusting of salt. And roasted it.
Remains the best turkey I've ever had. But I've never been able to duplicate it again.
Posted on 11/22/22 at 11:14 am to Fun Bunch
I have started cooking mine cut up instead of spatchcock. Each major piece has its own probe.
Posted on 11/22/22 at 11:53 am to AlxTgr
got an 18 lb bird this year.
Going to make a sage/thyme/rosemary compound butter for the outside and under skin.
Plan on taking the bird out of the wrapping tomorrow when I get to the parents house.
Start cooking early Thursday morning to make sure it's ready for 1PM and the grandparents.
Going to make a sage/thyme/rosemary compound butter for the outside and under skin.
Plan on taking the bird out of the wrapping tomorrow when I get to the parents house.
Start cooking early Thursday morning to make sure it's ready for 1PM and the grandparents.
Posted on 11/22/22 at 1:34 pm to Fun Bunch
I decided not to do a whole turkey this year.
I bought 5 each 3 pound turkey breasts. I will be stuffing them with boudin and Monterey jack cheese (seasoned liberally) and smoking them on the webber kettle.
and of course most of the southern classic fixins'
I bought 5 each 3 pound turkey breasts. I will be stuffing them with boudin and Monterey jack cheese (seasoned liberally) and smoking them on the webber kettle.
and of course most of the southern classic fixins'
Posted on 11/22/22 at 2:08 pm to Fun Bunch
I've been dry brining the last couple years. Usually smoke the turkey but this year I'll actually be doing it the oven and trying a cornbread on the smoker. 
Started my dry brine earlier today. 1tbsp coarse kosher salt per 4lbs. Rest for 48 hours.
Injecting and seasoning right before cooking. Injection is homemade melted butter, hot sauce, and garlic seasoning I have. After injecting will rub down with black pepper, rosemary, sage, and thyme.
Started my dry brine earlier today. 1tbsp coarse kosher salt per 4lbs. Rest for 48 hours.
Injecting and seasoning right before cooking. Injection is homemade melted butter, hot sauce, and garlic seasoning I have. After injecting will rub down with black pepper, rosemary, sage, and thyme.
This post was edited on 11/22/22 at 2:09 pm
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News