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Started By
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Turkey Recipe-Help
Posted on 11/24/21 at 8:29 am
Posted on 11/24/21 at 8:29 am
So my brother in law stuck me with cooking a turkey. We normally buy a fried one from a local church but, we decided to just do ham this year because that’s what most people wanted. My brother in law kind of got bent out of shape about not having turkey so my wife told him if he’d cook it we’d get it. I was out shopping Monday afternoon and there was a guy out front that asked if I wanted a turkey. I said sure thinking that would be perfect to just bring to my brother in law. It’s been a chore but I’m pretty sure I have it defrosted. This was an 18 lb turkey and I didn’t even know it. My brother in law left Tuesday with his wife and won’t be back until dinner at my house tomorrow. What is the simplest and painless way to cook this thing that people will actually eat?
This post was edited on 11/24/21 at 8:30 am
6
Posted on 11/24/21 at 8:52 am to damonster
serve it raw to that mf'er
Posted on 11/24/21 at 9:00 am to Deep Purple Haze
I thought about it but, I bought a little smaller ham thinking that with the turkey we would have plenty. Bad thing about it is this guy is a really good cook and has a catering business on the side. Pay back will be a ***ch!
Posted on 11/24/21 at 9:14 am to damonster
oven 350 for 4ish hours, check breast temp for 160 and pull.
Posted on 11/24/21 at 9:22 am to damonster
Liquid brine this afternoon for 24 hours
Pat dry tomorrow and add a little extra seasoning
Spatchcock
Smoke at 350 degrees for 2-2:30 hours
Let it rest 30 minutes
Carve
Pat dry tomorrow and add a little extra seasoning
Spatchcock
Smoke at 350 degrees for 2-2:30 hours
Let it rest 30 minutes
Carve
Posted on 11/24/21 at 9:26 am to BtonTiger318
quote:
oven 350 for 4ish hours, check breast temp for 160 and pull.
What would you season it with?
Posted on 11/24/21 at 9:26 am to damonster
bake at 350 until the button pops out.
Posted on 11/24/21 at 9:28 am to hottub
quote:
Smoke at 350 degrees for 2-2:30 hours
Once my last smoker rusted out, I never got another one. I don’t really have enough covered area outside for my grill and a smoker.
Posted on 11/24/21 at 9:36 am to damonster
Posted on 11/24/21 at 9:50 am to damonster
quote:
Monday afternoon and there was a guy out front that asked if I wanted a turkey. I said sure thinking that would be perfect to just bring to my brother in law. It’s been a chore but I’m pretty sure I have it defrosted. This was an 18 lb turkey
I'd like to know how you thawed out an 18 pound turkey in less than 48 hours. Assuming of course it was frozen when you got it.
Posted on 11/24/21 at 9:51 am to damonster
quote:
Once my last smoker rusted out, I never got another one. I don’t really have enough covered area outside for my grill and a smoker.
Oven will do the trick. 18 lbs is a lot of bird so your oven space may limited for other dishes because it will take a while to cook.
ETA: That big of a bird needs to be brining right now.
This post was edited on 11/24/21 at 9:52 am
Posted on 11/24/21 at 10:40 am to hottub
quote:
I'd like to know how you thawed out an 18 pound turkey in less than 48 hours. Assuming of course it was frozen when you got it.
Finished shopping with it in the car from around noon to 4:00. It was still in a box and I had no idea how big it was until I got home. Put it in ice water in the sink until around 8:00. Replacing with fresh water and ice. In the refrigerator overnight until around 10:00 yesterday. Back in the sink with ice water replacing as needed until about 8:00 last night. Back in the refrigerator overnight. I haven’t cut open the wrapper yet to know for sure whether the inside has thawed but, it feels like it has. Got it in the refrigerator now.
Posted on 11/24/21 at 10:43 am to hottub
quote:
ETA: That big of a bird needs to be brining right now.
I don’t have enough room in the refrigerator to brine it overnight in a 5 gallon bucket.
I’m not sure if it will fit but, my dad has an oil less turkey fryer that he has never used. Do any of you think that may be a better option to basically set it and forget it?
Posted on 11/24/21 at 10:55 am to damonster
You don’t need to keep it in the fridge. Just add ice to the bucket and keep it with ice in it.
18lb bird will be tight in one of those oilless fryers but it’ll work. Keep the lid off until you have the temp up to 130ish and then put it on to brown up the skin.
18lb bird will be tight in one of those oilless fryers but it’ll work. Keep the lid off until you have the temp up to 130ish and then put it on to brown up the skin.
Posted on 11/24/21 at 11:20 am to damonster
Salt, pepper, garlic powder, thyme, rosemary... baste with butter. Keep it simple and easy. just make sure you don't over cook. 155-160 breast temp.
Or since your BIL bailed on you overcook the shite out of it just to piss him off, your choice!
Or since your BIL bailed on you overcook the shite out of it just to piss him off, your choice!
This post was edited on 11/24/21 at 11:26 am
Posted on 11/24/21 at 11:33 am to Stexas
quote:
You don’t need to keep it in the fridge. Just add ice to the bucket and keep it with ice in it. 18lb bird will be tight in one of those oilless fryers but it’ll work. Keep the lid off until you have the temp up to 130ish and then put it on to brown up the skin.
So you’re saying it needs to be brined even if using an oil less fryer?
Posted on 11/24/21 at 11:34 am to BtonTiger318
quote:
Or since your BIL bailed on you overcook the shite out of it just to piss him off, your choice!
He’s gonna have a special plate just for him!
Posted on 11/24/21 at 11:38 am to damonster
Do you have an oil-less fryer?
You can inject that sucker and cook it in there. It's very easy and produces a pretty darn good product.
You can inject that sucker and cook it in there. It's very easy and produces a pretty darn good product.
Posted on 11/24/21 at 11:38 am to damonster
No, I can see why my post is confusing, I’m an idiot sometimes. If you want to brine it you can. I wouldn’t do both injection and brine however. And since you haven’t already planned the brine just go with injecting….
Posted on 11/24/21 at 11:44 am to damonster
I do around a 16 lber in the over.
Rub the outside with vegetable oil, then garlic then Tony's. Fill the inside with remainder of garlic, celery, and onion.
Tie the legs together.
Tent the pan.
Hit it with 350 degrees for about an hour. Then, drop the temp down to 250 for about 8-12 hours.
Rub the outside with vegetable oil, then garlic then Tony's. Fill the inside with remainder of garlic, celery, and onion.
Tie the legs together.
Tent the pan.
Hit it with 350 degrees for about an hour. Then, drop the temp down to 250 for about 8-12 hours.
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