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Started By
Message
re: Turkey Recipe-Help
Posted on 11/24/21 at 1:05 pm to SmokedBrisket2018
Posted on 11/24/21 at 1:05 pm to SmokedBrisket2018
quote:
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.
I just got back from picking the oil less fryer up from my dad. I bought it for him several years back and he’s never used it. It’s a Butterball brand fryer and the instructions say the maximum size is 18lbs. I’m about to read through the instructions a little more because there was something about injecting it. I’m gonna see what I need and run back to the store. Gonna have to have a meat thermometer for sure. Still got to put the fryer together this afternoon. I plan on cooking the turkey first thing tomorrow morning. That should give me enough time to make sure it’s defrosted through and through(fingers crossed). That’ll keep my oven free for ham, dressing, etc. I think I may have this thing figured out.
0
Posted on 11/24/21 at 2:24 pm to hottub
quote:
Liquid brine this afternoon for 24 hours
Pat dry tomorrow and add a little extra seasoning
Spatchcock
If you spatchcock, you can probably get away without brining. Most frozen turkeys are already brined and the whole reason to brine is to try to avoid drying out due to the time a whole turkey takes to cook. Spatchcocking will cut that time down dramatically so you lower the risk of drying.
Posted on 11/24/21 at 5:07 pm to Boudreaux35
I’m going to inject it and rub with seasoning tonight and put in the fridge. Probably gonna inject it again in the morning before putting it in the oil less fryer. I think this may turn out okay.
Posted on 11/24/21 at 6:30 pm to damonster
We typically cook ours in the oil less fryer. Inject tonight and season the outside. It will be ready to roll tomorrow
Posted on 11/24/21 at 6:45 pm to damonster
I wonder if you spatchcock it if it will make the footprint smaller to help fit in the oil less fryer
Posted on 11/24/21 at 7:03 pm to SportTiger1
It just barely made the cut and is going to fit. I’ve got it injected and seasoned in the refrigerator now. Gonna inject it again and season again in the morning before putting it in the oil less fryer. I’m curious how it’s going to turn out. I think it’s going to be fine unless the fryer starts overcooking it. Supposed to take 3 hours for this size bird.
Posted on 11/24/21 at 8:57 pm to damonster
Just remember to not put the screen lid thingy on there until you are ready to get it nice and brown. My brother burned the hell out of one one year.
Posted on 11/24/21 at 9:20 pm to Stexas
This one has like a tempered glass lid with a couple of vent holes. It actually has a small wood tray to add a little smoke. I have ran all day and wasn’t going back to the store to try to find some apple, cherry, or pecan wood chips. I think it’ll be fine but I’m going to keep an eye on it and the thermometer since I don’t know exactly how this “fryer” cooks.
Posted on 11/24/21 at 10:01 pm to Trout Bandit
quote:
Get it in a brine and spatchcock that thing
Wet brining is a pain in the arse and the bird can only hold so much liquid and most brining recipes recommend way too much salt.
My turkey is just as moist if not more so when I dry brine the turkey.
Spatchcock is a good idea though.
This post was edited on 11/24/21 at 10:04 pm
Posted on 11/24/21 at 10:02 pm to damonster
I’m just now seeing this. If jou injected the turkey tonight and you have time to cook in the morning, you’ll be just fine. Any smoke you can put on the bird will be even better. Just find any hardwood tree that has a stick beneath it. Break the stick up, scrape the bark off, and use it to flavor your bird.
Posted on 11/25/21 at 1:02 pm to Spankum
Turkey turned out really good. I took pictures of it while it was cooking but, didn’t get a picture of the final product. And I made my BIL carve the turkey and ham!
Posted on 11/25/21 at 2:48 pm to damonster
quote:
I took pictures
Not showing up for me…. Glad it came out well. Happy thanksgiving!
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