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Started By
Message
Turkey seasoning
Posted on 11/14/21 at 8:41 pm
Posted on 11/14/21 at 8:41 pm
Anyone have a recipe for making their own or a brand they love for seasoning?
7
Posted on 11/14/21 at 9:35 pm to Mr.Perfect
Soften (not melt) half a stick of butter and mix it in a bowl with Tony's to make a seasoned butter. Separate the skin from the meat and rub this underneath. Cover the outside of the burd with a light coating of Tony's.
Deep fry
Deep fry
Posted on 11/15/21 at 7:05 am to Mr.Perfect
I like to make green salt which is a riff on Thomas Keller's recipe he uses for duck confit.
My method
Seasoning Base ratio
3 Salt
.25 Ground White Pepper
.25 Granulated Garlic
Herbs
6-8 leaves of Sage
10-12 sprigs Thyme
2-3 Bay leaves
(a few parsley leaves & coriander seeds if available)
Put 1/2 cup seasoning base and herbs in a small food processor and blitz until everything is pulverized. Sift to remove any large pieces of material.
Use the equilibrium dry brining method @2%.
My method
Seasoning Base ratio
3 Salt
.25 Ground White Pepper
.25 Granulated Garlic
Herbs
6-8 leaves of Sage
10-12 sprigs Thyme
2-3 Bay leaves
(a few parsley leaves & coriander seeds if available)
Put 1/2 cup seasoning base and herbs in a small food processor and blitz until everything is pulverized. Sift to remove any large pieces of material.
Use the equilibrium dry brining method @2%.
Posted on 11/15/21 at 7:24 am to Mr.Perfect
I will do this with baking hens when I bake or slow grill them.
Soften a stick of butter, add fresh minced garlic, green onion, parsley, Slap Ya Mama, black pepper, dried oregano and sweet basil.
Separate the skin from the meat and smear the butter/herb mix on the breast and the leg quarters.
Then I will butter the outside just enough to help the dry seasonings I use on the outside to stick. I use Slay Ya Mama, black pepper and some garlic powder on the outside of the skin.
I'll grill or bake it uncovered till done and that will crisp up the skin a bit.
Soften a stick of butter, add fresh minced garlic, green onion, parsley, Slap Ya Mama, black pepper, dried oregano and sweet basil.
Separate the skin from the meat and smear the butter/herb mix on the breast and the leg quarters.
Then I will butter the outside just enough to help the dry seasonings I use on the outside to stick. I use Slay Ya Mama, black pepper and some garlic powder on the outside of the skin.
I'll grill or bake it uncovered till done and that will crisp up the skin a bit.
This post was edited on 11/15/21 at 7:27 am
Posted on 11/15/21 at 7:47 am to Mr.Perfect
cajun butter on the inside.
slap on the outside.
slap on the outside.
Posted on 11/15/21 at 7:53 am to oldcharlie8
Gotta get a few slaps, for sure lol
Posted on 11/15/21 at 4:02 pm to Mr.Perfect
Coat it with cavender’s then lay bacon strips across the breast.
Posted on 11/16/21 at 6:37 am to Mr.Perfect
I have been using this one for years now and it's incredible...
Amazingribs.com Simon and Garfunkel Poultry Rub
Ingredients
1 tablespoon dried crushed parsley
2 tablespoons dried crushed sage
1 tablespoon dried crushed rosemary
1 tablespoon dried crushed thyme
1 tablespoon dried crushed oregano
1 tablespoon dried crushed basil
10 bay leaves
1 tablespoon ground black pepper
1 tablespoon sugar
I only use 3 or 4 bay leaves. I add a tablespoon of garlic powder (not granulated!) and a tablespoon of creole seasoning...Louisiana brand in the orange can.
I pour ~1/4 to 1/2 cup of avocado oil in a boil and dump my seasonings in. Mix it until it becomes kind of a wet "paste" if you will. Loosen the skin from the breasts, legs and thighs. Rub all the meat then the remaining on the outside.
Amazingribs.com Simon and Garfunkel Poultry Rub
Ingredients
1 tablespoon dried crushed parsley
2 tablespoons dried crushed sage
1 tablespoon dried crushed rosemary
1 tablespoon dried crushed thyme
1 tablespoon dried crushed oregano
1 tablespoon dried crushed basil
10 bay leaves
1 tablespoon ground black pepper
1 tablespoon sugar
I only use 3 or 4 bay leaves. I add a tablespoon of garlic powder (not granulated!) and a tablespoon of creole seasoning...Louisiana brand in the orange can.
I pour ~1/4 to 1/2 cup of avocado oil in a boil and dump my seasonings in. Mix it until it becomes kind of a wet "paste" if you will. Loosen the skin from the breasts, legs and thighs. Rub all the meat then the remaining on the outside.
This post was edited on 11/16/21 at 8:04 am
Posted on 11/16/21 at 8:54 am to GeauxTigers0107
Try spatch cocking it my favorite way cut the back bone out saw down both sides of it with serrated kife and add the back bone to the giblet pack break the wish bone and it lays flat cooks faster and takes seasoning much better. just rub on ya spice and plan on basting every half hour. I use butter wine and Cajun seasoning for a mop Sause
Posted on 11/16/21 at 11:49 pm to Mr.Perfect
https://www.worldmarket.com/product/world+market®+turkey+brine+mix.do
This stuff is great if you want to wet brine and roast in oven. Make sure you purchase a turkey that is not pre-brined.
This stuff is great if you want to wet brine and roast in oven. Make sure you purchase a turkey that is not pre-brined.
This post was edited on 11/16/21 at 11:51 pm
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