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Started By
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re: What’s your Turkey Style for Thursday
Posted on 11/23/20 at 1:13 pm to Jake88
Posted on 11/23/20 at 1:13 pm to Jake88
quote:
Is everyone using fresh turkeys? I thought frozen butterballs and the like didn't need brining because they were already in a sodium solution.
No I use a frozen turkey. I brine it anyway.
0
Posted on 11/23/20 at 1:45 pm to AEXLSUTIG
Surprised I'm only the 2nd fryer in this thread.
Posted on 11/23/20 at 1:50 pm to AEXLSUTIG
If I am choosing, fried, always fried.
I did however eat a very good smoked turkey this weekend from Alexanders.
I did however eat a very good smoked turkey this weekend from Alexanders.
Posted on 11/23/20 at 1:51 pm to NorceauxTigerFan
quote:
Surprised I'm only the 2nd fryer in this thread.
I'm frying Thursday for my wife, our two little boys, and her parents
Posted on 11/23/20 at 2:36 pm to jchamil
quote:
I'm frying Thursday for my wife, our two little boys, and her parents
Where out there do you live, in case, you know, somebody from over in Germantown happens to be driving by or something.
Posted on 11/23/20 at 3:19 pm to Jimmy2shoes
For those smoking, how do you store the turkey to keep the skin crisp before eating? I will probably have a couple hours between end of the smoke and the meal. Afraid if I cover it will end getting soggy skin.
Posted on 11/23/20 at 4:13 pm to SSpaniel
quote:
Where out there do you live, in case, you know, somebody from over in Germantown happens to be driving by or something.
We live off of Frank Rd on Memphis National...just look where the course is on fire and you'll know where we are 
Posted on 11/23/20 at 4:36 pm to jchamil
I buy the pre-injected with creole butter turkey from HEB, lather in seasoning and peanut oil and fry in the Char-broil big easy air fryer. Comes out perfect every time and had zero complaints for 4 years
Posted on 11/23/20 at 4:40 pm to NorceauxTigerFan
quote:
Surprised I'm only the 2nd fryer in this thread.
I'll add to your numbers.... basic creole butter injection and frying
Posted on 11/23/20 at 5:11 pm to AEXLSUTIG
Spatchcocked and dry brine on mine today. Will inject with Cajun butter marinade and smoke Wednesday evening or Thursday morning. Mother-in-law always says it’s too spicy, but everyone else loves it.
And refrigerated leftovers make the absolute best turkey sandwich.
And refrigerated leftovers make the absolute best turkey sandwich.
This post was edited on 11/23/20 at 5:12 pm
Posted on 11/23/20 at 5:16 pm to Shotgun Willie
For my two big turkey breasts:
6 TBSP Kosher salt
2 TBSP Tony Chachere’s More Spice
2 TBSP smoked paprika
1 TBSP dried Rosemary
Be sure to rub generously underneath the skin.
6 TBSP Kosher salt
2 TBSP Tony Chachere’s More Spice
2 TBSP smoked paprika
1 TBSP dried Rosemary
Be sure to rub generously underneath the skin.
Posted on 11/23/20 at 5:37 pm to AEXLSUTIG
Wet Brine tonight
Inject tomorrow night
Fry on Wednesday with all the fixings
Kids won’t be here and Mrs is working Thursday
So we are doing family Thanksgiving meal Wednesday night
Then filets, creamed spinach and baked potatoes Thursday night when the Mrs gets off work
Inject tomorrow night
Fry on Wednesday with all the fixings
Kids won’t be here and Mrs is working Thursday
So we are doing family Thanksgiving meal Wednesday night
Then filets, creamed spinach and baked potatoes Thursday night when the Mrs gets off work
Posted on 11/23/20 at 9:33 pm to cbtullis
I will be smoking a turkey for the first time. I wasnt going to since its just the two of us this year, but I decided to smoke one so I can try to make a gumbo on Friday. Any advice to a first time turkey smoker?
Planned on letting it thaw then doing a wet brine overnight on Wednesday. Smoking using apple wood. Havent decided if i will go Spatchcock on my Weber Kettle or use my Weber Smokey mountain.
Planned on letting it thaw then doing a wet brine overnight on Wednesday. Smoking using apple wood. Havent decided if i will go Spatchcock on my Weber Kettle or use my Weber Smokey mountain.
Posted on 11/23/20 at 9:52 pm to Jake88
quote:
Is everyone using fresh turkeys? I thought frozen butterballs and the like didn't need brining because they were already in a sodium solution.
It's not about improving the turkey, which is going to be just okay, at best. It is all about the process while watching football and drinking beer...
Posted on 11/23/20 at 10:27 pm to AEXLSUTIG
I’m gonna hit the bourbon around 11:00 am. Wine with the feast. An afternoon nap and back on bourbon/scotch that night.
Turkey is going in the Big Easy. It’s turkey. There ain’t much you can do with it that actually makes a difference.
Turkey is going in the Big Easy. It’s turkey. There ain’t much you can do with it that actually makes a difference.
Posted on 11/23/20 at 10:36 pm to AEXLSUTIG
Injected and fried the only way to fry, in hot oil...
Posted on 11/24/20 at 3:44 am to AEXLSUTIG
Day Brine, Spatchcock, Bourbon Maple baste, a little rub, and smoke
Posted on 11/24/20 at 6:43 am to redfish99
Is there a reason to inject the turkey the night before? Might the injection ooze out over night in the fridge? I usually inject with melted butter and strained Tiger Sauce an hour before cooking. Should I add a little salt and have it function as sort of an internal brine or is that not a thing and going to make it too salty?
This post was edited on 11/24/20 at 6:45 am
Posted on 11/24/20 at 7:46 am to Jake88
I inject around the same time if I do an injection. I find the flavor to be good doing it that way too.
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