The Bird

[Robhuntandfish]

How do you cook your turkey?  Always like to hear and try some new ideas. 

I stuffed it with sliced apple, red onion and some celery stalks, then made a compound butter and put that under the skin.  Roasting covered at 350.  Uncover last 45 minutes.  

Thought about deboning it this year and stuffing but didn't do that.  Maybe next year.  

[NYRturkeycall]

We do it at my brother-in-law's so he prepares the bird, usually it's a brine or it's injected. This year because we have more people It's two birds. We are full smoking one with apple pellets at 225 and then 275 for the last hour. The bigger one we are going to half smoke until about 120 and then deep fry it until 160.

Always a good time cooking the birds, having a cigar, and drinking a few beers and watching the kids play.

[boo711]

The bird is smoking!!

[Robhuntandfish]

I've gotta try a smoked turkey this spring.  Never cooked one in the smoker. 

[mowin]

25 minutes ago, Robhuntandfish said:

I've gotta try a smoked turkey this spring.  Never cooked one in the smoker. 

Brining is recommended.  They are delicious. Do it.

[mowin]

36 minutes ago, boo711 said:

The bird is smoking!!

What do you have for a smoker? 

[518BowSlayer]

Deep fried 

[Robhuntandfish]

My buddy Corey is putting 1/2 pd of bacon under the skin. Will be interested to see how that comes out 

[crappyice]

2 14#'ers in the brine last night will be deep fried later. By the time the first one is rested, the second one is ready to come out. 

[Nomad]

Ours is from a local organic farm , you get it smoked and cut up in a tin pan thing . It’s only $120 . Our adult married daughter buys her meat from them yikes !

[Otto]

We got ours from a local farm only 5 miles from home.  I’m not sure, but probably organic.   16 pounds, we only had 7 ppl this year, so tons of leftovers.  

I dry brine with salt for 48 hours in the fridge before cooking.  It always comes out juicy with crispy skin.  Family tradition is stuffed with tiny pasta (tubetini), cheese, bread crumbs, onion, celery, and giblet parts.   Roasted in the oven, basted with white wine, lemon juice, apple juice, butter.  Came out great.    

I suck at making gravy, but this year it came out great, not a lump in it. 

[virgil]

I spatchcocked it and roasted it directly on top of the stuffing. Dry brine first. Best turkey I’ve ever had. I’ll use this method from now on. 

[Redneck4Life]

Our 15lb bird was stuffed with homemade stuffing. And cooked in an other self basting turkey cooker. Was also injected with creole butter. Came out nice and juicy

[crappyice]

7 hours ago, crappyice said:

2 14#'ers in the brine last night will be deep fried later. By the time the first one is rested, the second one is ready to come out. 

 

[Lawdwaz]

Just roasted in the over with a butter rub and some Wegman’s cracked pepper corn & garlic shake on stuff.    Outstanding