Post by: quadrafire on February 18, 2010, 09:34:11 PM
1. Smoke it
2. Grill it
3. Split it and do one of each
4. Try something different.
What are your thoughts on Thawing, brining, seasoning, cooking etc.
ps. My wife really doesn't like things smoked that much. Not like me. I could bathe in apple wood smoke ( and sometimes do when I am hanging out by the smoker).
do you really think bacteria would be a problem thawing at room temp?
Post by: ICEMAN on February 18, 2010, 09:52:55 PM
This is the full meal deal. Wash and prep time probably 20 minutes, turn it on and walk away. The whole house will smell great. Inexpensive and hearty.
Post by: ICEMAN on February 18, 2010, 09:59:58 PM
Post by: BLKBEARKLR on February 18, 2010, 10:02:27 PM
Post by: coriantonk on February 19, 2010, 01:21:16 AM
My mouth is watering just thinking about it.
Post by: robb92 on February 19, 2010, 04:29:19 AM
Post by: quadrafire on February 19, 2010, 07:58:32 AM
thanks for the input
Post by: jackelope on February 19, 2010, 08:17:38 AM
Post by: whacker1 on February 19, 2010, 08:55:24 AM
My favorite is to smoke them.
thaw them in the sink or a cooler.
put them in a clean 5 gallon bucket - fill with apple cider vinegar or just apple cider if you prefer.
partially peel 3 -5 granny smith apples and core them. stuff them in body cavity and smoke them at 200 if possible until done. We usually do this on a pellet smoker, but we did one at thanksgiving over a fire in a smokehouse. on that one we put it in an aluminum pan to keep from burning the bottom.
Charcoal weber barbecue's also work well.
Post by: Mossy on February 20, 2010, 10:45:33 AM
Post by: quadrafire on February 22, 2010, 09:28:17 PM
I brined the whole bird. Cut off the breasts. Smoked one breast and the rest of the carcass (apple wood about 7 hrs). Grilled one breast. I would have to say they all turned out great (the grilled version, just slightly more dry). Will be having smoked turkey sandwiches all week.
I still want to fry one. Will have to work on that.
Post by: NGOWENS on March 19, 2010, 12:12:22 PM
Makes me hungry thinking about it!
Post by: Huntbear on March 20, 2010, 01:51:15 PM
Man, gonna have to get the wife to cooking, making me hungry.
Post by: fisheral87 on March 23, 2010, 10:34:18 AM
Post by: Austrian Hunter on March 24, 2010, 06:09:31 PM
Deep fry.
:yeah:
Post by: wabow on April 05, 2010, 11:40:05 AM
Don
Post by: bigdave on April 05, 2010, 01:56:10 PM
1. Put your bird in a roasting pan on the rack, breast side up.
2. Prick the skin and deep into the meat with a fork on the breast and on the thighs.
3. Cover the top of the bird with SALT PORK.......the cooking show said they tried bacon but they didn't like the smoky taste with bacon.
4. Cover the turkey with cheese cloth that has been soaked in water. (fold it into squares then soak it)
5. After the cheese cloth, then cover the turkey with Aluminum foil.
6. Roast in the oven at 325 until the breat is 140 deg.
7. Remove the turkey from the oven, remove all the pork, cloth, and aluminum foil. At this point the skin will look aweful and pasty white....don't worry
8. Put the turkey back in at 425 until the breast is up to 165 deg.
At this point, the skin will be golden brown and the turkey will taste moist and delicious. It does not taste like pork at all, it just gets salt from the pork fat.
Much less messy than brining.
Post by: littlemac on April 05, 2010, 04:52:51 PM
Mostly when there's a crowd around. We are up to three birds now though since the last couple a years the first one never gets to the dinner table :drool:
Too damn many rednecks pickin' at it as soon as it comes outta the fryer.
We mostly do a cajun injected one and a teriyaki injected bird too. All of it is good, if not great. Makes one heck of a soup later when you boil the carcass.