Let's Talk Turkey...

[shortstuff]

I know everyone has a turkey success story on how to bake the best turkey.

I have learned the first step is to clean it with salt water, make sure the guts and metal wire is removed....(experience always play a role in this one)

Some people have told me that they slit the turkey all over and insert garlic. I have never heard of that but I might try that.

Bottom of roasting pan, onions, carrots and celery.

Now what I use (this might be part of the lazy side of me) is the bag. So I bag my turkey and I have to tell you, it helps. The turkey is moist, nice juice for the gravy, and it is easy cleanup and you don't have to babysit the bird.

Anyone want to talk turkey and share their short cuts, baking ideas or just some of the snafoo's along the way.......

Store bought bird vs fresh bird.......

[shortstuff]

You got it, have you poured this over your turkey?

Try this on:

2 cups of beer
1 cup of orange juice
pour over your turkey

Basting your bird:

olive oil
garlic poweder
crushed rosemary
dried basil
ground sage
lemon pepper/salt

baste the bird in/out and stuff it with celery.

I don't put stuffing inside anymore. I do that separate.
It also appears that butter is not used as much. I would also add to this the garlic in the slits all over the bird.

At the end, pour the o.j and beer over the entire bird and let the rest go to the bottom....
OOOhhhh it's soooo good....

[WNYresident]

Any difference in the brand of turkey you buy?

[shortstuff]

Any difference in the brand of turkey you buy?

I like Butterball. I guess really it doesn't matter what kind of turkey, it really depends on "how" it's cooked.

Some like Salen's (sp) turkey.

[shortstuff]

I have heard many people deep fry their turkey. Apparently the inside is very moist. I have never had this, anyone deep fry their turkey???

[nickelcityhomes]

I have never had this, anyone deep fry their turkey???

I used to do it all of the time, but haven't lately. It's good, but deep frying anything is going to reduce the healthy aspects of the food. Also, make sure you are safe. There's going to be a boiling open cauldron of peanut oil in your garage/patio/yard.

I switched to smoking turkeys in an electric smoker. Stuff them with all kinds of goodies, inject them with a vinegar based marinade, tie it up, then throw it in the smoker for 45 minutes per pound at 225 degrees. I like to finish them on a charcoal grill to add a crisp exterior, but be careful you don't scorch it.

[mikenold]

I have heard many people deep fry their turkey. Apparently the inside is very moist. I have never had this, anyone deep fry their turkey???

I have and they are very tasty! Nice and crisp on the outside, juicy and tender on the inside. I would caution anyone deep frying a bird to be careful and get all the water out of the inside and make sure it is dried. Water and boiling oil do not mix at all.

[shortstuff]

I used to do it all of the time, but haven't lately. It's good, but deep frying anything is going to reduce the healthy aspects of the food. Also, make sure you are safe. There's going to be a boiling open cauldron of peanut oil in your garage/patio/yard.

I switched to smoking turkeys in an electric smoker. Stuff them with all kinds of goodies, inject them with a vinegar based marinade, tie it up, then throw it in the smoker for 45 minutes per pound at 225 degrees. I like to finish them on a charcoal grill to add a crisp exterior, but be careful you don't scorch it.

That sounds risky, since I lack coordination~~I'm bound to screw it up. But it does sound good though. I have heard allot of people say they love it, like Mikenold. But the healthy part, well I probably won't do it.

Oh I have had smoked turkey forgot about that one. I liked it, not loved it though.


Try wine or champagne to douse over the bird, it gives it another flavor. But I think the basting of the butter must really crisp it up nicely.

[cookie]

Fried Turkey- LOVE it
Smoked Turkey, love it too, but as I get older, it doesn't love me as much as I love it. Hubby does smoke a mean turkey! He uses mild woods such as cherry or apple.
When I roast turkey, I loosen the skin covering the breast, then run scalding hot water over it. Rub it down with a combination of oil (canola or peanut) and softened butter. I stuff it with a few quartered onions, a couple carrots, fresh sage and thyme sprigs, and a few cut up lemons. I lightly sprinkle the top with dried thyme, marjoram and sage.
I have tried covering the turkey with cheesecloth soaked in oil. It came out great, but you have to watch it carefully or the cheesecloth tends to stick to the skin and rips it off when you try to remove it.

How many of you tent your turkey? Sometimes I do, sometimes I don't. Naturally, the skin gets much crisper when I don't.

My choice of dressing/stuffing is cornbread. MMMMM!

[shortstuff]

Fried Turkey- LOVE it
Smoked Turkey, love it too, but as I get older, it doesn't love me as much as I love it. Hubby does smoke a mean turkey! He uses mild woods such as cherry or apple.
When I roast turkey, I loosen the skin covering the breast, then run scalding hot water over it. Rub it down with a combination of oil (canola or peanut) and softened butter. I stuff it with a few quartered onions, a couple carrots, fresh sage and thyme sprigs, and a few cut up lemons. I lightly sprinkle the top with dried thyme, marjoram and sage.
I have tried covering the turkey with cheesecloth soaked in oil. It came out great, but you have to watch it carefully or the cheesecloth tends to stick to the skin and rips it off when you try to remove it.

How many of you tent your turkey? Sometimes I do, sometimes I don't. Naturally, the skin gets much crisper when I don't.

My choice of dressing/stuffing is cornbread. MMMMM!

Cookie, you made this sound amazing almost poetic like.

I bag my turkey, therefore, attending to it is nill. It browns on its own and when that thingy pops out, I take it out.

I have to admit I have never had cornbread stuffing. It sounds amazing. I do not do stuffing well. It always turns out too dry or too moist. So this year my daughter told me she was making it. She is an amazing cook. I suspect she will use sausage as part of one of the ingredients. I think the secret is the egg, poultry seasoning and the juices from boiling the gizzards.

I do like adding to the stuffing, nuts, raisins and such. Or I sometimes like just plain stuffing if it is moist....

[shortstuff]

Using whole wheat bread--8 slices
1 tsp extra-virgin olive oil
1 link (8 oz) italian turkey sausage, casing removed
3 celery stalks, finely chopped
3 garlic cloves, minced
1 large onion finely chopped
1 1/4 cups homemade or store-bought low sodium chicken stock
1 large egg, lightly beaten
1/4 cup coarsely chopped fresh flat leaf parsley
2 tsp finely chopped fresh thyme
2 teaspoons finely chopped fresh sage

preheat 200
raise to 350
heat oil in a large nonstick skillet medium high heat
brown sausage, breaking up meat for 4 min.
stir in celery, garlic, onion, then reduce heat
cook, covered until vege's are soft 10 - 12 min.
let cool slightly
combine bread, sausage-vege mixture, stock, egg, parsley, thyme, and sage in large bowl
transfer stuffing to 11 inch oval baking dish
cover with parchment lined foil
bake 45 minutes
turn on broiler
uncover stuffing and broil 9 - 10 inches from heat source until top is golden brown and crunch, about 1 min.

let it stand for 5 min.

I like the sounds of this one. Turkey sausage is the secret. It has 15 times less saturated fat than the traditional pork variety.

I might suggest making this one.

[FisherRd]

I used to do it all of the time, but haven't lately. It's good, but deep frying anything is going to reduce the healthy aspects of the food. Also, make sure you are safe. There's going to be a boiling open cauldron of peanut oil in your garage/patio/yard.

I switched to smoking turkeys in an electric smoker. Stuff them with all kinds of goodies, inject them with a vinegar based marinade, tie it up, then throw it in the smoker for 45 minutes per pound at 225 degrees. I like to finish them on a charcoal grill to add a crisp exterior, but be careful you don't scorch it.

Nooooo! Electric? I just lost all respect for you...
Although finishing it off over flame brought some back.

Deep frying a smaller turkey to compliment a 20+lb'er that's done the traditional way is the way to go. It's really fast. The only downfall is unless you filter the oil for re-use, it's expensive.

[WNYresident]

I just spotted this at home depot.



http://www.charbroil.com/ProductInfo...key-Fryer.aspx

Seems a little safer than a large pot of boiling oil to deep fry one.

[shortstuff]

I just spotted this at home depot.



http://www.charbroil.com/ProductInfo...key-Fryer.aspx

Seems a little safer than a large pot of boiling oil to deep fry one.

Wow, nice...there seems to be allot of people that like it. Maybe a hot seller...(no pun intended..)

[shortstuff]

Using whole wheat bread--8 slices
1 tsp extra-virgin olive oil
1 link (8 oz) italian turkey sausage, casing removed
3 celery stalks, finely chopped
3 garlic cloves, minced
1 large onion finely chopped
1 1/4 cups homemade or store-bought low sodium chicken stock
1 large egg, lightly beaten
1/4 cup coarsely chopped fresh flat leaf parsley
2 tsp finely chopped fresh thyme
2 teaspoons finely chopped fresh sage

preheat 200
raise to 350
heat oil in a large nonstick skillet medium high heat
brown sausage, breaking up meat for 4 min.
stir in celery, garlic, onion, then reduce heat
cook, covered until vege's are soft 10 - 12 min.
let cool slightly
combine bread, sausage-vege mixture, stock, egg, parsley, thyme, and sage in large bowl
transfer stuffing to 11 inch oval baking dish
cover with parchment lined foil
bake 45 minutes
turn on broiler
uncover stuffing and broil 9 - 10 inches from heat source until top is golden brown and crunch, about 1 min.

let it stand for 5 min.

I like the sounds of this one. Turkey sausage is the secret. It has 15 times less saturated fat than the traditional pork variety.

I might suggest making this one.

My do this instead of regular bread. It sounds actually good...