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Author Topic: Turkey cooking soundoff  (Read 738 times)

Offline LePaul

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Turkey cooking soundoff
« Reply #15 on: November 23, 2007, 12:15:47 AM »
Quote
Originally posted by Max
<-- always gets stuck going to wifey's family reunion...no say whatsoever, or late night turkey sammiches :cry


We went to my parents place for good ole oven-baked turkey.

This was the first time my girlfriend hasn't made a big meal.  (Her Mom is 200 miles away and didn't want us trying to drive up there with my evening work schedule)

She, too, is bummed at not having a feast's worth of leftovers.  So, she intends to cook up a big turkey dinner for Saturday or Sunday.  She wants a fridge full of turkey and other goodies!
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Offline SOB

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Turkey cooking soundoff
« Reply #16 on: November 23, 2007, 01:48:27 AM »
Almost the same as Gunslinger... 16 lb, deep fried, injected with Cajun butter, but no rub and it was injected just shortly before hitting the oil and was very moist and delicious!  No other meats, there were only 5 of us plus two rug rats.
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Offline Jackal1

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Turkey cooking soundoff
« Reply #17 on: November 23, 2007, 07:09:56 AM »
Mesquite smoked two turkeys with a barrel water smoker.
One was a little over 20 lbs. The other was around 14 lbs.
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Offline 68ROX

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Turkey cooking soundoff
« Reply #18 on: November 23, 2007, 11:10:54 AM »
Did the Anti-Turkey on the Weber Grill with Hickory chips and stuffed with the Anti stuffing.

Injected with 2 sticks of melted butter mixed with Hickory Liquid Smoke.

Anti-Stuffing was: croutons, sausage, bacon, cherries, dried cranberries, raisins, cellery, parsley, green onions, & poultry seasoning.  (Also added the bottled cherry juice to the basting)

It was mahvelous!



68ROX
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Offline Tigeress

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Turkey cooking soundoff
« Reply #19 on: November 23, 2007, 01:57:42 PM »
Quote
Originally posted by Jackal1
Mesquite smoked two turkeys with a barrel water smoker.
One was a little over 20 lbs. The other was around 14 lbs.


Dang! You actually made my mouth water! And your post made me realize what R.O.T. means!!! wooo hooo!

First time I had that was at Mom and Dad's lake house on Lake LBJ years ago.

Any pinto beans?

Doing Blackeyed peas for New Years day?

TIGERESS
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Offline Jackal1

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Turkey cooking soundoff
« Reply #20 on: November 23, 2007, 10:52:01 PM »
It took a post about turkey for you to dial in on  Republic Of Texas????????

Didn`t have pintos. Wasn`t room. We had baked sweet potatoes , a large turkey pan of cornbread dressing, giblet gravy, green bean casserole, corn casserole, cherry salad, rolls, pumkin bread, a cheese ball 7 pumpkin pies.......then my daughters brought a truck load of different things.

What`s New Years without blackeyed peas? :)
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Offline Leslie

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Turkey cooking soundoff
« Reply #21 on: November 24, 2007, 12:34:12 AM »
Not as good as yours Jackal but for us novices or those in a hurry.  This is easy turkey for amateurs and darn good too.  Honeysuckle White Smoked Turkey breast in the brown wrapper.  It can be found along side the regular frozen turkeys in the store.  Already cooked.  Just thaw it out in the fridge for a couple days and then heat it up in the oven for 45 minutes.  Surprisingly it's better than most home cooked turkey.  Moist and not dry, it doesn't need gravy and it's good cold, straight from the refrigerator.  Good hickory smoked flavor.





Les
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Offline Tigeress

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Turkey cooking soundoff
« Reply #22 on: November 24, 2007, 06:25:03 AM »
Quote
Originally posted by Jackal1
It took a post about turkey for you to dial in on  Republic Of Texas????????

Didn`t have pintos. Wasn`t room. We had baked sweet potatoes , a large turkey pan of cornbread dressing, giblet gravy, green bean casserole, corn casserole, cherry salad, rolls, pumkin bread, a cheese ball 7 pumpkin pies.......then my daughters brought a truck load of different things.

What`s New Years without blackeyed peas? :)


Took a post about Mesquite smoked turkey with a barrel water smoker to realize the meaning of R.O.T.

After reading that I looked to see your location and R.O.T. made perfect sense! :D :aok

Yes! Blackeyed Peas!!!! Happy New Year!

TIGERESS
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Offline 68ROX

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Turkey cooking soundoff
« Reply #23 on: November 24, 2007, 07:44:10 AM »
Mesquite Smoked Turkey is pretty good, and VERY ROT.

My folks are from Mississippi & Tennessee, so Hickory chips rule the smoker.


68ROX
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Offline 68ROX

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Turkey cooking soundoff
« Reply #24 on: November 24, 2007, 07:46:28 AM »
Quote
Originally posted by Gunslinger
I deep fried a 16lb turkey this year with some injected cajun butter.  It was dryer than it usually is and the skin was burnt because I tried some cajun spice on it wich was entirley to spicy.

The mistake I think I made was that I injected it overnight and I think it dried out a bit.  It was still 10 times better than any baked turnkey I've ever had.



Inject while it's ON THE GRILL smoking.

A mix of 85% clear butter & 15% Mesquite Liquid Smoke ROX!

Inject multiple times in breast and both drumsticks...

MMmmmmmmmm.



68ROX
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Offline Tigeress

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Turkey cooking soundoff
« Reply #25 on: November 24, 2007, 08:22:31 AM »
Quote
Originally posted by 68ROX
Inject while it's ON THE GRILL smoking.

A mix of 85% clear butter & 15% Mesquite Liquid Smoke ROX!

Inject multiple times in breast and both drumsticks...

MMmmmmmmmm.



68ROX


I would think, unsalted butter is better for juiciness if given a choice.
I never put salt on or in any meat before or during cooking.

TIGERESS
« Last Edit: November 24, 2007, 08:58:35 AM by Tigeress »
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Offline Tigeress

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Turkey cooking soundoff
« Reply #26 on: November 24, 2007, 08:58:07 AM »
Quote
Originally posted by 68ROX
Mesquite Smoked Turkey is pretty good, and VERY ROT.

My folks are from Mississippi & Tennessee, so Hickory chips rule the smoker.


68ROX


Hard to beat the smoke flavor of hickory!

It's just that Mesquite is so very ROT! hahaha

Darn Mesquite trees are so messy if they are in your yard but the beans they produce are fun to hand feed to horses. Oh, and the fact that Mistletoe is fond of growing on Mesquite trees! :)

This all makes me remember making tumbleweed snowmen in the front yard. A wooden or metal stake in the ground, can of white spray paint and three tumble weeds of approprate sizes.

TIGERESS

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Offline Captain Virgil Hilts

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Turducken
« Reply #27 on: November 24, 2007, 09:16:04 AM »
We did another Turducken.

A 22# turkey, a 7# duck, and a 4# chicken. This year, everyone pitched in, I only deboned the chicken, and helped my wife and daughter on the other two. My daughter did most of the work for three kinds of dressing. This year, with the two good sized smaller birds and a massive quantity of dressing (3 different kinds), the turkey couldn't be sewed completely shut. I injected my own Cajun spiced marinade. Prep was done Wednesday night, except for the two bigger birds being deboned Tuesday. I started smoking the monster (total weight, even after deboning, was over 30#) about 6AM Thursday. By about 3:30 it was done. My sister had taken the extra dressing on up to Mom's and they baked it there.

I'm doing another for Christmas as well. I think we'll push the envelope more on the dressing. We had a sausage/cornbread dressing, a sausage/rice dressing, and a plain cornbread dressing. I'm thinking we'll try some shrimp or crawfish dressing next time.

I've also thought about using a turkey, a goose, and a duck, leaving the chicken out. I guess that's be a turgoock.
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Offline Jackal1

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Turkey cooking soundoff
« Reply #28 on: November 24, 2007, 03:26:30 PM »
Quote
Originally posted by 68ROX
Mesquite Smoked Turkey is pretty good, and VERY ROT.

My folks are from Mississippi & Tennessee, so Hickory chips rule the smoker.


68ROX


I usualy use a mix of hickory and mesquite on the water smoker, but I had a bunch of mesquite this year so that is what I went with.
On the stationary smoker we usualy use oak or a mix of oak and mesquite.
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Offline Jackal1

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Re: Turducken
« Reply #29 on: November 24, 2007, 03:29:03 PM »
Quote
Originally posted by Captain Virgil Hilts
. I'm thinking we'll try some shrimp or crawfish dressing next time.
 


Maaa........aaaaannnnnnn! That sounds good. Whew boy I guarOntee!
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