Aces High Bulletin Board
General Forums => The O' Club => Topic started by: Chairboy on November 22, 2007, 05:33:18 PM
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Let's get some numbers. How are you cooking your turkey this year?
- Oven
- BBQ
- Deep frying
- Smoking
or
- Ham of some sort
- Different type of bird (not chicken)
- Chicken
Any modifiers? Brines, injection, etc?
I'll start off:
Deep frying (as usual), trying a butter injection (not usually a fan of gimmicks like this, but trying it out again).
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We had oven cooked turkey with a spiral cut ham. It was....delicious.
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Wife
Oven
Turkey
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Frying with jalapenos stuffed into the breast along with a few spices injected.
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<-- always gets stuck going to wifey's family reunion...no say whatsoever, or late night turkey sammiches :cry
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I must say best turkey I ever had was injected oil fried . We made it at work , two of them one year . One was just oil fried and the other was injected , oil fried .
The injected one there were NO LEFTOVERS , it was that good .
Think the injection was
one flat beer
Newman's own dressing
cagen spices
some hot sauce
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TxDad did the turkey this year. It was awesome. I don't know how he did it; it was great though. :)
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No turkey this year, but I did get a nice 8lb roasting hen. Coated it in MrsDash, roasted bell pepper, garlic and herbs. I stuffed it with dressing and put it in a cooking bag with 1/2 a beer.
3 hrs @ 350. Collard greens, green beans and pecan pie.
Yum-yum!
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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.
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You guys still do actual fire for your deep fryers or have you tried one of the electronic ones? It just seems kind of strange having a fryer that big electronically controlled but then sell like hot cakes.
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Brother + 15 people + 2 20 lb Turkeys + Brine + 12 hours + Grill + 5 hours = great bird!
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My recipe for wild mushroom and fugu stuffing
2 onion and 3 stalks celery, chopped
1 cube butter or margarine
Poultry seasoning, salt and pepper
2 cup chicken bouillon or giblet broth
8 oz wild mushrooms
2 medium size puffer fish
add croutons to fill out
Sauté onion and celery in butter or margarine until tender. Add croutons (seasoned or plain), mix and heat. Add chicken bouillon to moisten well, add fugu and wild mushrooms. Season to taste.
The field book I had was a little vague on which mushroom we have, but I am pretty sure we gathered mutsutakis.
The fugu preparation was a lot easier than the book made it out to be, I don't understand why they make such a big deal out of it.
We just took it out of the oven, it's in the bird cooling now, we are going to try it in about a half an hour.
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Anyone know which medivac services Crater Lake? He's about 40 minutes away from me.
:)
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Originally posted by Shuffler
Frying with jalapenos stuffed into the breast along with a few spices injected.
Holy crap that sounds awesome...you gotta sister?
:D
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How are you cooking your turkey this year?
Mother-in-law.
No clean up, just two hand touch football after dinner with my 2 boys!
:aok
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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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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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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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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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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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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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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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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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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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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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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
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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
(http://www.lundy.org/holidays/images/newsletter/2006/tumbleweed_snowman.jpg)
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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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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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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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We had dinner in the diner of the "Southwest Chief" on the way to LA. Rode the train for about a third of what it would have cost to drive, and it took about the same amount of time. The food was good, and we didn't have to cook. The real meal will be this Sunday.
Regards,
Kevin