Let's talk TURKEY

[PrintWhisperer]

For those epicures out there with a particular poultry penchant, please share your favorite recipes or secret prep methods.

I have always been the visitor until last year when I started trying T-day at my house.

Not enough folks for a proper bird, I chose to try brining some breast tenderloins and used the slow cooker, then finished in the oven.

Nicely moist, but I had too much citrus in my brine.

Still looking for savory recipe for that.

This year I am adding smoked turkey legs to the cooker for the skin and dark meat

[slimslob]

Too late in the game to help for tomorrow but if you are buying a frozen turkey, after removing any wrapping film, place it in a appropriately sized plastic ice chest and cover it completely with water. Add any salts that you wish to brine with to the water and place the probe of of a remote meat thermometer in the water next to the thickest part of the bird, under a wing will hold it in place. When the displayed temperature starts to rise above the freezing point, your bird is thawed.

[blackcat4866]

My responsibility starts when birdy flies out of the oven, so I won't be able to help on the recipe. Since Mrs. blackcat prefers her turkey white meat hot out of the oven, I get the greatest part of the bird. I'll be eating turkey sandwiches into December. =^..^=

[rspicer]

When the turkey is thawed, dismember it into separate legs, thighs, wings and breasts. Boil the back, giblets, and extra trimmings to make stock. Brine turkey pieces overnight in 4 parts stock, and 1 part each brown sugar and salt (plus any herbs you may prefer). Roast the pieces laid out on a baking sheet. As separate pieces, they will cook faster and more even.

[Phil B.]

My responsibility starts when birdy flies out of the oven, so I won't be able to help on the recipe. Since Mrs. blackcat prefers her turkey white meat hot out of the oven, I get the greatest part of the bird. I'll be eating turkey sandwiches into December. =^..^=

Yummmm

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[Phil B.]

Yummmm

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This year my son is doing a smoked Jamaican Jerked Turkey. (his jerked chicken is KILLER)
Last Christmas I took some of my Cranberry Chutney pureed it ... and glazed the bird after injected it with the juice from puree. Then just roasted as usual.

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[anothertech]

I never really learned to cook, but I can wash dishes with the best of them. I too will be eating a lot of turkey sandwiches.

[slimslob]

This year my son is doing a smoked Jamaican Jerked Turkey. (his jerked chicken is KILLER)
Last Christmas I took some of my Cranberry Chutney pureed it ... and glazed the bird after injected it with the juice from puree. Then just roasted as usual.

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We had a friend who liked to inject Liquid Smoke.

[slimslob]

I never really learned to cook, but I can wash dishes with the best of them. I also will be eating a lot of turkey sandwiches.

By the time I was in high school, my older sister was off to college and during the summer my mom was working as a cook at a church camp three hour drive away, it was either learn to cook or starve.

[Debs1964]

I prefer my turkey still alive and in the wild, I don't put death on my plate