16 replies to this topic

[Steve Heard]

Hey kids, it's that time of year. Thanksgiving is around the corner.

 

Let's start off with your best turkey recipe.

 

What do you do? Roast, barbecue or fry? Covered, uncovered, or in a bag? Upside down or right side up? Brined, rubbed or naked?  Fresh or frozen? Brand important?

 

Tell me your secrets and I'll tell you mine! 

 

You just might make or save someone's Thanksgiving!

 

 

[Deb aka Resume Lady]

Can we link to last year's Thanksgiving Day info?

[Deanna H]

Roasted, uncovered, brined and, most importantly, a digital probe thermometer with an alarm. As far as brand, there aren't really any choices with parts, so out of luck there. (There's only the two of us and there's no freezer room, so even a small whole bird isn't practical.)

[Deb aka Resume Lady]

Brined, seasoned, roasted upside down first and then rightside up later, uncovered until the end to ensure the skin doesn't burn. I insert the turkey into the oven on an angle with the dark meat closest to the back of the oven, which is hotter and then after some time I tilt it the other way so the other side of the dark meat is closest to the back. I remove the breast meat and wings when they're done and continue cooking the dark meat until it is done, preventing the white meat from drying out.

[mrdavex]

I usually get a reprieve from making the Thanksgiving and Christmas dinners, but I usually rely on this website for advice and techniques on BBQing and cooking meats, including turkey: http://amazingribs.com/

 

They have some pretty good cooking advice and always explain it from a scientific perspective.  

[Deanna H]

I usually get a reprieve from making the Thanksgiving and Christmas dinners, but I usually rely on this website for advice and techniques on BBQing and cooking meats, including turkey: http://amazingribs.com/

 

They have some pretty good cooking advice and always explain it from a scientific perspective.  

I like that site. Another one to check out is the food lab at serious eats. He does all the experimenting so you don't have to. He's recently posted a lot of turkey and side recipes including the how and why.

<A HREF="http://www.seriousea...-lab/index.html">

[Steve Heard]

Can we link to last year's Thanksgiving Day info?

 

As you wish! I will also get it up on the front page. You all did so well.  http://www.tomatopag...ne"#entry467370

[gbfolsom]

If you've never brined and bbq'd a turkey.....give it a try.  Even if you don't want to try something new for Thankstiving day......I always take advantage of the availability and price of turkeys this time of year and bbq several of them between now and New Year's.  This is by far the best brine recipe I've used.  I've never tried the lemon gravy because it sounds icky, but the turkey comes out so moist and flavorful. 

 

http://www.epicuriou...on-Gravy-231086

 

[Steve Heard]

If you've never brined and bbq'd a turkey.....give it a try.

 

Some years ago, one of my cousins from Louisiana brought his family for a visit, and I threw them a big party. 

 

I didn't have a lot of money to spend, and someone suggested a bbq turkey. I made it for the very first time, and it came out fantastic! Everyone was raving about it, and it really went far.

 

Excellent flavor.

[Chad Vander Veen]

Brined, seasoned, roasted upside down first and then rightside up later, uncovered until the end to ensure the skin doesn't burn. I insert the turkey into the oven on an angle with the dark meat closest to the back of the oven, which is hotter and then after some time I tilt it the other way so the other side of the dark meat is closest to the back. I remove the breast meat and wings when they're done and continue cooking the dark meat until it is done, preventing the white meat from drying out.

 

This is by far the most important thing you can do to improve how your turkey turns out. 

[Deb aka Resume Lady]

 

This is by far the most important thing you can do to improve how your turkey turns out. 

 

Absolutely. I started brining my turkeys about 12 or so years ago and will never, ever go back to not brining them. The first year I followed a recipe that was wayyyyyyyyyyyyyyyyyyyyyyyy too salty. I cut the salt back and brine for 48 hours for maximum flavor. So so so so good.

[supermom]

When you brine the turkey, how are you making the gravy? Does it come out tasting too salty? This year will be my first brined turkey, since my mom passed. She was the aficionado on all things thanksgiving dinner- so it has been hit and miss trying to recreate those suppers.

[Chad Vander Veen]

When you brine the turkey, how are you making the gravy? Does it come out tasting too salty? This year will be my first brined turkey, since my mom passed. She was the aficionado on all things thanksgiving dinner- so it has been hit and miss trying to recreate those suppers.

 

[Deb aka Resume Lady]

When you brine the turkey, how are you making the gravy? Does it come out tasting too salty? This year will be my first brined turkey, since my mom passed. She was the aficionado on all things thanksgiving dinner- so it has been hit and miss trying to recreate those suppers.

 

Be sure to rinse the turkey after brining. I substantially reduce the sodium of other recipes, that were way too salty and so was the gravy. My brining recipe is very flavorful, but not overly salty. I don't need to add salt to my gravy.

[gbfolsom]

 

Some years ago, one of my cousins from Louisiana brought his family for a visit, and I threw them a big party. 

 

I didn't have a lot of money to spend, and someone suggested a bbq turkey. I made it for the very first time, and it came out fantastic! Everyone was raving about it, and it really went far.

 

Excellent flavor.

 

Yes, it is an easy way to feed a crowd on a budget.  It's hard to mess up a turkey on the grill if you brine it first.  I've had to convince a couple of people of that, but once they've done it.....they've never gone back to a traditional roasted turkey in the oven.