Turkey, how are you going to make yours this year?

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Posted 11/17/2012 by TankTop in NSBR Board

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PeaNut 25,495
December 2001
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Posted: 11/17/2012 7:15:04 PM
I am considering roasting it in a bag this year. Any experience with that?

How do you season your turkey?

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PeaNut 417,168
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Posted: 11/17/2012 7:45:44 PM
Was going to answer "in a browning bag, same as last year" haha. I see you are doing the same. Honestly, my family loves the way it turns out and I love the fairly low maintenance clean up.

I stuff the cavity with onions, celery, garlic, apples (not sure they add any flavor but it feels impressive, lol) salt & pepper. I cram it pretty full with these things.

I also peel back the skin over the breast and put finely chopped garlic and onions sprinkled with slat & pepper.

I bake it breast side down to keep the moisture in the breast meat.

When it comes out of the oven I peel back the skin over the breast and use a knife to scrape off any garlic & onions.

We slice the turkey and lay the meat on a platter (as opposed to carving at the table) so I'm not too concerned over how it looks when it comes out of the oven, lol.

Fairly basic. Hope this helps.


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PeaNut 52,171
October 2002
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Posted: 11/17/2012 7:50:34 PM
same way I always do - throw it in the oven.

I pat it dry, rub it with oil, sprinkle with salt, pepper, paprika. I never cover the turkey at all. I love the skin dark and crispy.

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PeaNut 170,889
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Posted: 11/17/2012 8:20:20 PM
I always brine the bird for 24 hours then roast it in a bag with celery, onions, garlic, lemon slices, s&p, Adobo, garlic powder, & a little bit of EVOO. Super moist! I'm thinking of making a jerk turkey this year, but not sure yet...


PeaNut 75,209
March 2003
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Posted: 11/17/2012 8:26:43 PM
I am going to brine it, also cook it in an electric roaster oven.

Wish me luck, I have no room in my oven for anything else if I put the bird in there, I just hope it works out ok.

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PeaNut 333,903
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Posted: 11/17/2012 8:29:03 PM
My dad is going to spatchcock the turkey again this year. It cooks so fast and stays moist. The only downfall is there is no internal stuffing.


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PeaNut 135,321
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Posted: 11/17/2012 8:40:53 PM

My dad is going to spatchcock the turkey again this year.



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PeaNut 274,935
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Posted: 11/17/2012 8:42:09 PM
I brine with Alton Browns recipe overnight, then cook it Martha style. I roast it in the oven covered In a cheesecloth that has been drenched in a stick or two of melted butter. I pour a box of chicken stock and a stick of butter in the pan and basted every 30 min.

When it's done I carefully drench the bird in the basting liquid to loosen the cheesecloth. Then I cool the bird some and place it wrapped in a large cooler until its serving time. That way it stays warm and my oven can handle the rest of the sides.

I forgot to add that I position my bird in the pan bathing beauty style. That's where you fold the wings out and up behind its back and truss the legs together.Then it goes on a rack in a pan of a few carrots, celery ribs, orange slices and an onion.

The cheesecloth and butter allows it to brown evenly without burning.

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PeaNut 235,775
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Posted: 11/17/2012 8:43:39 PM
I'm picking it up from our local BBQ joint! They're smoking it for me.

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PeaNut 14,521
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Posted: 11/17/2012 8:45:48 PM
We brine and then do the cheesecloth method. We don't use any chicken broth, just baste with butter and the turkey's own juices. Dh seasons it with pepper and herbs and stuffs it with onions and some citrus fruits. He's our turkey master. He sets the timer and bastes it frequently.


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PeaNut 226,011
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Posted: 11/17/2012 8:52:31 PM
We're doing this Maple Brine from Food Network.com.

DH cooks our turkey in a bag. It takes about 3-4 hours.


PeaNut 226,155
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Posted: 11/18/2012 12:53:01 AM
I use a modified version of Alton Brown's brine recipe for our turkey. I add a can of apple juice concentrate to the brine because I like the touch of sweetness it adds to the meat. I use Martha's suggestion of putting butter under the skin, but I mix the butter with Canola oil so it doesn't burn as easily. I add Herbs de Provenance to the butter/Canola mixture and let it sit overnight while the bird brines, then, after rinsing the brine off the turkey, I spread the mix under the skin.

Until last year, I always cooked my turkey in an enamel roaster in the over, but last year I prepared Tday dinner at my granny's and I had to improvise. I cooked the turkey for 30 minutes at 500* in the oven, then transferred the turkey from the roaster pan into an electric roaster oven, which was not on at the time of the transfer. I then turned the oven on and started timing the bird once the oven came to temp, 350* , I think. It came out great and we had the oven free for everything else.

My kids always loved to be there when the turkey came out of the oven. I would pull the crispy, seasoned skin off and they would (lovingly) fight over it. Once the crisp skin was gone, I could put the lid on the roaster to keep it warm without worry about the skin getting soggy.



PeaNut 307,637
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Posted: 11/18/2012 1:08:24 AM
I'll be brining mine if I can find something to brine it in. Then I'll put butter under the skin and roast in an electric roaster, breast down.


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PeaNut 44,329
August 2002
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Posted: 11/18/2012 5:08:35 AM
We're going to smoke a turkey breast over some kind of wood, just haven't decided which one yet. But not mesquite or hickory. Something more subtle like apple, oak, or cherry.



PeaNut 333,903
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Posted: 11/18/2012 11:42:54 AM

My dad is going to spatchcock the turkey again this year.


Basically you cut the bird in such a way that it lies flat (there are many videos that show how to do this with a chicken). It takes a quite a bit of strength to do it for the turkey but it is possible.

We prepare the bird a few days before, place butter and herbs under the skin and and herb salt on the top and let it rest in the fridge. You then heat a pan large enough to hold the bird, place the bird on the hot pan and immediately place in the oven.

Best turkey I have ever tasted and one of my favorite ways to roast a chicken as well.

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