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  1. #1
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    Thanksgiving Turkey Recipe Thread

    My wife wants to do a charity run on Thanksgiving day, bravely leaving me to cook the turkey. I'm not much of a cook. I can burn top ramen. Ok, it's not that bad, but I've never done a turkey before.

    Any suggestions, ideas, recipes you recommend?
    Anything I should avoid?

    I'm thinking an overnite brine soak and then? Maybe fryer? What about using beer? With my rep for rampant consumption of tasty brews, I think everybody will be expecting some beer in the recipe. There will definitely be some beer consumed while I do the cooking.


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  2. #2
    sympathy for society
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    I like what ever my neighbor does to cook his turkey. He loves to bring me a massive plate of food on Thanksgiving. Being a single guy far from home, it works out pretty well!
    Last edited by sodak; 11-08-2013 at 03:05 PM.
    "We can always find excuses if we want to find them, but if we really want to do something, we have to just go."

  3. #3
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    You ever fry a turkey before?

    It's good...and It's quicker than the oven. Just make sure that you don't overfill the pot with oil (leave room for the bird) and that the turkey is DRY. Overfilled pot and/or wet bird = oil everywhere/burns/house on fire.

    Personally I do the oven thing.

    I make a bed out of mirpoix (carrot, onion, celery) to lift the bird off the bottom of the pan. I soften butter, mix it with garlic, olive oil, thyme, salt and pepper...the take that mixture and force it between the skin and the breast meat.

    Sea salt n pepper rub the outside of the bird....put a cup or two of white wine in the pan...then tent the thing with foil.

    Bake it till 3/4 done...then remove the foil and finish without the tent to brown n crisp the skin (I do pour off some of the drippings halfway through...the tent will catch a ton of it for your gravy).

    Pull the thing out of the oven when it is almost done...let it rest for 20 minutes. It will finish cooking from the carryover heat.

  4. #4
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    Why is't this in the food thread......?

    I can dig the frying !

    45 mins and a 12-15 lb bird is done.
    Yes, brine overnight. the put the bird in the fry pot and add water till covered. Pull turkey out ( this will be the rinse of the brine) Set turkey aside. Mark the pot where the water level is. This will be how much oil to use. Like said, don't over fill. Dump water, Dry pot.
    Turn turkey , to drain water out of everywhere, then dry with paper towels. Melt 3 sticks of butter and inject 1 each into breasts then split the other into thighs and legs. and let warm to room temp.
    Fill pot with oil 20-30 mins before cooking and bring up to temp. run it up to 375-400 deg. with peanut oil. Slowly... really slow! ... lower bird. Cover with lid Watch out of hot steam !. Keep temp up at 375 deg. for 45 mins. If you have a thermo on a wire, put into breast. Pull Bird when it hits 165.
    Let rest 20 min, then carve and eat.





    I have no idea why I didnt take a pic of the bird when it was done... Just picture a turkey crispy brown and shriveled up.

    Or you could go with the Classic Oven roast.

  5. #5
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    not sure, i only got allowed to use a toaster last year. oven privaledges are still a ways off.

  6. #6
    sympathy for society
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    Quote Originally Posted by Fishbucket View Post
    Why is't this in the food thread......?

    I can dig the frying !


    Nice!! Is that cardboard and plywood there as "safety shield" for your audience?
    "We can always find excuses if we want to find them, but if we really want to do something, we have to just go."

  7. #7
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    Wait a darn second!!! Shouldn't this discussion be included in the "All About Food" thread? I'm calling a Party Foul here!!!
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  8. #8
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    Lkke FB said, fried in peanut oil is the best! Don't even think of trying it indoors, that's asking for trouble!
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  9. #9
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    Thanksgiving Turkey Recipe Thread

    Quote Originally Posted by b-kul View Post
    not sure, i only got allowed to use a toaster last year. oven privaledges are still a ways off.
    I'm with you there


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  10. #10
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    Quote Originally Posted by sodak View Post
    Nice!! Is that cardboard and plywood there as "safety shield" for your audience?
    Plywood... it was windy.

    Quote Originally Posted by Hawg View Post
    Wait a darn second!!!:
    Yep, I said that.

  11. #11
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    Quote Originally Posted by Fishbucket View Post
    Why is't this in the food thread......?

    I can dig the frying !

    45 mins and a 12-15 lb bird is done.
    Yes, brine overnight. the put the bird in the fry pot and add water till covered. Pull turkey out ( this will be the rinse of the brine) Set turkey aside. Mark the pot where the water level is. This will be how much oil to use. Like said, don't over fill. Dump water, Dry pot.
    Turn turkey , to drain water out of everywhere, then dry with paper towels. Melt 3 sticks of butter and inject 1 each into breasts then split the other into thighs and legs. and let warm to room temp.
    Fill pot with oil 20-30 mins before cooking and bring up to temp. run it up to 375-400 deg. with peanut oil. Slowly... really slow! ... lower bird. Cover with lid Watch out of hot steam !. Keep temp up at 375 deg. for 45 mins. If you have a thermo on a wire, put into breast. Pull Bird when it hits 165.
    Let rest 20 min, then carve and eat.


    I have no idea why I didnt take a pic of the bird when it was done... Just picture a turkey crispy brown and shriveled up.

    Or you could go with the Classic Oven roast.
    you nailed it

    been frying turkeys for a decade or so - too damn good to do anything else.

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  12. #12
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    Fried is the best way to cook for taste, time, and ease. Use peanut oil only. I prefer to go with injections over brining. Cajun or garlic injections are awesome. If you cook in the oven, then brine is the best way to go. Brine at least 24 hours, maybe more if the turkey is big. If you brine, don't stuff the bird or you're stuffing will taste like the brine. These days, most folks recommend not stuffing a bird at all, brine or not, but the stuffing comes out way better in the bird I think.

    Edit: no matter how you cook it, use a meat thermometer to test doneness. Pull the bird out when the meat therm reads about 5 degrees under desired temp. The temperature will come up another 5 degrees while the bird is resting. I'd look around the web for desired temperatures for whatever cooking method you use.
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  13. #13
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    This hasn't been mentioned, but frying a brined turkey is ill advised . . . .

    I'm in charge of the whole meal this year . . . . I'm excited.
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  14. #14
    Meatbomb
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    I brine and then remove the back bone and lay it out butterflied style. Home made rub up under the skin and place it on the grill bone side down for a couple hours and then flip it for about 20 minutes.

  15. #15
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    I've never cooked a turkey, but this recipe looks fun

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  16. #16
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    Thanksgiving Turkey Recipe Thread

    That's awesome. Just substitute beer for wine and that's perfect for me.


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  17. #17
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    Thanksgiving Turkey Recipe Thread

    Deep fried prolapsed turkey butt is awesome.


    I brined in two gallons of chicken broth, salt, herbs, one onion, one head of garlic, four mandarins.

    Then fried for 40 minutes in peanut oil.
    Very simple. Easy for me to do.
    Best turkey I have ever had.


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  18. #18
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    Quote Originally Posted by Brewtality View Post
    Deep fried prolapsed turkey butt is awesome.


    I brined in two gallons of chicken broth, salt, herbs, one onion, one head of garlic, four mandarins.

    Then fried for 40 minutes in peanut oil.
    Very simple. Easy for me to do.
    Best turkey I have ever had.


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    Nice work, Brewt. I wondered how this turned out. Frying is the way to go. Hope your family and friends enjoyed it.
    You're so cute internet tough guy. Noogie...Noogie...Noogie.

  19. #19
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    Quote Originally Posted by Brewtality View Post
    Best turkey I have ever had.
    Congrats... you are now stuck frying it every year... Now you have to do Fish Fry's for the neighbors to use up the oil, So you can buy a new Jug next year for the turkey.

  20. #20
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    My brother In law has been doing the bird rotisserie style for the last couple years. I must say it's pretty damn tasty. That deep fry method has been on my list for countless years,I just haven't had one yet. Everybody say's it's the best and very healthy as well.
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