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  1. #1
    Join Date
    Jun 2012
    Location
    Louisville, KY
    Posts
    141

    How did you cook your bird?

    I'd be interested to know how you all cooked the big bird today, if you tried something new or stuck with tried-and-true recipes for the turkey?

    Myself I cooked one in the smoker for the first time. 12# bird, vertical smoker, natural/charcoal fuel (i.e. no propane/electric heat). Smoked with persimmon wood from the property. Lit natural fire then put some charcoal briquettes and a chunk of wood on top. Smoked for about 7 hours at 200*, then finished in the oven until internal temp was above 175*.

    The skin was tough as leather, but after you pulled it off the meat was tender, juicy and had a memorable smoky flavor. Note: I brined the turkey overnight in apple cider, water, salt and brown sugar mix. Coated with brown mustard before smoking (waste of time, couldn't eat skin).

    I might make a turken with this method for xmas or new years.

  2. #2
    Join Date
    Sep 2008
    Location
    Western PA
    Posts
    25,548
    This year, we stuck with a traditional oven roasted turkey.

    One recipe that we tried a few years back was a sweet-tea brined turkey.

    Brew up a strong tea, put some seasonings to it and drop the bird in for a couple days.

  3. #3
    Join Date
    Jun 2012
    Location
    Louisville, KY
    Posts
    141
    jp that sounds really good! I might have to try that. What type of rub and/or stuffing goes well with that?

  4. #4
    Join Date
    Jan 2011
    Location
    Metro Atlanta
    Posts
    777
    I deep fried mine.. , that is the best stuff ever.

    You can cook a 20 lb bird in an hour or less..
    The opinions expressed by me are not that of my employer.


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  5. #5
    Join Date
    Sep 2008
    Location
    Western PA
    Posts
    25,548
    Quote Originally Posted by Phrancis View Post
    jp that sounds really good! I might have to try that. What type of rub and/or stuffing goes well with that?
    I don't think that we rubbed or stuffed the bird. Maybe stuffed it with an apple or an orange...

  6. #6
    Join Date
    Oct 2011
    Location
    Chicagoland Area
    Posts
    4,564
    Was at my sisters. My bro inlaw smoked one and deep fried the other. Normaly the deep fried is the one I go for. He used an indoor fryer this year rather than an outdoor one. The white meat was dry and the dark meat undercooked. Smoked one turned out perfect.
    Officially, Down for the count

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  7. #7
    Join Date
    Mar 2008
    Location
    kansas
    Posts
    141
    Phrancis raise your temp to about 300-325 ish to crispen skin poultry doesn't need low and slow if your bird gets done early wrap and let it rest check out smoking meat .com
    Honeywell you can buy better but you cant pay more

    I told my wife when i die to sell my fishing stuff for what its worth not what i told her i paid for it

  8. #8
    Join Date
    May 2011
    Location
    NC Foothills
    Posts
    69
    Deep fried in peanut oil only way to go!

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