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Posted: 11/26/2014 10:23:26 AM EDT
We cook a big bird as the whole clan will show up for this tasty treat
Get a dedicated food safe bucket----- Walmart bakery is a good source, they gave me this one after I told them why I wanted it. I had to mark mine so my dumbass employees know not to put paint or cigarette butts in it 
Juice 3 large lemons or4-5 small ones 
1 cup salt and 1 cup brown sugar in large pot heated to dissolve Rosemary, Thyme, sage tea brewing in small pot 
More to come....... |
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Posted: 11/26/2014 10:26:08 AM EDT
[#1]
tag
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Posted: 11/26/2014 10:26:50 AM EDT
[#2]
Looks like a start
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Posted: 11/26/2014 10:28:21 AM EDT
[#3]
I gotta see where this is going. IN  |
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Posted: 11/26/2014 10:30:42 AM EDT
[#4]
IN on 1!
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Posted: 11/26/2014 10:35:35 AM EDT
[#5]
Will this thread be completed in time for me to try this before thanksgiving? LOL
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Posted: 11/26/2014 10:39:39 AM EDT
[#6]
At least you aren't frying it.
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Posted: 11/26/2014 10:43:37 AM EDT
[#7]
Quote HistoryQuoted:
Will this thread be completed in time for me to try this before thanksgiving? LOL Yes if you start now! |
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Posted: 11/26/2014 10:46:51 AM EDT
[#8]
Had it's bath and ready to go!
All the above mentioned ingredients into the bucket 
I will now move it to the beer fridge out in the garage and fill it to the top with water and put the lid on. I'm not carrying it through the house topped off 
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Posted: 11/26/2014 10:49:11 AM EDT
[#9]
Turkey brine?
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Posted: 11/26/2014 10:49:43 AM EDT
[#10]
Quote HistoryQuoted:
At least you aren't frying it. I think people who say this have not had a properly fried turkey. One that has been flavor injected, seasoned, and fried right is perfection. Crispy skin and not greasy at all. |
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Posted: 11/26/2014 10:50:48 AM EDT
[#11]
Gonna go ahead and tag this to see where it is going.
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Posted: 11/26/2014 10:51:41 AM EDT
[#12]
I'm in
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Posted: 11/26/2014 10:52:04 AM EDT
[#13]
Quote HistoryQuoted: I think people who say this have not had a properly fried turkey. One that has been flavor injected, seasoned, and fried right is perfection. Crispy skin and not greasy at all. Quote HistoryQuoted: Quoted: At least you aren't frying it. I think people who say this have not had a properly fried turkey. One that has been flavor injected, seasoned, and fried right is perfection. Crispy skin and not greasy at all.  is strong with any objection to fried turkey. |
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Posted: 11/26/2014 10:52:47 AM EDT
[#14]
Quote HistoryQuoted:
I think people who say this have not had a properly fried turkey. One that has been flavor injected, seasoned, and fried right is perfection. Crispy skin and not greasy at all. Quote HistoryQuoted:
Quoted:
At least you aren't frying it. I think people who say this have not had a properly fried turkey. One that has been flavor injected, seasoned, and fried right is perfection. Crispy skin and not greasy at all. I have to agree. One of the guys fried one at the station a few years back and it was incredible. |
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Posted: 11/26/2014 10:53:48 AM EDT
[#15]
Quote HistoryQuoted:
I think people who say this have not had a properly fried turkey. One that has been flavor injected, seasoned, and fried right is perfection. Crispy skin and not greasy at all. Quote HistoryQuoted:
Quoted:
At least you aren't frying it. I think people who say this have not had a properly fried turkey. One that has been flavor injected, seasoned, and fried right is perfection. Crispy skin and not greasy at all. I'd give it another chance, but every fried turkey I have had was dry as fuck. A piece of meat that big should be cooked slow. |
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Posted: 11/26/2014 10:54:04 AM EDT
[#16]
Fried turkey is good but this one will be grilled/smoked over a hickory/cherry/apple fire
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Posted: 11/26/2014 10:55:00 AM EDT
[#17]
You have my attention. Waiting to see next steps.
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Posted: 11/26/2014 10:55:44 AM EDT
[#18]
Quote HistoryQuoted:
Fried turkey is good but this one will be grilled/smoked over a hickory/cherry/apple fire Sounds tasty. |
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Posted: 11/26/2014 11:00:03 AM EDT
[#19]
Quote HistoryQuoted:
I'd give it another chance, but every fried turkey I have had was dry as fuck. A piece of meat that big should be cooked slow. Quote HistoryQuoted:
Quoted:
Quoted:
At least you aren't frying it. I think people who say this have not had a properly fried turkey. One that has been flavor injected, seasoned, and fried right is perfection. Crispy skin and not greasy at all. I'd give it another chance, but every fried turkey I have had was dry as fuck. A piece of meat that big should be cooked slow. I've had some as moist as slow smoke birds. It can be done wrong though and I have had ones pretty dry. If you've had a smoked turkey as dry as jerky though that's more operator error than a poor cooking method. Same goes for frying. |
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Posted: 11/26/2014 11:01:32 AM EDT
[#20]
OST
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Posted: 11/26/2014 11:04:04 AM EDT
[#21]
Oh hell yes.
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Posted: 11/26/2014 11:06:44 AM EDT
[#22]
Quote HistoryQuoted:
I think people who say this have not had a properly fried turkey. One that has been flavor injected, seasoned, and fried right is perfection. Crispy skin and not greasy at all. Quote HistoryQuoted:
Quoted:
At least you aren't frying it. I think people who say this have not had a properly fried turkey. One that has been flavor injected, seasoned, and fried right is perfection. Crispy skin and not greasy at all. I love fried turkey. |
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Posted: 11/26/2014 11:12:07 AM EDT
[#23]
in
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Posted: 11/26/2014 11:15:38 AM EDT
[#24]
Congrats, a brine. I've never not brined a turkey...
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Posted: 11/26/2014 11:16:15 AM EDT
[#25]
spatchcocking the bird alleviates all of the usual oven roasting perils.
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Posted: 11/26/2014 11:16:49 AM EDT
[#26]
Quote HistoryQuoted:
I think people who say this have not had a properly fried turkey. One that has been flavor injected, seasoned, and fried right is perfection. Crispy skin and not greasy at all. Quote HistoryQuoted:
Quoted:
At least you aren't frying it. I think people who say this have not had a properly fried turkey. One that has been flavor injected, seasoned, and fried right is perfection. Crispy skin and not greasy at all. I don't like skin, even crispy |
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Posted: 11/26/2014 11:17:20 AM EDT
[#27]
OP, how long 24h or 48hr?
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Posted: 11/26/2014 11:22:16 AM EDT
[#28]
Obvious taggage!
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Posted: 11/26/2014 11:24:43 AM EDT
[#29]
Quote HistoryQuoted:
OP, how long 24h or 48hr? Unless he's eating Friday, I'm thinking 24. 
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Posted: 11/26/2014 11:25:14 AM EDT
[#30]
Quote HistoryQuoted:
OP, how long 24h or 48hr? About 24 h give or take a couple. I am heading out to work now and this evening would be too late. I'd rather have extra time in the brine |
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Posted: 11/26/2014 11:25:16 AM EDT
[#31]
OST
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Posted: 11/26/2014 11:26:53 AM EDT
[#32]
I got mine started in a brine yesterday. Here is my recipe:
1-2 cups of salt 1 cup brown sugar 2 cut up granny smith apples 1 twig of rosemary leave 4-5 bay leaves 3 cloves minced garlic 1 cinnamon stick half a diced onion And the magical ingredient... 1 bottle of oktoberfest boil all that up with some water in a stock pot then when it cools pour it over the turkey and let it sit for 24 to 48 hours. I will be frying mine in the oil less fryer. Yummmmmm
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Posted: 11/26/2014 11:27:48 AM EDT
[#33]
Quote HistoryQuoted:
Unless he's eating Friday, I'm thinking 24. Quote HistoryQuoted:
Quoted:
OP, how long 24h or 48hr? Unless he's eating Friday, I'm thinking 24. Are you calling me stupid
What drinks are we mixing for Thanksgiving, and maybe make something your wife will drink? |
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Posted: 11/26/2014 11:30:50 AM EDT
[#34]
Quote HistoryQuoted:
Turkey brine? Its a really good idea. Keeps it moist, gives you some protection from overcooking and drying it out, adds flavor. Works for chicken, too. |
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Posted: 11/26/2014 11:33:54 AM EDT
[#35]
Tagged.
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Posted: 11/26/2014 11:37:44 AM EDT
[#36]
I've started quartering mine before brining. One reason - I don't have a dedicated "beer fridge" that I can make space in for a whole bucket o' bird. I have to separate the pieces into smaller pans and fit them into the food fridge as best I can. I've also found that when I smoke them whole, the breast gets done long before the thighs. When quartered, all the pieces get done at about the same rate. YMMV.
Of course, this way I don't have the whole bird presentation to be carved at the table, but I've found my family doesn't miss it. Most times we have 45 to 50 people gathered, and they just want to eat... |
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Posted: 11/26/2014 11:45:26 AM EDT
[#37]
I hate Thanksgiving!!!
 Both meats (ham and turkey) kill my gout! Turkey causes my gout to act up terribly, I did eat a small piece at church on Sunday. |
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Posted: 11/26/2014 11:54:02 AM EDT
[#38]
Quoted: We cook a big bird as the whole clan will show up for this tasty treat http://i51.photobucket.com/albums/f358/pyramidmountain/photobucket-39401-1417011323559_zps63203ff9.jpg Get a dedicated food safe bucket----- Walmart bakery is a good source, they gave me this one after I told them why I wanted it. I had to mark mine so my dumbass employees know not to put paint or cigarette butts in it http://i51.photobucket.com/albums/f358/pyramidmountain/photobucket-40674-1417011539592_zps09bd22c8.jpg Juice 3 large lemons or4-5 small ones http://i51.photobucket.com/albums/f358/pyramidmountain/photobucket-6526-1417011295940_zpsd062f8a1.jpg 1 cup salt and 1 cup brown sugar in large pot heated to dissolve Rosemary, Thyme, sage tea brewing in small pot http://i51.photobucket.com/albums/f358/pyramidmountain/photobucket-47014-1417011312313_zps284b3733.jpg More to come....... This is the Emeril Recipe.....exactly the same except he uses oranges too. I use the same brine recipe (I add sage also) and everyone raves over it every year... |
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Posted: 11/26/2014 11:59:27 AM EDT
[#39]
Quote HistoryQuoted:
This is the Emeril Recipe.....exactly the same except he uses oranges too. I use the same brine recipe (I add sage also) and everyone raves over it every year... http://www.foodnetwork.com/recipes/emeril-lagasse/brined-and-roasted-turkey-recipe.html Quote HistoryQuoted:
Quoted:
We cook a big bird as the whole clan will show up for this tasty treat http://i51.photobucket.com/albums/f358/pyramidmountain/photobucket-39401-1417011323559_zps63203ff9.jpg Get a dedicated food safe bucket----- Walmart bakery is a good source, they gave me this one after I told them why I wanted it. I had to mark mine so my dumbass employees know not to put paint or cigarette butts in it http://i51.photobucket.com/albums/f358/pyramidmountain/photobucket-40674-1417011539592_zps09bd22c8.jpg Juice 3 large lemons or4-5 small ones http://i51.photobucket.com/albums/f358/pyramidmountain/photobucket-6526-1417011295940_zpsd062f8a1.jpg 1 cup salt and 1 cup brown sugar in large pot heated to dissolve Rosemary, Thyme, sage tea brewing in small pot http://i51.photobucket.com/albums/f358/pyramidmountain/photobucket-47014-1417011312313_zps284b3733.jpg More to come....... This is the Emeril Recipe.....exactly the same except he uses oranges too. I use the same brine recipe (I add sage also) and everyone raves over it every year... http://www.foodnetwork.com/recipes/emeril-lagasse/brined-and-roasted-turkey-recipe.html Actually it is no where close. |
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Posted: 11/26/2014 12:10:12 PM EDT
[#40]
Quote HistoryQuoted:
Fried turkey is good but this one will be grilled/smoked over a hickory/cherry/apple fire Now we're cooking with fire! Have a great Thanksgiving! RG |
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Posted: 11/26/2014 12:11:30 PM EDT
[#41]
Quote HistoryQuoted:
I'd give it another chance, but every fried turkey I have had was dry as fuck. A piece of meat that big should be cooked slow. Quote HistoryQuoted:
Quoted:
Quoted:
At least you aren't frying it. I think people who say this have not had a properly fried turkey. One that has been flavor injected, seasoned, and fried right is perfection. Crispy skin and not greasy at all. I'd give it another chance, but every fried turkey I have had was dry as fuck. A piece of meat that big should be cooked slow. That's the issue then, if you try to fry a turkey much over 16 lbs it is either dried out on the outside or raw on the inside,12-15 lbs is ideal. My dad and I will end up frying between 6-10 before New Years is over. |
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Posted: 11/26/2014 2:21:05 PM EDT
[#42]
MMMMM 11-12lb bird injected with jalapeno butter creole seasoning with a little bit of pepper sauce mixed in is THE BOMB YO!!!!!
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Posted: 11/26/2014 2:23:43 PM EDT
[#43]
$.59/pound
Nice |
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Posted: 11/26/2014 3:00:27 PM EDT
[#44]
I've got my bird brining right now. Alton Brown recipe.
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Posted: 11/26/2014 3:18:20 PM EDT
[#45]
Quote HistoryQuoted:
spatchcocking the bird alleviates all of the usual oven roasting perils. |
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Posted: 11/26/2014 3:19:38 PM EDT
[#46]
Quote HistoryQuoted:
I've got my bird brining right now. Alton Brown recipe. Same. |
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Posted: 11/26/2014 3:31:20 PM EDT
[#47]
to brine a turkey is to ruin it...
Mad Max's Turkey here's a good primer course for those of you still using the brine method. |
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Posted: 11/26/2014 4:18:58 PM EDT
[#48]
Quote HistoryQuoted:
to brine a turkey is to ruin it... Mad Max's Turkey here's a good primer course for those of you still using the brine method. Quote HistoryQuoted:
to brine a turkey is to ruin it... Mad Max's Turkey here's a good primer course for those of you still using the brine method. Good recipe and method, but where does he say that brine ruins a turkey? One, I don’t brine my turkey. As I’ve stated before, there is no particularly good reason for this other than I’m too lazy to do it, or I don’t think about it in advance. |
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Posted: 11/26/2014 4:21:53 PM EDT
[#49]
No food grade bucket? No problem. The large turkey oven bags will line any 5 gallon bucket easily. Secure the rim with a bungee cord. Instant food grade bucket.
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Posted: 11/26/2014 4:26:07 PM EDT
[#50]
Quote HistoryQuoted: Actually it is no where close. Quote HistoryQuoted: Quoted: Quoted: We cook a big bird as the whole clan will show up for this tasty treat http://i51.photobucket.com/albums/f358/pyramidmountain/photobucket-39401-1417011323559_zps63203ff9.jpg Get a dedicated food safe bucket----- Walmart bakery is a good source, they gave me this one after I told them why I wanted it. I had to mark mine so my dumbass employees know not to put paint or cigarette butts in it http://i51.photobucket.com/albums/f358/pyramidmountain/photobucket-40674-1417011539592_zps09bd22c8.jpg Juice 3 large lemons or4-5 small ones http://i51.photobucket.com/albums/f358/pyramidmountain/photobucket-6526-1417011295940_zpsd062f8a1.jpg 1 cup salt and 1 cup brown sugar in large pot heated to dissolve Rosemary, Thyme, sage tea brewing in small pot http://i51.photobucket.com/albums/f358/pyramidmountain/photobucket-47014-1417011312313_zps284b3733.jpg More to come....... This is the Emeril Recipe.....exactly the same except he uses oranges too. I use the same brine recipe (I add sage also) and everyone raves over it every year... http://www.foodnetwork.com/recipes/emeril-lagasse/brined-and-roasted-turkey-recipe.html Actually it is no where close. |
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