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Posted: 8/24/2004 8:33:55 AM EDT
[#1]
I brine them in apple juice, kosher salt and brown sugar over night, then smoke them in my BBQ. They come out juicy and flavorful. For the details you can go to HTTP://www.foodtv.com and do a search on brined turkey.
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Posted: 8/24/2004 8:40:37 AM EDT
[#2]
The best way to cook them is to leave the bone, and skin intact, douse with Lawrey's Seasoned Salt, and grill it.
Boneless/skinless = 
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Posted: 8/24/2004 8:45:44 AM EDT
[#3]
With Heat. |
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Posted: 8/24/2004 8:49:20 AM EDT
[#4]
Amatures!!
Get your turkey breast, put it in a crock pot with 1 (one) cup of vinegar and let it go overnight. You'll look in your crock pot with that turkey breast and cup of vinegar and say 'needs more vinegar'... it doesn't! Then drain liquid which should almost cover the turkey breast, remove bones, shread with forks, add Kraft Original BBQ sauce to your liking and gooeyness or use whatever BBQ sauce you like. Put that on a bun with a pickle and you cant tell the difference from pork BBQ (well, maybe a little) Hardly any fat at all and damn tasty! Got leftovers? Toss in a can of crushed tomatoes and a small can of corn. Add water to soup-ify it and you've got brunswick stew. I do this at least once a month, I love it! Happy Eating! |
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Posted: 8/24/2004 8:50:05 AM EDT
[#5]
OH! We're not talking about Theresa Heinz Kerry?
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Posted: 8/24/2004 8:51:00 AM EDT
[#6]
Deep fryer in peanut oil. Inject your marinade of choice.
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Posted: 8/24/2004 9:11:48 AM EDT
[#7]
if it were me, i'd wrap bacon around it and then bake it at 375 for a couple hours - the bacon flavors it and keeps it moist and juicy.
 also, here is a link with a few other recipes you can choose from, just to make it more confusing. Turkey Recipes good luck. mp |
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Posted: 8/24/2004 9:16:42 AM EDT
[#8]
You should use the turkey as bait to catch some kind of animal that actually tastes good.
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Posted: 8/24/2004 9:19:23 AM EDT
[#9]
fry the shit out of it and then smear it with fat-laden gravy. enjoy with a cold beer.
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Posted: 8/24/2004 9:26:44 AM EDT
[#10]
brine it first over night then cook like normal full turkey-
or brine and cook all day in slow cooker with 1/2 bag of onion soup mix- pull apart with fork- eat on buns or brine and deep fry or ..... I brine EVERY time I have poultry- it comes out so much better and I have never had dry meat (turkey/chicken anyway) |
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Posted: 8/24/2004 9:29:39 AM EDT
[#11]
I like to slow somke it with cherry wood for about 4 hours. I just load my cookshack smoker with about 3oz of cherry and set the temp at 225. Lunch will be ready in about 4 hours.Smoked Turkey
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Posted: 8/24/2004 9:39:43 AM EDT
[#12]
Is it safe to cook turkey in a crock pot? Will it get hot enough to kill the salmonella?
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Posted: 8/24/2004 9:52:06 AM EDT
[#13]
I appreciate the tips. I think tonight I'm going to cut it in half and bbq the thing. Never had bbq turkey before. Whats the worst that could happen, I screw it up and have something else for dinner.
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Posted: 8/24/2004 9:56:10 AM EDT
[#14]
Depending on the size, I only cook my bonelss Turkey breat on the grill. Flip it every 5 minutes for up to 25 minutes, makeing sure not to burn it. Comes out perfect, provideing you dont forget to flip it. I usualy buy the ones that are pre-marinated. There excellent with a vegi and a side of Saffron rice of other.
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Posted: 8/24/2004 10:51:43 AM EDT
[#15]
+1 You need a big fryer and a lot of heat, but it is worth it (whole turkey deep fried uses 20lb+ of propane done properly) |
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Posted: 8/24/2004 11:03:30 AM EDT
[#16]
Get a roasting bag, toss in some carrots, onions, celery. Bake per directions on bag.
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Posted: 8/24/2004 4:54:15 PM EDT
[#17]
For anyone that cares, I cut the turkey up into three decent size portions, wrapped it in tin foil with lots of bbq sauce, some salt and peper, and some sliced up onion. Threw it on the grill for an hour (flipped after a half hour), took it off and enjoyed. It was some damn fine turkey. Plus I have enough food now for the next three days. Thanks for the help. If I had a digi cam, I would have taken pics.
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Posted: 8/24/2004 5:03:23 PM EDT
[#18]
First we need to know the Cup Size???
MT Like mine pressure cooked with veggies... |
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Posted: 8/24/2004 5:06:25 PM EDT
[#19]
On the grill right next to the 16oz. RIBEYE you should be cooking!
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Posted: 8/24/2004 5:07:55 PM EDT
[#20]
If my pops or buddys would have been over, no problem. I'm not a big red meat guy for whatever reason. Every now and then some venison, but that is about it. |
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Posted: 8/24/2004 5:10:05 PM EDT
[#21]
My wife is putting a turkey breast in the crock pot tonight. She places a stick of butter in the bottom of the pot, rubs the bird inside and out with black pepper and sage, then stuffs a peeled onion in the cavity. When she gets up at 03:50 to get me ready for work the bird is done and she makes me a turkey on french bread poboy. I like yellow mustard and whole berry cranberrysauce on mine. |
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Posted: 8/24/2004 5:14:47 PM EDT
[#22]
+1 I like Cajun Injector's Honey Teryaki marinade, or my own combination of butter/hot sauce. |
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Posted: 8/24/2004 5:17:06 PM EDT
[#23]
IMHO
 Danny |
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Posted: 8/25/2004 1:37:37 AM EDT
[#24]
Yum! Just took a taste! Can't wait for lunchtime to roll around.
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Posted: 8/25/2004 1:40:23 AM EDT
[#25]
Id go fo the frying option. Now I want to go get me some Turkey.
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