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Old 11-22-2010, 12:20 PM
 
Location: In my skin
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For your turkey, do your brine, rub, inject or stuff between the flesh and the skin for flavor?

Cornbread or bread for your stuffing?
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Old 11-22-2010, 12:54 PM
 
Location: Illinois
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I inject it with Creole butter & seasonings. YUM.
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Old 11-22-2010, 01:08 PM
 
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I cook the dressing separately. Saute onions in butter and a few tablespoons of turkey fat. Add chopped mushrooms and a cup of good white wine and continue saute until mushrooms are cooked. In a large bowl add Pepperidge Farm Seasoned stuffing (this is so good I can eat it dry) add chopped roasted chestnuts, butter and chicken broth as spec'd on the stuffing package. Mix gently. Pat it down in a large roasting pan and drizzle turkey pan juices over it and bake for 45 minutes at 325.

EDIT:

Oooh, big change this year. Co-chef tells me he wants to add some fancy raisins. Not what I would call a radical change to the tried and true recipe, so we will give it a shot.

Last edited by Wilson513; 11-22-2010 at 01:38 PM.. Reason: Raisins!
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Old 11-22-2010, 03:09 PM
 
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Brine, compound butter under skin, smoked, done. Thats how we like it anyway.
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Old 11-22-2010, 03:11 PM
 
Location: Bradenton, Florida
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I cook both according to the package instructions.
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Old 11-22-2010, 03:31 PM
 
Location: Charlotte county, Florida
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Roast the turkey with onion, S&P, Butter, garlic powder.

Stuffing in the bird and on the side. Sauteed onion and celery, Pepperidge farm herbed stuffing, Jimmy Dean sausage, poultry seasoning, celery salt and pepper, Chicken stock. Butter added to the out of bird dressing.
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Old 11-22-2010, 03:39 PM
 
Location: North of the border!
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If you want a brown crisp skin (who wants flab) you have to rub salt all over the bird. I usually melt some butter and olive oil first, brush it on then rub the salt.
I don't know if it's come up elsewhere but "lid off" is the best way to cook the bird.
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Old 11-22-2010, 04:11 PM
 
Location: Silver Springs, FL
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I brine the turkey, and then smoke it. When I reheat, I stuff the cavity with fresh sage, rosemary, thyme and marjoram.
I do dressing with cornbread and french bread. I diced all of it last night, drizzled with olive oil and herbs, and toasted them in the oven. Will add celery and onions, home made chicken stock and more herbs when I make it.
I actually do 2 pans of dressing, one with oysters, and one without.
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Old 11-22-2010, 04:13 PM
 
Location: Loudoun Cty, Virginia
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Quote:
Originally Posted by nan5623 View Post
I inject it with Creole butter & seasonings. YUM.

+1, then it's into the Turkey Fryer!
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Old 11-22-2010, 05:09 PM
 
1,884 posts, read 4,023,184 times
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Quote:
Originally Posted by kshe95girl View Post
I brine the turkey, and then smoke it. When I reheat, I stuff the cavity with fresh sage, rosemary, thyme and marjoram.
I do dressing with cornbread and french bread. I diced all of it last night, drizzled with olive oil and herbs, and toasted them in the oven. Will add celery and onions, home made chicken stock and more herbs when I make it.
I actually do 2 pans of dressing, one with oysters, and one without.
Love oyster dressing!
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