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Old 11-12-2018, 09:35 PM
 
Location: Eugene, Oregon
7,223 posts, read 2,260,432 times
Reputation: 9895

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The problem with many of the brands of whole turkeys, is that they inject them with extra fat, similar to a liquid margarine and it contains MSG. They camouflage the MSG by putting it into what they call, "natural flavorings" or some such disingenuous name. To get a natural turkey, without such additives, you usually have to pay more.
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Old 11-12-2018, 09:36 PM
Status: "Free at last!" (set 17 days ago)
 
Location: Somwhere
3,167 posts, read 1,245,513 times
Reputation: 8172
I always stuff the turkey, Never had a problem. One year, inspired by Sunset magazine, I boned the raw turkey, then wrapped it around stuffing to roast. Yum, but a lot of work.

I usually butter or oil the bird, then season with salt, pepper, and Italian seasoning inside and out. Stuffing is made with leftover bread hoarded in the freezer for months; a little rye, some sourdough, whole wheat, all cubed and mixed together with sauteed mushrooms and onions and more Italian seasoning.

I've spent the holiday with friends nearly as many times as with family, starting around 1980. But we never called it friendsgiving.
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Old 11-12-2018, 10:29 PM
 
1,706 posts, read 2,792,975 times
Reputation: 1784
Quote:
Originally Posted by mainebrokerman View Post
you "smoke" the turkey in your smoker? (is it an electric smoker?)

how long does it take? do you use mesquite wood chips? apple?

ive had the fried turkeys and thought it was good and moist.... but never smoked one myself.
Visit www.amazingribs.com and read up about the science of smoking turkey. It will hands down be the best tasting turkey you've ever had.

My relatives all make me cook the turkey now every year. I use a Rec Tec pellet smoker, which is a top of the line smoker that does most of the work for you.

I tried spatchcocking the 1st year, and it worked well, but I don't bother doing that anymore because it takes up too much space on the smoker.

SS
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Old 11-12-2018, 11:14 PM
 
5,236 posts, read 3,036,368 times
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I'm still looking for an extra dessert recipe because I'm not crazy about pumpkin pie. While I was browsing I ran into many Thanksgiving leftovers savory bread puddings with turkey if anyone is interested. Some of them sound delicious.
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Old 11-13-2018, 04:35 AM
 
17,237 posts, read 22,286,349 times
Reputation: 31413
Quote:
Originally Posted by Lodestar View Post
I'm still looking for an extra dessert recipe because I'm not crazy about pumpkin pie. While I was browsing I ran into many Thanksgiving leftovers savory bread puddings with turkey if anyone is interested. Some of them sound delicious.
how about baked apples?? core them bake with cinnamon and (optional) sugar

easy & delicious..
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Old 11-13-2018, 06:10 AM
 
Location: SE Florida
718 posts, read 152,051 times
Reputation: 1742
Quote:
Originally Posted by ShakenStirred View Post
Visit www.amazingribs.com and read up about the science of smoking turkey. It will hands down be the best tasting turkey you've ever had.

My relatives all make me cook the turkey now every year. I use a Rec Tec pellet smoker, which is a top of the line smoker that does most of the work for you.

I tried spatchcocking the 1st year, and it worked well, but I don't bother doing that anymore because it takes up too much space on the smoker.

SS
For those that smoke their turkey, do you use either a dry or wet brine or none at all?
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Old 11-13-2018, 06:36 AM
 
Location: Middle of the ocean
27,882 posts, read 17,818,346 times
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Quote:
Originally Posted by Dogboa View Post
For those that smoke their turkey, do you use either a dry or wet brine or none at all?
We wet brine.
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Old 11-13-2018, 07:05 AM
 
Location: Islip,NY
16,975 posts, read 19,789,025 times
Reputation: 17276
My mom stuffs her turkey and the extra that did not fit into the bird get cooked in a separate casserole dish. She makes a lot of stuffing. I love it cold.
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Old 11-13-2018, 08:27 AM
 
Location: Kansas City MO
211 posts, read 185,262 times
Reputation: 316
Turkey is the least appealing meat we as Americans eat regularly, whether it is because of the breeding practices or whatever, it is dry and tasteless. Yeah, if you brine and smoke the hell out if it you can make it tasty, but you can do that with tofu if you really want to. It would be great if there were more types of meat readily available, i.e affordable lamb, even mutton, duck, goose, rabbit affordable bison, etc. Instead we get industrially produced tasteless turkey. yay us!
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Old 11-13-2018, 10:55 AM
 
Location: Las Vegas
13,469 posts, read 24,310,765 times
Reputation: 24869
Already ate turkey #1 and the stock is in the freezer. Turkey #2 is thawing in the fridge and maybe will be ready for the oven tomorrow. Turkey #3 is in the freezer and will probably be the Thanksgiving bird. I will keep on buying them as long as they are on sale and there will be a huge pot of soup made with all the stock/bones, etc. If I had a freezer I would fill it with turkey for the rest of the year!
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