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Old 11-14-2008, 12:58 PM
 
Location: San Antonio
12,114 posts, read 14,916,601 times
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O.K. guys. Lets hear all your secrets. How do you make the perfect turkey. Help some of those that don't have a clue. Don't leave out any details. Do it step by step...

Last edited by BstYet2Be; 11-14-2008 at 03:23 PM..
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Old 11-14-2008, 02:38 PM
 
Location: Fruita, CO
849 posts, read 1,946,897 times
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I always brine my turkey the night before. In the morning, I take it out of the brine, rinse, pat dry, stuff with sage bread stuffing with sausage, onion, celery, apple and giblets. I also use oven bag. It turns out so good every time.
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Old 11-14-2008, 02:42 PM
 
Location: Looking East and hoping!
28,227 posts, read 21,790,065 times
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After thoroughly cleaning and drying, I stuff the cavity with onions/celery/carrot/fresh sage leaves. then I mix about 1/2 to 3/4 mayo with salt/pepper, garlic powder, onion powder, chopped fresh sage. Rub this on skin very well.

Tent with foil and roast-last hour remove tent and let brown. For some reason the mayo holds the moisture in the bird.
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Old 11-14-2008, 02:57 PM
 
1,882 posts, read 4,608,546 times
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I found out today that I'm doing 1 for us and 5 for other people, thanks wife!

I spatchcock, brine, and smoke breast up. 160-165* internal(thigh) temp. Skin has a rub of evoo, k.salt/pepper, thyme, oregano, and a cajun "shake" I like.

Thats all I'm doing this yr, my 5+ course idea was shot down.

FYI, put the rub on the meat under the skin, and on the skin. Gotta get dirty to do it right.

Last edited by Capt. Cave Man; 11-14-2008 at 02:59 PM.. Reason: too political
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Old 11-14-2008, 06:43 PM
 
Location: Mid Missouri (Miz-oo-ree)
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Default Just pulled 2 off the pigcooker

I cooked two today. Test run is my story They were split (I actually cleaned up a bandsaw at the shop and sawed them in half while they were frozen even cut the giblets up inside) after thawing they were skinned, seasoned with my secret mix , later they were injected with apple juice and liquid smoke mix, sliced apples layed to top surfaces and everything covered with good bacon and pinned in place. 4 hours later about; an hour ago, I pulled them and brought them home. Taste good.....I think I want to tweek it some more. Test Run 2 coming up
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Old 11-14-2008, 07:41 PM
 
1,304 posts, read 4,178,718 times
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I've been told that the best turkey I ever made was a Kosher bird I cooked upside down many years ago. I'm not a big fan, so I don't know. But DH and my Godmother still talk about it 15 yrs. later.
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Old 11-15-2008, 07:43 AM
 
Location: in the southwest
13,396 posts, read 44,919,754 times
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Quote:
Originally Posted by mikenbacismama View Post
I've been told that the best turkey I ever made was a Kosher bird I cooked upside down many years ago. I'm not a big fan, so I don't know. But DH and my Godmother still talk about it 15 yrs. later.
Kosher birds are brined, maybe that's why.
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Old 11-15-2008, 12:49 PM
 
13,721 posts, read 19,152,595 times
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I cooked one breast-down once and it really was the best turkey I've ever made, the breast was very moist and the flavor good. But not the prettiest turkey I've ever made. My brother deep fries his and I like that a lot.

I've never brined mine; I guess I'll try that this year.
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Old 11-15-2008, 03:19 PM
 
Location: Texas
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Deep fried, all the way! Best bird you will ever have!
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Old 11-15-2008, 08:16 PM
 
Location: Victoria TX
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I'm still a strong advocate of the overnight slow cooking. If you preheat to about 450 before you put your turkey in (just before you go to bed at night) it will effectively kill any bacteria that is on the outside of the bird in a half hour. Then turn it down to a little bit above the internal meat temperature of a cooked turkey (say about 175 or 200) and go to bed. It'll be perfect in the morning. Better than perfect. You've never had it so good.
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