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I made a Brine & put the Turkey in it Wed. night. The ingredients were precise for a 14 lb. Turkey, which included the right amt. of Kosher salt, brown sugar, apple cider, lemons & oranges. Yesterday rinsed & dried the turkey, put fresh Thyme, sage and other herbs under the skin and put olive oil all over the turkey. Sprinkled with Poultry seasoning. Covered tightly with foil and roasted 2 hrs. at 350, uncovered and basted every 15 mins. for 1 1/2 hrs. It was so moist and delicious, and melted in your mouth. Everyone took home care packages.
I bought a bone in whole turkey breast this year. I chopped thyme, rosemary, sage and garlic. About 1 tbls each herb and 2 tbls of the garlic. I mixed it with 2 tbls of olive oil, 2 tsp of kosher salt and 2 tbls of fresh lemon juice. I put it under the skin and all over the outside. Put a rack in my roasting pan and put the turkey on that. Poured in about 1 cup of turkey stock. Did NOT cover it. Inserted my thermometor probe and put it in a 325 oven. Alarm went off 2 hours later when the meat got to 165. Took out and let it rest. It was the most flavorful, moist turkey that I ever had!!
My water smoker is puffing away right now as I write this post. Propane water smoker set at 225-240 degrees, apple/hickory chips and about 30-35 minutes a pound. Takes about 8-9 hours for a 15lb bird. Should be done at about 2:00pm PST. I am also deep frying a turkey at about 1:00pm so they should both be done at the same time.
I swear to god I need to get a quality smoker so I can smoke next year's bird. I've been meaning to do that for several years now but it always slips my mind or other stuff comes up, etc... I'm not to big on the deep fried turkey though I did try it a few years back.
I stuff mine with cilantro, onions and garlic. I cook it inside a Reynold's oven bag. A 12 lb.turkey is done in 3.5 hours. I baste it with a mixture of white cooking wine, garlic teriyaki sauce, cilantro, onion and garlic and some olive oil. I process the mixture and brush it all over the bird. I let it sit in the fridge overnight in the bag. Best.Juicy.Fall of the bone.Turkey. Ever
OK, how long and at what temperature are you cooking the bird? Anyone cook in a bag or upside down or 500 degrees for and hour and then turn the oven off or similar things?
What is really funny is that my son actually did something like this and I didn;t post it because I thought it would be too hard to describe. He made a pad out of cheesecloth and bacon about the size of the breast and put it over the breast and under a piece of foil. I made the breast more moist than we have ever had.
Also, I cooked a turkey upside down once and it was pretty good. Not very pretty but pretty tasty. (Don't ask if I was drinking back then).
Brined and smoked with hickory, apple and fig woods.
Reheated on the big day, it was really, really good.
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