Did the Alton Brown recipe for something different. Turned out real well, I would recommend it if you don't have a go to favorite.
http://www.foodnetwork.com/recipes/a...ipe/index.html
Pretty much followed the recipe as written except that I brined overnight and put salt and pepper on the skin. Didn't even plan on taking pics until just before I was going to carved it, my wife said "what, no pics?"..........smart arse. Naturally, the pics didn't do it justice.......and since I took the pic I had to post.
No sliced pics, just got down to eating. It was one of the juiciest birds I had done in a while.......good eatin'.
We basically had Thanksgiving yesterday here since we are going to my mom's house and the bird is usually dry, dry, dry.
Turkey
Moderator: TBBQF Deputies
- Fatback Joe
- Wrangler
- Posts: 79
- Joined: Wed Oct 08, 2008 12:33 pm
- Location: Land O Lakes, Florida
- Contact:
Turkey
FBJ
WSM
Stumps GF223
FBA Member
WSM
Stumps GF223
FBA Member
- OSD
- Retired Lawman
- Posts: 7294
- Joined: Sun Jan 14, 2007 6:59 pm
- Location: Fl
- Contact:
- JamesB
- Retired Lawman
- Posts: 6215
- Joined: Sun Jan 14, 2007 7:29 am
- Location: Irving, Tx
- Contact:
- Fatback Joe
- Wrangler
- Posts: 79
- Joined: Wed Oct 08, 2008 12:33 pm
- Location: Land O Lakes, Florida
- Contact:
JamesB wrote:Good look'n turk! Why not offer to cook a bird for yer mom?
Since we both like to cook, we have the understanding that at my place I do it my way, at her place she does it her way..........
I don't get it though......she is a darn good cook...........but man she ruins a turkey. LOL
FBJ
WSM
Stumps GF223
FBA Member
WSM
Stumps GF223
FBA Member
- JamesB
- Retired Lawman
- Posts: 6215
- Joined: Sun Jan 14, 2007 7:29 am
- Location: Irving, Tx
- Contact:
- DATsBBQ
- Deputy
- Posts: 8151
- Joined: Sat Jan 13, 2007 11:15 am
- Location: Yorktown, VA
- Contact:
- Fatback Joe
- Wrangler
- Posts: 79
- Joined: Wed Oct 08, 2008 12:33 pm
- Location: Land O Lakes, Florida
- Contact:
DATsBBQ wrote:Link doesn't work for me. I get an error message.
Hmmm.........yeah, something changed there.
Here is the info if you are interested.
Ingredients
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Directions
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
FBJ
WSM
Stumps GF223
FBA Member
WSM
Stumps GF223
FBA Member
- bowhnter
- Chuck Wagon
- Posts: 3985
- Joined: Mon Mar 26, 2007 1:01 pm
- Location: Van Alstyne, TX
- Contact:
- JaCK2U2
- Chuck Wagon
- Posts: 2718
- Joined: Sat Jan 05, 2008 12:54 am
- Contact:
Bird looked really good. If your Mom is like mine, they go by some of the old temp recommendations, and the meat turns out dry. But that's OK, cause being with them makes up for the dry white meat!
Jack
Jr. C's BBQ
http://www.jrcsbbqandseasonings.com" target="_blank
Homemade upright drum smoker
Backwoods Party
GSW upright (now deceased)
nice gas grill
Weber 27" grill
Weber rotisserie
Jr. C's BBQ
http://www.jrcsbbqandseasonings.com" target="_blank
Homemade upright drum smoker
Backwoods Party
GSW upright (now deceased)
nice gas grill
Weber 27" grill
Weber rotisserie
Return to “The Outpost - Cooking any grub other than BBQ”
Who is online
Users browsing this forum: No registered users and 66 guests