Poke_4_Life
Footballguy
Made a turkey soup last night. It was quite nice... used Emeril's recipe from Food Network. Ended up like a chicken turkey and rice soup. Used the carcass to make up a nice stock
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Turkey Talk - And Sides - And Beverages (1 Viewer)
- Thread starter eoMMan
- Start date
Godsbrother
Footballguy
Thinking of making some turkey enchiladas tonight which should finish off the bird.
Chemical X
Footballguy
just did the same......
flour burrito sized tortillas
1-2 cans enchilada sauce
can rotel diced tomatoes w/chiles
can black beans drained rinsed
can corn drained rinsed
4-6oz mexi cheese
combine tomatoes, beans, corn, cheese and meat. scoop into tortilla and roll, seam down. fill bakeable pan with sauce. lay rolled enchiladas in pan, cover with sauce and cheese.
cover with foil and bake at 350 for 30. uncover and bake an additional 15.
wa la!
Last edited by a moderator:
higgins
Footballguy
higgins
Footballguy
TJ-Raider
Footballguy
Super Easy.
For anyone interested,
I thought I had messed it up, because for the first few minutes of it boiling it was a cranberry soup. Very watery. Turned my back on it for just a minute, came back, and it was perfect.
Also, I didn't have marmalade. SO I just minced up half an orange (rind and all) and it was fine
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Insoxicated
Yep. once the cranberries pop it's pretty much done. If you cook it too far you ruin the pectin and it won't gel properly. I make mine the night before then refrigerate it overnight and it gels very nicely. Good call on the orange
Judge Smails
Footballguy
Any other details you can offer on the turkey? I was thrown a curveball this morning when daughter #2 said she'd prefer not to have red meat for Christmas. So in addition to the prime rib I picked up at Costco I also bought a bird. The prime rib is going on the smoker. Wasn't sure what to do with the bird. Put both on the Traeger? Roast the turkey? Grill? For now, it is spatchcocked (wanted to reduce the cooking time) and is dry brining in the fridge. I don't have any garlic/herb butter on it yet. Assume I can do that just before cooking. Open to all ideas.
Chemical X
Footballguy
rub under the skin and I highly recommend the Reynolds turkey bag. also, make puncture holes in the bird and stuff the holes with Spanish olives (with or without pimentos).
heckmanm
Footballguy
I didn't do much else with it. Roast it hot. I did 450F. Fair warning,though, the butter will smoke like hell at that temp. You might do olive oil instead.
Stick a probe thermometer in the breast meat. By the time it hits 150, the dark meat will be 165-170 and neither will be dried out.
It's either Alton Brown's or Kenji Lopez-Alt's recipe I feel you want to google for it. I forget which.
heckmanm
Footballguy
Whelp in charge of the turkey again this year..gonna cook one in the char broil infrared and smoke the other in the WSM. Last year the smoked turkey was good but I want to go my game this year and an considering dry brining and then throwing it in the smoker.
So I know I should get an unbrined turkey.
Rub with kosher salt two days in advance and let sit in the fridge? Do you add anything to the kosher salt? I have a bunch of fresh sage and thyme and rosemary and was thinking about adding some of that to the salt mixture.
Do anything special when smoking? Was gonna smoke probably around 325-350 to temp.
Love T-Day
So I know I should get an unbrined turkey.
Rub with kosher salt two days in advance and let sit in the fridge? Do you add anything to the kosher salt? I have a bunch of fresh sage and thyme and rosemary and was thinking about adding some of that to the salt mixture.
Do anything special when smoking? Was gonna smoke probably around 325-350 to temp.
Love T-Day
tommyboy
Footballguy
Dry brine with salt, pepper and any herbs you choose. Under the skin, over the skin and in the cavity. Overnight is plenty. Don't rinse. When you cook, put butter under the skin, over the skin and inside the cavity, add some aromatics inside the cavity and cook it.
ProstheticRGK
Footballguy
Ilov80s
Footballguy
James Daulton
Footballguy
Fresh turkey with dry brine the way to go?
Franknbeans
Footballguy
smaller group this year. Cooking an 8 lb turkey breast in a slow cooker
Caesar
Footballguy
No and there are no wild turkeys in Turkey. I was there on Thanksgiving one year, and had to have chicken cooked on a spit over an open flame. It was delicious.
James Daulton
Footballguy
Picking the fresh bird up tomorrow. Dry brine in the fridge until Thursday?
tommyboy
Footballguy
Jules Winnfield
Footballguy
Dan Lambskin
Footballguy
AAABatteries
Footballguy
Kanil
Footballguy
One of the parents at the school where my wife works runs a smoking business on the side. We always get our turkey from him. Two 18# turkeys smoked and ready to be picked up the day of for $60. Can't beat it!
- Smoked Turkey
- Mashed Potatoes
- Gravy
- Stuffing (from scratch AND out of the box because it's my wife's favorite).
- Corn Souffle
- Green Beans
- Green Bean Casserole
- Cranberry Sauce
- Pumpkin Pie
- Some sort of berry pie (probably blackberry)
- Pumpkin cheesecake
dickey moe
Fingerpicker
Going to brine and maple smoke a turkey on the Traeger for Thanksgiving. Will report back.
dickey moe
Fingerpicker
Mimosas for breakfast, wine for dinner, Old Fashioned nightcap.Ilov80s said:
JaxBill
Footballguy
Doing the dry brine and smoked Turkey a la Amazing Ribs. Gravy pan underneath turkey soaking up the juices.
Ilov80s
Footballguy
Mimosas for brunch, likely some red wine with dinner and break into some craft beer whales for my family in town from Denver.
AAABatteries
Footballguy
I'm a complete idiot when it comes to any cooking so this may be a really stupid question. Can I use the deep fryer as the place to brine the turkey? I have a recipe I want to try but don't have a bucket or some way to submerge the turkey. Seems to me that I could just use the inside basin of the fryer, no?
Osaurus
Footballguy
=Smackdown=
Footballguy
Osaurus
Footballguy
You could also get cheap buckets at Home Depot with disposable lids. That’s what I use.
Osaurus
Footballguy
JaxBill
Footballguy
Those Home Depot buckets aren't food safe either
http://www.bbq-brethren.com/forum/archive/index.php/t-117739.html
http://www.bbq-brethren.com/forum/archive/index.php/t-117739.html
JaxBill
Footballguy
From AmazingRibs talkiing about wet brining
Chose your container carefully. It needs to be food grade, large enough to hold the meat and the brine with the meat submerged, and it cannot be made of aluminum, copper, or cast iron, all of which can react with the salt. Do not use garbage bags or a garbage can or a bucket from Home Depot. They are not food grade. Do not use a styrofoam cooler. It might give the meat an off flavor and you'll never get the cooler clean when you're done.
Zipper bags work fine. For large cuts get Reynolds Brining Bags, Ziploc XL, and XXL bags. If you brine in a zipper bag, periodically grab the bag and squish things around and flip the meat so the brine can get in from all sides. Place the bag in a roasting pan to catch leaks. You can also use bowls, pots, and Tupperware.
A 5 gallon drink cooler will handle turkeys and whole raw hams. If the cooler is larger, you may need to scale up the brine recipe to make sure the meat is submerged.
The beauty of using a cooler is that you don't need to put it in the fridge. To keep the brine and the meat safe, toss in a gallon zipper bag filled with ice. Or two. The bags should be tight so that when the ice melts it doesn't dilute the brine. Don't use bags of ice from the store because they often have holes and leak and they are dirty. People often walk on them in the factory and on the delivery truck (I know, I worked in and ice factory in college - best job in Gainesville, FL).
Another option is to fill a quart juice or soda bottle with water and freeze it. Then screw on the cap. Wait until after the bottle has frozen because water expands when it freezes and it can blow off the cap. Wash off the outside of the bottle thoroughly and toss it in the brin
Chose your container carefully. It needs to be food grade, large enough to hold the meat and the brine with the meat submerged, and it cannot be made of aluminum, copper, or cast iron, all of which can react with the salt. Do not use garbage bags or a garbage can or a bucket from Home Depot. They are not food grade. Do not use a styrofoam cooler. It might give the meat an off flavor and you'll never get the cooler clean when you're done.
Zipper bags work fine. For large cuts get Reynolds Brining Bags, Ziploc XL, and XXL bags. If you brine in a zipper bag, periodically grab the bag and squish things around and flip the meat so the brine can get in from all sides. Place the bag in a roasting pan to catch leaks. You can also use bowls, pots, and Tupperware.
A 5 gallon drink cooler will handle turkeys and whole raw hams. If the cooler is larger, you may need to scale up the brine recipe to make sure the meat is submerged.
The beauty of using a cooler is that you don't need to put it in the fridge. To keep the brine and the meat safe, toss in a gallon zipper bag filled with ice. Or two. The bags should be tight so that when the ice melts it doesn't dilute the brine. Don't use bags of ice from the store because they often have holes and leak and they are dirty. People often walk on them in the factory and on the delivery truck (I know, I worked in and ice factory in college - best job in Gainesville, FL).
Another option is to fill a quart juice or soda bottle with water and freeze it. Then screw on the cap. Wait until after the bottle has frozen because water expands when it freezes and it can blow off the cap. Wash off the outside of the bottle thoroughly and toss it in the brin
Ron Swanson
Footballguy
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