Turkey has been pulled!

[Nunyas]

It may be a little early, but I've pulled the turkey out of the freeze to thaw in the fridge. It's gonna be my first attempt at cooking a gobbler. The plan is to brine it Wednesday night, and rotisserie grill it the next day. I have 20lbs of Mesquite charcoal in addition to another 20lbs of regular charcoal on stand by for next week.

I can't wait... :laugh:

 

[Gliderman8]

We've cooked out turkey on the charcoal grill for the last 25 or 30 years... indirect heat with some added mesquite wood.
Approx. 2.5 hrs later and it's perfect. There's nothing like it!
It always gets gobbled up (sorry

)

 

[DrEntropy]

mehheh. I learned... the in-laws now do all the cooking. :wink:

All we gotta do is drive a while, show up and EAT!! :smirk:

Driving home under the influence of tryptophan is EASY. :thumbsup:

 

[weewillie]

if you are interested go to www.smokingmeatforums.com

 

[DNK]

I've heard , one of the best ways to enjoy turkey is it to be Kosher

 

[Guest]

I've heard , one of the best ways to enjoy turkey is it to be Kosher

Look, I aint convertin' owver tu nuthin' just fer dinner.

 

[Nunyas]

if you are interested go to www.smokingmeatforums.com

nice... i just read the thread on a smoked turkey... it looked very tasty

I've decided that i'm going to use some real maple syrup when i brine this bird and i think i'm gonna stuff it w/ apples and fresh cranberries for cookin' time.

I do have a variety of wood chips on hand that i can toss into a box if i decide i want extra smoke...

 

[Mickey Richaud]

Peanut oil, Italian dressing and hot sauce inoculation, dry rub with Tony's or Slap Ya Mama, and a big pot sitting on an outdoor propane burner.

 

[ecurie_ecosse]

Peanut oil, Italian dressing and hot sauce inoculation, dry rub with Tony's or Slap Ya Mama, and a big pot sitting on an outdoor propane burner.

That's the only way to do it,Mickey!!! :thumbsup:

Stuart.

 

[Guest]

Peanut oil, Italian dressing and hot sauce inoculation, dry rub with Tony's or Slap Ya Mama, and a big pot sitting on an outdoor propane burner.

That's the only way to do it,Mickey!!! :thumbsup:

Stuart.

X2. maybe injected w/ a bit of bacon grease and/or smoked.

if you are interested go to www.smokingmeatforums.com

I've decided that i'm going to use some real maple syrup when i brine this bird and i think i'm gonna stuff it w/ apples and fresh cranberries for cookin' time.

..

Only in California. :laugh:

 

[judow]

if you are interested go to www.smokingmeatforums.com

nice... i just read the thread on a smoked turkey... it looked very tasty

I've decided that i'm going to use some real maple syrup when i brine this bird and i think i'm gonna stuff it w/ apples and fresh cranberries for cookin' time.

I do have a variety of wood chips on hand that i can toss into a box if i decide i want extra smoke...

Sounds like a New England thing to me.

Oh yes, I pulled my bird this morning.

I don't do anything special except I do put a bit of stuffing in the the bird after 1/2 an apple in each cavity. Also rub butter with a few spices under the skin. The apple give a flavoring and someone once told me that if you use the apple the bird will never be dry. Don't know if it works but I've never had a dry turkey.

 

[PAUL161]

Tried a deep fried turkey once at a friends house and it wasn't the same as a roasted one. Didn't care for it. It had an oily taste. Probably didn't have the oil hot enough? :crazy: PJ

 

[Mickey Richaud]

Tried a deep fried turkey once at a friends house and it wasn't the same as a roasted one. Didn't care for it. It had an oily taste. Probably didn't have the oil hot enough? :crazy: PJ

Or else he used Quaker State instead of peanut oil.

 

[PAUL161]

Mickey, I never thought of that! He is kind of an odd fellow and very cheap! Probably trying to save a buck. Peanut oil is pretty expensive.

 

[Mickey Richaud]

Paul - I can guarantee if you tried one that was cooked properly and injected with the proper "cocktail", you'd love it!

Peanut oil is expensive, but you can use vegetable oil, or a blend of both. The good thing about the peanut oil is that it can hold up to more uses than other oils, and will take more heat.

 

[PAUL161]

Paul - I can guarantee if you tried one that was cooked properly and <span style="color: #FF0000">injected with the proper "cocktail", </span> you'd love it!

Peanut oil is expensive, but you can use vegetable oil, or a blend of both. The good thing about the peanut oil is that it can hold up to more uses than other oils, and will take more heat.

<span style="font-size: 12pt"><span style="font-weight: bold">AhHa</span>,</span> <span style="font-size: 11pt">So the secrets in the sauce!</span> Or so to speak.

 

[Mickey Richaud]

<span style="font-size: 12pt"><span style="font-weight: bold">AhHa</span>,</span> <span style="font-size: 11pt">So the secrets in the sauce!</span> Or so to speak.

Ain't it always? :wink:

 

[JPSmit]

Mickey, I never thought of that! He is kind of an odd fellow and very cheap! Probably trying to save a buck. Peanut oil is pretty expensive.

that or he only got 10 miles and his car engine seized up.

 

[Nunyas]

well, the brining turned out really nice on the bird. great blend of sweet/salt flavor that didn't over power the natural flavor of the bird. I rubbed the skin down w/ olive oil before putting it on the spit.

Over all the bird turned out great. The only down side was the smoke made the skin inedible. Well, lemme rephrase that. The smoke make the skin tough and jerky like. If you wanted to struggle through eating a piece the flavor was great.

Now that the first rotisserie experience with this grill is over, I know I'll be able to do it even better next time :laugh:

 

[DrEntropy]

Turkeys should be on sale now, Rob.

Practice, practice, practice! :laugh: