Recipe How's your bird going down Turkeyday?

SouthernSlammed · Nov 22, 2016

I like to set mine in a brine for a couple days!

Best to stick it in a 5 gallon bucket!
Brine consists of:
4 - 64oz jugs of cranberry juice of choice
2c of salt (2 1/2 kosher)
3c Bourbon of choice
1/2c peppercorns
5 gartic cloves

Had to do a test run Sunday on some boneless breasts!

These three sat on the smoker at 250* for 4 hrs! Test run was a success!

Happy cooking, and Happy Thanksgiving Everyone!

EugenFJR · Nov 22, 2016

I get to have Thanksgiving with my sister at the nursing home. But its a whole lot better than me staying here, and going to my Mother in Laws, who will be hosting Thanksgiving at her house, and this year all the Fat ass in-laws will be there.... Chewing and talking with their mouths open and smacking their food. I'll probably do something on the grill when my Brother in Law and I get back from the home.

karlvv · Nov 22, 2016

I bought a 22 pound fresh turkey. Gonna inject it, stuff it with stuffing of coarse, and roast it for 5 hours. Thin cover of olive oil and a little salt on the outside.

Laufen · Nov 22, 2016

I have a 20 pounder. I'll inject the breast with a bit of butter, and under the skin I'll add a butter+salt+lemon zest mixture. Pat bone dry. I usually add the giblets to my gravy, and blend it all in the blendtec blender for about 20 seconds to make it creamy and lump free. ( I usually can't resist eating the gizzard, so that's not going to be included).

I still might brine it, haven't decided...it's still thawing in the fridge.

SouthernSlammed · Nov 22, 2016

Laufen said:
I have a 20 pounder. I'll inject the breast with a bit of butter, and under the skin I'll add a butter+salt+lemon zest mixture. Pat bone dry. I usually add the giblets to my gravy, and blend it all in the blendtec blender for about 20 seconds to make it creamy and lump free. ( I usually can't resist eating the gizzard, so that's not going to be included).

I still might brine it, haven't decided...it's still thawing in the fridge.

Hope that turkey is thawed in time! :classicdoh:

That's one good thing about a brine, in that 5 gallon bucket, you drop it in frozen it helps thaw it and keeps it all cool at the same time!!!

freedom · Nov 22, 2016

My mom is cooking this year. She kills it twice, then overcooks it.

I keep telling her to brine it and to ignore the red pop up and use a thermometer. People actually like my turkey, but I'm her kid, what do I know?

Laufen · Nov 22, 2016

SouthernSlammed said:
Hope that turkey is thawed in time!

That's one good thing about a brine, in that 5 gallon bucket, you drop it in frozen it helps thaw it and keeps it all cool at the same time!!!

It's been thawing since Sunday morning.

Bottoms polaris · Nov 23, 2016

Got 2-16 pounders I'm getting ready to inject. Frying them tomorrow. Got around 30 people coming to my house. God help me. Lol

karlvv · Nov 23, 2016

Bottoms polaris said:
Got 2-16 pounders I'm getting ready to inject. Frying them tomorrow. Got around 30 people coming to my house. God help me. Lol

Bottoms up bro. After ther frying of course.

Bottoms polaris · Nov 24, 2016

Got one fried and the other one in now.

War Paint · Nov 24, 2016

Laufen said:
I have a 20 pounder. I'll inject the breast with a bit of butter, and under the skin I'll add a butter+salt+lemon zest mixture. Pat bone dry. I usually add the giblets to my gravy, and blend it all in the blendtec blender for about 20 seconds to make it creamy and lump free. ( I usually can't resist eating the gizzard, so that's not going to be included).

I still might brine it, haven't decided...it's still thawing in the fridge.

Gizzard eater. Love it.

SouthernSlammed · Nov 19, 2019

That time again!

Drunk Turkey Brine!!!

EugenFJR · Nov 20, 2019

This year it's Honey baked Ham to the rescue, so my wife and I don't have to worry about cooking. But the guest list of people coming over this year will be rather interesting. I'm sure that I'll start drinking around noon on Thanksgiving.

cbh13 · Nov 20, 2019

yup ours will be in ham form as well. we've never really been huge on making a turkey

lesptr · Nov 20, 2019

EugenFJR said:
This year it's Honey baked Ham to the rescue, so my wife and I don't have to worry about cooking. But the guest list of people coming over this year will be rather interesting. I'm sure that I'll start drinking around noon on Thanksgiving.

Family is better with alcohol.

SouthernSlammed · Nov 20, 2019

cbh13 said:
yup ours will be in ham form as well. we've never really been huge on making a turkey

I always go for ham! Unless, I know the bird has been brined! Brine makes for the most moist white meat!

dial1911 · Nov 20, 2019

SouthernSlammed said:
I always go for ham! Unless, I know the bird has been brined! Brine makes for the most moist white meat!

I have an early enough start this year... I just may copy your drunk turkey brine process. Don't have any Evan Williams at the house, but I can fix that for about $10.

Bottoms polaris · Nov 23, 2019

Been frying ours for about 20 years

lesptr · Nov 23, 2019

Bottoms polaris said:
Been frying ours for about 20 years

It should be done by now.

dial1911 · Nov 23, 2019

Got the turkey breast yesterday and a ham. Got to get some Evan today and cranberry.

Recipe How's your bird going down Turkeyday?

Gingerbeard Operator

An anchor on a ship of fools.

The LEGEND

Beloved flaming retard

Gingerbeard Operator

Sniper

Beloved flaming retard

Raised in the 80’s

The LEGEND

Raised in the 80’s

Frontiersman

Gingerbeard Operator

An anchor on a ship of fools.

Millennial Supreme

Ninja

Gingerbeard Operator

Waiting for the flash

Raised in the 80’s

Ninja

Waiting for the flash