Recipe How's your bird going down Turkeyday?

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SouthernSlammed

SouthernSlammed

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I like to set mine in a brine for a couple days!
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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!
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These three sat on the smoker at 250* for 4 hrs! Test run was a success!
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Happy cooking, and Happy Thanksgiving Everyone!
 
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EugenFJR

EugenFJR

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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.
 
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karlvv

karlvv

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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.
 
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Laufen

Laufen

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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.
 
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SouthernSlammed

SouthernSlammed

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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.
Click to expand...

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!!!
 
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War Paint

War Paint

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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.
Click to expand...
Gizzard eater. Love it.
 
EugenFJR

EugenFJR

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Kalash Klub
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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.
 
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cbh13

cbh13

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