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Posted

I appreciate the big breast energy up in here. My bird was juicy as all hell but I've got to tell you guys I think my taste buds have changed since I lost weight. I'm not sure I love smoked turkey anymore. I didn't eat that much and I was good with that. Everyone said it was the best one yet, though so shrug. I will see what I think of the oven roasted breast tomorrow if my mother in law doesn't cook it to 200 degrees (she will). 

 

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Posted (edited)

so who has a good turkey gumbo recipe? 😁

dry brine worked great! only slight faux pas...i proceeded to make my gravy with the liquid from the pan. like, a lot of it 😂 tasted it before i started seasoning and was like 'holy crap that's salty!' then i was like...oh, yeah, brine. 😊 luckily i still had chicken stock to try again. 

anyway...i wanna do an actual gumbo and not just a soup. will research but figured someone here probably has a good one they've perfected 🤘

hope everyone had a nice holiday!

Edited by mchookem
Posted

Smoked a brisket and a couple of turkey boobies.  Did the Chud method for the turkey boobies, but also slathered with Duke’s mayo before applying the rub.  Everything turned out great.

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Posted

Smoked two turkey breasts using the Franklin method and John Lewis' all purpose rub.  Turned out great.  Biggest hit was the gravy from the Franklin video.  I thought my girlfriend's kids were just going to get a glass and drink it straight.

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Posted
  On 11/25/2022 at 2:08 PM, Dry Elbows said:

Smoked a brisket and a couple of turkey boobies.  Did the Chud method for the turkey boobies, but also slathered with Duke’s mayo before applying the rub.  Everything turned out great.

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Looks awesome!  Will you please explain the Chud method?  I tried watching the video but the guy is obnoxious.

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Posted (edited)
  On 11/25/2022 at 3:57 PM, tigol said:

Looks awesome!  Will you please explain the Chud method?  I tried watching the video but the guy is obnoxious.

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When the turkey breast reaches 140* internal temp put it in a pan of clarified butter (I used ghee) and cook in that until it reaches 155*. Then wrap in foil with top down to rest. Pour some of the clarified butter in the foil  

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Edited by Dry Elbows
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Posted
  On 11/25/2022 at 4:31 AM, mchookem said:
so who has a good turkey gumbo recipe?
dry brine worked great! only slight faux pas...i proceeded to make my gravy with the liquid from the pan. like, a lot of it tasted it before i started seasoning and was like 'holy crap that's salty!' then i was like...oh, yeah, brine. luckily i still had chicken stock to try again. 
anyway...i wanna do an actual gumbo and not just a soup. will research but figured someone here probably has a good one they've perfected
hope everyone had a nice holiday!
See gumbo thread. But make a roux with a cup of flour and a cup of oil. Get it the color of dark chocolate. Add a diced onion, green bell pepper, and a few stalks of celery diced. Stir until they soften up (about 8 minutes). Add a pound or more of sausage sliced into rounds. Stir. Top with stock, preferably homemade from the turkey carcass. Add cajun gumbo seasoning of your choice. Simmer for one hour. Add leftover turkey. Simmer another 2 hours. Add diced green onion, a bit of chopped, fresh parsley, and a tablespoon of fíle. Serve over rice.

There are nuances and unmentioned tips in the gumbo thread.

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Posted

First time doing spatchcock in an oven with convection. Recipe said to cook at 450 and I think it was way too hot, will probably try 375 next time. She’s not pretty but taste was good, lots of butter and herbs. 

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Posted

My Masterbuild XL electric fryer would not turn on so we had to roast the turkey instead.  The damned fryer didn’t even last 3 holiday seasons.  Turkey turned out great.  450 for about a half hour and then covered it with foil and reduced temp to 425 for another 2 hours until breast reached 165 degrees.  In anticipation of frying it, I injected it with Chachere’s Cajun Butter and coated it with Chachere’s seasoning the morning of the cook.  The flavor was perfect and it was very moist.  It was a frozen 20 lb HEB All Natural Young Turkey thawed in the fridge for 5 days.  Sorry, no pics.

i used a MEATER Bluetooth temperature probe and it worked very well.  The estimated time to being done function worked surprisingly well.  

Posted

Had a smaller crowd this year so fried a 14lb bird. Complete with rolls, au gratin taters, stuffing, gravy, and asparagus. Bird was solid and will make for some excellent turkey pot pie with the stock I made.

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  • 3 weeks later...
Posted

Anybody roasted a goose?  I decided that if somehow HEB was open and had one, I'd take it as a sign from The Universe that I should try it.  So, unlikely as 'twas, here we are.

I'm a dry brine spatchcock turkey guy, so feeling a little like a memorable disaster of epic proportion is on the horizon.  There's not much online about spatchcocking geeses, but I'm guessing since the breast is darker meat there's less of a risk of drying it out vs. a turkey.  There's a Serious Eats page that includes dry brining following blanching (another common theme), though it's not the usual Kenji level of nerd vetting.

I've read a few different approaches online as well as Nigella Lawson's recipe.  I'll probably piece something together by Christmas Morn that involves blanching, dry brining, Lawson's stuffing, and setting the kitchen on fire with a deluge of goose fat.  And roasted potatoes, natch.

The fortunate thing is that neither I or my family has had goose before, so if it's awful I can just tell them they are Philistines with no appreciation for the finer things whilst feeding the dog under the table.

Links to some things I have found:
Serious Eats
NPR
Somebody else who sounds like they know what they've at least learned the hard way

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Posted (edited)

Never cooked a goose.  Interested to see how that plays out. If it turns out good, don't forget to save the carcass and try a stock. 

Edited by Anastasis
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Posted
  On 12/21/2022 at 12:08 AM, Damor said:

Anybody roasted a goose?  I decided that if somehow HEB was open and had one, I'd take it as a sign from The Universe that I should try it.  So, unlikely as 'twas, here we are.

I'm a dry brine spatchcock turkey guy, so feeling a little like a memorable disaster of epic proportion is on the horizon.  There's not much online about spatchcocking geeses, but I'm guessing since the breast is darker meat there's less of a risk of drying it out vs. a turkey.  There's a Serious Eats page that includes dry brining following blanching (another common theme), though it's not the usual Kenji level of nerd vetting.

I've read a few different approaches online as well as Nigella Lawson's recipe.  I'll probably piece something together by Christmas Morn that involves blanching, dry brining, Lawson's stuffing, and setting the kitchen on fire with a deluge of goose fat.  And roasted potatoes, natch.

The fortunate thing is that neither I or my family has had goose before, so if it's awful I can just tell them they are Philistines with no appreciation for the finer things whilst feeding the dog under the table.

Links to some things I have found:
Serious Eats
NPR
Somebody else who sounds like they know what they've at least learned the hard way

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Intrigued, please post pics.

Posted (edited)
  On 12/23/2022 at 12:48 PM, SuckitKevin said:

Intrigued, please post pics.

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Whew, been a long, fun day.  But I think I've recovered just enough after a few fingers of Lagavulin on the back porch with Nick Offerman to post some pics.

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I'll spoiler the longcat version and put the rest of dinner in the Christmas Menu thread later, though that one is highly intimidating.  Buncha gifted culinary assholes around here.

The short version is that goose is fucking awesome.  Just do it.  Follow the Serious Eats instructions and you'll be good to go (though the gravy got mixed reviews).  Turkey is great, especially for the larger crowd we have at Thanksgiving, but I'm going to indulge in goose at Christmas as much as possible from now on.  And if I can do it, anyone can.

Longcat version:

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Edited by Damor
muledick
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Posted
  On 12/26/2022 at 4:14 AM, Damor said:

Whew, been a long, fun day.  But I think I've recovered just enough after a few fingers of Lagavulin on the back porch with Nick Offerman to post some pics.

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I'll spoiler the longcat version and put the rest of dinner in the Christmas Menu thread later, though that one is highly intimidating.  Buncha gifted culinary assholes around here.

The short version is that goose is fucking awesome.  Just do it.  Follow the Serious Eats instructions and you'll be good to go (though the gravy got mixed reviews).  Turkey is great, especially for the larger crowd we have at Thanksgiving, but I'm going to indulge in goose at Christmas as much as possible from now on.  And if I can do it, anyone can.

Longcat version:

  Reveal hidden contents

 

 

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One of the reasons I love cooking is the experience and sharing with others. That gives me the greatest satisfaction. It sounds like you accomplished that. Thanks for sharing, I definitely want to try.

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Posted

It's chicken fried turkey- I'm sure it's delicious. 

Presentation is important to me, so I doubt I'd do it for an actual Thanksgiving meal, but I might just buy a discounted turkey or two the day after and do this for big family meals.  

Posted

Remodel. Told my mom last night I was punting on the turkey so she ordered one. Tonight she started asking me questions about how to cook it since it's been my job for the past decade plus... And I temporarily lost my mind and said I'm going to come over early and cook it. I'm thinking Big Easy fryer. Just ordered one for curbside at Lowe's. 

Posted

Did a 25 lbs turkey yesterday on my recteq.  Took 4 hours and 45 minutes at 300 degrees.  It was so big that I didn't have anything to brine it in that would fit in any of my fridges, so I injected with Tony's cajun butter and seasoned it with Tony's the day before and left it in the fridge overnight.  When the breast hit 145, I put it in a pan and poured 3 sticks of melted butter over it and covered it with foil and cooked it to 165.  It turned out damn good.  I think the flavor from brining is slightly better, but this way was still excellent and it's less of a hassle.

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Posted
  On 11/20/2023 at 7:54 PM, kevwun said:

Did a 25 lbs turkey yesterday on my recteq.  Took 4 hours and 45 minutes at 300 degrees.  It was so big that I didn't have anything to brine it in that would fit in any of my fridges, so I injected with Tony's cajun butter and seasoned it with Tony's the day before and left it in the fridge overnight.  When the breast hit 145, I put it in a pan and poured 3 sticks of melted butter over it and covered it with foil and cooked it to 165.  It turned out damn good.  I think the flavor from brining is slightly better, but this way was still excellent and it's less of a hassle.

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Did you spatch cock it?

Posted

I'm mostly on team spatchcock for chickens and turkeys when I'm doing regular barbecue, or smoking something to use in gumbo. 

However, the Franklin approach to whole skinless turkey breasts is the way to go when doing more civilized smoked turkey for Thanksgiving, Christmas, etc.  That mahogany color and bathing it in butter makes for a nice presentation and great eats.  Very easy, too.

Posted

I don’t know where this topic goes but here goes. On Wednesday night a bunch of us get together and fry our turkeys and whatever else we want. Usual things are fried pickles/jalapeños, bacon wrapped hot dogs, chickens wings, Oreos, etc.

 

i think this year I’m gonna fry some boudin balls. Looking for maybe some other ideas (not too labor intensive). What you got?

Posted (edited)
  On 11/21/2023 at 3:04 PM, DallasSooner said:

i think this year I’m gonna fry some boudin balls. Looking for maybe some other ideas (not too labor intensive). What you got?

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Boudin balls are great. Fried fish, shrimp and/or oysters are good options. If possible, fry the seafood either in a dedicated pot or at the end so everything else you cook doesn’t taste like a fried seafood platter. 

Edited by TonyTexas
Posted

Fried turkey question.

So basically, I'm cooking everything this year.

I got a fried turkey from a friend of mine, and I had to refrigerate it until tomorrow.  What is the best way to reheat it before dinner tomorrow?  (Temp and time?)

I was thinking to save oven space i would reheat it on my Traeger.  

TIA

Posted
  On 11/22/2023 at 6:32 PM, Rip76 said:

Fried turkey question.

So basically, I'm cooking everything this year.

I got a fried turkey from a friend of mine, and I had to refrigerate it until tomorrow.  What is the best way to reheat it before dinner tomorrow?  (Temp and time?)

I was thinking to save oven space i would reheat it on my Traeger.  

TIA

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Cover room temperature bird in foil and bake at 350° for 30 minutes. 

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Posted

Fried turkey help please. Is the time to cook 3 minutes per pound plus 5 minutes at 350°?  We have fried several but cannot remember the times.

Thanks for the help.  Happy Turkey Day amigos.

Posted

The bird decided to stall after I put it in a foiled pan with butter.  I had some great bird bark though and finished it off in the oven at 425.  Best flavor I've had from a turkey.
 

 

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Posted

Did a 12 pounder on the BGE. Brined all day yesterday in a Cajun brine mix, air dried overnight, attempted to smoke it this morning but temps got away from me so it cooked faster than planned. Don’t know if it was the brining or the BGE, but it far and away exceeded expectations. 

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