How are you cooking your bird Thursday?
- Thread starter earlybird
- Start date
zman1
Active Member
I brine the turkeys. The one we take to my family get together is the traditional with raisin stuffing in bird and pack the skin with butter (this year I am going to bag it)and the small one we have at our house I smoke.
I brine most big meal or special get together meats, always when smoking any meat.
I brine most big meal or special get together meats, always when smoking any meat.
lovethesea
Active Member
Here you go. I still think the turkey might be too big to stand up
sepulatian
Moderator
Originally Posted by MsEz2u
LMAO..Poor renogaw..you are trying to figure out all this southern cooking aren't you...I'm with you I was born and raised for the first years in New York and then moved south. Soooo I'm really confused on how to make anything.
LOL darn southerners
My brother-in-law is deep frying the turkey. Last year we (my sister and I) cooked one in the oven and her husband and step-son fried the other one. To tell the truth the meat tasted the same to me. I'm not a big turkey fan though.
LMAO..Poor renogaw..you are trying to figure out all this southern cooking aren't you...I'm with you I was born and raised for the first years in New York and then moved south. Soooo I'm really confused on how to make anything.
LOL darn southerners
seeinstars89
Member
The Honey Baked Ham store cooked my turkey and it was great!
stdreb27
Active Member
Originally Posted by sepulatian
LOL darn southerners
My brother-in-law is deep frying the turkey. Last year we (my sister and I) cooked one in the oven and her husband and step-son fried the other one. To tell the truth the meat tasted the same to me. I'm not a big turkey fan though.
It is some dern good chicken cooked like that! Us southerners it is simple, fire w/ mesquite or pecan wood, wait till it flames out, secret ingrediences are brown sugar and beer, salt n pepper, that will turn any meat into a finger lickin good time! And cook it SLOW!
Oh and if you killed it this afternoon, it is gonna be cooked tonight!
LOL darn southerners
It is some dern good chicken cooked like that! Us southerners it is simple, fire w/ mesquite or pecan wood, wait till it flames out, secret ingrediences are brown sugar and beer, salt n pepper, that will turn any meat into a finger lickin good time! And cook it SLOW!
Oh and if you killed it this afternoon, it is gonna be cooked tonight!
bronco300
Active Member
wellllll how did they all turn out????
it was just the cat and myself for turkeyday today, with no turkey except leftovers from what was brought home from the other half's thanksgiving in MI......just does not do justice! i demand a redo!!!!
thats it, turkeyday shall become saturday, sorry folks, start all over.
it was just the cat and myself for turkeyday today, with no turkey except leftovers from what was brought home from the other half's thanksgiving in MI......just does not do justice! i demand a redo!!!!
thats it, turkeyday shall become saturday, sorry folks, start all over.
sepulatian
Moderator
Originally Posted by stdreb27
It is some dern good chicken cooked like that! Us southerners it is simple, fire w/ mesquite or pecan wood, wait till it flames out, secret ingrediences are brown sugar and beer, salt n pepper, that will turn any meat into a finger lickin good time! And cook it SLOW!
Oh and if you killed it this afternoon, it is gonna be cooked tonight!
LOL
I bet it was good
It is some dern good chicken cooked like that! Us southerners it is simple, fire w/ mesquite or pecan wood, wait till it flames out, secret ingrediences are brown sugar and beer, salt n pepper, that will turn any meat into a finger lickin good time! And cook it SLOW!
Oh and if you killed it this afternoon, it is gonna be cooked tonight!
LOL
renogaw
Active Member
Originally Posted by Bronco300
wellllll how did they all turn out????
it was just the cat and myself for turkeyday today, with no turkey except leftovers from what was brought home from the other half's thanksgiving in MI......just does not do justice! i demand a redo!!!!
thats it, turkeyday shall become saturday, sorry folks, start all over.
i'll let you know how mine turns out today... thursday was ok
wellllll how did they all turn out????
it was just the cat and myself for turkeyday today, with no turkey except leftovers from what was brought home from the other half's thanksgiving in MI......just does not do justice! i demand a redo!!!!
thats it, turkeyday shall become saturday, sorry folks, start all over.
i'll let you know how mine turns out today... thursday was ok
m0nk
Active Member
Originally Posted by renogaw
ok...
what the heck do i do with the giblets and the neck (yea... that's a neck, sure it is...).
and how come all my casserol dishes are in liters, and my recipes say to use quarts... hehe turkey's in the oven woot.
Well, the way my dad makes everything he'll take the giblets, boil them, cut them up, and put them in the turkey stuffing along with the water from boiling them as the broth that most stuffing recipes call for. Guess it's a bit late for that now....hehe.
ok...
what the heck do i do with the giblets and the neck (yea... that's a neck, sure it is...).
and how come all my casserol dishes are in liters, and my recipes say to use quarts... hehe turkey's in the oven woot.
Well, the way my dad makes everything he'll take the giblets, boil them, cut them up, and put them in the turkey stuffing along with the water from boiling them as the broth that most stuffing recipes call for. Guess it's a bit late for that now....hehe.
lovethesea
Active Member
Originally Posted by renogaw
ok...
what the heck do i do with the giblets and the neck .
throw out...............YUCK!!
ok...
what the heck do i do with the giblets and the neck .
throw out...............YUCK!!
stdreb27
Active Member
Originally Posted by renogaw
ok...
what the heck do i do with the giblets and the neck (yea... that's a neck, sure it is...).
and how come all my casserol dishes are in liters, and my recipes say to use quarts... hehe turkey's in the oven woot.
Giblet gravy!!!!!!!!!! It is the best.
ok...
what the heck do i do with the giblets and the neck (yea... that's a neck, sure it is...).
and how come all my casserol dishes are in liters, and my recipes say to use quarts... hehe turkey's in the oven woot.
Giblet gravy!!!!!!!!!! It is the best.