thillin
somebody shut me the fark up.
Going to try the par-smoked deep fried legs and thighs. Throw in the smoker for an hour, then into the hot grease.
Help with a turkey!
- Thread starter ggeilman
- Start date
Jeff_in_KC
somebody shut me the fark up.
The only thing about that Weber Virtual Bullet recipe is that there is no injection. I don't know if that's a problem or not but I'm seeing all kinds of ideas that include lots of different ingredients and I'm also seeing a simply Tony C's Cajun Butter Injection Marinade and plop on the smoker. Have heard lots of good on that method. Seems it would be much simpler. Does the Cajun Butter injection give it a definite spiciness that some family might not care for?
R
rbinms33
Guest
Jeff.....I can't remember the brand name of the stuff I use but it's not the Tony C stuff. It is the Creole Butter flavor, though. That is some good stuff. I've never had any complaints with it being too spicy and I feed some picky people who actually think Chili Powder is hot.
J
JamesB
Guest
Jeff_in_KC said:
I have used the Tony C's cajun butter injection in fried turkeys and did not notice much spiciness at all... If anything it could have used much more spice... Still turned out good tho...
James.
Jeff_in_KC
somebody shut me the fark up.
Richie and James... thanks for the info. I've never used it so I wasn't sure what to expect if I do. My problem is that too many of these farkin' recipes sound GREAT and just when I think I've found a method I want to try, something else comes up that makes me think again! I just want to be sure I wow 'em on Turkey Day! My wife has some crazy ass idea that I'm not happy about eight of her family members coming here from Michigan to spend five days in our house so I want to do it up right, ya know?
J
jminion
Guest
Here is a Creole Butter recipe
SCOTTIE?S CREOLE BUTTER
- ½ can of beer
- ½ lb. Butter
- 1 tsp. Bonesmokers Big Time BBQ Rub
- 2 tsp. Paprika
- 1 ½ tsp. White Pepper
- 1 ½ tsp. Sea Salt
- 1 tbsp. Garlic Powder
- 1 ½ tsp. Onion Powder
- 1 tsp. Coleman?s Mustard
- 1 tsp. Ground Black Pepper
- ½ tsp. Cayenne Pepper
- ½ tsp. Tabasco
- Warm butter in sauce pan and add spices. Let cool, inject?
SCOTTIE?S CREOLE BUTTER
- ½ can of beer
- ½ lb. Butter
- 1 tsp. Bonesmokers Big Time BBQ Rub
- 2 tsp. Paprika
- 1 ½ tsp. White Pepper
- 1 ½ tsp. Sea Salt
- 1 tbsp. Garlic Powder
- 1 ½ tsp. Onion Powder
- 1 tsp. Coleman?s Mustard
- 1 tsp. Ground Black Pepper
- ½ tsp. Cayenne Pepper
- ½ tsp. Tabasco
- Warm butter in sauce pan and add spices. Let cool, inject?
R
rbinms33
Guest
Jeff.....you can't go wrong with the Creole Butter stuff. That recipe that Jim posted looks pretty good too. Might have to give that a try.
Jeff_in_KC
somebody shut me the fark up.
Gee thanks a lot, Jim! You're adding to my dilemma! :biggrin: I'm gonna end up with farkin' ten birds on Thanksgiving and my family is going to have me committed!:roll:
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jminion said:
I had a 6 lb turkey breast to cook so I was looking through some recipes. I found this one from Jim and decided to try it.
It came out FARKING awesome! I made the injection from the recipe above. I didn't have any Bonesmoker's rub (sorry, Ray :-D) so I used some of Jay's Hen and Hog Dust instead. I injected the turkey breast until it looked like a football and then took the remaining injection (not much) and poured it over the skin. Then I dusted it with some more Hen and Hog Dust and cooked it at 350 degrees until it was about 160 degrees internal temp. Then I let it rest under a tent of foil while I took the drippings (I put a foil pan under the breat to catch the juice) and made gravy. The turkey was very flavorful and moist and the gravy was great!
Thanks for posting the recipe, Jim (even though it was almost a year ago :-D)
B
BrooklynQ
Guest
Here's a good brine from the Virtual Weber Bullet pages.
Apple Brine for Turkey
2 quarts apple juice
1 pound brown sugar (light or dark)
1 cup Diamond Crystal Kosher Salt
3 quarts cold water
3 oranges, quartered
4 ounces fresh ginger, unpeeled and thinly sliced
15 whole cloves
6 bay leaves
6 large garlic cloves, peeled and crushed
Substitute 3/4 cup Morton Kosher Salt or 1/2 cup table salt for Diamond Crystal.
Combine apple juice, brown sugar, and salt in a large saucepan. Bring to a boil over high heat, stirring to dissolve. Boil for one minute, remove from heat, let mixture come to room temperature, then refrigerate to 40°F.
In a large non-reactive container, combine the apple juice mixture with the remaining ingredients. When adding the oranges, squeeze each piece to release the juice into the container, and then drop in the peel.
And the result...
Apple Brine for Turkey
2 quarts apple juice
1 pound brown sugar (light or dark)
1 cup Diamond Crystal Kosher Salt
3 quarts cold water
3 oranges, quartered
4 ounces fresh ginger, unpeeled and thinly sliced
15 whole cloves
6 bay leaves
6 large garlic cloves, peeled and crushed
Substitute 3/4 cup Morton Kosher Salt or 1/2 cup table salt for Diamond Crystal.
Combine apple juice, brown sugar, and salt in a large saucepan. Bring to a boil over high heat, stirring to dissolve. Boil for one minute, remove from heat, let mixture come to room temperature, then refrigerate to 40°F.
In a large non-reactive container, combine the apple juice mixture with the remaining ingredients. When adding the oranges, squeeze each piece to release the juice into the container, and then drop in the peel.
And the result...
