TALKIN' TURKEY!! (The official/unofficial turkey thread) - Page 8

Toast · 11-09-2012, 04:42 PM

I've Cajun fried hundreds of turkeys over the years. For the last 3 years I've been doing them in my oil less turkey fryer. Same great taste without the added expense of peanut oil. I would be run out of the Family gathering if I showed up with a smoked turkey. Guess it's just region and traditions depending on where a person lives. Here are some pic's of cooks. I inject but do not brine:

The fixin's:

Injected and covered overnight:

Dusted the next morning and into the Big Easy:

Pulled and resting:

Some of it plated:

Here's a short clip of how this rig works. The birds that come out of this thing are as good as any fried that we've had:

The Char-Broil Big Easy Oil-Less Turkey Fryer - YouTube

Hope everyone has a Great Holiday!

Rich Parker · 11-09-2012, 05:37 PM

I am not much of a turkey fan but this thread has got me excited to smoke a turkey.

swamprb · 11-09-2012, 06:27 PM

..so am I the only person that picks the carcass and separates the white and dark meat for serving, or does everyone do the traditional "Dad slices the bird at the table with the antler handled carving set"?

I have that with my inlaws, and presentation and table settings are formal.

At my table I want my dark meat, and I want it now!

99.9% of the time my deep fried, drum cooked or rotisserie turkeys look like chit for a presentation setting, so I just get down and have a "pickin". Then go into a coma.

Toast · 11-09-2012, 06:33 PM

Yep triptafan and a football game are Mighty Thangs!

MS2SB · 11-09-2012, 06:49 PM

Quote:

Originally Posted by swamprb

..so am I the only person that picks the carcass and separates the white and dark meat for serving, or does everyone do the traditional "Dad slices the bird at the table with the antler handled carving set"?

I have that with my inlaws, and presentation and table settings are formal.

At my table I want my dark meat, and I want it now!

99.9% of the time my deep fried, drum cooked or rotisserie turkeys look like chit for a presentation setting, so I just get down and have a "pickin". Then go into a coma.

I never carve at the table. I break down the whole bird, dark meat goes onto one platter, white meat onto another platter and the Pope's nose into my belly.

malibulvr · 11-09-2012, 08:01 PM

Ok,so how do I keep it from tasting like ham? Had a turkey leg at the fair and was very hammy. Wife is scared...lol

Sent via my Androidlicious Evo LTE!

Toast · 11-09-2012, 08:31 PM

Quote:

Originally Posted by malibulvr

Ok,so how do I keep it from tasting like ham? Had a turkey leg at the fair and was very hammy. Wife is scared...lol

Sent via my Androidlicious Evo LTE!

Weeeeel, theres good red and bad.

Wampus · 11-10-2012, 10:54 AM

Quote:

Originally Posted by MS2SB

I never carve at the table. I break down the whole bird, dark meat goes onto one platter, white meat onto another platter and the Pope's nose into my belly.

Yeah I carve in the kitchen and platter everything the same way. Then the platters go on the table with the sides.

But.....I've always pitched the "nose". It's good eats, eh?

firefighter4634 · 11-10-2012, 11:48 AM

My usually method is to inject, rub and put on the smoker spatchcocked. I also like to give the breast about a twenty minute ice bath, this seems to work for me to get the white and dark done at the same time.

Outnumbered · 11-10-2012, 12:37 PM

GREAT thread here. Thanks for starting Wampus and thanks for all the tips.

I'm doing my T-Giving dress rehearsal tomorrow.

Kenny Rogers · 11-12-2012, 12:15 AM

Anyone ever tried Cornstarch with their dry rub up under the skin to dry out the fat on the skin? I've heard this works wonders!

Wampus · 11-12-2012, 08:31 AM

Quote:

Originally Posted by Kenny Rogers

Anyone ever tried Cornstarch with their dry rub up under the skin to dry out the fat on the skin? I've heard this works wonders!

I've not heard of this, but I'm DEFINITELY interested! Thanks!

Kenny Rogers · 11-12-2012, 08:59 AM

Quote:

Originally Posted by Wampus

I've not heard of this, but I'm DEFINITELY interested! Thanks!

1tbsp per cup of rub...

Sent from my PC36100 using Tapatalk 2

MS2SB · 11-12-2012, 11:43 AM

Quote:

Originally Posted by Wampus

But.....I've always pitched the "nose". It's good eats, eh?

It's pretty much all fat and skin. I make two turkeys now so that my brother and I don't have to fight over it anymore.

malibulvr · 11-12-2012, 02:44 PM

Quote:

Originally Posted by Toast

Weeeeel, theres good red and bad.

Not sure if this answered my question...lol

How do you keep it from getting hammy tasting ?

Sent via my Androidlicious Evo LTE!

11-09-2012, 05:37 PM	#107
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI Downloads: 0 Uploads: 0	I am not much of a turkey fan but this thread has got me excited to smoke a turkey. __________________ WSM and UDS - iBQ'n BBQ Team owner TheBBQSuperstore.com

11-09-2012, 06:27 PM	#108
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA Downloads: 0 Uploads: 0	..so am I the only person that picks the carcass and separates the white and dark meat for serving, or does everyone do the traditional "Dad slices the bird at the table with the antler handled carving set"? I have that with my inlaws, and presentation and table settings are formal. At my table I want my dark meat, and I want it now! 99.9% of the time my deep fried, drum cooked or rotisserie turkeys look like chit for a presentation setting, so I just get down and have a "pickin". Then go into a coma. __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/BWS Gater/BDS Clones/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

11-09-2012, 06:33 PM	#109
Toast Babbling Farker Join Date: 03-17-12 Location: Shreveport, LA Downloads: 1 Uploads: 0	Yep triptafan and a football game are Mighty Thangs! __________________ Cooking Equipment: Weber WSM Weber Spirit S-320 Charbroil Oilless Turkey Fryer Weber GA Wife LuzziAnn 1956 model. Maverick ET-732 Superfast LSU Purple Thermapen

11-10-2012, 11:48 AM	#114
firefighter4634 Full Fledged Farker Join Date: 05-09-11 Location: Moville Iowa Downloads: 0 Uploads: 0	My usually method is to inject, rub and put on the smoker spatchcocked. I also like to give the breast about a twenty minute ice bath, this seems to work for me to get the white and dark done at the same time. __________________ BWS Fatboy

11-10-2012, 12:37 PM	#115
Outnumbered is One Chatty Farker Join Date: 09-18-11 Location: Smithville, Missouri, United States Downloads: 0 Uploads: 0	GREAT thread here. Thanks for starting Wampus and thanks for all the tips. I'm doing my T-Giving dress rehearsal tomorrow. __________________ Greg Vincent When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy.

11-09-2012, 08:01 PM	#111
malibulvr On the road to being a farker Join Date: 06-20-12 Location: Lockport, NY Downloads: 0 Uploads: 0	Ok,so how do I keep it from tasting like ham? Had a turkey leg at the fair and was very hammy. Wife is scared...lol Sent via my Androidlicious Evo LTE!

11-12-2012, 12:15 AM	#116
Kenny Rogers Full Fledged Farker Join Date: 07-13-11 Location: Medical Lake, WA Downloads: 0 Uploads: 0	Anyone ever tried Cornstarch with their dry rub up under the skin to dry out the fat on the skin? I've heard this works wonders! __________________ Chad Lindsey - Medical Lake, WA Team - LindseyQ (Yes we're on Facebook) ULTRA FAST GLOW IN THE DARK Thermapen Large BGE, PITMAKER SNIPER, PITMAKER VAULT, and PITMAKER TRAILER, 22.5 WSM, Charbroil offset. We DO CATERING

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