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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-09-2012, 04:42 PM   #106
Toast
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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:


Hope everyone has a Great Holiday!
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Unread 11-09-2012, 05:37 PM   #107
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I am not much of a turkey fan but this thread has got me excited to smoke a turkey.
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Unread 11-09-2012, 06:27 PM   #108
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..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.
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Unread 11-09-2012, 06:33 PM   #109
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Yep triptafan and a football game are Mighty Thangs!
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Unread 11-09-2012, 06:49 PM   #110
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Quote:
Originally Posted by swamprb View Post
..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.
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Unread 11-09-2012, 08:01 PM   #111
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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

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Unread 11-09-2012, 08:31 PM   #112
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Originally Posted by malibulvr View Post
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

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Weeeeel, theres good red and bad.
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Unread 11-10-2012, 10:54 AM   #113
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Quote:
Originally Posted by MS2SB View Post
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?
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Unread 11-10-2012, 11:48 AM   #114
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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.
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Unread 11-10-2012, 12:37 PM   #115
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GREAT thread here. Thanks for starting Wampus and thanks for all the tips.

I'm doing my T-Giving dress rehearsal tomorrow.
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Unread 11-12-2012, 12:15 AM   #116
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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!
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Unread 11-12-2012, 08:31 AM   #117
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Quote:
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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!
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Unread 11-12-2012, 08:59 AM   #118
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Quote:
Originally Posted by Wampus View Post
I've not heard of this, but I'm DEFINITELY interested! Thanks!
1tbsp per cup of rub...

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Unread 11-12-2012, 11:43 AM   #119
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Quote:
Originally Posted by Wampus View Post
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.
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Unread 11-12-2012, 02:44 PM   #120
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Quote:
Originally Posted by Toast View Post
Weeeeel, theres good red and bad.
Not sure if this answered my question...lol

How do you keep it from getting hammy tasting ?

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