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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 11-19-2009, 04:32 PM   #1
Neil
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Default Perfect Turkey

At least that is name of this turkey recipie I coppied from WOWO's Pat White's (Fort Wayne, IN radio talk show host) web page. I've been using it for about 5 years now and everyone raves about it. The only difference is I cook it on the grill or smoker.

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PAT WHITE'S PERFECT TURKEY!!!
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1 twenty- to-twenty-one-pound fresh whole turkey, giblets and neck removed from cavity and reserved
1 1/2 cups (3 sticks) unsalted butter, melted, plus 4 tablespoons unsalted butter, room temperature
1 bottle 750-ml dry white wine
2 teaspoons salt
2 teaspoons freshly ground black pepper
Large piece of cheesecloth. You can get this at the store.
Fold and cut according to directions in Item #2.




1. Rinse turkey with cool water, and dry with paper towels. Let stand for 2 hours at room temperature.

2. Place rack on lowest level in oven. Heat oven to 450°. Combine melted butter and white wine in a bowl. Fold a large piece of cheesecloth into quarters and cut it into a 17-inch, four-layer square. Immerse cheesecloth in the butter and wine; let soak.

3. Place turkey, breast side up, on a roasting rack in a heavy metal roasting pan. If the turkey comes with a pop-up timer, remove it; an instant-read thermometer is a much more accurate indication of doneness. Fold wing tips under turkey. Sprinkle 1/2 teaspoon each salt and pepper inside turkey. Fill large cavity and neck cavity loosely with as much stuffing as they hold comfortably; do not pack tightly. (Cook remaining stuffing in a buttered baking dish for 45 minutes at 375°.) Tie legs together loosely with kitchen string (a bow will be easy to untie later). Fold neck flap under, and secure with toothpicks. Rub turkey with the softened butter, and sprinkle with remaining 1 1/2 teaspoons salt and pepper.

4. Lift cheesecloth out of liquid, and squeeze it slightly, leaving it very damp. Spread it evenly over the breast and about halfway down the sides of the turkey; it can cover some of the leg area. Place turkey, legs first, in oven. Cook for 30 minutes. Using a pastry brush, baste cheesecloth and exposed parts of turkey with butter and wine. Reduce oven temperature to 350°, and continue to cook for 2 1/2 more hours, basting every 30 minutes and watching pan juices; if the pan gets too full, spoon out juices, reserving them for gravy.

5. After this third hour of cooking, carefully remove and discard cheesecloth. Turn roasting pan so that the breast is facing the back of the oven. Baste turkey with pan juices. If there are not enough juices, continue to use butter and wine. The skin gets fragile as it browns, so baste carefully. Cook 1 more hour, basting after 30 minutes.

6. After this fourth hour of cooking, insert an instant-read thermometer into the thickest part of the thigh. Do not poke into a bone. The temperature should reach 180° (stuffing should be between 140° and 160°) and the turkey should be golden brown. The breast does not need to be checked for temperature. If legs are not yet fully cooked, baste turkey, return to oven, and cook another 20 to 30 minutes.

7. When fully cooked, transfer turkey to a serving platter, and let rest for about 30 minutes. Meanwhile, make the gravy. Pour all the pan juices into a glass measuring cup. Let stand until grease rises to the surface, about 10 minutes, then skim it off. Meanwhile, place roasting pan over medium-high heat. Add 1 cup dry red or white wine, or water, to the pan. Using a wooden spoon, scrape the pan until liquid boils and all the crisp bits are unstuck from pan. Add giblet stock to pan. Stir well, and bring back to a boil. Cook until liquid has reduced by half, about 10 minutes. Add the defatted pan juices, and cook over medium-high heat 10 minutes more. You will have about 2 1/2 cups of gravy. Season to taste, strain into a warm gravy boat, and serve with turkey.


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Date Posted: 10/29/2009
Number of Views: 171
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Unread 11-19-2009, 08:25 PM   #2
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Thank you for the recipe Neil. It does sound good!!
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Unread 11-19-2009, 08:33 PM   #3
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This is very close to how my mom taught us to roast a turkey. I always enjoyed Mom's turkey.
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Unread 11-19-2009, 08:36 PM   #4
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That does look good.... will have to try....

Thanx
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Unread 11-19-2009, 10:30 PM   #5
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I took this from Neil posting it a few years ago, and it is awesome and the best way. I have also done it with out the cheesecloth on just a breast indirect on a Weber and it was the best breast meat I have ever ate.
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Unread 11-20-2009, 01:46 PM   #6
Neil
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Glad it worked out for you Jaberwabee.
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Unread 11-22-2009, 07:26 PM   #7
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Brethren,

What would I need to do to compensate for cooking a 17lb. turkey? This will be my first year to try a bird in the oven instead of on the smoker. Would I need to back down off the temps for cooking, or should I just follow protocol and play it by ear, checking the bird periodically until it's finished? I know the 17lb bird will cook quicker, but should I minimize time periods for the different steps for a lighter bird? I'm not too keen on using the oven this year but it is what it is.

Any help would be greatly appreciated. Thanks so much in advance!
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Unread 11-23-2009, 09:31 AM   #8
Neil
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If you cook it at the 350* temp, just plan on 2 1/2-3 1/2 hours and start checking thigh temp after 2 hours to give you an idea how long it will take. Middle of thigh should reach 180* before you pull it. If you smoke at 250*, figure at least 45 minutes per pound.
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