• xenforo has sucessfully updated our forum software last night. Howevr, that has returned many templates to stock formats which MAY be missing some previous functionality. It has also fixed some boroken templates Ive taken offline. Reat assured, we are working on getting our templates back to normal, but will take a few days. Im working top down, so best bet is to stick with the default templates as I work thru them.

what to do w/ a frozen turkey

  • Thread starter Thread starter kellyman
  • Start date Start date
K

kellyman

Guest
I was given an 18lb frozen turkey, the NOT self basting kind. I have a horizontal smoker, and I don't think it will fit in there, but just maybe.

Can anyone suggest a good method of turning this thing into dinner?

thanks aheada time.

kelly
 
You need to thaw it, tonight it won't make a very good dinner.
Brinning is a good idea once it is thawed. Season and smoke, I like higher pit temps 275 to 325.
Not being sure it will fit in your cooker can be a concern.
 
It'll take a few days in the fridge to thaw -- I usually take them out about 4 days early and leave them in the refridgerator -- after about two days pry the neck and giblets out rinse it and put it back in the fridge to finish thawing.

You might consider breaking it down into two parts -- the breast and dark meat. I used to butcher turkeys into these two parts often since the dark and white meats cook differently. The main thing is you could probably get the whole thing in the chamber in two parts.

This is a case wher butterflying it won't help your space problem.
 
if height is the problem you could just cut out the backbone and butterfly it... chickens are pretty damn good that way... cant imagine turkey would be much different...
 
colt45 said:
if height is the problem you could just cut out the backbone and butterfly it... chickens are pretty damn good that way... cant imagine turkey would be much different...

Ditto on the butterfly and brine. Stuff some fresh garlic, rosemary, and sage under the skin and between the meat and the bone.
 
"Parts is parts." Get poultry shears.
 
Once thawed, if you don't brine, Inject the heck out of it.

one 17 oz bottle of Tony Chacere' Creole Butter ought to do the trick.
 
Cue'lio said:
You could try bowling with it . . .

That would be cool! Might improve viewership too.
 
Back
Top