AZ Barbeque.com
BBQ Related Topics => BBQ Recipes => Thanksgiving Meal & Turkey Recipes => Topic started by: Mike (AZBarbeque) on November 22, 2011, 10:09:14 pm
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With Thanksgiving this week, how do you plan on cooking your Turkey?
One year I did one Traditional, Smoked & Deep Fried. I loved them all.
What's your favorite??
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We'll be smoking two 16lb birds (unfortunately, enhanced) after a brine. One will be smoked with peach, the other apple and possibly a bit of cherry. We'll probably be smoking at around 280ish.
We've brined enhanced turkeys before and they do come out amazing as long as you cut the salt in the brine a bit.
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Sounds amazing Crash, especially with the Fruit woods. Make sure to post up some pictures after for us all to enjoy.. ;)
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I am trying to sous vide a turkey this year as well as my usual 50 bird smoke for others. Everything I have played with sous vide has been pretty amazing and am curious how the bird will turn out after 48 hours in hot water followed by a quick fry for color. I will keep you posted!
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Wow, interesting Method Brandon, I bet it is one of the most Juicy ones ever.
If you can, post up your results & photos after, I would enjoy hearing the recap... ;)
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I am trying to sous vide a turkey this year as well as my usual 50 bird smoke for others. Everything I have played with sous vide has been pretty amazing and am curious how the bird will turn out after 48 hours in hot water followed by a quick fry for color. I will keep you posted!
Sous vide is definitely the "new" biggest thing in the culinary world (at least in my world). I'd like to hear updates as well Brandon. Best of luck dude.
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Doing 15 turkey's this year, going to smoke at 275 with a hickory and cherry blend. also doing cornbread and sausage stuffing, mashed taters, gravy, cranberry and horseradish relish, creamed corn, and green bean casserole.
yummy, getting hungry right now
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Sounds tasty, David. :P That cranberry & horseradish relish sounds particularly distinctive!
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Thanks Mark,
It is really good. It is Karyn's design and I really don't know what all is in it. Fresh cranberries, sour cream, sugar, horseradish and a couple other things. Into the food processor and whammm. Man is it great on those left over Turkey Sammies. :P
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This year we'll be at relatives house on my wife's side so it's going to be oven roasted. My favorite way is smoked with apple and cherry wood chips at around 250-280 seasoned with a homemade rub. I also put it over a drip pan filled with beer to keep it moist and spray with apple juice
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Fried the Bird but cannot get the video on here as of yet!
Elijah
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Thanks Mark,
It is really good. It is Karyn's design and I really don't know what all is in it. Fresh cranberries, sour cream, sugar, horseradish and a couple other things. Into the food processor and whammm. Man is it great on those left over Turkey Sammies. :P
Sounds a lot like the "Mama Stamberg's cranberry relish" that my brother found a few years ago. Still my favourite cranberry anything.
steve
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The sous vide turkey experiment turned out fantastic, the most moist turkey I have ever cooked. I did de-bone the turkey and just used my chicken rub with a little sage and tarragon without brining. I think next time I will try a citrus brine, a short low temp smoke then sous vide. Here is a link to my experiment and pictures.
http://www.facebook.com/media/set/?set=a.228260967219006.59316.132776036767500&type=1&l=4ece47dea8
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I smoked my turkey this year and it turned out fantastic! I removed the back of the turkey and Brined it in a apple cidar / citrus brine. So juicy and tender with a wonderful smokey flavor.