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Home Brew Forums > Food and Beverage > Cooking & Pairing > how are you cooking your turkey this year?
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Old 11-14-2012, 06:00 AM   #11
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Quote:
Originally Posted by lgilmore View Post
Alton Brown's brine recipe. Then bake. Always good.
Ditto. Been doing it that way for the last couple years. Always turns out moist and tasting fantastic.

Will also smoke up a number of bone-in breasts.


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Old 11-14-2012, 06:40 AM   #12
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No turkey this year, kinda tired of the same old thing. I usually deep fry or smoke them. I'll brine for a smoked turkey, and with the deep fried ones I like to inject them with buffalo hot wing sauce (turns out awesome!). This year I'm smoking 5 or 6 racks of baby backs and a big leg of lamb.


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Old 11-14-2012, 07:29 AM   #13
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brine and bbq for me, but i just saw this yesterday on new york times website
Jacques Pépin’s Steam-Powered Turkey
http://www.nytimes.com/2012/11/14/di....html?emc=eta1

(i'm pretty sure we all have the kettles)
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Old 11-14-2012, 12:08 PM   #14
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I usually just roast it in the oven, but I'm thinking I might try the Epicurious beer-brined with malt glaze recipe that two harted posted; sounds VERY tasty.
Regards, GF.
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Old 11-14-2012, 12:18 PM   #15
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Usually roasted, but this year we're smoking it on the WSM after a simple brine.
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Old 11-14-2012, 12:25 PM   #16
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I'll be deep-frying TWO birds on Thanksgiving. I'll inject them with some marinade, rub them down with some Cajun spices and dunk 'em. Only one daughter will be home...so we'll have LOTSA leftovers. Yum!

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Old 11-14-2012, 02:16 PM   #17
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MIL is probably cooking it. I have no idea. I know I'm making pies. We'll probably be doing BYO(SOUP) to Xmas at our house. By then we are all tired of the turkey and ham meals, so having soup at our place is a nice change. Most people coming will also be having turkey dinners at other people's homes too.

I think the MIL probably roasts the turkey in a bag, in the electric roaster. I've had deep fried turkey before and it's totally worth it IMO. Especially since I didn't have to clean up after...
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Old 11-14-2012, 02:20 PM   #18
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Quote:
Originally Posted by blakelyc View Post
Brine and roast.... Brine is a traditional salt/sugar mix that I hit with a huge amount of sage, apples and peppercorns.
Same here but I also baste my turkey with melted butter and pepper several times during the roasting to keep the skin from drying out too much.


While deep frying a turkey tastes awesome who really wants to spend $30 on peanut oil just to deep fry one turkey?
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Old 11-14-2012, 02:21 PM   #19
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roasted breast

the BigHair (SWMBO) coats it in veggie CREAM CHEESE and it turns out awesome; keeps it from drying out & crisps the skin nice and brown
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Old 11-14-2012, 05:28 PM   #20
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Quote:
Originally Posted by Jayhem

Same here but I also baste my turkey with melted butter and pepper several times during the roasting to keep the skin from drying out too much.

While deep frying a turkey tastes awesome who really wants to spend $30 on peanut oil just to deep fry one turkey?
Once the oil cools down you can strain it and funnel it back in the original container and save it in a cool dark place. It'll last a long time.


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