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Conventional roasted but want to do a smoked one (Score:2)
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I've smoked one on a Weber charcoal grill. I used a smokenator, a piece of steel that acts as a shield between the meat and the hot coals used for indirect cooking. Turkey was very flavorful and moist. Between the weber grill and the smokenator, it's a minimum investment to try it out. Nowadays I just dry brine and spatchcock the bird. Good flavor, moist bird, minimum fuss.
I did one on my Weber once - a monster, wrapped in bacon, stuffed, etc...No smokenator (how can anyone do that to the English language...) but indirect cooking. End result was a good bird, but it cooked a helluva lot faster than the veggies we had to go alongside. Damn bbq...everything is either over or under.
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how can anyone do that to the English language...
The correct response to that is:
The problem with defending the purity of the English language is that English is about as pure as a cribhouse whore. We don’t just borrow words; on occasion, English has pursued other languages down alleyways to beat them unconscious and rifle their pockets for new vocabulary.
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The solution to not enough height is to spatchcock the bird, there's plenty of grate area to fit it.
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We just order ours at http://www.gobblegobble.com/ [gobblegobble.com] and it shows up on our doorstep a day or two before the holiday. Great smoked turkey with no fuss.
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I smoked one this year - and it was fantastic! I have a Kamado Kooker Char-Griller (poor man's version of the Big Green Egg). Been smoking pork all summer so I figured I'd give it a shot.
I loaded it up with plenty of big chunks of good wood charcoal, with several layers of wet and dry apple wood. Started it up and then smoked my oysters for the oyster stuffing while it got to temp. By the time it hit 200 the oysters were "done" (cooked but still very tender and quite smoky) and I took them off. I had dry br
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You don't need to do anything to get moist meat in an Akorn or any other Kamado, just cook to proper IT and it will be great. Last year I did previously frozen bird with 5% solution which is basically wet brined and no other treatment except some spices on the skin and it turned out great, the secret was pulling it when the breast reached 155.
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My simple Weber kettle grill was great up to 20 lbs for conventional roasting with no mods. I used to small piles of ~25 coals on either side and a drip pan beneath, nothing more. It cooks pretty fast, maybe 2.5-3 hours for an un-stuffed bird, which was faster than everything else. The skin was very crispy and the meat was very moist, definitely the best simply roast turkey we have had to date. No charcoal taste whatsoever. I have their bigger grill now as well (27.5" Weber), but have not had the need
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I do a 48 hour brine, then 4-5 hours of cool apple wood smoke. The bird goes into a browning bag, and that into a roasting pan. The next morning, I roast it in the oven at 350*F for 3 hours (roasted breast down). Just enough smoke flavor, and the turkey just falls apart. The breast is tender and juicy.
There was nothing left but bones a a little skin Thursday.
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I've done the turkey smoking for eight years, now, and wouldn't have it any other way. I use a Chargriller 2121-style barrel grill; the bird goes on one end over a drip pan, and the fire goes on the other end. I start the fire in a chimney starter at 4:45AM; the coals go on the grill at 5:15AM along with pre-soaked apple, cherry, and pecan chips/chunks; damper to low, exhaust full closed; bird goes on the grill when the temp gets down to 225F (typically about 5:50AM). Keep the coals stoked and the temp a
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Great plan. You've got a good thing going there.
I do a very simple version of this every year to feed the large gathering we have at my house.
I stuff two 18# turkeys in an basic bulk-club electric smoker at 5am at 225F with the vent closed and a drip-pan full of cheap apple juice. Breast hits 165 around noon, and if we're not ready to serve yet, they can sit at 165 with the door closed in the meantime. I use nothing more than salt and pepper on the exterior of the birds. As expected, they absolutely fal
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Re:Conventional roasted but want to do a smoked on (Score:4, Insightful)
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My father once told me "you start dying the day you're born". Might as well live how you can while you have the chance.
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I can't stand roasted/baked turkey, ugh.
Conventionally roasted and fresh (Score:2)
Agreed, but most importantly... (Score:3)
WKRP (Score:5, Funny)
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Re:WKRP (Score:5, Informative)
The full segment:
https://www.youtube.com/watch?... [youtube.com]
Re:WKRP (Score:4, Interesting)
Awesome. Watched that series as a kid... then, 20 years later, I spent a few years working in radio and found out that WKRP was much closer to real life than most people knew.
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That particular episode had my entire family helpless with tears from laughing so hard.
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With God as my witness, I thought turkeys could fly.
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Turkeys can fly, but only the wild ones, if they still exist.
I live just outside NYC (~25 miles), and flocks of wild turkeys are regular visitors. Some even roost in our trees.
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whoosh!
I like my turkey like my coffee,,, (Score:2)
,,, thrown on the back of a mule and hauled over the Andes by Juan Valdez.
Try deepfried at least once (Score:1)
Everyone should try a deepfried turkey at least once. It's not even my favorite (I'm a conventionally roasted kind of person), but when it's done right it's nothing nearly as gross as you might assume from the method of cooking, and amazingly more delicious than you'd ever expect.
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I definitely second this one! The first time I had a deep fried turkey I was very skeptical until I noticed that it actually reduces the fat in the cooked bird while sealing in moisture, resulting in a final product that is flavourful, tender and quick! Besides, what can be more fun that standing around a big pot of hot oil, drinking beer and watching a turkey frying away. Just make sure you do it safely, there are a lot of things that can go wrong. Listen to the wisdom of William Shatner :)
https://www. [youtube.com]
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Seriously, it's AWESOME!
Deep Fried Turkey is MEAT CANDY!
I'm going to blaspheme according to some, but I think it's better than bacon! And I love bacon! If it wasn't such a damn mess and so hazardous to make it, I think that deep-fried Turkey would supplant bacon as the principal bad-for-us meat product.
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Imagine: Turkey deep fried in bacon grease...
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How would you get that much bacon grease? I suppose if you can find someone who makes large batches of chitlins, you may be in luck.
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Somebody would obviously have to eat the bacon.
Chitlins? WTF? Lard would be the commercially available inferior bacon fat substitute. Chitlins are intestines.
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Take the easy way out, and buy a precooked fried turkey. I tried Bojangles this year, and was moderately impressed.
Manifold? (Score:2)
I assume that means the exhaust manifold. It would take a long time to cook it on the inlet manifold.
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It was a reference to a Mythbusters Thanksgiving special with Alton Brown [wikipedia.org], where they cooked an entire holiday meal in the engine compartment of a monstrous 80's era Cadillac during a four hour drive. And yes, the turkey was placed near the exhaust manifold.
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Not per so, No -- I didn't know about that special, first heard about manifold cooking probably more like 30 years ago. But Yep -- that variety of cooking.
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The whole engine gets hot if you drive long enough. You can tuck things (on older V8s with roomier engines) on top of the intake under the air cleaner housing and it will get warm enough to cook some things. You're right, putting things on top of the decorative heat shield of a modern car won't do as much -- but still, you could wrap some hot dogs in foil and they'd cook enough after a while, even in a modern car.
The canonical tome on the matter was first written 25 years ago and has been revised twice sinc
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You mean like Mythbusters cooked an entire Thanksgiving meal using nothing but an engine on a roadtrip?
https://www.youtube.com/watch?... [youtube.com]
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Young one, back in the day.... *ripples of time*
Before fuel injection, Automobiles used a device called a carburetor to mix fuel into the inlet air stream. Intake manifolds were wet -- meaning there was always fuel in them. In order to enhance vaporization at the carburetor and prevent fuel from condensing out of the air stream onto the sides of the iron manifold, stock intake manifolds were either bolted directly to the exhaust manifold (inline engines) or had a passage running through the center of t
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Pardoned by The U.S. President (Score:3, Informative)
http://www.washingtonpost.com/... [washingtonpost.com]
Also, I made a poll about it: http://aqfl.net/node/11243 [aqfl.net] ...
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http://www.washingtonpost.com/... [washingtonpost.com]
Also, I made a poll about it: http://aqfl.net/node/11243 [aqfl.net] ...
I heard Kim Dotcom is trying to be one of those turkeys in a last ditch desparate attempt to return to his former low profile life style.
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See? This irresponsible president is just giving amnesty to everyone who asks for it these days!
And this is also obviously part of a plot to turn us all into vegetarians by making eating meat a guilt trip!
Well I'm sorry, but Im not eating your tofu turkey substitute mr commie in chief!
Home grown is the best (Score:4, Interesting)
My sister used to raise her own turkeys. Up close they looked like something from a paleontology textbook, but they were still good-natured, very curious creatures. They would always come up to you and inspect you, talking all the time. Maybe they were just demanding food. Dunno.
They ate good stuff, they had a big enough pen that they could run around to their heart's content, they were basically happy turkeys. And it showed: they had a wonderful flavour and a nice texture.
...laura
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Hah - you should be glad you didn't get one! We ordered one a few years ago and the damn thing was only 6 pounds! It was only slightly larger than a chicken. The company was so embarrassed they were so tiny they sent along another bird, I think it was a domestic turkey, about 12-15 pounder. The meat was okay, but not worth the over $100 price tag (this was a few years ago...).
Turkey is boring (Score:1)
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Charcoal grilled (Score:1)
Those one-time memories (Score:2)
Re: Those one-time memories (Score:1)
Boring (Score:2)
Conventionally roasted. That said, I'd love to try deep-fried.
I go out for Thanksgiving dinner--the relatives are too far away to visit for an extra long weekend and I'm seeing them at Christmas anyway. This year, though, I ran across a place that was doing smoked turkey. We'll see how I like it...
Spatchcocked and roasted (Score:3)
Missing option (Score:2)
Frozen, then dunked in a vat of boiling oil.
Most Slashdotters prefer live turkeys!?!? (Score:2)
Dayum, even Zuck kills them first!
Alton Brown's Recipe (Score:2)
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I second that. That recipe yields the juiciest turkey I've ever had.
Honestly kind of prefer tofurky (Score:2)
It doesn't stick the ribs like turkey does, but the last couple generations of fake meat have tasted pretty good.
Crock Potted (Score:2)
Step one: put barely-thawed turkey breast in crock pot.
Step two: turn it to medium and walk away for 8 hours
Step three: eat a ridiculously moist and tender bird
There are tastier methods, but the marginal gain per effort exerted isn't worth it to me.
My smoked bird (Score:2)
Olive oil, butter & spices in and out, a Heinie stuck up his hiney, a little glazing now and again.
Sitting next to the heat for a while.....mmmmm
Left alone (Score:5, Funny)
On the right day! (Score:2)
I prefer my turkey...
at about 3PM on October 12th , thank you very much!
Alive and Gobeling (Score:2)
Deboned, seasoned and roasted (Score:2)
Roasted in pieces (Score:2)
I picked spatchcocked as the closest, but I actually roasted in pieces -- breasts boned and bound into a roast, legs and wings separate. Worked wonderfully.
How should I know? (Score:2)
I've only had it conventionally roasted. The other methods sound yummy, but perhaps because I live in New England, I haven't had a chance to try them.
With lots of dark meat? (Score:2)
Modern turkeys, like modern chickens, have been bred to have a huge amount of tasteless, white breast meat. This is in the mistaken belief that fats in meat are somehow bad for you. This has gone unquestions since by childhood (to many decades ago); only in the last few years have researchers started actually testing the common knowledge, and they are discovering that it is largely nonsense.
Last time I bought chicken, I specifically bought whole legs, no breast meat. Roast with the skin on, eat skin and mea
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calling BS on you, turkey breast is 7% fat. My stuffing includes BUTTER, search engine is your friend for recipes
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Last time I bought chicken, I specifically bought whole legs, no breast meat.
That phrasing sounds like you rarely buy chicken. Is that normal in the US? I'm surprised the sibling post says you'd need an "odd market in a poorer part of town".
In the UK, 800 million [ukagriculture.com] chickens are slaughtered each year, about 14 each, but lots are also imported. British people eat more chicken [theguardian.com] than anything else.
A 1.6kg chicken is £5 ($8), which is really cheap compared to [tesco.com] buying cut-up chicken. It's not too difficult to cut off the majority of the meat to cook as you wish. Make a soup from th
we get a free smoked one around Christmas (Score:2)
... from my husband's manager. Commercial, and too salty. But hey, free turkey.
I prefer roasting my own and using a digital thermometer, but the brand you buy makes the biggest difference.
Grilled (Score:2)
I prefer chicken (Score:2)
Missing option: I want Turkey... (Score:2)
Kicked out of NATO since they won't help us fight ISIL
and we should send more arms and stuff to the Kurds
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Turkeys are evil creatures. Close in temperament to their velociraptor ancestors.
We much do our part to keep their numbers down, or the last thing you may here will be a faint "gobblegobble".
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Geese are more evil. But they're also prettier and aren't quite as tasty.
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My experience is that swans beat geese for evilness and intimidation value. Although they haven't troubled me, geese do have a fowl reputation, so I'll accept they are evil too.
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Swans are majestic and regal. They're also big enough to carry off your dog or even one of your kids. They therefore are worthy of our respect.
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No, they are therefore worthy of our fear.
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Your fear, perhaps, not mine. You do not want to show fear around those guys. This is how I was able to get within 10 metres of a nest to get some photos of the hatchlings this past spring, while a guy passing by in a kayak much further away got attacked and dumped in the water (Daddy Swan buzzed him, and he panicked).
(Heh, I just had to add "hatchling" to my dictionary. Pretty funny when you know more than your spell-checker does.)
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Swans can literally kill people [latimes.com] - a guy died just a couple years ago when swans attacked his boat and then kept attacking him while he tried to swim to shore, until he drowned. More common though are things like bruises (up to and including black eyes), scratches, and skin-puncturing bites [masslive.com]. A google image search for swan attack [google.is] shows how they don't mess around when they feel threatene (there's even pictures of one attacking a full-grown horse)
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Ahhh the voice of an ignorant dumb ass. A cardiovascular system that lets them fly combined with an eight foot wing span an a muscle designed to lift them into the air and let them fly all day long . This would be similar to watching people get mauled by Kangaroos. "Oh hes so cute" whack "Ahhh, someone fucking call 911!" I bet your fat basement dwelling ass can't even lift your body weight in the air with a bar to hang from let along the fucking air.
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I know you think you're being clever, but I wasn't bragging about the size of my vocabulary*, rather I was expressing my amazement that my spell-checker didn't "know" such a common word.
*Although, since you bring it up, I've done several tests which suggest that my English vocabulary is about 20% larger than average. Make of this what you will.
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Your AC is an ambisinister troglodyte bereft of even a mean intelligence whose steatopygic girth prevents blood flow to the brain. As a result masturbation and coprojection are his only skills (just made up that word btw copros=shit ject=throws.)
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Zontar, long time no talk to, man. How the fuck are ya?
Just moved to the American south again. It's interesting, how many varieties of thanksgiving birds are available here. Everything from cornish game hens, to duck, to goose, I've even seen pheasant.
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Howdy! Last night we just did some chicken legs under the broiler--not a holiday here in any case. But I will probably cook a turkey either this weekend or next, if I can find anyone to come help us eat it. And if I don't have to go too far afield to find one--last year the shops in our neighbourhood were full of them at this time but this year I've not seen a one so far.
Did you ever finish your Wizard of Oz sequel?
Drop me a line at the gmail sometime and let's catch up.
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Sort of? Part of it got chopped up into something awful by my editor, not sure if it's still on amazon; but in general, when I look back at it, I figure it was way too ambitious of a project. Not bad though. You live, you learn. Do I have your gmail?
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Swans are all owned by the Queen in the UK, so killing one it technically an act of treason. I really want to try swan because it is verboten.
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If you're going to be an asshole at least take credit for it!
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Guessing 100% city boy, huh? Never been attacked in your own back yard by a psychotic bird twice your size.
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Well, they're not that big, but they're mean. We get packs of young toms in the parking lot at work every now and then, and the best thing to do is to wait for them to move on, because they will peck and kick you and can do substantial damage.
And eating? It's probably the fowl that has the least amount of taste of all, and they tend to be very dry, even when cooked to perfection and people swear up and down that they're juicy. Compared to even drier turkey, perhaps, but not juicy compared to anything els
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I grew up with turkey being dry and flavorless. My dad always overcooked the turkey and it went straight from the oven to the table. Those two things destroy any potential for decent turkey.
To add flavor, inject with liquid infused with garlic salt, cayenne, anything else that you enjoy.
To keep it from drying out, when you take it out of the oven, wrap it in foil and let it sit for an hour. Out on the counter is fine, a turkey will not cool down a lot in that hour, but just enough to let the moisture se
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I lived in the country, with a troupe of turkeys released into the wild by some neighbors. They kept me company, visiting me each day. They were curious, intelligent creatures.
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It's not all that distant of a relative of chickens, actually - it's in the same family (but a different subfamily). It's kind of wierd that one family (Phasianidae) has almost all of the commonly consumed poultry - chicken, turkey, grouse, quail, pheasant, peafowl, guineafowl, etc. Go up to the order level and you find more (mostly regionally popular) game fowl, like ptarmigan. And once you hit the superorder level, you get the water fowl like ducks, geese, and swans. I can't even think of any other poult
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Either smoke it or cut it into smaller pieces (at least half it) before roasting.
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its terrible chicken essentially.
Yes its large and plentiful but serious worst part of thanksgiving
everything else with thanksgiving dinner is better than turkey
I saw something the other day that claimed Turkey had more protein than chicken and ham.
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Surprised you haven't gotten any "but animals eat meat!" comments.
Animals also commit petty murder and mass rape. I like to think that we have the intelligence to choose to not have to imitate the behavior of other animals and decide our own path. And fortunately, we have a digestive system which allows us to make that choice when it comes to our diet.
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nasty