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Old 11-09-2007, 11:51 AM   #1
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Turkeys

If you gonna bake that turkey,roasting pan,baking bag for turkey,salt,pepper,garlic powder and crushed red pepper, and 1 of those tobs of margerine.Rub that thurkey real good with the margerine,salt,pepper,garlic powder that turkey,then coat it with the crushed red pepper.Put in cooking bag and go for it.You be suprised as the taste with the garic and crushed red peeper if you never tried that.

Now ifin you wanna try something different. Get smoker out and get it started.Soak you some hickory chips in water overnight first though.when charcol nice and red throw hickory chips in,then put turkey in.
or Deep fry in a big pan, and when it floats,give it about 15 more minutes and remove,put on a big platter covered with spme paper towels to sit turkey on to soak up cooking oil.You want to make sure you have turkey in pot with oil about 3 to 4 inches above turkey, and cook at between 350 and 375
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Old 11-12-2007, 05:30 PM   #2
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Quote:
Originally Posted by MIB View Post
If you gonna bake that turkey,roasting pan,baking bag for turkey,salt,pepper,garlic powder and crushed red pepper, and 1 of those tobs of margerine.Rub that thurkey real good with the margerine,salt,pepper,garlic powder that turkey,then coat it with the crushed red pepper.Put in cooking bag and go for it.You be suprised as the taste with the garic and crushed red peeper if you never tried that.

Now ifin you wanna try something different. Get smoker out and get it started.Soak you some hickory chips in water overnight first though.when charcol nice and red throw hickory chips in,then put turkey in.
or Deep fry in a big pan, and when it floats,give it about 15 more minutes and remove,put on a big platter covered with spme paper towels to sit turkey on to soak up cooking oil.You want to make sure you have turkey in pot with oil about 3 to 4 inches above turkey, and cook at between 350 and 375

crushed pepper? that sounds good. What's the flavor, is it spicy or peppery? I think I'm going to add some crushed pepper to my brine and maybe some liquid smoke.
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Old 11-12-2007, 06:00 PM   #3
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I got a turkey cooker about 7 years ago. So we always deep fry our turkey. They have so many marinades out now it's hard to pick one. But our favorites are spicy cajun, butter creole and garlic butter. I inject our bird the night before and let the marinade soak into the meat. Het the peanut oil to 375 and cook for 3 minutes a pound. MMMMMMMM If you haven't had a deep fried turkey, you are missing out!!!!! We won't eat turkey any other way. If we eat at someone elses house, they always make me bring my cooker over and cook the bird. Normally have to cook 2 turkeys because the first one is gone within minutes. They are like a pack of wolves waiting for the platter to hit the table.
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Old 11-12-2007, 06:54 PM   #4
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and here I am thinking this post was about people
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Old 11-12-2007, 07:09 PM   #5
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butter bean crushed red pepper are spicy,so be careful not to overdo if you cooking for others.

spottedeagle since I learned deep frying anything else is just uncivilized.
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Old 11-13-2007, 12:53 PM   #6
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and here I am thinking this post was about people
ROFLMAO! Those jive turkeys!
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Old 11-13-2007, 12:56 PM   #7
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Quote:
Originally Posted by spottedeagle View Post
I got a turkey cooker about 7 years ago. So we always deep fry our turkey. They have so many marinades out now it's hard to pick one. But our favorites are spicy cajun, butter creole and garlic butter. I inject our bird the night before and let the marinade soak into the meat. Het the peanut oil to 375 and cook for 3 minutes a pound. MMMMMMMM If you haven't had a deep fried turkey, you are missing out!!!!! We won't eat turkey any other way. If we eat at someone elses house, they always make me bring my cooker over and cook the bird. Normally have to cook 2 turkeys because the first one is gone within minutes. They are like a pack of wolves waiting for the platter to hit the table.
Hi!
so if you fry your turkey (sounds so yummy), what are your side dishes? Do you do stuffing in a casserole and improvise gravy or do you prepare a different type of meal with a deep fried bird. That just sounds so good. I love broasted chicken. I'm thinking in my mind it would be tender like that.
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Old 11-13-2007, 12:57 PM   #8
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Quote:
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butter bean crushed red pepper are spicy,so be careful not to overdo if you cooking for others.

spottedeagle since I learned deep frying anything else is just uncivilized.
MIB, what do you think about using chili oil instead of crushed pepper? Maybe I could control the "hotness" that way?
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Old 11-13-2007, 03:30 PM   #9
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MIB, what do you think about using chili oil instead of crushed pepper? Maybe I could control the "hotness" that way?
you could do that,that would also cut down on the margarine/butter
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Old 11-13-2007, 04:02 PM   #10
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you could do that,that would also cut down on the margarine/butter
do you cook your turkey in a roasting pan with a rack or do you let the bird sit right in the drippings? I think you get a better gravy when the bird cooks in it's own, but at work we cook our turkeys in pans with racks. They seem a little drawn out and dry to me - even if they are basted to heck.
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Old 11-13-2007, 06:07 PM   #11
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do you cook your turkey in a roasting pan with a rack or do you let the bird sit right in the drippings? I think you get a better gravy when the bird cooks in it's own, but at work we cook our turkeys in pans with racks. They seem a little drawn out and dry to me - even if they are basted to heck.
I do 2 turkeys for THanksgiving,1 deep fried and 1 fixed in the oven.Half my relatives crazy-they gotta have a oven turkey,and it don't sit on any rack.You right when you say it beter if sits in the juices. Other half of family smart like me-we like the deep fried. I gonna try doing 1 in a smoker to see how it comes out.
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Old 11-14-2007, 04:08 PM   #12
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I was thinking about cooking 2 turkeys, cuz darn it I want lots of left overs. Last year everyone ate all the food.

But I never thought about cooking 2 different ways!! I don't have a turkey cooker but I think I can round something up. I have a propane burner, so I'd just need a big pot right??
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Old 11-14-2007, 06:16 PM   #13
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I was thinking about cooking 2 turkeys, cuz darn it I want lots of left overs. Last year everyone ate all the food.

But I never thought about cooking 2 different ways!! I don't have a turkey cooker but I think I can round something up. I have a propane burner, so I'd just need a big pot right??
If you deep frying,yes big pot,and I put my oil about 3 to 4 inches over turkey. Way I learned was put turkey in empty pot asnd measure up on side about 4 inches higher than turkey. Take turkey out and put in cooking oil,preheat to 375 to 400(don't want it smoking).Put in turkey and cook until it floats,give it 15 minutes and take out. Put you some paper towels on something to sit turkey on to drain excess oil off That the way I learned to do it,
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Old 11-14-2007, 11:45 PM   #14
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I was thinking about cooking 2 turkeys, cuz darn it I want lots of left overs. Last year everyone ate all the food.

But I never thought about cooking 2 different ways!! I don't have a turkey cooker but I think I can round something up. I have a propane burner, so I'd just need a big pot right??
Good idea! I have a double oven, but cooking two birds at once would make the house unbearably hot. I only use the top range to cook anyway. I think I'm going to fry up a bird a small bird as well as bake. We'll which one gets devoured first.
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Old 11-15-2007, 11:30 AM   #15
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Good idea!

My turkey is going to have to sit in the oven next to my beef roast and a whole salmon, so I think I will try to deep fry the second one. I have a pot that should fit a small one.

I've been dying to do another boneless turkey (deboned and stuffed). If I have some time I'm going to try it. There's some recipes out where you split the bird down the backbone and then have to tie them back together. Somewhere I have a book that shows you how to remove the bones and leave the bird whole. Now I just gotta find it!!
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Old 11-15-2007, 05:23 PM   #16
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Good idea!

My turkey is going to have to sit in the oven next to my beef roast and a whole salmon, so I think I will try to deep fry the second one. I have a pot that should fit a small one.

I've been dying to do another boneless turkey (deboned and stuffed). If I have some time I'm going to try it. There's some recipes out where you split the bird down the backbone and then have to tie them back together. Somewhere I have a book that shows you how to remove the bones and leave the bird whole. Now I just gotta find it!!
holay hoodini if you can pull those bones out from under a turkey! You got some talent.

My dad is doing the salmon. He hasn't delegated the fish to me yet. He's got a smoker out back and he's doing clams too. Yep, my dad smokes fish. Still, even with the fish out of the oven, there's not enough room to do everyone I need to. I'm going to bake as many pumpkin pies as I can on Mon/Tuesday. The only thing is the space in the fridge. I'm picking up that super fresh turkey tomorrow.

You have to post if you pulled the bones out of your turkey and restuffed. Take a picture if you can...
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