How are you cooking your turkey?

We had one in the oven, in a roasting bag (firs time for this!) with all the veggies. We did a second larger bird deep fried in veggie oil.

Deep fried had more flavor. I hate turkey, prefer the dark meat because it has flavor unlike the white breast.

I am going to cook a Heritage Turkey soon and see how that goes. Sounds like it actually has flavor, and a non identical DNA chain! I like flavor!
 
Well in the oven slow cooking with veggies and stuffing. Slow glazing and checking it. Course have to check and make sure there aren't any stray shot from gun. if you ever have the chance get a wild turkey(not the booze). Bull you would even like the white meat has a different taste almost like dark meat all around.
 
I generally smoke a couple birds over pecan, and finish them with an orange juice and honey glaze, but my mom was waxing nostalgic for a roasted bird, so I didn't get to sit in my back yard all night, tending a fire and drin.. i mean cooking.
 
Today I got a frozen twenty pounder. It's in a pan in the fridge starting to thaw.

Right now I don't have a smoker so it looks like an oven cook.

--->What interesting twists do you have for making a 'picked to the bone' good turkey?

I've got a recipe that is guaranteed not to have leftovers but its done in a smoker.

Bird goes in Weber with normal cooking recipe. Not stuffed. About half way through cooking I started to add apple chunks or chips to the charcoal load. The apple has been soaked in water to eliminate the burnt wood taste. about 45 m,inutes from being done the vents are opened to get a nice hot cook. Dries things out a bit.

Stuffing is the key. After getting bird going its back to the kitchen. Being from Minnesota its pretty easy to get REAL lake grown wild rice. This comes from hand harvests in lakes up north. In other regions the boxed 'wild rice' is pretty domesticated. OK in a pinch but having the real wild rice is pretty key to the recipe. Most food coops have the wild rice.

OK...enough of commercial, back to cooking.

Mis wild rice a brown rice 50;50 by volume. Coarse chop a bunch of onions, garlic galore, hot peppers, at your mouth-temperature preference and other things you like. Now, here's the key. Don't use water to cook up the rice. Get Spicy V8 and dump in the rice. Cook it all up and monitor the doneness of the wild rice. It takes longer to cook so pay attention if you've never made any real wild rice. Add Spicy V8 to keep the rice more soupy than thick. Cook the rice until its about 80% done. Then turn off the heat and leave it covered. Don't stir it or take the lid off. The rice will draw in the tomato juice while it sits.

When you've got about an hour or so left to cook the bird its time to stuff it. You should find the rice dressing has absorbed the tomato juice and almost cooked.

After stuffing its back in the cooker for ther bird. This is the time to cook the bird and dressing into one magnificent feast!

Unless there aren't many people I've rarely had more than enough leftovers from this recipe for more than one meal of sandwiches.

What's your specialty?
 
Tom Dunlap said:
Today I got a frozen twenty pounder. It's in a pan in the fridge starting to thaw.

Right now I don't have a smoker so it looks like an oven cook.

--->What interesting twists do you have for making a 'picked to the bone' good turkey?

I've got a recipe that is guaranteed not to have leftovers but its done in a smoker.

Bird goes in Weber with normal cooking recipe. Not stuffed. About half way through cooking I started to add apple chunks or chips to the charcoal load. The apple has been soaked in water to eliminate the burnt wood taste. about 45 m,inutes from being done the vents are opened to get a nice hot cook. Dries things out a bit.

Stuffing is the key. After getting bird going its back to the kitchen. Being from Minnesota its pretty easy to get REAL lake grown wild rice. This comes from hand harvests in lakes up north. In other regions the boxed 'wild rice' is pretty domesticated. OK in a pinch but having the real wild rice is pretty key to the recipe. Most food coops have the wild rice.

OK...enough of commercial, back to cooking.

Mis wild rice a brown rice 50;50 by volume. Coarse chop a bunch of onions, garlic galore, hot peppers, at your mouth-temperature preference and other things you like. Now, here's the key. Don't use water to cook up the rice. Get Spicy V8 and dump in the rice. Cook it all up and monitor the doneness of the wild rice. It takes longer to cook so pay attention if you've never made any real wild rice. Add Spicy V8 to keep the rice more soupy than thick. Cook the rice until its about 80% done. Then turn off the heat and leave it covered. Don't stir it or take the lid off. The rice will draw in the tomato juice while it sits.

When you've got about an hour or so left to cook the bird its time to stuff it. You should find the rice dressing has absorbed the tomato juice and almost cooked.

After stuffing its back in the cooker for ther bird. This is the time to cook the bird and dressing into one magnificent feast!

Unless there aren't many people I've rarely had more than enough leftovers from this recipe for more than one meal of sandwiches.

What's your specialty?
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That sounds very good. I love a good smoked turkey, my brother is planning to do one that way this year for the family. My preference, if I cook one, is deep fried. It locks all the juices in that way, keeps it nice and juicy and tender. You can’t put stuffing in a deep fried bird though, all you’ll get is oily glop in the middle.
 
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