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Steve-O BBQ Pro

Joined: 31 May 2005 Posts: 747 Location: Dallas, TX
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Posted: Aug 30 2005 Post subject: Question about Turkey |
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Paul Kirk has a good recipe in his book. The recipe says to cook one the day before and refrigerate just in case the "day of" bird is a flop. My question is how do you best chill the cooked bird without drying it out? My experience with chilled cooked poulty is that it dries out. Any tips on keeping the bird moist in the refrigerator?
And I think they should rename this topic "Poultry" instead of chicken... _________________ "BBQ may not be a religion in Texas, but the two institutions are closely associated."
- Robb Walsh "Legends of Texas Barbeque Cookbook" |
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PDXsmoker BBQ Fan
Joined: 30 Jun 2005 Posts: 141
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Posted: Aug 31 2005 Post subject: |
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Quote: | And I think they should rename this topic "Poultry" instead of chicken...
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Good idea!......and not sure on the chilling without drying without brining and smoking..... |
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DawgPhan BBQ Super Pro
Joined: 12 May 2005 Posts: 3444
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Posted: Aug 31 2005 Post subject: |
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I would suggest you fry your turkey anyway..that is the bomb...I am going to be frying up a couple of turkeys for the USC UGA game next weekend.. |
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JimH BBQ Super Pro

Joined: 09 Feb 2005 Posts: 1978 Location: Houston, TX
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Posted: Aug 31 2005 Post subject: |
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Use the brine of your choice. When I cook chickens I soak them overnight in light beer or mojo crillo. I've never had the meat dry out and I eat chicken sandwiches all week long. |
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bigabyte BBQ Super Pro

Joined: 09 Jul 2005 Posts: 1529 Location: Overland Park, KS
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Posted: Aug 31 2005 Post subject: |
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Has anyone ever tried smoking a turkey long enough to get the smoky flavor in and then frying it to crisp up the skin?
Just wondering if that would be good! _________________ --Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working! |
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cabo_wabo_24 Newbie

Joined: 01 Mar 2005 Posts: 55 Location: Carey,Ohio
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Posted: Aug 31 2005 Post subject: |
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WoooDoggy wrote: | Has anyone ever tried smoking a turkey long enough to get the smoky flavor in and then frying it to crisp up the skin?
Just wondering if that would be good! |
hmmm?...Smoked Fried Turkey?...I think you're on to something here. You should probably hurry up and get a patent on that idea before I do...lol |
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PDXsmoker BBQ Fan
Joined: 30 Jun 2005 Posts: 141
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Posted: Aug 31 2005 Post subject: |
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Yes I ALWAYS smoke my turkey's. I use the brine in the recipe book that comes with the big/little cheif smokers. It is made with apple juice and then I smoke them for a few hours, the skin is a little crisp but not as much as deep frying it. Deep frying it is as good as smoking it....kind of, but it is a HUGE pain in the rear (messy)and waay more expensive. Unless you can get a deal on peanut oil and reuse it a number of times I recommend smoking it. My brother didn't believe me and made a special injection for his deep fried turkey and I smoked one using the recipe I mentioned and they came out very similar, mine was a little bit juicier and had a nice smokey flavor. I used a mix of apple and alder wood to smoke it. |
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PDXsmoker BBQ Fan
Joined: 30 Jun 2005 Posts: 141
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Posted: Aug 31 2005 Post subject: |
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Ahh just saw the last part, no I haven't fried mine at the end. Next time my brother and I have a cook-off I will try it. I usually do a 24+lbs turkey, not sure if it will fit in the deep fryer...... |
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bigabyte BBQ Super Pro

Joined: 09 Jul 2005 Posts: 1529 Location: Overland Park, KS
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Posted: Sep 01 2005 Post subject: |
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Dang PDX, how do you smoke a 24 pound turkey? I always pick smaller ones so they get cooked throughout without drying out. How do you get such a big bird juicy? (And no I'm not talking about Sesame Street characters)  _________________ --Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working! |
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9330 Location: Wasaga beach, Ontario
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Posted: Sep 01 2005 Post subject: |
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You will have to excuse my northern ignorance, but whats up with deep frying turkey. I have heard a lot about this, I can see smoking, but why fry it..? _________________ Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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doogie494 BBQ Fan
Joined: 13 Aug 2005 Posts: 327
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Posted: Sep 01 2005 Post subject: |
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dropping it into the fryer cooks it faster and seals the juices in. it is awesome when done, a nice crispy skin thats isnt that greasy, wicked tender and not dry. |
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JimH BBQ Super Pro

Joined: 09 Feb 2005 Posts: 1978 Location: Houston, TX
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Posted: Sep 01 2005 Post subject: |
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roxy wrote: | You will have to excuse my northern ignorance, but whats up with deep frying turkey. I have heard a lot about this, I can see smoking, but why fry it..? |
12 lb turkey done to a "T" in 42 minutes.
http://www.fabulousfoods.com/school/cstech/fryturkey.html

Last edited by JimH on Sep 01 2005; edited 2 times in total |
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bigabyte BBQ Super Pro

Joined: 09 Jul 2005 Posts: 1529 Location: Overland Park, KS
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Posted: Sep 01 2005 Post subject: |
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Roxy, you gotta try one sometime. It is really good. Just don't do like some idiot did here in KC last year and fry your turkey on your kitchen countertop and go for a jog. What do you think happened? Why he arrived home to a street full of fire engines and a burnt up house of course! _________________ --Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working! |
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doogie494 BBQ Fan
Joined: 13 Aug 2005 Posts: 327
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Posted: Sep 01 2005 Post subject: |
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man that looks good  |
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JimH BBQ Super Pro

Joined: 09 Feb 2005 Posts: 1978 Location: Houston, TX
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Posted: Sep 01 2005 Post subject: |
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WoooDoggy wrote: | Just don't do like some idiot did here in KC last year and fry your turkey on your kitchen countertop and go for a jog. |
What a hoser, eh.  |
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doogie494 BBQ Fan
Joined: 13 Aug 2005 Posts: 327
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Posted: Sep 01 2005 Post subject: |
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seems like every thanksgiving there is someone screwing it up. "fill it to the top jim bob and drop that sucker in" |
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PDXsmoker BBQ Fan
Joined: 30 Jun 2005 Posts: 141
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Posted: Sep 01 2005 Post subject: |
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Quote: | Dang PDX, how do you smoke a 24 pound turkey? I always pick smaller ones so they get cooked throughout without drying out. How do you get such a big bird juicy? (And no I'm not talking about Sesame Street characters) |
I have a big plastice bin from the local dept store and I rub some seasonings on it, then place it in the container. I put in a couple of gallons of apple juice and the other seasoning and leave it sit (refrigerated) overnight. The next day I turn on the treager and the turkey fits juuuust right. I smoke it for a while and then crank up the heat to finish it off. MMMMM MMMM MMMM GOOD! Very juicy! |
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9330 Location: Wasaga beach, Ontario
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Posted: Sep 01 2005 Post subject: |
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JimH wrote: | WoooDoggy wrote: | Just don't do like some idiot did here in KC last year and fry your turkey on your kitchen countertop and go for a jog. |
What a hoser, eh.  |
Hey, thats a Canadian saying, you trying to imply that half-wit was a Canadian..?? _________________ Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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Steve-O BBQ Pro

Joined: 31 May 2005 Posts: 747 Location: Dallas, TX
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Posted: Sep 01 2005 Post subject: |
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Just be careful frying that turkey! Had this happen at a fish fry. Too close for comfort.
 _________________ "BBQ may not be a religion in Texas, but the two institutions are closely associated."
- Robb Walsh "Legends of Texas Barbeque Cookbook" |
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Jeff T BBQ Super Pro

Joined: 08 Mar 2005 Posts: 4207 Location: Norfolk, Nebraska
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Posted: Sep 05 2005 Post subject: |
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I got one of those fryers for chirstmas one year from my brother but cause of pictures like that steve-o i`ve been little "chicken" to try it. Maybe this year? Been using it for a chimney starter. Is wind a factor when frying? Do the flames blow of easy? The one i have is a brinkmann fryer. |
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