Question about Turkey

Steve-O · Posted: Aug 30 2005 Post subject: Question about Turkey

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...
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"BBQ may not be a religion in Texas, but the two institutions are closely associated."
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PDXsmoker · BBQ Fan Joined: 30 Jun 2005 Posts: 141

DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

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..

JimH · Posted: Aug 31 2005 Post subject:

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.

bigabyte · Posted: Aug 31 2005 Post subject:

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!
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--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

cabo_wabo_24 · Newbie Joined: 01 Mar 2005 Posts: 55 Location: Carey,Ohio

PDXsmoker · BBQ Fan Joined: 30 Jun 2005 Posts: 141

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.

PDXsmoker · BBQ Fan Joined: 30 Jun 2005 Posts: 141

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......

bigabyte · Posted: Sep 01 2005 Post subject:

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) Twisted Evil

_________________
--Chris Baker
--Mad BBQ Scientist
--When my lab fills with smoke, that means it's working!

roxy · Posted: Sep 01 2005 Post subject:

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..?
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doogie494 · BBQ Fan Joined: 13 Aug 2005 Posts: 327

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.

JimH · Posted: Sep 01 2005 Post subject:

bigabyte · Posted: Sep 01 2005 Post subject:

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!

doogie494 · BBQ Fan Joined: 13 Aug 2005 Posts: 327

man that looks good Shocked

JimH · Posted: Sep 01 2005 Post subject:

doogie494 · BBQ Fan Joined: 13 Aug 2005 Posts: 327

seems like every thanksgiving there is someone screwing it up. "fill it to the top jim bob and drop that sucker in"

PDXsmoker · BBQ Fan Joined: 30 Jun 2005 Posts: 141

roxy · Posted: Sep 01 2005 Post subject:

Steve-O · Posted: Sep 01 2005 Post subject:

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"

Jeff T · Posted: Sep 05 2005 Post subject:

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.