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Question about Turkey
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Steve-O
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Joined: 31 May 2005
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Location: Dallas, TX

PostPosted: Tue Aug 30 05 10:34 pm    Post subject: Question about Turkey Reply with quote

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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PDXsmoker
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PostPosted: Wed Aug 31 05 12:53 am    Post subject: Reply with quote

Quote:
And I think they should rename this topic "Poultry" instead of chicken...


Good idea!......and not sure on the chilling without drying without brining and smoking.....
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DawgPhan
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Joined: 12 May 2005
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PostPosted: Wed Aug 31 05 12:57 am    Post subject: Reply with quote

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
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PostPosted: Wed Aug 31 05 1:31 am    Post subject: Reply with quote

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
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PostPosted: Wed Aug 31 05 4:03 am    Post subject: Reply with quote

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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cabo_wabo_24
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PostPosted: Wed Aug 31 05 4:46 am    Post subject: Reply with quote

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
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PostPosted: Wed Aug 31 05 5:59 am    Post subject: Reply with quote

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
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PostPosted: Wed Aug 31 05 6:02 am    Post subject: Reply with quote

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
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PostPosted: Thu Sep 01 05 5:56 am    Post subject: Reply with 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) Twisted Evil
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roxy
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PostPosted: Thu Sep 01 05 6:03 am    Post subject: Reply with quote

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
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PostPosted: Thu Sep 01 05 6:35 am    Post subject: Reply with quote

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
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PostPosted: Thu Sep 01 05 6:37 am    Post subject: Reply with quote

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 Thu Sep 01 05 6:50 am; edited 2 times in total
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bigabyte
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PostPosted: Thu Sep 01 05 6:40 am    Post subject: Reply with quote

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!
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doogie494
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PostPosted: Thu Sep 01 05 6:41 am    Post subject: Reply with quote

man that looks good Shocked
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JimH
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PostPosted: Thu Sep 01 05 6:47 am    Post subject: Reply with quote

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. Laughing
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doogie494
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PostPosted: Thu Sep 01 05 6:50 am    Post subject: Reply with quote

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
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PostPosted: Thu Sep 01 05 6:56 am    Post subject: Reply with quote

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
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PostPosted: Thu Sep 01 05 8:16 am    Post subject: Reply with quote

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. Laughing


Hey, thats a Canadian saying, you trying to imply that half-wit was a Canadian..??
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Steve-O
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PostPosted: Thu Sep 01 05 10:16 pm    Post subject: Reply with quote

Just be careful frying that turkey! Had this happen at a fish fry. Too close for comfort.


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Jeff T
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PostPosted: Mon Sep 05 05 10:34 pm    Post subject: Reply with quote

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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