Recipe for success

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1

Take this

https://kimbensen.com/files/turkey%20raw.jpg

Make it swim in a salty veggy broth bath for a day

http://imageshack.us/a/img94/2351/brinep.jpg

put it in this

http://www.yugster.com/uploads/image/image/6122/ronco_showtime_pro_rotisserie_5.jpg

wait 2-2.5 hours depending on size / desire for worms.

Drink many of these while waiting

http://t2.gstatic.com/images?q=tbn:ANd9GcQ6zKkIFAHLQ4yY1-xm6PXk-XNXQdxQDbr2KOj-pLJ-c0do1baSyu-BCNbC

result:

http://imageshack.us/a/img831/3153/cooked.jpg

http://25.media.tumblr.com/tumblr_matfu5zGcL1rvl4doo1_500.jpg

I gave it a smokehouse maple rub and injected/basted it at 1hr left and 30 min left with a hot maple syrup & water mix.

I am now ruined for all future non-rotisseried turkeys. I highly recommend.

2

Kinda jumping the gun?

3

I will post mine… I do not rotisserie as i find it unnecessary once it is brined and cooked properly.

Roast in 300 deg oven until internal thermometer registers 158 degrees, remove and rest while the oven is heating to it’s max temperature. Remove juices for gravy. Place in ripping hot oven for a few minutes until the skin is gorgeous then remove and slice/serve.

4

I made one yesterday. It was a trial run for me making the Emerling family recipe stuffing for my wife’s family. If I’m making stuffing I might as well roast a bird. Here’s my lazy as hell method:

  1. Run hot water over still frozen bird until you can rip its neck out of its belly and its organs out of its ass.
  2. Shove an onion up its ass.
  3. Use a screwdriver to poke a hole in a PBR tallboy.
  4. Wipe the beer off the ceiling.
  5. Stuff the beer can down its throat.
  6. Throw some foil over it and stick it in the oven at 325 until the thermometer says it’s 165. (about 7 hours)
  7. Eat it.

Fairly violent process really. It was mediocre, but the results/effort ratio was pretty high. Still better than most people’s overcooked 180* birds.

5

^LMFAO at work. I’d like to try smoking the Turkey, my Dad is a grill master and has done duck and cornish game hen before as well as ribs…mmmmm mmm

6

Video shows a chicken, but you get the idea:

7

I think I’m going deep fried this year since we’re having a relatively small amount of people and I can get away with a pretty small bird.

8

I thought it was hard work, dedication and good networking…

9

negs. had one with friends 2 weekends ago, one yesterday with the wifey, and the fam one is coming up. When its $0.48/lb, you cant afford not to buy one.

10

I knew from the title exactly what the video would be…LOL

11

Make sure its completely frozen when you throw it into the fryer.

:snky:

12

I’m frying two turkeys this year. Like mentioned above and ~$5-$6 for a 10+lb bird its stupid not to. Last year I cooked three extras and froze the meat. Mad cheap plus you can’t really find entire turkeys the rest of the season reasonably.

13

That is what I do. You are around all day as it is, I throw another turkey or two and leave it cut up in my freezer. Its amazing and a great healthy addition to sandwiches, salads, and meals.

14

I also carve it the lazy fuck way. Cut off the legs, wings, and breasts (breasts whole, then slice against the grain, noob.)

Then I plunk the rest of the carcass into a stock pot full of water and simmer it for a day or two. Strain, pick out the meat while listening to a Paleo Solution podcast, throw some veggies and the mountain of remainig meat into the stock pot and enjoy massively meaty turkey soup. Don’t forget to throw in a bunch of salt, garlic, and some cayenne pepper.

15

.

Just set it and forget it!

16

Damn I’m hungry.

17

I was thinking the same thing… hmm what to have for dinner?

18

https://sphotos-b.xx.fbcdn.net/hphotos-ash3/557840_10151009590138656_90221911_n.jpg

I shall be smoking it.

19

Ughhh, thanksgiving food is so overrated.

20

Thanks MOFUGGINBUZZKILLVILLE!