The best turkey I ever had was one where I tossed it in a pan, threw in a couple beers, and basted the shit out of it while it cooked. I think I may have stuffed it full of onions too. I don’t remember. I’ll grab a nice big marked down turkey from Wegmans on Friday and give her a go.
well you have 2 cooked with one in the oven… its not gonna be long before you become an alcoholic and spend your life working summer jobs as a professional carpenter and winter laid off.
I’ve charcoal grilled ours for the last few years and love it. Indirect heat with lots of hickory chips added in during the cooking process. Turkey comes out tasting a bit like bacon. Mmmm… so good.
^ Do you have to uncover it? I thought about using one of the oven bags. Do you suggest not covering it during the actual cooking of the meat?
Do you put anything inside the turkey? I hear about celery, onions, etc…
I was thinking about the brine bath as you mentioned. Butter coat with now you mentioned olive oil. Seasoning with salt, a touch of garlic salt, pepper, and maybe a few others. Cooking at 475° for 20 then I get lost. I hear about slow cooking at 250 and others say 350 at 20 minutes per pound in a bag.
Should i just use a meat thermo? or is 350 the proper temp? 20 minutes per pound, I have a 20 lbs turkey.
just like to add i stole your recipe, with some tweaks here and there, and my bird came out awesome. You’ve definitely sold me on brining any poultry i ever cook.
Even after being in the fridge for 12 hours and coming to get a midnight snack the usually dry white meat is still so moist and good.