Turkey Cookin' - My secret..

[brin]

Interesting...might have to try it out.

Try it and you will always do it....You will be a believer just as you are injecting the bird and you see it swell up...big...and then inject another spot...all over the bird and each time it just swells up and you know it is wine under there and as it cooks it bathes the bird and then the alcohol burns off but the flavor and the gravy are really good...moist bird too.

 

[schoolsout]

Try it and you will always do it....You will be a believer just as you are injecting the bird and you see it swell up...big...and then inject another spot...all over the bird and each time it just swells up and you know it is wine under there and as it cooks it bathes the bird and then the alcohol burns off but the flavor and the gravy are really good...moist bird too.

I've got a $20 giftcard from a turkey shoot that will be purchasing a bird for this purpose...problem is, not sure when I'll cook it. We'll fry a bird or two, depending on who comes over and bake one traditionally in the oven. I'm addicted to fried turkey "bark"

 

[Gizmo2]

****, I let the wife do the cooking and I'm happy no matter how it turns out.
Not really, I cook the meat and she does all the rest.
This year, 3 turkey breast on the grill, close the cover, come back and take them off. Also have a 9 lb ham, don't know how I'm cookin that yet. I do know that I am gettin tired of eating left overs and sandwiches as to make room in the frig for all the food tomorrow. I guess it's worth it.

 

[SSdoxie]

You guys are making me hungry and have close to 24 hrs. to go. We don't eat the BIG dinner until around 4. :thumbsup:
I use Creole Butter to inject the turkey for fying, and wife uses white wine cooking up the innards for gravy and dressing sauce, but Brin has me wondering if I should use the rest of the bottle of wine to inject the turkey or just enjoy a glass or 2 of it with the meal as normal.
Full belly and glass of wine really make the after dinner nap come on quick.:laughing:

 

[forgeblast]

I have used apple cider the same way. Works real nice.

 

[SSdoxie]

Haven't used apple cider on turkey or chicken yet, might be worth a try. My hams I do with pinapple juice but anything else in pig meat (ribs, loins, boston butts) get mix of apple juice and cider - smoked with apple wood and either mesquite or oak.

 

[CompactTractorFan]

We usually brine ours. Turns out pretty good. :thumbsup:

 

[SSdoxie]

We usually brine ours. Turns out pretty good. :thumbsup:

What do you use in the brine? The do you bake it, fry it, or what?
Just cuirous, haven't tried this yet and always open to new ideas.

 

[Toyboy]

I've cooked ours on a Weber charcoal grill for 25 years or better. Use the indirect method, breast down in a V rack and bast them w/butter and you cant lose. Their moist, and tasty.

 

[SSdoxie]

I've cooked ours on a Weber charcoal grill for 25 years or better. Use the indirect method, breast down in a V rack and bast them w/butter and you cant lose. Their moist, and tasty.

A friend of ours at campground we go to regularily was telling me the Fall she does theirs this way. Says it is very good, juicy and doesn't take long either.