So I need to cook a turkey for a work get together next saturday and I want to do something different. Does anyone have a really good recipe? If it involves [bacon], all the better.
brine it.
smoke it.
nuff sed. ;D
I boned a 20 pounder!
Browned all the pieces in a hot skillet, after dredging them in seasoned flour.
Put all the browned pieces in a deep roasting pan with chicken stock, white wine and browned bits from the skillet.
Braise over low heat for 1-4 hours. Serve with gremolata.
Epicurious: Turkey Osso Bucco.
Quote from: teddy037.2 on December 07, 2008, 11:45:25 PM
brine it.
smoke it.
nuff sed. ;D
I brined and roasted mine with onion, apples, rosemary, and thyme in the body cavity. It was yummy.
Quote from: teddy037.2 on December 07, 2008, 11:45:25 PM
brine it.
smoke it.
nuff sed. ;D
+1 -- the only way to do it. Brine it overnight - salt, sugar, a couple of onions, some bay leaves. You can smoke it on a weber -- put a water pan under it and put the coals on the sides. Takes about 12 minutes per pound. I soak applewood chips in apple cider vinegar and put them on as needed.
I smoke it breast-down for the first two hours, then turn it over.
edit: last thing -- I took it off when the thigh hit 177 degrees on the meat thermometer, and let it rest covered with foil for 30 minutes. It was perfect, so that seems about right.
Mine from thanksgiving:
(https://farm4.static.flickr.com/3037/3092719371_f7f4f42d23.jpg?v=0)
Quote from: cloudseeker on December 08, 2008, 11:24:18 AM
+1 -- the only way to do it. Brine it overnight - salt, sugar, a couple of onions, some bay leaves. You can smoke it on a weber -- put a water pan under it and put the coals on the sides. Takes about 12 minutes per pound. I soak applewood chips in apple cider vinegar and put them on as needed.
I smoke it breast-down for the first two hours, then turn it over.
Mine from thanksgiving:
(https://farm4.static.flickr.com/3037/3092719371_f7f4f42d23.jpg?v=0)
Dang. Hand me a cigarette, I think I just came.
A buddy of mine smoked a pheasant breast Caribbean jerk style a few weeks back (bought the real wood and all). Deelish, best pheasant I've ever tasted, and I've ate a few. A turkey done that way would be phenomenal.