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desertjoe 
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Joined: 23 Sep 2013
Location: New mexico
Points: 13361
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 Posted: 25 Nov 2019 at 7:30pm |
You know,,Trace,,,I have a likin for ham, especially a nice hickory smoked ham,,,I just cannot find one that does not have too much of a salty taste,,,, Yeah,,Dakota,,I'm thinkin this year I might try ole Ted;s idea on the brown-in bags,,,sure would make for a really moist bird,,,,,, Last night,,I was lookin for something "different" in addition to the turkey and boy have I got something really great lookin,,,especially for all the MANY bacon lovers on here. I gots part of the recipe downloaded cause they had a lock on downloadin,,,I'ma gonna get the url so see what Ya'll think,,,,,,more to come.,,,,, 
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desertjoe
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Joined: 23 Sep 2013
Location: New mexico
Points: 13361
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Posted: 25 Nov 2019 at 7:24pm |
Hey Ted,,,my wife used to do a lot of her cookin with the Brown-in bags on just about everything and I kinda got to likin meats that way,,somewhere along the line,,she stopped usin them,,,chit,,I thought they quit makin em or something,,,,,  Chask,,,that video is friggin Hilarious,,,especially that Momma droppin the bird on the floor ,,then herself slidin all over the floor,,,,  Hey,,John,, lookin like you might of seen a turkey fire or two,,you gots all the bases covered ,,,,And two fire extenguishers yet,,,, Hey Ray,,,my wife is the same as yours,,,when she was doin the cookin,,she would make me call the meat mgr out to get the BIGGEST bird they had in the bunch,,,always at least a 20 Lbs bird for 8 people,,,,,She still wants it the same even tho ""I'M Doin The Cookin"" ,,,,right now,,there is a 23# behemouth in the freezer,,,,,,, for all 6 people cause the others cannot get time off to travel home,,,,
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Dakota Dave
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Joined: 12 Sep 2009
Location: ND
Points: 3895
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Posted: 25 Nov 2019 at 3:22pm |
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I deep fryed turkeys when deployed to sinapore smoked them in saudia arbia and rotisserie over charcoal in Turkey. At home i like using the electric roaster. Just put it in and forget about it
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trace
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Joined: 01 Aug 2012
Location: N.W. Iowa
Points: 499
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Posted: 25 Nov 2019 at 2:25pm |
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deep fried turkey great but hazardous. half a bone in ham for us.
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1955 WD-45 WIDE FRONT W/ TRIP
LOADER
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Ray54
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Joined: 22 Nov 2009
Location: Paso Robles, Ca
Points: 4370
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Posted: 25 Nov 2019 at 1:15pm |
Joe you were head in the right direction when you started talking brisket,or for real thankful prime  rib. Turkey is just a over grown chicken in my opion. But since the far flung relatives may come freeloading I guess turkey is the way to go the holliday.
She doesn't even know why but my Wonderful likes to cook the biggest turkey the store has,maybe that is the reason it is not special anymore. But the soup from the boiled bones an other leftover concoctions are purty good,better than the traditional spread I think.
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john(MI)
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Joined: 12 Sep 2009
Location: SE MI
Points: 9263
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Posted: 25 Nov 2019 at 11:58am |
This was how I deep fried the Turkey.
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D14, D17, 5020, 612H, CASE 446
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chaskaduo
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Joined: 26 Nov 2016
Location: Twin Cities
Points: 5203
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Posted: 25 Nov 2019 at 10:33am |
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[TUBE]IrON06QZhkI[/TUBE]
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1938 B, 79 Dynamark 11/36 6spd, 95 Weed-Eater 16hp, 2010 Bolens 14hp
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Ted J
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Joined: 05 Jul 2010
Location: La Crosse, WI
Points: 18727
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Posted: 25 Nov 2019 at 10:32am |
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Yep Joe, the reason a LOT of people have 'exploded' birds is because they didn't thaw them first. The bird HAS to be dry. Most people don't think about dropping water into HOT oil...
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"Allis-Express"
19?? WC / 1941 C / 1952 CA / 1956 WD45 / 1957 WD45 / 1958 D-17
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Ted J
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Joined: 05 Jul 2010
Location: La Crosse, WI
Points: 18727
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Posted: 25 Nov 2019 at 10:30am |
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I've done it in the roaster for the last bunch of years. I put it in one of the oven bags. Butter the whole bird, then put it in the bag with the breast side DOWN. Make up a concoction of poultry seasoning, Seasoning salt and a can of 7-up. Pour that into the bag and then seal the bag. Go by the directions for the weight of the bird and the last 40 minutes I turn it over (half the time it starts to fall apart) and cut the bag so the breast will get that golden look. That drippings for the gravy is DELICIOUS.
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"Allis-Express"
19?? WC / 1941 C / 1952 CA / 1956 WD45 / 1957 WD45 / 1958 D-17
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Tbone95
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Joined: 31 Aug 2012
Location: Michigan
Points: 11418
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Posted: 25 Nov 2019 at 10:23am |
Yeah Joe, some folks just don't think things through! Such as, COOK IT OUTSIDE!!! For starters. And thaw it. And, before you light the fire, and while the turkey is still wrapped, put the turkey in the pot, see how much oil you need. Few tricks of the trade, but makes a nice tasty bird.
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desertjoe
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Joined: 23 Sep 2013
Location: New mexico
Points: 13361
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Posted: 25 Nov 2019 at 9:36am |
Yeah,,Thad,,I have 3 of those electric Roaster ovens. They are so good to use when you looking at a long cook and they hold their set heat really well. I used to use those when I got asked to cook the briskets for a wedding or some such. After trimming the Brisket, I would cook them at 225 for 18-20 hours, slice and serve. Bout 5-6 years ago I started to smoke the briskets for bout 5 hours just to get that smoky flavor,, then into the Roaster they go,,,you have to use a mighty sharp knife to keep from tearing the meat ,,it so tender,,,, Hey TBone,,,when those deep fryers hit the market,,,,,I never got a hankerin to get one cause they was really expensive,,but ,mostly cause the owner of the local GM dealership liked to burn his house down when he put a frozen turkey in the boiling hot oil and he told me thet sob EXPLODED on him and the flames shot up plumb to the ceiling and caught the curtains afire before he dropped the turkey,,which was afire as well and he broke and run for the water hose,,,,he was able to douse the fire by the time the fire dept got there,,,, Funny now,,but bet it wasn't then,,,,
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ihc pickups
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Joined: 04 Apr 2017
Location: NE KS.
Points: 114
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Posted: 25 Nov 2019 at 9:31am |
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Deep Frying here as well.
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Mike
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Tbone95
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Joined: 31 Aug 2012
Location: Michigan
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Posted: 25 Nov 2019 at 6:36am |
We've been deep frying them the last several years. Pretty tasty! And my brother in law does it, hasn't burned his house down yet.
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Dakota Dave
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Joined: 12 Sep 2009
Location: ND
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Posted: 25 Nov 2019 at 6:22am |
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My wife just uses salt and pepper she cuts up carrots onions and celery salt and peppers them and stuffs the cavity full. Salt pepper and butter the skin. About 1 cup water in the both of the pan Put in the roaster cover in aluminum foil. Take the foil off for the last 20 minutes. Her dad served it at his restaurant every Sunday. People came back week after week for it. Monday was turkey wild rice hot dish. That's what I make after thanksgiving.
Edited by Dakota Dave - 25 Nov 2019 at 6:27am
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Thad in AR.
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Joined: 12 Sep 2009
Location: Arkansas
Points: 9286
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Posted: 25 Nov 2019 at 5:39am |
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Do you use one of those electric roasters? I’ve had turkey cooked in an oven bag out of one and it was awesome.
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desertjoe
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Joined: 23 Sep 2013
Location: New mexico
Points: 13361
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Posted: 25 Nov 2019 at 4:42am |
Since I got promoted to head cook, I usually just butter the turkey then salt and pepper it and put it in the electric roaster. Not very imaginative, I know,,, Last year, I smoked the bird bout half way thru ,,Then finished it off in the roaster. Got a lot of good "Atta Boys" but took a lot of work too. This year, I'm leaning to a recipe I seen on the net that stuffs lots of spices under the skin, then cookin in the roaster,,,,,, Anybody wanna share some of ya'lls favorites,,,,,
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