It's that time of year again. How does everyone cook their Thanksgiving day bird ?? I take 100% pure Maple syrup mixed 50/50 with warm water and use it to inject the bird. Then baste it every 30 minutes with the remaining mixture. AWESOME !!!!

my mom makes the turkey

I think that I'm going to do a cider brined turkey this year. Will mean that I need to pack it well for traveling, as I am going to be heading to the folk's down in south Jersey.

Alan

Wrap the whole thing in bacon. This will keep it moist. Eat the dry bacon afterward. You won't be sorry. Did this last year. It doesn't change the turkey flavor much, least of all not in a bad way. Do it, unless you don't dig on swine.

Deep Fried.

This was a real Southern thing until fairly recently. I used to do it myself, but now most of the local grocery stores offer them already done if you order in advance.

You won't find a juicier way to prepare a bird...and if you can get one that's been Cajun-spiced, you will never go back to a traditional turkey; Gar-on-teed!

quote:

Originally posted by rbihari:
Deep Fried.

This was a real Southern thing until fairly recently. I used to do it myself, but now most of the local grocery stores offer them already done if you order in advance.

You won't find a juicier way to prepare a bird...and if you can get one that's been Cajun-spiced, you will never go back to a traditional turkey; Gar-on-teed!

That's right. Use da peanut oil.

Weber BBQ. Easy to cook, great taste, lots of time to smoke a Churchill while you're cooking.

Deep fried turkey is the way to go.

I prefer slow smoked turkey to oven turkey however I agree that fried is THE BEST.

I brine , then roast it breast side down, all the fat from the back rolls down to the breast & keeps it nice & moist, 3 kinds of stuffing, Oyster in the neck, cornbread in the middle & chestnut at the back end, , , , , , , , Good eats !!!!
Enjoy, Vince

Injected with Cajun butter sauce and deep fried for three minutes per pound makes an awesome Bird! I can't stand baked turkey after eating a deep fried one!

You guys bring up some interesting points. I planned on oven baking the turkey since frying isn't an option. In the past I did marinate with a stick of butter. I will do that again, but I'm trying to think of a way to spice it up.

Pedrokim,

I would suggest doing a brine. This will allow you to get more flavor into the turkey, and reduce the chances of drying it out. Then when you go to cook it, put some butter and herbs up under the skin, this will help increase the flavors.

Alan

Alan, thanks for the tip. I did some searching on brine and I'm more excited to make a turkey. News at 11.

I had thanksgiving dinner with family on thursday, which wasn't bad. I hosted my own post-mortem dinner party on saturday and this meal was much better.

I got a frozen 19lb turkey on Monday night and let him defrost in the fridge. Friday night I washed him off and put him in a brine, that had crushed cranberries, salt, sugar and some lemons. He soaked in there for 12 hours. Saturday I washed him off and basted him with melted butter and hot sauce. Before he was in the oven, I topped him off with bacon.

5-6 hours later with basting time, the bird was done. The turkey so so good. It was like I was carving a stick of soft butter. Meat fell off the bones.

Guys thanks for your input. Major success!

Pedrokim,

Glad that your turkey came out well. What did you wind up doing for a brine? Next time, try to find a fresh turkey, you will be amazed at the difference in taste.

Alan