Couple turkeys ready for thanksgiving need advise

Discussion in 'Turkeys' started by burntmuch, Nov 19, 2012.

  1. burntmuch

    burntmuch Out Of The Brooder

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    Apr 6, 2010
    Montrose MI
    I have two turkeys that are ready for proccessing. A big Tom for thanksgiving and a hen for the freezer. I've been doing chickens for a couple years so I have an idea on how to do the deed. My question do I brine the Tom for a couple days before Thanksgiving and what do I brine it in . Also what do I cook at . My success with chickens is because of this forum,lots of great info from lots of great people, I m hoping for the same success with turkeys
     
  2. Eggsgoldenrod

    Eggsgoldenrod New Egg

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    Sep 21, 2012
    I would look up the the brine recipe at thepioneerwoman.com another good one is Alton Browns from foodnetwork.com
    I usually brine for two days before. I cook my turkey per Alton Brown's directions on foodnetwork as well. He does 500 degrees for 30 minutes then turns the oven down to I think 375 and applies a foil shield to the breast. There is not a stuffed cavity for this directions and this bird cooks much quicker than it would if you did stuff. I would say 15 minutes per pound versus 20 to 25 for a stuffed cavity bird. Good luck!
     
  3. heresyrsign

    heresyrsign New Egg

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    Apr 13, 2012
    Puyallup, WA
    I agree with eggsgoldenrod. I just pulled my two hens out of a simple brine. As far as processing? I looked up how to process your turkey, and found a really good video on youtube. It's called processing heritage turkeys, heritage farms.
     
  4. frank53061

    frank53061 Chillin' With My Peeps

    I agree as well her is the video.
     

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