I Just Lied to My Mother-N-Law!!!

[geebs]

I use the bag and go real slow... The slower you cook it the jucier it turns out... Let it rest after taking it out of the oven.

I would probably do the same for duck but use plum or orange sauces as a side for dipping..

slurp...

 

[thepromise]

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thats what i do for the turkey, call in two weeks in advance pick up 6hrs before dinner. LOL but since she will be here a weel in adavance... i have to make it in front of her!

wish me luck!!!

 

[sunflowerenvy]

it depend on the weather how i cook my bird outside if not raining or snowing

turkey 2009 xmas time on out side charcoal grill
prep time 1 hr
rest time 11 hours
defrost time 3days n 6 hrs
cooked time 3 hours
outside temp 32 to 50
cooking outside temp was 40 degree while cooking the bird

16 to 17 lbs jenny turkey thaw

4tablespoon herb butter
sage,allspice,oregano garlic power,kosher salt, parsley

1 quart chicken broth

used about 5 lbs of coals but have 10 lbs to start with
oval pan to put water into it
1 gal water
and8 big piece of hickory or mesquite soak in water for 20 minutes

bought a 16 to 17 lb frozen turkey put into cooler with 10 lbs of ice leave it outside temperature range was in the 30s during the day and night was upper 20s and the 3rd day temp was in the 50. did not defrost full bag of ice still at 4pm took of and put in the sink and defrost for 6hours in cold water change the water every 30 minutes. cut to net and bag off and clean the bird

rub the herb butter under the skin on top of the breast. put it in the ref rig over night at least 10 hours 10 pm to 8am uncover

take the turkey out of the frig for 1 hour before cooking. put the beast down in pan and pour borth in the pan before add it indirect grill heat


start charcoal range the hot coal around an oval pan fill of water.

the grill temp is about 350 d. put the turkey in the broth pan on the grill over the hot water pan. close the cover
cook for 1 hour than turn over the turkey on the back add more coals to maintain temp at 325 and cook it[about 2 hour more] until meat temp is 170 d .let it rest for 20 minutes before cutting. if the bird get to dark cover it with tin foil

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or inside
BEVERLY TURKEY RECIPE
START cooking night before around 8 pm

20 TO 23 LB turkey defrosted
salt
pepper
onion powder
garlic powder

fill the cavity with veggies
2 to 3 onion cut into fourth
2to 3 celery stalks each stack cut into thirds
2 to 3 carrots peeled cut into fourth

giblets,heart liver

7 cups warm water

put the turkey in a big deep roasting pan beast side up
season your turkey with salt, pepper, onion n garlic.

place the turkey in to your cold oven add the giblets. n etc beside the turkey add the 7 cups warm water into the roast pan .
side the oven rack into oven. turn on oven to 450 degree F.
when the oven is up to 450 f then time it cook uncover for 60 minutes at 450 f. TURN OFF oven. DO NOT OPEN OVEN UNTIL next MORNING cooking n resting time is 8 to 9 hours.
when you open the door the meat should be almost falling off the bone.

take out the turkey
to make 7 cups of gravy
puree the giblets ect and carrots n celery, onion
put it back into the turkey flavor water . make a rue out flour and tap water and to thicken to make gravy.

12 lb turkey
cook for 1 hour at 450 f and resting[ in hot oven without heat on] in a hot oven 8 hours

all my side dishes are make in slower cooker
enjoyed
laura

 

[Ema]

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[thepromise]

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amazing recipe!!!! but will this Texan like it??? Bahahahahah, i hope she does!

 

[sunflowerenvy]

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amazing recipe!!!! but will this Texan like it??? Bahahahahah, i hope she does!

bevs is a southern girl recipes come from Ga to LA

 

[Tunastopper]

My Mother aways said she hates other peoples turkey because they cook them in the bags. She said they taste like steamed turkeys not roasted turkeys. Now that I am older and have made alot of turkeys, I agree. I like to brine my own turkeys rather than buy a turkey like a butter ball that is injected with salt water. I use to think they had butter in them. The ingredients are Turkey, Water, Salt, Modified Food Starch, Sodium Phosphates, Natural Flavorings. The brines I use add alot of flavor not just salt water. Some have vegetable broth, apple cider, or orange, and lots of herbs for example.

Both of these I have tried and there is a video that shows you what to do.

This is Alton Brown with 2,549 reviews and 5 stars.

http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html

This is the one i am doing this year. http://www.marthastewart.com/show/the-martha-stewart-show/thanksgiving-with-emeril-112309