OK,,,Lets hear some great recipes,,,,
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Forum Name: Shops, Barns, Varmints, and Trucks
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Topic: OK,,,Lets hear some great recipes,,,,
Posted By: desertjoe
Subject: OK,,,Lets hear some great recipes,,,,
Date Posted: 25 Nov 2019 at 4:42am
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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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Replies:
Posted By: Thad in AR.
Date Posted: 25 Nov 2019 at 5:39am
| Do you use one of those electric roasters? I’ve had turkey cooked in an oven bag out of one and it was awesome. |
Posted By: Dakota Dave
Date Posted: 25 Nov 2019 at 6:22am
| 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. |
Posted By: Tbone95
Date 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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Posted By: ihc pickups
Date Posted: 25 Nov 2019 at 9:31am
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Deep Frying here as well. ------------- Mike |
Posted By: desertjoe
Date Posted: 25 Nov 2019 at 9:36am
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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,,,, |
Posted By: Tbone95
Date Posted: 25 Nov 2019 at 10:23am
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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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Posted By: Ted J
Date 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. ------------- "Allis-Express" 19?? WC / 1941 C / 1952 CA / 1956 WD45 / 1957 WD45 / 1958 D-17 |
Posted By: Ted J
Date 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... ------------- "Allis-Express" 19?? WC / 1941 C / 1952 CA / 1956 WD45 / 1957 WD45 / 1958 D-17 |
Posted By: chaskaduo
Date Posted: 25 Nov 2019 at 10:33am
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[TUBE]IrON06QZhkI[/TUBE] ------------- 1938 B, 79 Dynamark 11/36 6spd, 95 Weed-Eater 16hp, 2010 Bolens 14hp |
Posted By: john(MI)
Date Posted: 25 Nov 2019 at 11:58am
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This was how I deep fried the Turkey.  ------------- D14, D17, 5020, 612H, CASE 446 |
Posted By: Ray54
Date 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. |
Posted By: trace
Date Posted: 25 Nov 2019 at 2:25pm
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deep fried turkey great but hazardous. half a bone in ham for us. ------------- 1955 WD-45 WIDE FRONT W/ TRIP LOADER |
Posted By: Dakota Dave
Date Posted: 25 Nov 2019 at 3:22pm
| 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 |
Posted By: desertjoe
Date Posted: 25 Nov 2019 at 7:24pm
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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,,,, |
Posted By: desertjoe
Date Posted: 25 Nov 2019 at 7:30pm
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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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Posted By: darrel in ND
Date Posted: 25 Nov 2019 at 7:33pm
| I soak mine in a brine for about two days, then smoke it. Brine consists of filling a clean plastic five gallon bucket about half full of cold water, add one cup brown sugar, one cup tender quick, and one cup canning salt. Mix it thoroughly and drop the bird in. Add enough more water to completely submerge the bird, swoosh it around a little to get the added water mixed into the solution. Cover it, and keep it at fridge temperature for two days. Then pull it out and smoke it. I presently use a pit boss vertical pellet smoker. Temperature varies on how soon you need it done. I prefer a lower heat and cook it longer. Make er smoke often. I have a meat thermometer that is wired into the smoker to tell when it's done. You can use the plastic popper as an indicator too. I used to use a vertical briquet smoker. That made the best turkeys ever, but required a little too much babysitting, and heat regulating could be tricky. One turkey that I made in that smoker got a little too hot at one point and blackened the outside of it. But let me tell you what, under that black layer was the best tasting turkey I ever made. Oh, I am also very persistent about keeping a water pan full in the smoker to keep it moist. Darrel |
Posted By: desertjoe
Date Posted: 25 Nov 2019 at 7:44pm
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https://www.texasmonthly.com/bbq/pork-belly-burnt-ends-heim-barbecue/ OK,,,all you bacon affectionados,,,,you have GOT to check this out . This is the latest in BBQ Got to Haves,,,,,,My Son that lives in Dallas tells me this is the hot ticket in the Ft Worth metro,,,,IF you like bacon,,,,,and who doesn't ?? I have a 4# pork Belly already "fixed up" in a resealable bag in the fridge and should be ready to smoke Wednesday mornin with some of my apricot wood that I've had hidden from the boys cause them boys likes to sit out there after dark with their friends and drink some cold ones,,,and,,,and,,burn up some of my choice smoke wood if I don't watch em pretty close,,,,, ,,,, UMMmm,,,,them pics look mighty good,,,,!!!
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Posted By: shameless dude
Date Posted: 25 Nov 2019 at 7:59pm
| John...that's pretty cool, salt and pepper shakers that look like fire extiquishers! |
Posted By: shameless dude
Date Posted: 25 Nov 2019 at 8:10pm
| we have gone to the old lady's....oooops….I mean the loving wifes family's for Thanksgivings and Christmas's for the past several years, everyone brings something to share. a couple times we've ate at the casinos on the holidays, always good food there too. I gots a big ole turkey in our freezer here, think i'll smoke it someday. Joe...you need to always check inside the cavity of them turkey's, just in case you have a pregnant one, don't wanna cook the baby up too! |
Posted By: desertjoe
Date Posted: 25 Nov 2019 at 8:48pm
Yeah,,Shameless,,,and I don't know what all the fuss was when we "found" the neck and the giblets still inside the cavity,,,AFTER we was done eatin and I was pickin the meat off the bones to save for samiches,,,,chit,,, you'lda thought there WAS a baby chickie in there when I pulled em out,,,,,,
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shameless dude wrote:Posted By: Hubert (Ga)engine7
Date Posted: 25 Nov 2019 at 9:30pm
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Prefer the smoked turkey because it makes better sandwiches when using up the leftovers (if I have any) and if you are only frying one turkey the cost of the oil is too much but they are good fresh out of the fryer. Just smoked 6 today and only got 2 left, 3 went to the church Thanksgiving supper and singing tonight and 1 to a neighbor. ------------- Just an old country boy saved by the grace of God. |
Posted By: Hubert (Ga)engine7
Date Posted: 25 Nov 2019 at 9:35pm
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John, that is a good set up - turkey fryer, one CO2 extinguisher and one dry chemical extinguisher (ABC or BC ?). ------------- Just an old country boy saved by the grace of God. |
Posted By: john(MI)
Date Posted: 25 Nov 2019 at 11:33pm
My son wanted to deep fry one so I put that setup together half joking, but I had seen enough of them fails that I didn't want to burn the house down too.  ------------- D14, D17, 5020, 612H, CASE 446 |
Posted By: LouSWPA
Date Posted: 25 Nov 2019 at 11:47pm
I'm sure it doesn't need to be said here, but I will anyway, fighting a grease fire with a water hose was not the best idea either. he was real lucky he got it out rather than spread it out ------------- I am still confident of this; I will see the goodness of the Lord in the land of the living. Wait for the Lord; be strong and take heart and wait for the Lord. Ps 27 |
Posted By: chaskaduo
Date Posted: 26 Nov 2019 at 3:16am
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Not gonna even mess with it. I'll eat it at some other brave souls place. Dangerous, expensive, and messy. Now smoked is a whole nother story, will do that in a heartbeat. Like Hubert says, the sammies are the best, and my favorite is with cranberry, bacon, onion, cheese, and a little mayo for moisture.
Joe and other diabetic types, lately I've been using LaBanderita Carb Counter Tortilla's instead of bread, basically a wrap. Each tortilla's only 5 net carbs and high in fiber. I order them through Target when my local store is out which is often. They keep really well to. These are the flour type and about 8" round. They also make good bases for pizza's. ------------- 1938 B, 79 Dynamark 11/36 6spd, 95 Weed-Eater 16hp, 2010 Bolens 14hp |
Posted By: Thad in AR.
Date Posted: 26 Nov 2019 at 5:56am
| Chask thanks for the info on the tortillas. Gonna order some. Aldi’s is starting to carry carb free bread but don’t have it here yet. It sells quick as they get it. |
Posted By: Tbone95
Date Posted: 26 Nov 2019 at 7:26am
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Ham: Joe, you need to check out Dearborn Inn ham. I'm tellin' ya', it's the tastiest in the entire world, and is exactly as you say, not too salty, just awesome. And they do ship. AND! You get the added hilarious bonus of buying ham from a muslim neighborhood!!!
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Posted By: john(MI)
Date Posted: 26 Nov 2019 at 8:12am
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My brother deep fries. He has hypodermic type injectors and applies spices and ingredients deep into the meat. Works really good and you can use whatever you desire. His favorite is SW Spicy. Me, I'm just a salt and pepper on the outside. Butter as far under the skin as far as I can get, and carrots, celery and an onion inside, type. The wife likes to use the stuff stored inside to make pate. ------------- D14, D17, 5020, 612H, CASE 446 |
Posted By: chaskaduo
Date Posted: 26 Nov 2019 at 9:25am
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Thad I was in Aldi's yesterday and looked for that bread, they didn't have it, but now someone has my walking cane. Yep someone brazenly snatch my cane right out of my cart when my back was turned. Probably when I was looking for the longest out sell by date on the Burmans Mayo and Whipped Salad Dressing. Sure as hell hope they need it badly. This was at a new Aldi in a nice neighborhood. Well I guess there went their neighborhood. ------------- 1938 B, 79 Dynamark 11/36 6spd, 95 Weed-Eater 16hp, 2010 Bolens 14hp |
Posted By: desertjoe
Date Posted: 26 Nov 2019 at 9:50am
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Hey Thanks, TBone,,I'ma gonna check em out,,, Aw chit, Chask,,thas too bad,,,was that at one of them muslim places ole TBones talkin bout,,?? UMMM,,sorry,,I didn't mean that ,,this close to the holidays,,,,, What I would do tho,,,is get one of them canes that gots a remote control cattle prod built in and then go back to the exact same place and leave it in your cart,,,then go around the cawnor and ,,,,,,,wait,,,,(make sure it gots double heavy duty batteries and fully charged) OH,,and make sure your cell phone battery is fully charged too for a great video to share with us,,,,,,friggin thieves,,,!!!
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Posted By: chaskaduo
Date Posted: 26 Nov 2019 at 10:38am
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They were there. 
------------- 1938 B, 79 Dynamark 11/36 6spd, 95 Weed-Eater 16hp, 2010 Bolens 14hp |
Posted By: john(MI)
Date Posted: 26 Nov 2019 at 12:31pm
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I forgot to mention, always cook your turkey breast down. The juices will flow to the breast making it more moist. ------------- D14, D17, 5020, 612H, CASE 446 |
Posted By: LouSWPA
Date Posted: 26 Nov 2019 at 12:41pm
never thought of that, but it makes sense ------------- I am still confident of this; I will see the goodness of the Lord in the land of the living. Wait for the Lord; be strong and take heart and wait for the Lord. Ps 27 |
Posted By: Stan IL&TN
Date Posted: 26 Nov 2019 at 3:05pm
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Ok I will give you something better than some old bird you are trying to cook. Go get a 100 count of frozen home style meatballs and 4 bottles of Kikkoman brand sweet and sour sauce. Dump it all in a crock pot and 4 hours later you will slap your momma because it is so good.😉 ------------- 1957 WD45 dad's first AC 1968 one-seventy 1956 F40 Ferguson |
Posted By: desertjoe
Date Posted: 27 Nov 2019 at 8:00am
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Hey Ted,,,that sounds mighty interestin,,,what amounts of the poultry seasoning, seasoning salts do you use,??
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Posted By: fixer1958
Date Posted: 27 Nov 2019 at 6:43pm
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I got roped into doing a bird this year. Do it like I always did. No stuffing. Soften a stick of butter and add all of the spices I prefer. Shove/pour it under the breast skin as far as I can from the butt end. Easier to get a fat fist in that end to loosen it up. Then pin it down with whatever you have. toothpicks/10 penny nail etc. Dribble a little olive oil the outside and season the outer part and rub it in. Take a pound of bacon and layer it over the whole bird. When done take the bacon (if you can keep the herd from eating it first) crumble it over mashed tators over whatever looks like it needs bacon. Works better if you do this with a smoker. I retired mine. Don't want to build another. I did beer can chicken this way for a lot of years. Turkey is a big chicken that taste different and a little more finicky cooking. |
Posted By: iowallis
Date Posted: 27 Nov 2019 at 8:13pm
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Usally have turkey and ham for Thanksgiving. Wife's brother is a fuedin' with the wife's sister so him and his family isn't coming. Wife doesn't want a lot of leftovers so only a turkey this year. Disaappointed as I am not a fan of turkey, it has a foul taste to me.
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Posted By: desertjoe
Date Posted: 27 Nov 2019 at 10:58pm
OK,,,since there was so dang much interest in the "Burnt Bacon Ends",,,,,( ),,,,,,and since I happen to like bacon (who doesn't?) I got some pork bellies and gave thet recipe a try,,,and,,ya'll cannot believe how tasty this chit really is,,,,!! I only got to do the first step as that dang Shameless went and threw some snow, sleet and rain in my back yard and I could not keep the smoker going for the weather,,so I brought the groceries in and will do the second part tamarrow,,which is just adding some brown sugar, and Honey to the bacon chunks and smoke em for another 2-3 hours,,,,,,Chit they is Many Wonderfuls just the way they are now,,,,,, Chit,,who needs turkey when you gots these bacon chunks,,,, |
Posted By: Hubert (Ga)engine7
Date Posted: 28 Nov 2019 at 7:00pm
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Daughter and granddaughter came over today and I smoked 3 slabs of dry rub baby back ribs since they don;t care much for the fixings that go with the traditional turkey dinner. Man, they were good, melt in your mouth tender. Only ate 1 1/2 slabs for dinner. Guess who got all the leftover ribs? (Hint: it wasn't grandpa). ------------- Just an old country boy saved by the grace of God. |
Posted By: chaskaduo
Date Posted: 29 Nov 2019 at 10:04am
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Quote from Grapes of Wrath, Grandpa Joad: I smell spare ribs. Somebody's been eatin' spare ribs. How come I ain't got none? I love that movie. [TUBE]IM8Q1e95VbY[/TUBE]
------------- 1938 B, 79 Dynamark 11/36 6spd, 95 Weed-Eater 16hp, 2010 Bolens 14hp |
Posted By: Ted J
Date Posted: 03 Dec 2019 at 11:01pm
SO,,,,,,,as a good guess, I's say a couple of TBLS of poultry seasoning and a tsp of Seasoning salt. One can of 7-up or anything like it,,,, I've even used 'Squirt' and that works pretty good too. Usually have it around,,,,,,,,,goes GOOD with gin. ------------- "Allis-Express" 19?? WC / 1941 C / 1952 CA / 1956 WD45 / 1957 WD45 / 1958 D-17 |
Posted By: desertjoe
Date Posted: 04 Dec 2019 at 8:53am
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Well,,Ted,,since you was galavating up at the farm,,I went ahead like your Grandma and used 2 Tbs and i tsp and it all worked good,,,except the dang thing never did brown, after I turned breast side up,,,,wonder why,,,????
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Posted By: chaskaduo
Date Posted: 04 Dec 2019 at 9:04am
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Broil after flipping might help next time. Lots of moisture soaked into that breast skin when cooked upside down, sideways and forward to back. ------------- 1938 B, 79 Dynamark 11/36 6spd, 95 Weed-Eater 16hp, 2010 Bolens 14hp |
Posted By: desertjoe
Date Posted: 04 Dec 2019 at 9:40pm
Well,,,That right there is so true ,,Chask,,,that was the JUICIEST turkey I had ever ate,,,,chit..I can't remember who that was that told us that,,,I'll have to go back and give him credit,,ktoo,,!!
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Posted By: Ted J
Date Posted: 07 Dec 2019 at 7:38am
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Raising hand........ I might have forgotten to mention that when you cut open the bag you take a stick of butter and rub it on the breast. Also, at that time, you take all the juice out so you can make gravy. Sorry Joe, but I'm always forgetting something....I guess it's in my nature now......or maybe just ole age,,,,,,,,,,,which reminds me,,,,,,,,,,,, A guy takes his wife to the doctor to have her checked out. He thinks she either has Alzheimer or aids. The doc checks her over but can't find anything wrong. The guy wants to know what the heck he can do about it! The doc says; "Take her out of town a ways and just drop her off." The guy wants to know what good that will do. The doc says; " If she has Alzheimer's, she won't find her way back home." Guy says; "What'll I do if she comes home?" Doc says; "Don't scr....er....ew her". ------------- "Allis-Express" 19?? WC / 1941 C / 1952 CA / 1956 WD45 / 1957 WD45 / 1958 D-17 |