Turkey recipe

[Auto Doc's]

I prefer fajitas on the flat top any day of the year. Beef, pork or chicken... it's all good with the right seasonings.

Haven't thought about trying turkey though. I suspect even with marinade it would turn out to dry.

 

[StarTech]

One way is brining the turkey though getting large enough pot might be a problem for wet brining. Also you want to add some spices to the brine. Its reverse osmosis. Salt adds water to the turkey.

I also tend to steam bake the turkey. Just note turkey breast will always be drier than the dark meat; hence, using an injector is usually useful and can add spices that way too. Most cooks just want to tent the turkey but needs to be completely wrapped until the final cooking stage. During this last stage any pool liquid turkey juices are drained off to make your gravy and reduced to pour over the turkey and dressing adding both moisture and flavor.

Just note cooking does take some trial and error with most cooks. As I said my mother went physio one year and stabbed the heck out of the turkey because that little red pop up would not seem to working. After she placed the butcher knife down that little red pop up popped up. It surrender. We didn't need a whole a lot craving that year. That when I got volunteered to be the turkey cook. That was over 30 years ago. Now with just me left it is a large chicken that gets done.

 

[slomo]

My son is a smoker guy. Last year he brought a smoked turkey and i brought a deep fried bird. He is trying to to get me into smoking (like i need something else). I did get a flat top surface for the gas grill. I like it better than the grate surface.

Smoked meat is AWESOME. BUT, IMO, only adds that bonus flavor to the exterior of the animal. Thin items like ribs can penetrate with that beautiful red smoke action. On a turkey, only an inch or so gets penetrated.

 

[slomo]

I did 3 this year using the same oil. As long as you don't get it to the smoke point it doesn't go bad. I have fried a turkey, Strained the oil through some cheese cloth and put it back in the plastic jug and used it a year later. As long as you keep it sealed from the air it will keep. Oxygen is not your friend here.

I wouldn't strain it. Will remove most of the flavor and add a taste of cloth to it.

I would squeeze the oil jug till the oil level is just under the cap. Let her ride till next season. Store in a cool location.

Anything and everything, food touches, molests the food item in question. Ever use a wooden chopping block? That porus block sucks all the juice and seasoning from the animal. Wooden spoons the same. Throw them all in the garbage. Glass, stainless, ceramic and cast iron are all preferred.

 

[slomo]

Haven't thought about trying turkey though. I suspect even with marinade it would turn out to dry.

Completely the opposite. 2 days in buttermilk, cut the meat with a fork. Talking about typically dry turkey breast here.

One way is brining the turkey though getting large enough pot might be a problem for wet brining.

Just get a breast. Easier to cook and mess with.

 

[Hammermechanicman]

Get your turkey or chicken breasts and a bottle of olive garden Italian salad dressing. Put the meat in a ziplock bag with the dressing. Suck out any air and seal it up and put it in the fridge for a few days then cook your favotite way. I like to butterfly and pan fry in cast iron with just enough oil to stop it from sticking.

 

[StarTech]

Now I have tried this with Turkey but boneless pork chops marinating them in Plum or Muscadine wine works so is cooking with these wines in pepper steak fry. Adds a lot flavor. Just turns meat a different color.

 

[slomo]

cast iron with just enough oil to stop it from sticking.

Cast iron is non stick. If the pan is seasoned proper. Not talking about salt and pepper.

Your dressing in a bag WORKS. Make sure you have vinegar (acid) in the dressing. The acid in buttermilk and of course vinegar is what attacks the meat breaking it down tenderizing it. I'm getting hungry talking turkey LOL.

 

[StarTech]

And you going to get fat....

 

[Hammermechanicman]

Cast iron is non stick. If the pan is seasoned proper. Not talking about salt and pepper.

Your dressing in a bag WORKS. Make sure you have vinegar (acid) in the dressing. The acid in buttermilk and of course vinegar is what attacks the meat breaking it down tenderizing it. I'm getting hungry talking turkey LOL.

You bet your azz it's non stick but you need a table spoon ofoil when it first hits the hot pan. That pan has 25 years of cooking and has never been in the sink of had any kind of soap on it. The stove is a Frigidaire from 1975 and everything still works and is used everyday. They don't make them like that anymore.