Favorite Ways to prepare Turkeys
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User last edited by
About to start turkeys for Thanksgiving. Would love to hear of your favorite ways to prepare turkeys for this wonderful feats.
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Smoked, grilled or fried. Fried is a mess but so good.
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Chef while not my favorite the dessert turkey we made one year was really really good. we are going to try to find a morning this week, debone a turkey and make a turkey roll. It was something that Darkfish89 did once and it turned out good. We are still trying to find out what we want to stuff it with.
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Brine it and smoke it on a turkey canon and all the garlic and flavors in the canon
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Chef I usually make a cranberry juice brine and brine for 12-14 hrs then rub with oil and put whatever rub you want and smoke at 225°
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User last edited by
Jonathon Tell us more about this dessert turkey please.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User last edited by
blackbetty61 What’s in your cranberry juice brine other than cranberry juice. Never heard of it but sounds interesting.
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Inject cajun butter, apply a rub, and cook them in the Big easy Oil-less turkey fryer with cherry wood smoke.
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Chef https://meatgistics.waltonsinc.com/topic/414/how-to-make-homemade-dessert-turkey here is the post and video, its worth trying!
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User last edited by
Jonathon Thanks, that looks worthy of a try. I’ll have about 25 people for Thanksgiving (Okay, I do believe getting together with friends and family is essential) So I’m looking at serving 2 to 3 turkeys. This will be one of those, different from what I typically serve.
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Brined with the Alton Brown Orange Juice brine and smoked. I hope to do a couple like that when those birds go on sale in a little bit.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Regular Contributors Sous Vide Power User last edited by
I have been Spatchcocking my turkeys for about 5 years now. This was last years. 23 Pound done in 1 hour 25 minutes. Because of the faster cook times, it is much more moist than traditional turkeys.
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Chef All I can think about is Roger the alien from American Dad when I hear/see or do spatchcocking!.
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Chef kosher salt…that’s it…1 cup salt to 1 gallon juice
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What brand of turkey is everyone buying? Kroger and Butterball both had an 8% injection, Honeysuckle was a 5% injection?
Has anyone used Walton’s Turkey Cure and cold phosphate injection method? If so was it worth theveffort to inject and brine? Jonathon and @ Austin look so young in the video they did on it.
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Tex_77 We were just talking about that, he looks like an elf and i look like I’m in my 20s, ALOT has changed in the last 5 years!
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Tex_77 said in Favorite Ways to prepare Turkeys:
What brand of turkey is everyone buying? Kroger and Butterball both had an 8% injection, Honeysuckle was a 5% injection?
I like Jaindl turkey.
Usually, I just leave it in the salt and aroma (pepper, laurel) brine for a night. Then grill it in the roasting pan with broth in it. Basting it from time to time. Checking the temperature until it became 170F. Then rest - turkey and me with wine. -
Tex_77 We are offering birds from Diestel Family Ranch at the shop this year so that’s what I’m having!
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Joe Hell what’s one of those set you back per pound?
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