[3forme]

I have to cook a bird this year for the first time and I was wondering does anybody have a tried and true method?
I need like a low temp and how many hours?
I am up at 4am and dont mind babysitting/basting the thing.
I'm looking for that moist but done meat.


I'm thinking 5 hours or so but what temp is safe? Appreciate any tips and Happy Thanksgiving early.

[1968RallySport]

I always barbeque my turkey using the indirect method. Very easy to do.
1. wash turkey
2. rub with oil of your choice (I use vegetable oil)
3. season with your choice ( I use garlic salt & pepper)
4. start coals
5. push coals to side
6. put drip pan on same grate as coals
7. fill drip pan with 1/2" of water
8. start cooking turkey
9. every hour add 10-20 coals to each side of drip pan
10. remove turkey when done (about 180*F)
works everytime, very moist

[Jammincamaro]

Sleep in and deep fry it. Only takes about 45 minutes for a 12-14lb bird crispy outside moist inside the best

[DOUG G]

Originally Posted by Jammincamaro

Sleep in and deep fry it. Only takes about 45 minutes for a 12-14lb bird crispy outside moist inside the best

Yes Sir 90 minutes @ 375° or so 20# bird (4.5mpp)....I can't cook it any other way now
Even IF you do nothing for seasoning, it's GREAT tasting.... but garage smells of fried turkey for weeks since I do it in the driveway just outside the doors.

[Matt 69]

If you are going to cook the bird the conventional way , it is about 15 minutes per pound at 325 degrees breast side up. That is how I have always done mine. Before I put it in the oven, I put butter under the skin,which keeps the meat moist. I am cooking this year, so we have a 26 lb. turkey...Guess what time I'm waking up!! All of the turkey's come with directions on the package for cooking.That is not a bad place to start.I have never deep fried a turkey before,but it sounds tasty. Good luck!!

[1968Motion427SSNova]

I like thinking outside the box,Turkey takes a bath in oil.neat idea. I heard it can be dangerous though if the oil ignites? Bad time to be a Turkey,LOL

[3forme]

Thanks for the tips. I am going to have to go with Matt's but thank you all.
to a safe one.

[Steiner]

There's a "perfect turkey" recipe out there that is supposed to make the best ever oven roasted turkey. I've seen something similar on TV and it looked pretty good. Pretty much rub it down with melted butter, season it, cook at 350 for one hour to kill surface bacteria, then roast overnight at 185. Side note, didn't realize that the USDA lowered their safe internal temp for turkey to 165. Here's a link to the recipe:
http://www.bellaonline.com/articles/art49616.asp


Although it's a royal pain in the rear to prep and clean up, I smoke one every year. We alternate families coming up every year and it was supposed to be mine this year but I must've pi$$ed everyone off this year because they all found an excuse not to come up. My dad even went so far as to catch pneumonia. So, I just tossed a twenty pounder on the smoker this morning. Since my wife's office closed down she's been working part time at Belk and has to go in Thursday night and pull fourteen hours for Black Friday.

Method is pretty much the same every year but the rub or injected marinade may change. This year it's McCormick Applewood Rub, Tony Chachere's Butter & Jalapeno injectable marinade, and a spray coating of butter flavored Pam which seals it when the heat hits. Then smoke until done over a water pan (forgot to get apple juice for it) with charcoal and hickory chunks. It'll probably take at least eight hours and I'll smell like smoke for at least eight days.


Here it is on death row waiting on the call from the Governor which ain't gonna come. Check out sneaky in the doorway.

[camaroman7d]

I love turkey, I have smoked, oven roasted, and deep fried. Deep fried wins hands down, the first time I tried it I thought no way can this be as good as people claim, it has to be a greasy mess, WRONG. It is as good or better than everyone was saying. If you haven't tried it, it's a must. 3 minutes per pound, oil at 325-350* when you drop the NON FROZEN bird in the oil. Just be careful until you get it down.

I'll be frying a 22lb bird tomorrow afternoon about 1.5 hours before chow time.

[lcmc]

Originally Posted by Steiner

There's a "perfect turkey" recipe out there that is supposed to make the best ever oven roasted turkey. I've seen something similar on TV and it looked pretty good. Pretty much rub it down with melted butter, season it, cook at 350 for one hour to kill surface bacteria, then roast overnight at 185. Side note, didn't realize that the USDA lowered their safe internal temp for turkey to 165. Here's a link to the recipe:
http://www.bellaonline.com/articles/art49616.asp


Although it's a royal pain in the rear to prep and clean up, I smoke one every year. We alternate families coming up every year and it was supposed to be mine this year but I must've pi$$ed everyone off this year because they all found an excuse not to come up. My dad even went so far as to catch pneumonia. So, I just tossed a twenty pounder on the smoker this morning. Since my wife's office closed down she's been working part time at Belk and has to go in Thursday night and pull fourteen hours for Black Friday.

Method is pretty much the same every year but the rub or injected marinade may change. This year it's McCormick Applewood Rub, Tony Chachere's Butter & Jalapeno injectable marinade, and a spray coating of butter flavored Pam which seals it when the heat hits. Then smoke until done over a water pan (forgot to get apple juice for it) with charcoal and hickory chunks. It'll probably take at least eight hours and I'll smell like smoke for at least eight days.


Here it is on death row waiting on the call from the Governor which ain't gonna come. Check out sneaky in the doorway.

Looks like you got a bird dog peeking around the corner....lol

[Eleanor's Nemesis]

Anyone frying one for the first time be aware that it needs to be done outdoors, never indoors.

I've never tried one but maybe I will in another couple weeks.

[bcm66]

Deep fried can be awesome. Smoked is my favorite, but a 15-20 lb one baked/roasted one in the oven (in a baking bag with beer and seasoning) can be really good too.

[alanrw]

Have been making this turkey for 20 years now. If this isn't the best recipe you have ever used, I will buy you a turkey dinner.


TURKEY INGRIEDIENTS:

1. 20 LB. TURKEY
2. 1/2 CUP OLIVE OIL
3. 1/2 CUP DIJON MUSTARD
4. 1/4 CUP SOY SOY SAUCE
5. JUICE OF FOUR LEMONS (SAVE RINDS)
6. SPIKE SEASONING TO TASTE ( multi blend type seasoning)
7. 1/2 CUP FRESH PARSLEY CHOPPED
8. 1/2 CUP FRESH OREGANO CHOPPED
9. 1/4 CUP FRESH CHIVES
10. 1/4 CUP FRESH SAGE
11. 2 CLOVES GARLIC
12. PEPPER (SPRINKLE)

TURKEY PREP DIRECTIONS:

COMBINE FOLLOWING INGRIENDIENTS:
1. DIJON, OIL, SOY SAUCE WITH WISK.
2. ADD LEMON JUICE
3. STIR IN HERBS
4. POUR 1/2 OF MARINADE FROM STEPS 1-3 OVER TURKEY.
5. SPRINKLE TURKEY WITH SPIKE AND PEPPER GENEROUSLY
6. STUFF TURKEY WITH LEMON RINDS
7. PUT ALUM. FOIL OVER WINGS
8. BAKE AT 350 DEGREES 15-20 MINUTES PER POUND BASTING EVERY 20-30 MINUTES. Or till the breast reaches 165*.

alan

[BPOS]

..

[camaroman7d]

Originally Posted by Eleanor's Nemesis

Anyone frying one for the first time be aware that it needs to be done outdoors, never indoors.

Excellent point!! I assumed people would have known that. When he says outdoors that means OUTSIDE not in the garage, every year around this time you hear about someone burning down their house trying to fry a turkey.