How about a how do you cook your Turkey Stuffed or UnStuffed? Recipes & New Ideas

.460V & XVR Magnum Man · Nov 23, 2011

I am going to do a 19.2lb Turkey this year and I thought it would be a good time to get some different ideas from you guys & ladies on here on your favorite recipe on cooking a turkey. I did it unstuffed last year and it seemed drier. So this year I plan to make it with the stuffing in the bird. So toss out some of your family recipes, and give some different ways you cook your Turkey. I plan on 325 degree oven for my cooking method, and need some good ideas to try. Maybe someone will have a recipe someone else would like to try too.
HAPPY THANKSGIVING TO EVERYONE!!

Sebago Son · Nov 23, 2011

You have to ask?....

This was a 22 pounder as I recall...

Wild Apples, Cranberries, Almonds... roasted slowly in 2" of broth.

Had to protect it....

Drew

Hobie1 · Nov 23, 2011

Is that a 19.2 Butterball or 19.2 Nato? I use 60 grains of real butter over 6000 grains of chicken broth, mixed with an assortment of taggants, directly injected into the wadding that surrounds the chamber. I've found that encapsulating the load into a plastic cooking bag sabot helps retain the cross-sectional moisture density. It also seems to reduce the lock time in the firing chamber. Over-charging the round won't cause a kaboom, but will directly affect the cost to taste ratio.

I inject my turkeys with a mixture of butter, chicken broth and seasonings to help with keeping the meat moist.

Have a great Thanksgiving!

Hobie

Waidmann · Nov 23, 2011

We prefer dressing to stuffing. However we do put apple slices, celery and a bit of onion in the bird's cavity too maintain the moisture.

mg357 · Nov 23, 2011

When my mom cooks the turkey she does not stuff it but she does make stuffing.

Titan · Nov 23, 2011

The only way to go (at our house) is stuffing.

We use a bread and hamburger mix that is off the charts good!

ContinentalOp · Nov 23, 2011

zeke · Nov 23, 2011

Brined, seared (high heat, then turned down), flipped (twice). Butter coated inside and out, salt free veggie or chicken broth in bottom of pan. Celery, carrots, onion and sage inside the bird.

TNDixieGirl · Nov 23, 2011

Definitely stuffed!

I brine mine for 24-48 hours before roasting. Helps keep it moist. And adds flavor.

zeke · Nov 23, 2011

Sebago Son-well somebodys gotta say it, please don't take offense. Notice how TNDixeGirls got that nice golden brown top? Ain't got that blow torched from the rear accidental discharge look?

michael thornton · Nov 23, 2011

Fry it in peanut oil, you will never eat it any other way, only trouble is i cant go deer hunting cause i gota be the cook now

sheriffoconee · Nov 23, 2011

Once you inject a turkey and fry it, you will throw rocks at anyone who tries to feed you a roasted dern turkey....

Sebago Son · Nov 23, 2011

Critics...

zeke said:
Sebago Son-well somebodys gotta say it, please don't take offense. Notice how TNDixeGirls got that nice golden brown top? Ain't got that blow torched from the rear accidental discharge look?

Zeke, I bet that if I put that in front of you, you'd eat it... and ask for seconds....

Part of my crew likes their stuffing crispy.

Drew

zeke · Nov 23, 2011

I'd eat anything i didn't have to cook and clean up after, and would be thankful for it.

Ya did take a torch to that stuffing didn't ya?

>))

Sebago Son · Nov 23, 2011

Nope Zeke, just basted it with butter and took the foil off that end of the bird for the last 30 minutes...

Onomea · Nov 23, 2011

Yep, if ya want moist, brined is the way to go. (I am an Irma Rombauer man, myself, like my momma before me, so I just do what she tells me for roasted brined turkey and it turns out great.

)

Coupla good lookin' turkeys up there, Drew & Dixie! (And I think you are cheatin', ContinentalOp!)

charlie sherrill · Nov 23, 2011

I cheated this year. The BBQ joint down the road smoked my turkey and my ham. I've already picked them up and put them in the fridge. I'll warm them up tomorrow morning while my daughter makes all the other stuff. Leftovers will be used in a turkey gumbo and a navy bean and ham soup.

michael thornton · Nov 23, 2011

charlie,Im guessing you didnt feel up to any injecting? lol hope your doing better man!

Bicky Robby · Nov 24, 2011

I expect whatever restaurant we pick at Disney World each year, to have plenty of turkey, dressing and other fixin's readily available.

Our choice this year is the 50's Prime Time Cafe at Disney Studios.

jeepjeepwhat · Nov 24, 2011

BRINE THAT BIRD!!

For a truly succulent bird it must be brined for about 1 hour for every pound. A basic recipe for brine is 1 cup salt and 1 cup sugar per gallon of water with spices added to taste. If the spices are salty cut back on the salt initially. Rinse thoroughly to get all the salt off the bird before cooking.

As far as stuffing goes, we do stuffing balls. Instead of baking in a caserole dish they are placed on cookie sheets in balls so every bite of stuffing has the well done crusties on the outside.

I'm not joking about the brine thing, it is a MUST.

Also a crockpot of warm apple cider with a bottle of bourbon sitting beside it is a must.

How about a how do you cook your Turkey Stuffed or UnStuffed? Recipes & New Ideas

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