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

.460V & XVR Magnum Man

.460V & XVR Magnum Man

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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!!
 
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You have to ask?....

This was a 22 pounder as I recall...

TweenTurkey2009001.jpg


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

Had to protect it.... :)

TweenTurkey2009004.jpg


Drew
 
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.

:D:D:D:D;)

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
 
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.
 
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.
 
turkey2.jpg


Definitely stuffed! :D

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

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
 
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? (:>))
 
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!)
 
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.
 
I expect whatever restaurant we pick at Disney World each year, to have plenty of turkey, dressing and other fixin's readily available.:eek:

Our choice this year is the 50's Prime Time Cafe at Disney Studios.
 
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.
 
I just put my 20 lb Butterball in the oven.I stuffed it with bread crumb's with a large onion chopped and a cup of chopped cellery ,a stick of butter and two cup's of chicken broth.I added four cup's of broth to the pan and covered it tightly with tin foil .I'll remove the foil for the last hour.
 
Brine them, do two smaller ones, or larger if a big get together. One on oven high heat 500 degrees 20 minutes, then turn it over and ROAST BREAST SIDE DOWN, an old chefs secret (325 degrees). Gravity makes the juices flow through the breast meat before exiting into the roasting pan. Can be a stuffed bird.

A second bird can be DEEP FRIED in a turkey fryer or a restaurant fryer (best if using Peanut Oil) 3-3 1/2 minutes per pound.

Deep Fried Turkey was a Southern specialty that has gone national and it truly makes an outstandingly juicy and tasty bird. JUST MAKE SURE YOU KNOW WHAT YOUR'RE DOING, and be SAFE, NEVER leave a frying pot alone, and keep away from the house for fire safety. A deep fried bird is something to be enjoyed ANY DAY of the year. You MUST EXPERIENCE a deep fried bird at least once in your life, some people will never go back to an oven cooked bird after experiencing it.

Have a great day today everyone.:):):)
 
Stuffed with sausage, cranberries, mushrooms, carrots, onions in the pepperage farm stuffing mix or any dry stuffing bread mix. Plus butter, egg for moisture and water. You can add chichen broth too. Once you try it you will wish you had made more. The cranberries are awesome too.

This is a family tradition we started many years ago.
 
I deep fry my bird. I start off the night before with 16 pound turkey and a brine. This year I put in:

1 cup Brown Sugar
1 cup Kosher Salt
2 tbl spoons Whole pepper corns
1/4 cup minced garlic
2 tbl spoons cayenne pepper
1/4 Jim Beam

It will brine for around 16 hours, I will then take it out and dry it out. Then just pop it in the fryer for 30 minutes or so, and let set for another 30.
 
Last edited:
Lately we have been doing a brine d turkey for 10-16 hours before
then Roasted. Brine is a home made veggie stock and salt with water and ice in the fridge stuffed with fresh veggies(carrots,celery,onions, pcs of rutabagas) Homemade stock in pan turkey buttered and roasted.

This year we will be at friends did I say Beef Brisket!!!

The above turkey recipe will be put in the oven this afternoon for sandwiches soup etc the Mrs is a turkey junkie
 
Brined and spatchcocked - I'm the turkey cooker so last year I decided to try spatchcocking (basically removing the backbone and breaking the breast bone so the bird is flat) - this made so much sense to me since all the meat is about the same thickness. An additional benefit is that it takes about half the cooking time and because of that, the breast meat does not dry out in the least. Also, there are no suspect "pink areas" around the second joint as in conventional roasting. This year I also brined our bird so it should be awesome! Always do the stuffing separately so nothing lost.
 
I put a porketta on a shallow pan, put it in the oven at 350° and give it about 35 minutes per pound. My wife does the turkey, and I don't care what happens to it, because I don't eat much of it, just enough to be polite..
 
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