i smoked a turkey sunday i'm gonna do it again
BTW Fam for those that don't know, always brine breast side down for 3/4 of the time then flip that baby over for the other 1/4 of the time.
I loves me some smoked turkey.
me toI loves me some smoked turkey.
I usually smoke mine but I'm frying it this year.
School me on this.
I've been frying mine for about 6 years now.
Is the smoked turkey better?
Nothing is better than fried turkey
Nothing is better than fried turkey
man, the wife bought that butterball turkey fryer 2 years ago...it's an indoor fryer, so i dont have to mess with propane for outdoor one. It only fits about a 14lb. turkey though.
Man just go buy one already fried,don't go through the hassle. I hear popeyes is taking orders. If so im Goin to put one in tomm
I'm using a Cajun joint to brine then inject tomorrow at noon and fry his ass Thursday. My birds going to be
Brine, inject, AND fry? U hustlin backwards, holmes.
Take it from a bruh that got 100+ fried turkeys, and 50+ smoked turkeys SOLD on his resume........ IN MY OPINON AND EXPERIENCE, for a Beautiful, Tasty, Juicy, Golden Brown Fried Turkey:
Choose a turkey that's less 14 lbs or less. Ideally, a 12 lb turkey is the perfect frying size.
Make sure it's completely thawed.
Inject it while the oil is heating (poke as few holes as possible), and if it's fresh oil, season the turkey liberally w/ Tony Chachere's seasoning.
Can you
Go lighter on the seasoning in the area between the leg and the breast and the middle/lower breast. Go harder on the back and the thighs.
If the oil has fried 2 or more turkeys, inject it as described above, and season w/ garlic salt. Don't use any seasoning w/ paprika in it or any seasoning w/ a red tint. It will make ur turkey real dark real quick.
After you've fried it, put the turkey on cardboard (think of the little thing they sit shit on in the canned goods aisle that holds 10 or 12 cans) with the back down, pat the excess oil off w/ a paper towel, and let the turkey rest uncovered for 10 min. This will allow it to 'crisp up.'
After that, wrap it in foil for transit (as lightly as possible) and/or take pictures of the mufucka, post em, give props to Thrill, and then eat!
I'm using a Cajun joint to brine then inject tomorrow at noon and fry his ass Thursday. My birds going to be
a lot white people have their pet dogs in the kitchen with them.CAC at work makes it for the end of the year staff luncheon... one of the rare times i eat other peoples food.
i smoked a turkey sunday i'm gonna do it again
Wait what? Your doing a brine and injecting the same bird? I thought about doing it before but thought it would be overkill. I know that birds going to be juicy.
What's your procedure and what are you using to smoke it in? I never had any luck smoking a turkey.
Pussy juice...
Nah just talking shit actually a Emeril Lagassi Young Turkey recipe...!!!!!FIRE!!!!!
I brine mine for 24 hours using...
Kosher salt
Peppercorns
Brown sugar
Apples
Orange peels
Fresh rosemary, thyme, and sage
After that's done...I then stuff the cavity with carrots, celery, herbs, garlic, and apples. Then I make a mixture of butter and more herbs to stuff underneath the skin of the breasts. I also take the remaining mixture and spread on the outside of the bird...along with a liberal amount of kosher salt and fresh ground pepper. Once all that's done, I take it out to the deck and smoke it on one of these...
This is my first year with the Big Green Egg but during the summer I made a lot of food on it and roasted a whole chicken. Man...when I tell you you have to taste the difference in the food that comes off this compared to your more standard home grills....unbelievable!
Can't wait to taste this turkey on Thursday!
How much this run you? I may have to get my Dad this. Great recipe.