whats your technic for turkey moistness?

2

2002gti

New member
i just saw the neeleys on the food network and they brined their turkey for 24 hours prior to cooking, they said it would produce turkey moistness. any other technics?
 
I brine mine in a 50/50 kosher salt to light brown sugar blend that concentrated enough that a potato floats in it- for at least 3 days. Then I cook it on a Weber charcoal grill using the indirect cooking method (go to Weber.com for more on this ) cover the wings and drum sticks with foil after the first hour... and pull it when the internal temp reaches the poultry zone. I've been doing this for 15 years and it's always been flawless.
You can add a bit of maple syrup and crushed juniper berries to the brine for added flavor. An added benefit is that the oven can be used for cooking the rest of the meal.
 
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I cook turkey on the grill uisng a cake pan water and tin foil. I start with a defrosted bird or breast only. Put it in the pan and then put enough water so the pan is about half full. Then cover with tin foil. cook on grill on medium heat takes about 3 or 4 hours. Make sure that you do not run the pan dry! Keep checking about every half hour and add water as necessary. When your bird is done cooking uncover it for about half an hour to give it that finishing touch... This method works every time to produce very moist turkey. The biggest thing to remember is to make sure that your pan never runs dry. This causes the bird to burn. (something that the family will frown about)

I usually use the breast only as the family does not care for dark meat. A whole bird just takes a bit longer.

I have not tried this on a wild bird just the ones found in the frezzer section at the store.

Hope this helps.
 
Stuff the skin with pads of butter and seasoned chopped onions and bell pepper. Inject with marinade....

That and under cooking it helps....
 
Only way to go is to deep fry in peanut oil.....PAY ATTENTION, put the turkey out for a couple hours to dry before you deep fry it to dry the skin and inside to keep the 370 degree oil from puking all over when you put the turkey in. Do not put a wet turkey in the deep cooker. The hot oil immediately seals the skin and it dont get any juicer than this.
 
Use one of those countertop electric roasters (Nesco, etc.) You can overcook a lean piece of meat and it'll still come out moist.

They cook a little faster than a conventional oven. The first time I roasted a Thanksgiving turkey in one, it was done an hour too early. (better than being an hour late)
 
It's HUNTING related, and posted in the HUNTING FORUM. If you've never had wild turkey you haven't lived. It's nothing like a butterball.
 
Fisherman 66...

it WASN'T posted in hunting originally, it was in General, and was MOVED here... I found it in the General firearms forum!

the post DOESN'T say anything about shooting a wild bird... it talks about the FOOD NETWORK, and they don't do much with wild game...

As for wild turkeys, I started hunting them here in MI, back in 1984, when permits were few and far between, and draw-only... I was lucky enough to draw every year...

I am a charter member of my local NWTF chapter, AND a committee member in the chapter, for over 5 years, and I eat wild turkey every spring!

I just didn't see anything in the post that was firearms or hunting related, unless the guy's food-network channel is right next to his outdoors-network channel on the boob-tube dial!
 
turkey

i would be very interested in how to season a wild turkey for deep frying. i tried it last year and used the same method that i used for store bought and it wasnt edible. my store bought turkeys are the best i have ever eaten. the wild turkey was very tender but wasnt good.:confused:
 
Hey Hemi, send him a good recipe on turkey then search the request on this forum for all other threads concerning recipe`s. I think Mods. allow them here. Anyway as a few have suggested(and i agree) deep fried in peanut oil. Another way if cooking in oven, tie legs together, bird in roaster BREAST DOWN. Chicken or turkey stock mixed with water in roaster a couple inch`s deep.Never letting roaster get dry of liquid. Cook covered till bird is within about 20-30mins. of being done then flip bird upright in roaster. Baste till done. Bird won`t look as good as being cooked upright the whole time but being breast down, guaranteed to be juicy
 
t WASN'T posted in hunting originally, it was in General, and was MOVED here..
Click to expand...

Gotcha. I use "New Posts" to filter my reading material. It must have already been moved by the time I looked at it's sub-forum.

Mia Culpa.
 
Wild turkey isn't bad in the same brine I mentioned above but I'd add some smoking chips during the cooking. A sherry and garlic soak for 24 hours or injected into the raw bird takes some of the "wild" out. What I cant stand about wild game is their tendency to collect small metallic pellets in their flesh....anyone ever notice this? Anyone other than me and my dentist?!
PS it's not just about killing the animal but knowing what to do with it afterwards. You should kill it if you dont know how to cook it...and vice versa.
 
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