View single post by HBF
 Posted: Mon Nov 12th, 2007 04:08 pm
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Joined: Mon Oct 15th, 2007
Location: Atlanta, Georgia USA
Posts: 17866
Portalesman wrote: Traditionally the more expensive the turkey (I mean Butterball etc) the tastier the bird.  Ive cooked many o fine turkey with the generic brands though.

1.  Brine the turkey over nite.  (let soak in salt water)

2.  Rub down turkey with a stick of butter or two then salt and pepper.

3.  Cook turkey slowly overnite at around 275 then early morning turn turkey up to 350.

This year, Im deep frying again.  Its expensive but it cooks a turkey in an hour or so.

Ports is spot-on with the fryer.  The bird comes out with crisper skin and juicy.  Ovens tend to dry birds out, even a little. 

Ports, how many people do you have attending your bash?  We get a 15 lb. turkey and I think it fries in about 20 minutes or so.

Last edited on Mon Nov 12th, 2007 04:09 pm by HBF

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