"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Click Here to Login
Thread Tools Display Modes
Old 01-13-2007, 12:51 PM   #11
Sous Chef
VickiQ's Avatar
Join Date: Sep 2004
Location: New York
Posts: 863
Have you ever marinated a whole trukey?? It's great. I make one every Palm Sunday. Juice 6 lemons saving the rinds mix with 1/2 cup soy sauce and 2 cups dijon mustard.In the cavity of the turkey place the lemon rinds with fresh rosemary,basil and oregano.(I stuff in stems and all).Pour marinade all over the top and sides of the turkey.Lay more of the fresh herbs on the top and some stuffed between the wing and body. Cover with plastic wrap and let marinate for up to three days.Follow roasting directions for the size bird you have. I usually make between a 15 and 20 pounder.I also keep it covered with foil the 1st 45 minutes to an hour to keep the herbs from burning.Baste every half hour or so.The drippings make a great gravy too-I got this recipe from a show called Home and Family many years ago.I have long lost the original recipe but, have managed to remember it-go figure!!!!:)I hope you enjoy this! Love and energy, Vicki

VickiQ is offline   Reply With Quote
Old 01-31-2007, 12:15 AM   #12
Head Chef
Join Date: Dec 2006
Location: Illinois/USA
Posts: 1,343
A friend told me that she cuts her turkey (legs, thighs, breast...etc), seasons it and roast it in the oven. I had a 10lb turkey and cut it up into these pieces. (I can't imagine dealing with a 20-24lb turkey...so heavy) I was very happy with the results. This is definitely a keeper in the recipe box.

StirBlue is offline   Reply With Quote
Old 02-01-2007, 12:01 AM   #13
Assistant Cook
Join Date: Nov 2006
Location: Atlanta, GA
Posts: 35
thanksgivings have become such a large event at my house (20-30 people) that I make 3 turkeys, one fried, one smoked, and one baked. I know fried turkeys were a big fad for awhile, but they really do produce the juciest meat of all the methods. For the smoked turkey I used hickory, despite many warnings on the net that hickory is too strong a flavored wood for turkey, i alleviated that by cutting way back on the amount of hickory smoke used compared to a pork shoulder.

For oven roasting, I found a brine recipe on this board, brined the bird, and rather than use foil to control the heating of the breasts, I covered the breasts with a olive-oil soaked cheesecloth. I was really happy with the results and will do that again next year.
aesthete is offline   Reply With Quote
Old 02-01-2007, 09:59 AM   #14
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Aesthete, my grandma used the cheesecloth on the breast method, too, except she used butter. That was before we even heard of cholesterol.
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 02-01-2007, 06:13 PM   #15
Assistant Cook
Join Date: Nov 2006
Location: Atlanta, GA
Posts: 35
I was going to use butter, but one of my diners has a dairy allergy, so I tried olive oil as it's one of the few instances where replacing butter with olive oil was possibly going to produce a better result. I was happy with the olive oil/sage flavor combination.

as a side note, i made a second batch of mashed potatoes with olive oil instead of butter (and rosemary as a seasoning) and it was also fantastic.

Originally Posted by Constance
Aesthete, my grandma used the cheesecloth on the breast method, too, except she used butter. That was before we even heard of cholesterol.
aesthete is offline   Reply With Quote
Old 02-08-2007, 08:23 PM   #16
Assistant Cook
Join Date: Feb 2007
Posts: 8
Smoked turkey legs are a treat
jeanettemn is offline   Reply With Quote
Old 09-16-2007, 09:24 AM   #17
Assistant Cook
Join Date: Jul 2006
Posts: 14
no matter how you decide to cook it the one thing you must do is completely cover the turkey in a kosher salt water solution (one cup to gal.) at least for twelve hours prior to cooking. Might want to rinse quickly after removing from from brine to knock off a little of the salty taste. This makes turkey oh so juicy.
McDaddy is offline   Reply With Quote
Old 09-16-2007, 01:46 PM   #18
Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
turkey breast is very nice braised in broth with rosemary
Robo410 is offline   Reply With Quote
Old 09-17-2007, 10:38 AM   #19
Executive Chef
AllenOK's Avatar
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
I love Smoked Turkey Legs. I usually fix these once or twice in the course of a summer. I've already done one batch this year. My kids went nuts for them, as usual.

The Tulsa State Fair is in a couple of weeks. I used to go strictly for the Smoked Turkey Legs. I'm not going this year, as A) I can't afford to go, and B) Like many people, I'm boycotting the Fair since the County Fairgrounds Board decided to evict the local amusement park. I need to get some Turkey Legs soon, and smoke them up.

I really like Fried Turkey. I wish I had a Turkey Fryer. Hopefully one of these years, I'll get one. Of course, I could just fry one at work, and save myself some money.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 09-17-2007, 11:51 AM   #20
Head Chef
Caine's Avatar
Join Date: Dec 2004
Posts: 2,314
Send a message via MSN to Caine
A Filipina friend makes turkey adobo with legs and thighs.

Caine is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:10 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.