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Old 01-13-2007, 01:51 PM   #11
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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
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Old 01-31-2007, 01:15 AM   #12
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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.
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Old 02-01-2007, 01:01 AM   #13
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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.
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Old 02-01-2007, 10:59 AM   #14
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Aesthete, my grandma used the cheesecloth on the breast method, too, except she used butter. That was before we even heard of cholesterol.
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Old 02-01-2007, 07:13 PM   #15
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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.

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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.
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Old 02-08-2007, 09:23 PM   #16
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Smoked turkey legs are a treat
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Old 09-16-2007, 10:24 AM   #17
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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.
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Old 09-16-2007, 02:46 PM   #18
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turkey breast is very nice braised in broth with rosemary
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Old 09-17-2007, 11:38 AM   #19
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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.
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Old 09-17-2007, 12:51 PM   #20
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A Filipina friend makes turkey adobo with legs and thighs.
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