By - Massmusic
Ah if only my mother in law would stop obsessing over her way and her dry turkey I'd love to do a smoked turkey. I smoked one a few years ago it was by far the juiciest and flavorful turkey I've ever had.
Have you ever fried one?
No I wanna try but man watching all the videos makes me super nervous
Those videos are of idiots. Just have common sense when doing the task at hand.
1. Never use a frozen turkey, dry well, inject and season.
2. Always used said turkey to calculate oil(peanut if your diet allows)needed for cook. Place turkey in fry pot, fill with water until turkey is covered by 1/2-1". Mark and drain.
3. Always fry at temperature and do not allow oil to overheat and burn.
4. Have a solid base for pot to rest upon that is low to the ground.
5. Do not cover pot with lid during cook.
6. Bring oil up to temp(375°F), then lower bird in slowly with appropriate PPE.
45 min later, rest for a spell and enjoy!
Only thing you missed is to turn off the flame when you submerge the turkey, then turn back on
You are correct, and thank you for the addition.😊 Better safe...
And maybe to do it outside lmao
Get a large electric indoor fryer. You still have to be careful, but it's a lot safer, with no open flame, and the results are great.
Yea gonna have to see if I can try it next year because honestly smoking it man it had amazing flavor.
smoking is by far the best, spatchcock if first and it cooks faster too
I've had fried, and it's good for sure, but I'd bet a lot that yours smoked was better.
I haven't tried frying a turkey yet, but when I do, I plan to use [Alton Brown's "turkey derrick" method](https://youtu.be/u5a7gJ0_Fds).
(I did a smoked turkey this year. It was good, but didn't turn out quite as nice as OP's.)
Exactly this. I think my dad secretly hates that my idea to smoke it one year and it came out better than his normal turkey ever did.
The year we did do it, I used 1 lb box of salt, 16 oz bottle of pure honey and a gallon of boiled water to dissolve the salt and honey. Once it cooled down to room temperature, put the thawed bird in one of those igloo circular drink coolers, covered in the brine, added water as needed as well as ice to keep it temperature safe overnight. Came out a little more browned (not burnt) than the OP's bird. Covered the wings as it got near to temperature so they wouldn't overcook. Skin was so crisp, it blistered as shown in OP's picture.
The rule in my mom's house was cooked at 425 for 18 hours and brining was for European socialists.
You know you don't have to just eat Turkey on Thanksgiving. You could smoke a Turkey in a few weeks/months..... no reason to blame the in-laws.
It's such an easy way to prepare a turkey, too. I like to spatchcock them (I know, I know, everyone does that these days, but it works so well). The skin is always perfect, it's never dry.
Of course, I've read that deep frying really is the greatest way but I've never had the guts to try that. I value my house too much.
So next year, when dinner is served, text a friend to bring you some of the smoked turkey you set up at their place.
You'll obviously need to plan ahead, and create a few intricate yet dumb reasons why you need to bring your plate with you outside so nobody stops you.
If you don't get along with her at all you can bring a whole plate back with you, don't forget something to catch all the drippings. The table cloth has never had anything other than dried preserves on it after all.
And these people never wonder why there is so much leftover turkey and that it is always consumed as sandwiches with lubricating condiments, moist turkey and noodles, etc. Because nobody wants to eat that dried out garbage, Bernice. Also, have they never questioned the need for copious amounts of brown gravy to choke it down? That's not for taste, it's to ensure enough esophageal motility to actually swallow that Sahara-dry garbage. Just smoke and bring a second one, a smaller one. It will get demolished and leave you with zero leftovers while MIL will be stuck with pounds of turkey (2.21 lb/kg for our rational friends) that she'll have to throw out.
Brining or injecting a turkey and then smoking it delivers a vastly superior final product in terms of presentation, moisture and overall taste. The smell of unseasoned oven turkey in a bag almost makes me physically sick.
Very nice! Happy Thanksgiving to you and yours!
Happy Thanksgiving to you and yours too!
Onion jam sounds amazing....I love caramelized onions on my burger
Damn! That looks amazing. I’m intrigued by the onion jam.
4 whole garlic bulbs
1 teaspoon canola oil
1/4 cup butter, cubed
5 cups chopped sweet onions (1-1/2 pounds)
3/4 cup cider vinegar
1/2 cup bottled lemon juice
1/4 cup balsamic vinegar
1-1/2 teaspoons ground mustard
1 teaspoon salt
3/4 teaspoon white pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
6 cups sugar
1 pouch (3 ounces) liquid fruit pectin
Preheat oven to 425°. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Place on a baking sheet. Bake until softened, 30-35 minutes. Cool 10-15 minutes.
In a Dutch oven, heat butter over medium heat. Add onions; cook and stir until softened, 6-8 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally.
Squeeze softened garlic into Dutch oven. Stir in cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and cloves. Bring to a rolling boil. Gradually stir in sugar. Return to a boil for 3 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly.
Remove from heat; let stand for 3 minutes. Skim off foam. Ladle hot mixture into 3 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Thanks for that. I’ll have to make it soon. Happy Thanksgiving.
Happy Thanksgiving to you too!
Please tell me how you made a smoker out of onion jam and butter spread. You sir are a magician.
LEAVE SOME FOR ME!!!
This looks so delicious 😋
~~burnt~~ smoked Turkey.
Got that nice orange glaze! Bon appetit! itadakimasu!
This looks MARVELOUS
Looks amazing. But is it still juicy?
It turn out juicy. The butter I placed under the skin made it extremely tender. I did not inject it at all.
Any tips to avoid the rubbery skin that smoke turkeys can have?
I usually spread butter for the first and last hour. I also spray apple juice to make it crunchy. It’s just how I like it. Between the butter and the juice. I just makes it like fried chicken skin. Which I love!!
How did you keep it mahogany colored and not get the Maillard effect (blackened). My meat is fine and was injected and taste good but the skin is inedible. Wondering what your specs were of the smoke?
I have a vertical smoker. “Old style” coals and wood chips. In 3 1/2 hours I added one tray full of new coals and one tray full of cherry wood. I had LOTS of smoke the entire time. When the smoke would get low. I would stir the coals. Temperature stayed between 200 and 225 F.
Hope this helps!
Hmm. The info I came across said charcoal and even cherry wood (softer) would specifically turn turkey skin black. Idk, thanks for response. Maybe your smoke didn't kiss it enough like mine, not sure. good job!
Very, very dry skin.
Imagine celebrating thanksgiving (ಠ ∀ಠ)
I hope you have a nice time with your family .>.
That red color is crazy but gorgeous!
Did you have fun? Trying new ways SHOULD be fun. How did it taste?
This looks unreal
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