Turkey Preparation

[nightstalker]

Just curious if you fellows have any special ways to cook up your bird for the holidays? Personally i inject mine with a "secret" marinade {beer included} and then deep fry it in peanut oil @ 400* 4 minutes per pound.

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In the wind he's still alive!! Fred Bear

[Salmonsmoker]

Nightstalker

Sorry this has taken so many days to respond - I have been out of town on a business trip since last week on Thursday - had to leave right after Thanksgiving dinner. For several days prior to that I was in deer camp.

I have eaten Turkey cooked in the oil cooker. It is certainly moist and tender. they give excellent results in a relatively short time.

This year's turkey for our deer camp (and I must admit that it came from the store) was started on Tuesday. It cured in a brine made of 2 Cups seasoning salt and 6 qts. of apple cider for 24 hours (had to make sure that it was turned every 8 hours). Discarded the brine.

Next, I brushed olive oil over all exposed surfaces of the bird, then put it in my smoker for 12 hours (6 hours of cold smoke, then put fresh cider in the water pan and brought the temp up to 350 degrees for the last 6 hours keeping a lot of wood chips in the smoke generator at all times.) When the hot smoke process started, I basted the meat every hour with the juices from the water- pan. When the turkey was done, the juices from the pan were already cooked down and somewhat thickened - with the addition of some spices and cornstarch, they turned into gravy. The results were excellent. We had lots of smoked turkey served hot, then in turkey sandwhches for on the road.

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[Hope]

I know, I know... little late... LOL!

I love to bake my turkey in the oven. I use a turkey bag... so, I am positive it will not become dry! I HATE dry turkey! LOL!

Of course, it must cook in the oven for a few hours - but the bag is so simple to use; I do not need to touch it when its cooking. :) Nice and juicey when its done.

[Salmonsmoker]

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Salmonsmoker