Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Old 16-12-2011, 01:10 PM posted to alt.food.barbecue
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Default Christmas Turkey

This year I'm going to do a turkey on my outdoor spit. I'm getting a
25 lb fresh turkey, which is a little small for my spit but anything
bigger and I'd be eating turkey for a month. I'll probably stuff it
with apples and onions. Still haven't decided if I'm going to brine it
or just inject it. I'll put up some pics afterwards. I really can't
wait as for some reason this is the first time this entire year that
I've used the spit. Probably because I've spent so much time working
on my smoking.


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Old 17-12-2011, 05:23 PM posted to alt.food.barbecue
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Default Christmas Turkey

On Sat, 17 Dec 2011 10:17:25 -0600, Sqwertz
wrote:

On Fri, 16 Dec 2011 22:54:45 -0500, Ed Pawlowski wrote:

Sounds interesting. If the turkey is the typical supermarket type, it
will be injected with a brine already, but injecting will give some
different flavor.


The fresh, non-Butterball turkeys we get here are not pre-brined.
They're just advertised as "up to 5% retained water" (no salt or
phosphates).

-sw


WTF is retained water? Does that mean the turkey did not pee for a
day before it was killed?
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Old 19-12-2011, 12:06 PM posted to alt.food.barbecue
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Default Christmas Turkey

On Fri, 16 Dec 2011 22:54:45 -0500, Ed Pawlowski wrote:

On Fri, 16 Dec 2011 08:10:28 -0500, wrote:

This year I'm going to do a turkey on my outdoor spit. I'm getting a
25 lb fresh turkey, which is a little small for my spit but anything
bigger and I'd be eating turkey for a month. I'll probably stuff it
with apples and onions. Still haven't decided if I'm going to brine it
or just inject it. I'll put up some pics afterwards. I really can't
wait as for some reason this is the first time this entire year that
I've used the spit. Probably because I've spent so much time working
on my smoking.



Sounds interesting. If the turkey is the typical supermarket type, it
will be injected with a brine already, but injecting will give some
different flavor.

At 25 pounds instead of eating turkey for a month, you can finish it
up in only four weeks.


Not a supermarket turkey, getting it from an organic turkey farm
locally. I never knew just how big they can grow em. I've never seen a
turkey in a store bigger than 25 lbs so when they told me their
largest go 40 lbs I was taken aback! A 40lb bird would sure look good
on the spit and make for some great pictures but I think a lot would
end up going to waste. Shame, if it was summer I could just invite all
the friends over.....hmmm, maybe I'll keep that in mind for when the
weather changes.
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Old 19-12-2011, 07:05 PM posted to alt.food.barbecue
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Default Christmas Turkey


wrote in message
...
This year I'm going to do a turkey on my outdoor spit. I'm getting a
25 lb fresh turkey, which is a little small for my spit but anything
bigger and I'd be eating turkey for a month. I'll probably stuff it
with apples and onions. Still haven't decided if I'm going to brine it
or just inject it. I'll put up some pics afterwards. I really can't
wait as for some reason this is the first time this entire year that
I've used the spit. Probably because I've spent so much time working
on my smoking.


I don't ever stuff a turkey. It's very hard to get the stuffing to a safe
temp, about 165F without overcooking the rest of the turkey. It would be
particularly difficult with a turkey that large. Make your turkey stock in
advance and make your stuffing on the side. When I don't have frozen turkey
stock I buy turkey parts and make a stock.

Kent




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Old 20-12-2011, 03:55 AM posted to alt.food.barbecue
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Default Christmas Turkey

turkey freezes well, Lee
wrote in message
...
On Fri, 16 Dec 2011 22:54:45 -0500, Ed Pawlowski wrote:

On Fri, 16 Dec 2011 08:10:28 -0500, wrote:

This year I'm going to do a turkey on my outdoor spit. I'm getting a
25 lb fresh turkey, which is a little small for my spit but anything
bigger and I'd be eating turkey for a month. I'll probably stuff it
with apples and onions. Still haven't decided if I'm going to brine it
or just inject it. I'll put up some pics afterwards. I really can't
wait as for some reason this is the first time this entire year that
I've used the spit. Probably because I've spent so much time working
on my smoking.



Sounds interesting. If the turkey is the typical supermarket type, it
will be injected with a brine already, but injecting will give some
different flavor.

At 25 pounds instead of eating turkey for a month, you can finish it
up in only four weeks.


Not a supermarket turkey, getting it from an organic turkey farm
locally. I never knew just how big they can grow em. I've never seen a
turkey in a store bigger than 25 lbs so when they told me their
largest go 40 lbs I was taken aback! A 40lb bird would sure look good
on the spit and make for some great pictures but I think a lot would
end up going to waste. Shame, if it was summer I could just invite all
the friends over.....hmmm, maybe I'll keep that in mind for when the
weather changes.



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