Figured we needed a thread for turkeys too. Especially being season and all.
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How did you cook your turkey?
- Thread starter BTaylor
- Start date
With half the breast from Saturday’s bird, I made up a batch of turkey Alfredo with mushrooms and broccoli. Banza pasta and scratch alfredo.
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Breastesses, meh. Usually cut in chunks, brine in pickle juice and buttermilk, coat in seasoned flower, don't forget the MSG if you're really tryna copy chic fil a. Good eats, chicken does it better, though. And chicfila being 5 minutes down the road, I usually outsource cleanup to them. I was feeling fancy and made a roulade once, I've done lots with them, but it's just turkey breast. Doesn't get me excited, more like something I have to use.
Legs and thighs, it should be a crime to throw away jmo. Braise those bad boys down in a carnitas jus, pick out the good stuff, mix in some fat, broil some flavor on there, now we're talking. That's the flavor I usually go for and usually end up at street tacos with homemade corn tortillas, but you can take that technique in whatever direction tickles your pickle.
Legs and thighs, it should be a crime to throw away jmo. Braise those bad boys down in a carnitas jus, pick out the good stuff, mix in some fat, broil some flavor on there, now we're talking. That's the flavor I usually go for and usually end up at street tacos with homemade corn tortillas, but you can take that technique in whatever direction tickles your pickle.
Did carnitas last year with the legs and thighs and they turned out awesome. May do that again with this years bird. Did not attempt the homemade tortilla's though.
I promised my son a couple years ago the breast of every turkey he shoots will be turned into “turkey nuggets”.
Some variation of carnitas for the legs and thighs almost always.
Smoked an entire bird one year. It was edible but not worth the time or effort.
Some variation of carnitas for the legs and thighs almost always.
Smoked an entire bird one year. It was edible but not worth the time or effort.
I just smoked a turkey breast that was brined in salt water and then rubbed with Rudy's Turkey Rub. Smoked at 225 degrees until internal temp of 160. Some of the best wild turkey I've had. Wife did everything except the actual smoking part so I think that all is correct.
I have my neighbor smoke it then throw it in the insta pot with collared greens.