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Turkeys cooked wrong

Waylon mark

Well-Known Member
Joined
Dec 7, 2018
Messages
210
The radio told me today that I should back my bird breast down and let gravity do the basting ,after thinking and recalling all the slippery bits on the back I realized the radio might be right ,I'm sure appearances won't be comparable but tastiness might be outstanding
 
That's interesting! Did they perhaps suggest moving the bird a little higher in the oven? Or maybe using a baking stone/ steel? Just thinking it's usually hotter up there so maybe that'd help get the dark meat cooked
 
The radio told me today that I should back my bird breast down and let gravity do the basting ,after thinking and recalling all the slippery bits on the back I realized the radio might be right ,I'm sure appearances won't be comparable but tastiness might be outstanding
That's the way my dad always smokes his. Cover it in foil and cook breast-down. Then just before its up to temp pull the foil, flip it, and brown it in the oven if looks matred to ya
 
Can confirm. Worked for a catering company that did over a hundred birds every year.

Rubbed in oil and seasoning.
Breast down in a bag.
Sliced and placed in a pan with the dripping from the bag for going on the serving line.

Only way to have better white meat is to be real good at frying it.

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I fried for years & got a charbroil big easy oiless fryer , bird comes out perfect in 3hrs 1/2 bottle of propane. Still inject & rub in olive oil & a little season salt, just like fried but no oil mess or viral video……..
Plus I get to make a big deal about keeping an eye on the turkey & do whatever I want for 3 hrs, plus I usually cook to do that’s 6 hrs……. Just saying
 
Orion cooker. 7min per pound. Juicier than any turkey you’ve had.
 
The radio told me today that I should back my bird breast down and let gravity do the basting ,after thinking and recalling all the slippery bits on the back I realized the radio might be right ,I'm sure appearances won't be comparable but tastiness might be outstanding
I've always done my turkeys breast down, and yes it makes a huge difference. The other thing I used to do is cook the turkey low and slow - 250 degrees for 8hrs or so. Consult thermometer for internal temperature for time and doneness.

The only downside is you loose the mahogany presentation appearance, but you can slice and platter before hand and don't worry about it. My experience is most people throw the skin away anyways. Not me but a lot of people do.
 
I still hive my dad hell for the first fried turkey he ever made. Wild gobbler (well, it was a jake that I killed) fried it at a church father/son retreat. It was terrible. We had some Ketchup that he bought that day at a local Walmart.....it ended up being salt free :tearsofjoy: I gave him hell tonight about I matter of fact.


I am attempting my first turkey tomorrow so I may not have much room to talk. If I make an all day sit Friday, yall will know why.
 
I cooked mine in a Reynolds bag in the oven last year. Took around three hours and was probably the juiciest turkey I’ve had. Injected and seasoned with Tony C’s the night before.
 
I always deep fry mine but next year I think I'll smoke one. Never had a bad deep fried turkey yet even wild ones.
 
I want to try smoking one, but I've had mixed results with poultry in the smoker. My smoker also doesn't get that hot so I don't know if it would be up to the task depending on how cold the day was.

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My family's going completely rogue this year, my mom carved the legs and breasts off raw and is cooking them separately. We're also celebrating tomorrow because we couldn't make it all here today.
 
We cook breast down 10 minutes per pound covered with foil then flip and uncover, drape raw bacon strips across breast and cook ten minutes per pound.
Bird is stuffed with the usual and partially cooked pork sausage, bam!

Been doing it for over 30 years.
It's the Outdoor Wisconsin cookbook recipe for wild turkey, de best, juiciest bird.
 
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