lets talk turkey

[wayne foundation 07]

Okay tomorrows the big day,how are you going to cook your bird.We've got a turkey breast and going to cook it on the rotisseire.Heard its suppose to stay real juicy that way.

[Mikey]

I bought breast of turkey coldcuts and some rolls and i'm going to have a turkey hoagie tomorrow

[HardyGirl]

I bought some turkey cutlets and I'm cutting them into strips and make it like fried chicken. It's really good that way.

[Mr.Krusher]

Wayne Foundation - Thats true, yes. Also, when you roast the bird, start her on HIGH for 20 mins or so - you really want to CRISP and BROWN that skin before the roasting... Then, turn the temp WAY back to 250 or so and wrap JUST the breast in tin foil. Let her go until the leg juices run clear....mmmmmmmmmm....(Unless you meant that you had JUST the breast - in either case though, I'd follow this method...)

Gotta COVER the breast no matter HOW you cook a bird that fat (except for deep-frying of course! ) because the breast cooks SO much faster than the legs, back, and hips - THATS why most folks' turkeys and ducks end up as DRY as a bone.
(I learned this the HARD way - years before culinary arts school! )

Take care -

[Duncan]

As of now, I'm going to smoke the legs & 1/2 of the breast, and roast the rest traditionally. It'll be kind of a Franken-turkey when I reassemble it, but it's just the wife, kids & me, so presentation doesn't matter.

[Rallygirl]

We shoot our turkeys right from the front yard every year. Hubby and I each had two permits and my MIL had three permits because the flock was huge this year. Nothing like having forty or more turkeys tearing up your lawn.

MIL insists on cooking her birds whole, which is a waste of valuable time plucking feathers because wild turkeys really only have worthwhile meat on the breast. Thus hubby and I simply breasted out our turkeys.

Our turkey breast will be patted with Lawry's, wrapped in bacon and cooked in a dutch oven.

[wayne foundation 07]

Our turkey breast will be patted with Lawry's, wrapped in bacon and cooked in a dutch oven.

Oh wow,anything wrapped in bacon is going to be great

[wayne foundation 07]

Wayne Foundation - Thats true, yes. Also, when you roast the bird, start her on HIGH for 20 mins or so - you really want to CRISP and BROWN that skin before the roasting... Then, turn the temp WAY back to 250 or so and wrap JUST the breast in tin foil. Let her go until the leg juices run clear....mmmmmmmmmm....(Unless you meant that you had JUST the breast - in either case though, I'd follow this method...)

Gotta COVER the breast no matter HOW you cook a bird that fat (except for deep-frying of course! ) because the breast cooks SO much faster than the legs, back, and hips - THATS why most folks' turkeys and ducks end up as DRY as a bone.
(I learned this the HARD way - years before culinary arts school! )

Take care -

Thanks for the tip,wouldn't want a burnt turkey huh.

[wilbs518]

Deep fried, for me.