| Author |
Message |
longbeard07
| | Posted on Monday, March 01, 2004 - 8:01 pm: | |
It won't be long now boy's. Just wondering if anyone's got a killer way to prepare your wild turkey. recipes WANTED. longbeard
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chuck
| | Posted on Tuesday, March 02, 2004 - 8:02 am: | |
my favorite way is to inject it with tony cacheres garlic and herb,then cover the bird in his kreole seasoning and deep fry,3 minute per pound at 360 degrees. |
gn
| | Posted on Tuesday, March 02, 2004 - 8:55 am: | |
I hate this topic. I may be the only purist turkey cooker on here , and it pains me to hear what some of you people do to ruin the delicate flavor of wild turkey. By the time all those injections are done, you might as well be eating a butterball form the grocery or a hot dog. I do not inject mine with anything. I smoke them over hickory , very lightly. |
chuck
| | Posted on Tuesday, March 02, 2004 - 9:19 am: | |
gn i like smoked turkey very much but,the last time i tried to smoke a turkey the neighbors called the fire department.so now i just buy my smoked turkey breast from the store |
Bird Dog
| | Posted on Tuesday, March 02, 2004 - 9:22 am: | |
Turkey from a store! o ye of little faith LOL |
WVBOY
| | Posted on Tuesday, March 02, 2004 - 9:42 am: | |
I like mine sliced breaded with a little flour, salt and pepper and fried in some olive oil.. then make some poor man's gravy and mashed potatoes and biscuits..
RB
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Stranger
| | Posted on Tuesday, March 02, 2004 - 5:56 pm: | |
gn..I love that smoked hickory taste to. Have you ever added some cherry? I think I tried your turkey at the picnic last year and all i can say is bring more this year.
Doug |
jeff garwood
| | Posted on Tuesday, March 02, 2004 - 6:57 pm: | |
slice the breast into steaks about 1/4" thick. roll these in milk and egg batter and then roll them in ground up kellogs cornflakes. fry in butter just until done. and the outside is somewhat crispy. it will make your toungue slap your brains out. |
Dale
| | Posted on Wednesday, March 03, 2004 - 9:08 am: | |
This one's foolproof. It requires a crockpot large enough to handle the whole bird. Lay out some wax paper on the countertop. Crack some whole black pepper in large pieces on the wax paper. Sprinkle poultry seasoning over the whole bird. Roll, yes I said roll, the bird on the wax paper over the cracked black pepper pieces, pushing down while doing so to imbed the pepper pieces in the skin/meat. In the crockpot, mix up enough packaged turkey gravy to cover the bird once it's in the crockpot. Put the bird in the crockpot, cover, cook on low for 12 hours. I've yet to have a bird come out dry or bland with this method. Once you're done with your traditional turkey meal, pull all the remaining meat off the carcus and make turkey rice or turkey noodle soup out of it. |
gn
| | Posted on Wednesday, March 03, 2004 - 9:11 am: | |
well thanks Doug...I will try to send some in case I do nto make it... |
gn
| | Posted on Wednesday, March 03, 2004 - 9:15 am: | |
well thanks Doug...I will try to send some in case I do nto make it... |
Stranger
| | Posted on Wednesday, March 03, 2004 - 5:55 pm: | |
gn..I have a smoker and tried to smoke a turkey and things just didn't turn out that good.My turkey dried out. My neighbor done one and turned out good. What kind of smoker do you have and do you leave the skin on the turkey?
Doug |