I like both.
You can burn a turkey easy in a deep-frier so I'd have to go with oven-cooked.
You can burn a turkey easy in a deep-frier so I'd have to go with oven-cooked.
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Oven, but only if its brined... then after that, Fried.... other than those two... its pretty lame IMO.
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BuckBackHome
Wolverine is largest member of weasel family
I like both too, but if I am cooking it is in the oven.
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LoKyBuckeye
I give up. This board is too hard to understand.
deep fried... love it but always afraid I'll burn the house down doing it.
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kinch
Wash me
It doesn't have to be brined, though I am a big fan of this.
It can be super-turkified!!!!
My version of tenderizing/juicifying the turkey:
Take a bunch of Wild Turkey, maple syrup, tamarind, and some thyme, mix it.
Pull the skin away from the meat of the turkey across the whole thing (as in just loosen the skin from the meat, use a rubber spatula if you have to - but leave all the skin in place).
Fill the skin with the Wild Turkey solution. Put the turkey, propped up so it doesn't spill out, in the refrigerator overnight.
The next day, poor out the goo (and save for the grave if you need some) and fill the skin pocket space with butter.
YYUUUUMMMM.
Three years in a row now. . .
It can be super-turkified!!!!
My version of tenderizing/juicifying the turkey:
Take a bunch of Wild Turkey, maple syrup, tamarind, and some thyme, mix it.
Pull the skin away from the meat of the turkey across the whole thing (as in just loosen the skin from the meat, use a rubber spatula if you have to - but leave all the skin in place).
Fill the skin with the Wild Turkey solution. Put the turkey, propped up so it doesn't spill out, in the refrigerator overnight.
The next day, poor out the goo (and save for the grave if you need some) and fill the skin pocket space with butter.
YYUUUUMMMM.
Three years in a row now. . .
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Turkey tips and cooking advice
I heard on TV the other day that you shouldn't cut the bird right after you take it out of the oven but rather wait 45 minutes before cutting it.
They said if you cut it right out of the stove, all of the hot juices bubble out into the bottom of the pan.
By waiting, the juices go back down into the bird for good eating.
The bird is still hot after 45 minutes.
I heard on TV the other day that you shouldn't cut the bird right after you take it out of the oven but rather wait 45 minutes before cutting it.
They said if you cut it right out of the stove, all of the hot juices bubble out into the bottom of the pan.
By waiting, the juices go back down into the bird for good eating.
The bird is still hot after 45 minutes.
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Heard the same thing, but this could've went in the other turkey thread you started. I would move it but I cant 
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Buck Nasty
You'll have nothing and like it
I agree with the brine it works awesome.
I would let it rest at least 20-30 minutes, I don't know if 45 would make any difference. If you cover it with a couple layers of tin foil it will stay hot. You need to make sure you take it out of the oven early though. It will continue to cook even after you remove it from the oven. Done is when the thermometer reads 170 in the breast, you should take it out of the oven at 150-155 because it will go up 15-20 degrees while you let it sit. If you wait until it reaches 170 and take it out and let it sit for 30 minutes, it will not matter because there will not be any juices left and the internal temp will be close to 190.
I would let it rest at least 20-30 minutes, I don't know if 45 would make any difference. If you cover it with a couple layers of tin foil it will stay hot. You need to make sure you take it out of the oven early though. It will continue to cook even after you remove it from the oven. Done is when the thermometer reads 170 in the breast, you should take it out of the oven at 150-155 because it will go up 15-20 degrees while you let it sit. If you wait until it reaches 170 and take it out and let it sit for 30 minutes, it will not matter because there will not be any juices left and the internal temp will be close to 190.
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BuckBackHome
Wolverine is largest member of weasel family
Will someone please explain the whole brine concept?
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LoKyBuckeye
I give up. This board is too hard to understand.
Heard the same thing, but this could've went in the other turkey thread you started. I would move it but I cant
done :)
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By soaking the turkey in brine, you're inundating the meat with flavor. The brine usually just consists of water, salt, and various herbs. The bird will come out far juicier and more flavorful as a result.
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