Show off your bird!

[toycar]

I decided to post this and share, everyone post up your Thanksgiving turkey.

That looks kickass!!



Did you weave bacon over the top of the turkey?


Im gonna have to try that....

[dj_ender]

Sure did! And it was as lot easier than you think.

[toycar]

Bacon makes everything taste better

[Gemini]

Bacon makes everything taste better

yup! Yesterday i went to a 2nd thanksgiving dinner at a friends house. My friend and her sister was having a mac n cheese cook off which everyone had to vote for the winner. My friend put bacon in her mac n cheese which made it an automatically a winner among st the men but we got out numbered by the women and children so the bland mac n cheese without the bacon made by her sister won

[Accord problems]

any one got any new pics of there turkey ?

[dj_ender]

[bobbycos]

Bacon makes everything taste better

Bacon is my favorite food. I try to have it as much as possible

[dj_ender]

Ok, fine. Here's all of them.

[Honda_Lady]

any one got any new pics of there turkey ?

well like I said last year I don't eat turkey but here is my Duck

Duck is usually cooked with an Orange sauce, we also stuffed it with oranges. I get left overs tonight

[Accord problems]

!!!OMG!!!! i love all you're guy's turkeys and duck's .

[steelbluesleepR]

320 degrees and 20 minutes a lb(smaller bird) and 18 minutes a lb (larger bird).

I baste mine every 30 minutes for the last three hours.

Works every time.

Btw, basting does nothing but let hot air out of the oven.

[toycar]

Btw, basting does nothing but let hot air out of the oven.

Nah, thats just not true. What you baste with makes a huge difference, just like what temps the shit is you are basting with. I like to baste for like 15 reasons that are all real. So to say it does nothing is just silly to me.

Just as a quick example;

Baste with water = slows things down

Baste with turkey juices = speeds things up

Baste with melted butter = helps things brown




Also, where you baste makes a difference. I snake the basting tool under the breast skin and bast the underside of the breast skin or directly on the breast itself. Depending on the situation really. Breast cooks at different temps then thighs or legs, so basting can help keep things coming at an even speed.

For me basting helps troubleshoot and my approach varies on the situation basically. Sometimes I baste with seasoned butter when trying to get a certain outcome with the bird. Just depends on what I am doing.


Football turkey, or thanksgiving turkey yanno? I inject turkey breasts that I fry, and that is awesome. Probably a heart attack waiting to happen, but, awesome none the less. Bacon wrapped turkey breast injected with creole butter and heavily seasoned before being fried in peanut oil.


MMMMmmmmmm

[steelbluesleepR]

"Basting does not make meat juicy. After all, skin is designed to keep things out. It's like a raincoat. Basting only makes the skin taste good… nothing wrong with that but all that door opening lets out heat and slows the cooking process which results in drier meat," - Alton Brown

[toycar]

"Basting does not make meat juicy. After all, skin is designed to keep things out. It's like a raincoat. Basting only makes the skin taste good… nothing wrong with that but all that door opening lets out heat and slows the cooking process which results in drier meat," - Alton Brown

I dunno, I've been cooking turkey's for decades(2)

Basting can make a difference. Really just depends on how/what you are doing. Basting ruines skin too, so I'm not really sure what that's all about either. When you baste the skin isn't dry or crunchy. Which to me is when it tastes best.

[bobbycos]

Ok, fine. Here's all of them.

daaaaaammmmnnnn!!!!!!!!!!!!!!!!!

lots of leftovers to feed an army