Vermin93
Well-Known Member
This year I want to go all out, use as much meat as I can and cook it with the skin on. What are the basics? Just shoot it, pluck it and gut it?
Turkey help
- Thread starter Vermin93
- Start date
i just cut out the breasts, cut it into long skinny french fry like slices. soak it in buttermilk and texas pete, roll it in a spicy seasoned batter- 80 percent flour/20 percent corn meal and drop into the deep fryer it done. I put mine over salad
Trapper John
Well-Known Member
I've always heard you can't wax pluck a turkey, but I've been doing it for years and sure wouldn't trade it in for dry plucking.
Vermin93
Well-Known Member
Have you guys ever cooked a whole wild bird Thanksgiving style?
Yes Its awesome. Use plenty of butter and baste often.
Trapper John
Well-Known Member
Yep. Brine it in apple cider and get the skin crispy and it's amazing. I've also deep fried a few and they came out great, too.
Vermin93
Well-Known Member
Can you give me the basics on how to brine it? I've never brined anything.
Trapper John
Well-Known Member
Basic ratio is 1 cup of Kosher salt to 1 gallon of liquid. I use that ratio with apple juice or cider plus some orange zest, peppercorns, and a little honey. Heat it up to dissolve the salt, then chill it in the fridge after it comes back to room temperature. An 8 hour soak for the turkey is typically good.
When it's done, take the bird out of the brine, pat it dry, and let it sit out for a bit to dry off more before cooking. Not too long, though. It's still poultry.
The trickiest part is finding something big enough to hold the turkey. I've brined them in coolers, fermenting buckets, and meat tubs. I even found a pack of gigantic ziploc bags at the store that will hold a typical wild turkey. Those worked great until I couldn't find them anymore. If you have a container that you can fit in your fridge, that'll be easy. If not, brine it in a cooler and keep changing out frozen 2 liter bottles to keep the brine cold. This will also help raise the level of the brine to keep the turkey covered.
When it's done, take the bird out of the brine, pat it dry, and let it sit out for a bit to dry off more before cooking. Not too long, though. It's still poultry.
The trickiest part is finding something big enough to hold the turkey. I've brined them in coolers, fermenting buckets, and meat tubs. I even found a pack of gigantic ziploc bags at the store that will hold a typical wild turkey. Those worked great until I couldn't find them anymore. If you have a container that you can fit in your fridge, that'll be easy. If not, brine it in a cooler and keep changing out frozen 2 liter bottles to keep the brine cold. This will also help raise the level of the brine to keep the turkey covered.
Vermin93
Well-Known Member
Awesome, thanks!
