THIS is how you cook a turkey

Nov 20, 2012 by

If you are cooking the turkey for Thanksgiving this year and are looking for a fail proof method for a super tasty turkey, this is it.

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Look at that bird!  It was tasty.  Very tasty.  And very easy to cook.

We had an extra turkey in our freezer and wanted to cook it a couple of weeks ago, so I thought I would document the process for all those in charge of cooking the bird this Thanksgiving.  And the time to start this process is NOW, because you have to soak the turkey in a brine.  Here’s what you’ll need to do it.

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First, you need a clean bucket.  Got this one from Home Depot as you can obviously see.

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Clean it out and throw the turkey in.  Then pour in 1 bottle of red wine, pick your favorite kind.  That is where you get the lovely purple color.  Also chop up one onion and several stalks of celery and throw those in.  Then add a couple of cups of course rock salt.  You can use kosher salt if you have that.  Then fill up the bucket with water to cover the turkey.  That’s it.  Throw it in the fridge and let it soak for a day or two.

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When you get it out of the brine, your turkey will be bright purple.  DON’T FREAK OUT.  It’s OK, it will not be purple when you are done cooking it.

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Now when you are ready to cook it we need to prep the bird.  This is very easy.  You will need 2 sticks of butter, softened, and a package of bacon.  You can now start to see why this recipe is so awesome.  What is better than butter and bacon?

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Slice up the bacon into 1 inch chunks

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Mix it up in the butter

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The key of this turkey recipe is to get all of that awesome buttery-bacon goodness under the skin.  This part is a little gross, but it is easy.  Wash your hands and dive in.  Lift up the skin and run your hands carefully under the skin separating it from the bird but be careful not to rip or tear it if possible.   Get all the way in there as far as you can.

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Stuff the butter bacon mixture into all the nooks and crannies under the skin.  Then pin down the back of the skin with a toothpick or two to keep all t hat good stuff in there.

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Rub your hands an any excess butter all over the outside of the bird and then sprinkle liberally with salt and pepper.

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Here is the next trick.  Flip the bird over so the breasts are facing down.   That is how you will be cooking it for first part.

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If you have a big BBQ, this is how I like to cook my turkeys.  If you don’t, you can use an oven.  Just follow the directions on the turkey.  Here is how I do it.  Get the BBQ hot.  All burners on high.  When it is hot, throw the bird in and turn down all the middle burners to low and keep the outer burners to medium.  You want indirect heat here, which means you don’t want the heat to be directly below the turkey.

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Throw in some wood chips for good measure.  Also cover the bird with tin foil and let it cook at a medium heat (350ish).  After an hour and a half flip the bird over so breast side is up and finish cooking the rest of the way.  One of the reasons I like cooking in the BBQ this way is it only takes 3 hours to cook a turkey instead of the suggested 4-6 in an oven.  Super moist and super easy.

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Pull the bird out of the BBQ or oven and behold your amazing skills as an expert turkey cooker.  All of the good drippings around the turkey are great for making gravy.

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There you have it.  Very simple, very tasty.

I’ve tried several ways too cook turkey, including the oven, deep frying etc, but the BBQ is my favorite way.  Plus it free’s up your oven to make other holiday dishes.

Have a wonderful Thanksgiving everyone and remember to take a moment to pause and be grateful for all that you have and also give back to those who might be in need this year.

Ben…

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Mini turkey sliders

Jul 2, 2011 by

If you are looking for a fun and yummy summer recipe, here it is.  These turkey sliders are not only awesome looking, they taste amazing.  I saw these little buns at Trader Joes the other day and knew I had to use them for something.

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This recipe is super easy and quick to make. Here’s what you’ll need.

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Ingredients:

  • 1 1/2 pounds ground turkey
  • 1/2 cup finely crushed tortilla chips
  • 6 tablespoons chopped fresh cilantro
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper

Also made a corn salsa mix to go with/on these.

  • 1 cup  chunky salsa
  • 1/3 cup fresh corn kernels

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I grabbed some fresh cilantro from the garden.  Wash and chop.  You want 6 tablespoons

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Throw it into a bowl with the ground turkey

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grab your chips and throw them in a ziplock bag and bash the hell out of them.  Therapeutic and fun

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You want a half cup when done.   This process can be a little messy.

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throw them in the bowl

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add 1 tablespoon chili powder

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add 1 teaspoon cumin

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add 1 teaspoon salt

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and 1/2 teaspoon pepper

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mix it all up

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roll them out into small little meatballs and fire up the grill

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to prepare the corn, simply shuck it, throw it in some tinfoil with a pat of butter and add a little bit of lime.  Roll the corn up in the tin foil and throw it on the grill

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since these are little sliders roll out some tin foil for the grill.  The corn helps hold in in place.

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Place all of the little sliders on the grill and then flatten them out with a spatula

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you can toast the little slider buns as well

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looking good as they cook

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add cheese if you like.   I added some provolone and it was good.

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nice little toasty buns

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I added cheese to half

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When the corn is done cooking, about 7-10 minutes, remove it from the grill and from the foil.  Careful, its hot.  Take your knife and slice the kernels off.

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for the salsa mix, just simply add the corn to the mix.

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and voila.

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so little and so tasty

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add your condiments as you wish.  The corn salsa is nice, but so is just a little ketchup and mustard

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These are fun to eat and easy to make.  Try them out for your next summer BBQ.

Ben…

recipe via Epicurious

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A twist on the same old Thanksgiving turkey

Nov 26, 2010 by

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We had a great Thanksgiving this year.  My wife’s family and some friends all went over to my friend Joe’s house.  Since he was doing the turkey, I decided to try something a little different.  I found this recipe in a magazine and gave it a whirl.

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For this recipe you will need:

  • 2 turkey breast halves
  • 3/4 cup butter – softened
  • 4 garlic cloves
  • 2 celery ribs
  • 1 small onion
  • 3 cups reduced sodium chicken broth
  • 1 Tbsp dried sage leaves
  • 2 tsp poultry seasoning
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 pkg  12 oz – unseasoned stuffing cubes
  • 1/2 cup unsweetened pineapple juice
  • 1 Tbsp olive oil

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First take off the skin and bone out of the turkey breast (if there is a bone)

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Now we need to flatten the breasts to a consistent 3/8 inch

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cover with saran wrap

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and beat to a pulp with a heavy skillet or mallet

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they should look all nice and flat and even now

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Mince up your garlic

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Throw it in with 1/2 cup butter and add the dried sage

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Overlap the turkey breasts on one edge and mix the buttery garlic mixture over both.  Set this aside

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Chop up your onion

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Throw it in a big pan with the rest of the butter

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chop up your celery

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throw that in with the onion

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saute for a minute or so until slightly tender.

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add the poultry seasoning and 3 cups of chicken broth.  Bring to a boil and let simmer for a couple of minutes

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add in your stuffing cubes and stir

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spread the stuffing out over the turkey breasts

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Make a good covering, but not too thick.

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roll it up and tie it together every few inches with some string

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Throw that in a large baking dish and throw it into the oven at 325 for 2 1/2 – 2 3/4 hours.

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Take the half cup pineapple juice and the olive oil and mix in a bowl.  Set this aside and baste the turkey every so often with this as it bakes.

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When its done it will look awesome like this

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And it will smell amazing too

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Slice it up and serve.   Everyone loved and devoured this at dinner.

How did your Thanksgiving go?  What great creation did you make?  Share in the comments below

Ben…

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