• Welcome to Jetboaters.net!

    We are delighted you have found your way to the best Jet Boaters Forum on the internet! Please consider Signing Up so that you can enjoy all the features and offers on the forum. We have members with boats from all the major manufacturers including Yamaha, Seadoo, Scarab and Chaparral. We don't email you SPAM, and the site is totally non-commercial. So what's to lose? IT IS FREE!

    Membership allows you to ask questions (no matter how mundane), meet up with other jet boaters, see full images (not just thumbnails), browse the member map and qualifies you for members only discounts offered by vendors who run specials for our members only! (It also gets rid of this banner!)

    free hit counter

Thanksgiving Turkey

robert843

Jetboaters Admiral
Messages
5,035
Reaction score
5,835
Points
462
Location
Myrtle Beach, SC
Boat Make
Yamaha
Year
2017
Boat Model
AR
Boat Length
24
So how do you prepare your turkey looking for some unique ideas? Also if you have not gotten yours yet I would probably grab one now there is a chance of a shortage this year due to the Avian Flu.
 
Not necessarily unique but I inject my turkey with Creole Butter (typically Tony Chackere's) and then deep fry it in peanut oil.

This year I'm going to Mom's house in Florida for Thanksgiving. When my nieces heard I was coming down they pestered me enough until I gave in and now I'm bring my frying equipment with me to fry a bird or two at my Mom's house.
 
x2 on frying and injection. Also, use stuffing mix to make stuffing balls and then drop them in the fryer after the bird is taken out. Home run!
 
I usually use this recipe:
 
Deep fry is the only way to go.
20161027_160603.jpg 20181121_074600.jpg
 
A few years back my mom put a turkey in a crockpot. It’s been a tradition ever since because it comes out incredibly moist. Really hard to beat the end result. I’m not sure what she puts in there or what particular kind she buys but worth the google search.
 
My wife uses roasting pot and injects with creole butter. Amazing.
 
I brine for at least 24 hrs.
We have also been buying free range/organic/whatever I can get that’s not the factory farm produced, the difference in taste (and aftertaste) is so profound.
I used to fry, now am back on the traditional roast bird wagon. But I do use the 460/320 deg roasting method.

 
I'm smoking the bird this year. First attempt, wish me luck! Been waiting all year to try it, heh.
 
Back
Top