Why turkey.... grill grouper! Thats what my wife and I do... 
DIR and Stroke Approved Turkey Recipe
- Thread starter chrpai
- Start date
Please register or login
Welcome to ScubaBoard, the world's largest scuba diving community. Registration is not required to read the forums, but we encourage you to join. Joining has its benefits and enables you to participate in the discussions.
Benefits of registering include
- Ability to post and comment on topics and discussions.
- A Free photo gallery to share your dive photos with the world.
- You can make this box go away
Don Burke
Contributor
I've been stripping chicken down for frying for a few months now and I figure turkey is worth at least one try.
Bob3
Contributor
The night before deep frying inject the critter with some Mojo Criollo, available at better spanish markets. Also available mail order w/very cheap ($4 -$6) shipping from the Cuban Food Market (see link below)
The GOYA Mojo Criollo is the best, has more suspendid solids (spices) I add more garlic anyway.
MOJO is also a great fish grilling marinade.
Meat marinating needles can be found at vetrinary supply stores, I use the biggest syringe & use a cannula w/blunt tip, used for treating mastitis in dairy cows.
A rig like that is about 1/3 the cost of a meat injector, which turns out to be the same exact thing.
The GOYA Mojo Criollo is the best, has more suspendid solids (spices) I add more garlic anyway.
MOJO is also a great fish grilling marinade.
Meat marinating needles can be found at vetrinary supply stores, I use the biggest syringe & use a cannula w/blunt tip, used for treating mastitis in dairy cows.
A rig like that is about 1/3 the cost of a meat injector, which turns out to be the same exact thing.
OP
chrpai
Contributor
If anyone uses my recipe for Turkey Day this year, please reply and tell me if you enjoyed it.
Thanks,
Chris
Thanks,
Chris
You forgot the part about tieing the stuffing in using cave line.....
ppilot
Guest
This is neither DIR nor simplistic. The secret to cooking a turkey is this: the less you do to the bird, the better.
Brine it overnight in water and sea salt. Take it out of the brine, pat it dry. Preheat the oven to 500, put the bird in there for 5 minutes, turn the oven down to 350 and cook until done. It'll be tender, juicy, and fall off the bone.
And I agree with what the person upthread said. Deep-fried turkey is disgusting and wrong.
Brine it overnight in water and sea salt. Take it out of the brine, pat it dry. Preheat the oven to 500, put the bird in there for 5 minutes, turn the oven down to 350 and cook until done. It'll be tender, juicy, and fall off the bone.
And I agree with what the person upthread said. Deep-fried turkey is disgusting and wrong.
OP
chrpai
Contributor
Never frozen turkey breasts are already preinjected with something like a 12% waster solution. No further brining is required.
I am keenly aware of "the less you do to it"... hence why I say to use a real meat thermometer, and not to carve it for 30 minutes after.
I am keenly aware of "the less you do to it"... hence why I say to use a real meat thermometer, and not to carve it for 30 minutes after.
You've never had a deep fried bird done correctly have you?
Yeah, but you don't get the exchange of flavors that happens when you salt the bird in the brine overnight. I don't personally care for "pre-seasoned" frozen foods...often it is overdone and you don't get to control the flavor of the "pre-seasoning"...
OP
chrpai
Contributor
The birds I use are neither frozen nor preseasoned.
Chris
