This is usually the way I fix wild turkeys, but is just as good for domestic birds. My family calls this turkey nuggets..lol.
Cut a turkey breast up into about one inch chunks or cubes. Soak in whole buttermilk (not fat-free) overnight (this not only tenderizes, but takes away that gamey taste from a wild bird).
Roll the cubes in A1 Seasoning Flour (the only place I've ever found this around here is at E&S Grocery at Sandlick).
Then deep fry the cubes like french fries. It is delicious. My family loves it. Everytime one of the guys around here kills a wild turkey they send it to me to fix this way.
I refrigerate the leftovers in ziploc bags and have them the next day. I like them cold.
They were showing how to soak the turkey in a brine solution for about 6 to 8 hours I believe, Brown the Turkey on 500 degrees for I think 30 minutes then back down to 350 for an 1 1/2 Hours.
2 hours for a 16 pound turkey.
Not counting prep of course, just cooking, looked great.
I could eat turkey every day year round.
Right now it would take me that long to eat a 16 pounder though.
Garbageman, i'll be praying for you, as well as many other's, we ppl on Bartlick should stick together. The young as well as the older ones are going too fast, May God bless you to be healed, just tell Jesus all of your troubles, he always hears us and if he dosen't lengthen our lives he will save our sole. I know you believe in God, you've always been a good boy and everyon eon Bartlick thinks the world of you because you never bother anyone. May God Bless You.
Garbageman, i'll be praying for you, as well as many other's, we ppl on Bartlick should stick together. The young as well as the older ones are going too fast, May God bless you to be healed, just tell Jesus all of your troubles, he always hears us and if he dosen't lengthen our lives he will save our soul. I know you believe in God, you've always been a good boy and everyon eon Bartlick thinks the world of you because you never bother anyone. May God Bless You.
I read an article where professional chefs cooked over a hundred turkeys using different methods. They determined that one of the hardest parts was even cooking, and that it was impossible to do without rotating the turkey throughout the cooking. Here's what I remember and do when I cook mine:
Select a turkey under 12 lbs. Larger turkeys just don't taste as good and are harder to cook. IOW, two ten-pound turkeys are better than one 20-pound one.
Soak it in brine overnight the day before cooking. I put mine in a picnic cooler covered in water mixed with fulll container of salt.
Preheat over to 450F. Rub turkey inside and out with olive oil and favorite spices and put in the oven breast-side up. After about 30 minutes, flip it over. After another 30 minutes, flip it again and turn oven down to 300F. This is like searing a steak and seals the skin, keeping the juices in. It's best to remove the bird and close the oven door immediately while flipping it to prevent heat loss. You want to keep the temp up during the 450F phase.
They also recommended flipping it again twice during the remaining cooking, but I never do; however, I put it on a rack high enough to keep the bottom from soaking in any drippings which I think provides for the even 360-degree heating, plus it allows the skin to crisp on all sides.
There's no set time for cooking; poultry is done with it reaches an internal temperature of 170F. I always use a thermometer and generally don't trust the little popup ones that come with some birds. (You can remove it slightly before, as it will continue to cook after removing it from the oven.)
As for whether or not to cover it, I usually don't unless it's starting to look a little too brown and still has a way to go before reaching 170F. A simple foil tent over the bird will deflect heat from the oven elements and slow that down.
As for stuffing, it may taste good made in the bird, but it's not very safe (the stuffing often doesn't reach a safe temperature before the bird is done) and makes it impossible the achieve the even cooking. In the chefs' tests, they said filling the cavity was the #1 thing that prevented even cooking. Honestly, I like some of the packages stovetop stuffings (Pepperidge Farms) just as well.
I'm no fan of food poisoning and always cook poultry and fish to a safe temperature. The problem is that it often dries out before it reaches that critical internal temperature. There's something about the combination of a brine soak and initial high-temperature cooking that prevents that.
This sounds great. I saw Martha Stewart do this last year for Thanksgiving, but could not remember the temp. I'm going to try it this year. Anyone got an different yam or sweet potatoe receipe? I have some canned yams I need to use and I have made sweet potatoe cassorole, potatoes with orange juice, pineapples, coconut, brown sugar and cinnamin-we need something new.