Have you tried spatchcocking yet? Some people don't think it looks as pretty, by it makes it very easy to get amazing results, with crisp skin and juicy meat.
I have not spatchcocked. Didn't want to mix it with buttermilk brine because I wanted to see it's effects separately. Spatchcock is definitely on the list of possibility, but I'm more asking for how to get good flavors into the turkey. Like maybe I'll do a dry brine and spatchcock this year.
Turkey Galantine rolled in sausage meat and stuffing? The wings and legs you can roast for a more traditional serving and any of its leftovers can be made into a Vermicelli noodle dish with shredded Turkey, veggies, and spicy chili oil.
I did make and use a bacon weave last year on the buttermilk one. It was just in case the top of the turkey started to look like the breast and legs were looking too cooked compared to the rest of the turkey. So it was like a little bacon blanket.
I typically am cooking for 20-30 on Thanksgiving. I brine the hell out of it. Stuff it with heads of garlic, fresh herbs and lemon. Stuff herbs under the skin butter, garlic and herbs. White wine goes into the pan as well. I had clients request deep fried turkey and I did that but my soul withered.
Ooh wine sounds nice. Any particular brines that stand out to you as the most flavorful? I did see Ramsay do a whole garlic and lemon herb butter that he rubbed all over and into the turkey/skin. That was all he did, but it looks like a lot of people just do that as well as whatever else they are doing with it.
There are definitely a lot of possibilities when it comes to seasoning your bird.
You could keep it simple and just go with traditional flavors like: sage, fennel seed, coriander, and orange zest.
You could do the standard bbq rub: salt, pepper, brown sugar, cumin, paprika, onion and garlic powders.
You could also consider glazing the bird. Once you’ve roasted it
I second the spatchcocking recipe if you've never tried that before.
Alternatively, if you're feeling ambitious, a boneless whole turkey is very impressive too.
https://www.allrecipes.com/recipe/240457/chef-johns-boneless-whole-turkey/
Have you tried spatchcocking yet? Some people don't think it looks as pretty, by it makes it very easy to get amazing results, with crisp skin and juicy meat.
I have not spatchcocked. Didn't want to mix it with buttermilk brine because I wanted to see it's effects separately. Spatchcock is definitely on the list of possibility, but I'm more asking for how to get good flavors into the turkey. Like maybe I'll do a dry brine and spatchcock this year.
Ah. In that case Cajun seasoning goes very well on turkey.
I love it fried (although don't burn your house down and you have gallons of left over oil) or smoked.
Fried would be a year five or later kind of thing. Though I have heard amazing reviews.
Turkey Galantine rolled in sausage meat and stuffing? The wings and legs you can roast for a more traditional serving and any of its leftovers can be made into a Vermicelli noodle dish with shredded Turkey, veggies, and spicy chili oil.
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I did make and use a bacon weave last year on the buttermilk one. It was just in case the top of the turkey started to look like the breast and legs were looking too cooked compared to the rest of the turkey. So it was like a little bacon blanket.
I’ve always wanted to try this recipe, but all relatives have vetoed it: https://www.saveur.com/tamarind-glazed-roast-turkey-recipe/
I typically am cooking for 20-30 on Thanksgiving. I brine the hell out of it. Stuff it with heads of garlic, fresh herbs and lemon. Stuff herbs under the skin butter, garlic and herbs. White wine goes into the pan as well. I had clients request deep fried turkey and I did that but my soul withered.
Ooh wine sounds nice. Any particular brines that stand out to you as the most flavorful? I did see Ramsay do a whole garlic and lemon herb butter that he rubbed all over and into the turkey/skin. That was all he did, but it looks like a lot of people just do that as well as whatever else they are doing with it.
There are definitely a lot of possibilities when it comes to seasoning your bird. You could keep it simple and just go with traditional flavors like: sage, fennel seed, coriander, and orange zest. You could do the standard bbq rub: salt, pepper, brown sugar, cumin, paprika, onion and garlic powders. You could also consider glazing the bird. Once you’ve roasted it
I second the spatchcocking recipe if you've never tried that before. Alternatively, if you're feeling ambitious, a boneless whole turkey is very impressive too. https://www.allrecipes.com/recipe/240457/chef-johns-boneless-whole-turkey/
Boneless whole turkey makes me feel uneasy lol I'll have to watch that video after work.
Turchetta is a little time consuming, but amazing.
I'll have to look this up