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Great Gobbler-Gobbler Contest

Well, my bird's not winning any beauty contests, but hoo, buddy . . . this was some good eating!

turkey.jpg


Cooked in a countertop roaster oven---keeps it moister, and leaves room for the rolls, sweet potatoes, and green bean casserole in the main oven.

Bay leaves and butter inserted under the breast skin, and sprinkled down liberally with fresh ground salt, black pepper, and herbs.

Standard Southern cornbread 'n hot sausage stuffing. I'm not sure what's meant by "recipe" on this kind of thing . . . I just throw diced Texas sweet onions and celery into some dried cornbread, add a couple eggs, some sage, about a pound of fresh hot Italian sausage cooked on the grill and then chopped up . . . some broth, some water.

We don't measure when we cook 'round here. :D

I'm going back for MORE PIE.

~Boar
 
I'll get mine up tomorrow, to stuffed and sleepy to do it now.
 
Good 'ol fried turkey! This is my third year doing it. Since I experiment a little, it's a secondary bird to the large one my mom always cooks. Everyone chows on it, because we had something like 25 people over for dinner what with brothers, sisters, nieces and nephews.

I brined the bird overnight with a solution of salt, with a bunch of spice mixed in. Paprika, cayenne, basil, parsley, and a little bourbon. Dried the turkey off then rubbed it with a nice all-purpose rub made of pretty much the same stuff I put in the brine solution. Then I rubbed more of the rub mixed with butter under the skin. I used a flavor syringe to inject a store-bought cajun seasoning. Heat up the peanut oil to 350, and dropped the bird in for about 45 minutes. Just about the perfect amount of time to smoke an Opus X xXx. Pull the bird out, let it drain and carve. So juicy! I was afraid I went overboard with the spices because last year's bird was good, but the flavor I was looking for didn't come through. I find it's hard to use too much and don't be afraid to use a little more spices than you think you need. It was a hit, since it was only a 12 pound bird it went fast! No leftovers. Enjoy!

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mufflerman said:
Good 'ol fried turkey! This is my third year doing it. Since I experiment a little, it's a secondary bird to the large one my mom always cooks. Everyone chows on it, because we had something like 25 people over for dinner what with brothers, sisters, nieces and nephews.

I brined the bird overnight with a solution of salt, with a bunch of spice mixed in. Paprika, cayenne, basil, parsley, and a little bourbon. Dried the turkey off then rubbed it with a nice all-purpose rub made of pretty much the same stuff I put in the brine solution. Then I rubbed more of the rub mixed with butter under the skin. I used a flavor syringe to inject a store-bought cajun seasoning. Heat up the peanut oil to 350, and dropped the bird in for about 45 minutes. Just about the perfect amount of time to smoke an Opus X xXx. Pull the bird out, let it drain and carve. So juicy! I was afraid I went overboard with the spices because last year's bird was good, but the flavor I was looking for didn't come through. I find it's hard to use too much and don't be afraid to use a little more spices than you think you need. It was a hit, since it was only a 12 pound bird it went fast! No leftovers. Enjoy!
Click to expand...

I've only been lucky enough to try fried turkey once and have to say it was the best I've ever eaten. If the dang oil didn't cost so much, I'd try it myself.
 
Looking good guys. Get your pics up.
I mean come on there is a fiver from Putz at stake here.
Do any of you realize what that will consist of?
 
sadly, I don't have any pictures of the 'thanksgiving' turkey we had... :(
didn't see the contest until well after the fact, what with us silly canadians being over a month ahead :p
 
bumpedy bump!

Come on guys get those photos in.
I can not believe the lack of response to this with the talent pool here.
Show us the bird!

(no pics of middle fingers either Souldog) :sign:
 
Actually kingantz's bird looks dang good...

Okay, 1 out of 3. Oops.

Almost always 78% of the time I'm 100% right.
 
OK, after much thought and consideration it has been decided that Greg won the Great Gobbler-Gobbler Contest. It was a damn fine looking bird!!

Greg, PM me your addy and congratulations!

Thank to all who participated and who the hell knows what happened to Cory's?
 
Woo hoo!! Who'd a thunk it! Much appreciated brother! PM on the way!
 
Putz Mulligan said:
OK, after much thought and consideration it has been decided that Greg won the Great Gobbler-Gobbler Contest. It was a damn fine looking bird!!

Greg, PM me your addy and congratulations!

Thank to all who participated and who the hell knows what happened to Cory's?
Click to expand...

Damn Greg it was really a 24 lb'er? I thought you were kidding. ???

I guarantee you all that bird and fixin's tasted better than it looked. My family has been honored to share a table and sample some of Greg's cooking and he's a wiz in the kitchen. :thumbs:

Congratz!

edit: grammar
 
Sticks away!

DC#s0103 8555 7495 9756 1202
0103 8555 7496 0804 6964
Congratulations Greg and James and Boar
0103 8555 7496 1853 2723
 
I think there is some sort of mistake, I got third place but Putz sent me first place sticks! Wow, thanks a lot man!
 
Got the smokes today and thank you very much Charlie! You are correct, those were raw white onions! :D Holy cow man, how old is that one stick?? Dang cello is darker than the cigar! Thanks brother, couple of these I've never had and can't wait to try out. Much appreciated! Now to make some of that cranberry sauce for Christmas! ;)
 
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