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GLP Turkey Secrets and Recipes

 
Gobble Gobble
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11/23/2021 08:11 PM
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GLP Turkey Secrets and Recipes
Now is the time to share your best recipes and secrets...assuming you got a turkey in time lol

Ill start off with the most supreme secret

When you stuff the turkey you put a stick of unsalted butter inside, those will go deeper than in injections, those who believe in injection are heretics
Robotanimal

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11/23/2021 08:35 PM

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Re: GLP Turkey Secrets and Recipes
Cook breast side down.
BasiliusValentinus

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11/24/2021 07:12 PM
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Re: GLP Turkey Secrets and Recipes
Cook breast side down.
 Quoting: Robotanimal


We discovered this secret on accident over 30 years ago. It's the only way my Brother will have Turkey now

Yes it stays moist and juicy. It changes the flavor for me, makes it seem a bit oily or fatty tasting.

Just stuff it with whatever you like and use a oven bag.

I never use stuffing though. It's a waste and gets disgusting inside the bird plus pulls moisture from the bird.

The way I do it is stuffed in layers from bottom to top.

Stuff 3 celery stalks bottom of cavity
About 1/2 stick butter slices get tossed on top of those.
Half a chopped onion with 2-3 crushed garlic cloves tossed back to front on top of that.
(Have thrown an apple quartered in before if cavity is large)
About 3 medium carrots.
Then another layer of celery stalks in the top to finish.

Seems like a waste because I toss all of those away but the flavors and moisture is perfect.


After stuffing turkey is rubbed with butter and sprinkled with parsley and whatever is your favorite herbs.


Have made other versions Cajun or Indian styles.

But the above is traditional Thanksgiving go to.
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Brit Perspective

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11/24/2021 07:14 PM

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Re: GLP Turkey Secrets and Recipes
Best thing to do with a turkey is take it back to the store & swap it for a chicken
The chariots of God are tens of thousands, and thousands of thousands.
Alpacalips

User ID: 77694187
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11/24/2021 07:20 PM

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Re: GLP Turkey Secrets and Recipes
Cook breast side down.
 Quoting: Robotanimal


We discovered this secret on accident over 30 years ago. It's the only way my Brother will have Turkey now

Yes it stays moist and juicy. It changes the flavor for me, makes it seem a bit oily or fatty tasting.

Just stuff it with whatever you like and use a oven bag.

I never use stuffing though. It's a waste and gets disgusting inside the bird plus pulls moisture from the bird.

The way I do it is stuffed in layers from bottom to top.

Stuff 3 celery stalks bottom of cavity
About 1/2 stick butter slices get tossed on top of those.
Half a chopped onion with 2-3 crushed garlic cloves tossed back to front on top of that.
(Have thrown an apple quartered in before if cavity is large)
About 3 medium carrots.
Then another layer of celery stalks in the top to finish.

Seems like a waste because I toss all of those away but the flavors and moisture is perfect.


After stuffing turkey is rubbed with butter and sprinkled with parsley and whatever is your favorite herbs.


Have made other versions Cajun or Indian styles.

But the above is traditional Thanksgiving go to.
 Quoting: BasiliusValentinus


Interesting tip. I always slather my bird in butter and oil. Then I generously season it. That locks in the moisture. I also stuff the bird with onion,garlic, celery, carrots bayleaf and poultry seasoning and line the pan with the same veggies. Then, we the turkey is done, I puree a few cups of the veggies and add it to my gravy. It makes it divine! Another great tip is to add a tablespoon or two of white wine vinegar to your gravy. It's so good you can't stop eating it.
Anonymous Coward
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11/24/2021 07:46 PM
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Re: GLP Turkey Secrets and Recipes
Sous Vide turkey breast and thighs for 24 hours at 135F with butter, sage, onion, celery and a drizzle of cognac.

Use the drippings in a pan gravy to ladle over dressing and mashed potatoes.

Add a few traditional sides and your Thanksgiving dinner will become a feast that you will be truly grateful for.
Happy in Nature
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11/24/2021 08:00 PM

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Re: GLP Turkey Secrets and Recipes
Not a turkey secret, but adding a tiny pinch of nutmeg greatly improves mashed potatoes.

If you cook onions for green bean casserole, soak the onions in buttermilk for 10 minutes before dredging with flour. A tablespoon of apple cider vinegar or lemon/lime juice in 1 cup of milk makes buttermilk in 5 minutes.
Happy in Nature
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11/24/2021 08:02 PM

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Re: GLP Turkey Secrets and Recipes
Cook breast side down.
 Quoting: Robotanimal


We discovered this secret on accident over 30 years ago. It's the only way my Brother will have Turkey now

Yes it stays moist and juicy. It changes the flavor for me, makes it seem a bit oily or fatty tasting.

Just stuff it with whatever you like and use a oven bag.

I never use stuffing though. It's a waste and gets disgusting inside the bird plus pulls moisture from the bird.

The way I do it is stuffed in layers from bottom to top.

Stuff 3 celery stalks bottom of cavity
About 1/2 stick butter slices get tossed on top of those.
Half a chopped onion with 2-3 crushed garlic cloves tossed back to front on top of that.
(Have thrown an apple quartered in before if cavity is large)
About 3 medium carrots.
Then another layer of celery stalks in the top to finish.

Seems like a waste because I toss all of those away but the flavors and moisture is perfect.


After stuffing turkey is rubbed with butter and sprinkled with parsley and whatever is your favorite herbs.


Have made other versions Cajun or Indian styles.

But the above is traditional Thanksgiving go to.
 Quoting: BasiliusValentinus


Interesting tip. I always slather my bird in butter and oil. Then I generously season it. That locks in the moisture. I also stuff the bird with onion,garlic, celery, carrots bayleaf and poultry seasoning and line the pan with the same veggies. Then, we the turkey is done, I puree a few cups of the veggies and add it to my gravy. It makes it divine! Another great tip is to add a tablespoon or two of white wine vinegar to your gravy. It's so good you can't stop eating it.
 Quoting: Alpacalips

I am not on turkey duty this year, but I am going to try that with a whole chicken.
Alpacalips

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11/24/2021 08:09 PM

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Re: GLP Turkey Secrets and Recipes
Not a turkey secret, but adding a tiny pinch of nutmeg greatly improves mashed potatoes.

If you cook onions for green bean casserole, soak the onions in buttermilk for 10 minutes before dredging with flour. A tablespoon of apple cider vinegar or lemon/lime juice in 1 cup of milk makes buttermilk in 5 minutes.
 Quoting: Happy in Nature


That sounds good! I will try it. I'm also going to try cooking my turkey breast upside down tomorrow. I will report the results on this thread.

Thanks for the great tips!
BasiliusValentinus

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11/24/2021 11:20 PM
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Re: GLP Turkey Secrets and Recipes
Not a turkey secret, but adding a tiny pinch of nutmeg greatly improves mashed potatoes.

If you cook onions for green bean casserole, soak the onions in buttermilk for 10 minutes before dredging with flour. A tablespoon of apple cider vinegar or lemon/lime juice in 1 cup of milk makes buttermilk in 5 minutes.
 Quoting: Happy in Nature


That sounds good! I will try it. I'm also going to try cooking my turkey breast upside down tomorrow. I will report the results on this thread.

Thanks for the great tips!
 Quoting: Alpacalips


Good luck with the upside down the meat does really turn out well.

As I said for me it changes the flavor a bit too much. Much of the entire birds flavor goes into the meat. It gives it all a Dark meat flavoring. The oils and the bones which would be marrow basically the whole carcass drains into itself.

Some love the flavor. My taste bud's may be too sensitive for that taste. Idk it's just different in a bad way. For some in a good way. 50/50
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Pilgrim001

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11/24/2021 11:29 PM

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Re: GLP Turkey Secrets and Recipes
Sous Vide turkey breast and thighs for 24 hours at 135F with butter, sage, onion, celery and a drizzle of cognac.

Use the drippings in a pan gravy to ladle over dressing and mashed potatoes.

Add a few traditional sides and your Thanksgiving dinner will become a feast that you will be truly grateful for.
 Quoting: Anonymous Coward 79283367


Is poultry safe to eat at 135F, even after 24 hrs?
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Let Freedom Ring 365

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11/24/2021 11:45 PM
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Re: GLP Turkey Secrets and Recipes
Thx for all of the turkey GLP tips hf
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Wake the fuk up and be ready... This is absolutely no time to be stupid!

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Grove Street (revived)

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11/24/2021 11:46 PM
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Re: GLP Turkey Secrets and Recipes
stuff it with a few good 'mushrooms' in gravy and then i bet you have the most interesting thanksgiving ever..
CageyBee

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11/25/2021 12:00 AM

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Re: GLP Turkey Secrets and Recipes
I first brine the turkey and then smoke it. Always good and I eat the whole thing.

https://imgur.com/5lskwqR
RoyRoj

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11/25/2021 12:03 AM
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Re: GLP Turkey Secrets and Recipes
Spatchcock your turkey. A 12 lb. turkey cooks in only 1.5-2 hours.

Dry brine it a day before cooking. (Make gravy separate (or buy it) as drippings will be salty).
Anonymous Coward
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Lithuania
11/25/2021 12:04 AM
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Re: GLP Turkey Secrets and Recipes


I will eat this by myself tomorrow while I browse GLP and 4chan.
Arlie27

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11/25/2021 12:06 AM
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Re: GLP Turkey Secrets and Recipes
This cooking method works the best.





And for brining...



Last Edited by Arlie27 on 11/25/2021 12:06 AM
BasiliusValentinus

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11/25/2021 12:06 AM
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Re: GLP Turkey Secrets and Recipes
I first brine the turkey and then smoke it. Always good and I eat the whole thing.

https://imgur.com/5lskwqR

 Quoting: CageyBee


Oh yea nothing can touch smoked turkey.

For those without smokers idk open fire pit.
Well, you heard about the Boston
Honey, it's not one of those
Anonymous Coward
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11/25/2021 12:07 AM
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Re: GLP Turkey Secrets and Recipes
I mostly do in the bag in oven, Stuffed with aromatics but nothing to suck moisture.

Doing a turkey dinner anymore though is like boating. It is better to have someone else do it and bring stuff.
Anonymous Coward
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11/25/2021 12:17 AM
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Re: GLP Turkey Secrets and Recipes
I first brine the turkey and then smoke it. Always good and I eat the whole thing.

[imgur] [link to imgur.com (secure)]
 Quoting: CageyBee


Oh yea nothing can touch smoked turkey.

For those without smokers idk open fire pit.
 Quoting: BasiliusValentinus


All my places I go to smoke theirs. I never have but should. Hell an electric smoker is like 100 bucks. If you do for next year or for smoking anything, def would spend more and get one with a digital thermostat. It is not stop fiddling to get the right temp on some of the manual ones.
Grove Street (revived)

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11/25/2021 12:17 AM
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Re: GLP Turkey Secrets and Recipes


I will eat this by myself tomorrow while I browse GLP and 4chan.
 Quoting: Anonymous Coward 81236795


nothing wrong with spending it doing that.

i've done it before

mushroom dosing is my thanksgiving tradition...i have someone to do it with this year...

then a feast

puts the world in perspective
Anonymous Coward
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Switzerland
11/25/2021 12:27 AM
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Re: GLP Turkey Secrets and Recipes
Turkey as a Country


Now is the time to share your best recipes and secrets...assuming you got a turkey in time lol

Ill start off with the most supreme secret

When you stuff the turkey you put a stick of unsalted butter inside, those will go deeper than in injections, those who believe in injection are heretics
 Quoting: Gobble Gobble 17429141
Anonymous Coward
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11/25/2021 01:19 AM
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Re: GLP Turkey Secrets and Recipes
Butter the roasting pan and the entire bird.
Stuff it with a little celery, onion and carrot.
Season with Lowrey's Seasoned Salt all over including the inside.
Tent the bird with tin foil about an hour before it's done.
The butter and seasoned salt makes the BEST turkey ( or chicken ) you've ever tasted !
Dr. Pickle16

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11/25/2021 01:30 AM
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Re: GLP Turkey Secrets and Recipes
Sous Vide turkey breast and thighs for 24 hours at 135F with butter, sage, onion, celery and a drizzle of cognac.

Use the drippings in a pan gravy to ladle over dressing and mashed potatoes.

Add a few traditional sides and your Thanksgiving dinner will become a feast that you will be truly grateful for.
 Quoting: Anonymous Coward 79283367


Most people can't do this.

Too late use Alton Browns brine recipe. But that's the best way.

You let it drain and put that bird on carrots, celery and onion, all chopped.

Tent that bird after you slather mayonnaise on the skin and stuff the bird with rosemary thyme and whole lemons.

Use a thermogenesis in a leg to know when that bird is close and 1/2 an hour before temp.

Pull that aluminum off and that skin will be crispy as fuck.

The meat? Like filet mignon.

You are a welcome.
Dr. Pickle
Dr. Pickle16

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11/25/2021 01:33 AM
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Re: GLP Turkey Secrets and Recipes
Sous Vide turkey breast and thighs for 24 hours at 135F with butter, sage, onion, celery and a drizzle of cognac.

Use the drippings in a pan gravy to ladle over dressing and mashed potatoes.

Add a few traditional sides and your Thanksgiving dinner will become a feast that you will be truly grateful for.
 Quoting: Anonymous Coward 79283367


Most people can't do this.

Too late use Alton Browns brine recipe. But that's the best way.

You let it drain and put that bird on carrots, celery and onion, all chopped.

Tent that bird after you slather mayonnaise on the skin and stuff the bird with rosemary thyme and whole lemons.

Use a thermogenesis in a leg to know when that bird is close and 1/2 an hour before temp.

Pull that aluminum off and that skin will be crispy as fuck.

The meat? Like filet mignon.

You are a welcome.
 Quoting: Dr. Pickle16



Sorry auto correct.

Use a thermo pen(not thermogenesis)

Most people are fucking lazy and won't take the advice.

I love a smoked turkey personally but that's not a forum discussion.
Dr. Pickle
Dr. Pickle16

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11/25/2021 01:33 AM
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Re: GLP Turkey Secrets and Recipes
Sous Vide turkey breast and thighs for 24 hours at 135F with butter, sage, onion, celery and a drizzle of cognac.

Use the drippings in a pan gravy to ladle over dressing and mashed potatoes.

Add a few traditional sides and your Thanksgiving dinner will become a feast that you will be truly grateful for.
 Quoting: Anonymous Coward 79283367


Most people can't do this.

Too late use Alton Browns brine recipe. But that's the best way.

You let it drain and put that bird on carrots, celery and onion, all chopped.

Tent that bird after you slather mayonnaise on the skin and stuff the bird with rosemary thyme and whole lemons.

Use a thermogenesis in a leg to know when that bird is close and 1/2 an hour before temp.

Pull that aluminum off and that skin will be crispy as fuck.

The meat? Like filet mignon.

You are a welcome.
 Quoting: Dr. Pickle16



Sorry auto correct.

Use a thermo pen(not thermogenesis)

Most people are fucking lazy and won't take the advice.

I love a smoked turkey personally but that's not a forum discussion.
Dr. Pickle
A Jackson

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11/25/2021 01:35 AM

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Re: GLP Turkey Secrets and Recipes
Cook breast side down.
 Quoting: Robotanimal




But the above is traditional Thanksgiving go to.
 Quoting: BasiliusValentinus


Interesting tip. I always slather my bird in butter and oil. Then I generously season it. That locks in the moisture. I also stuff the bird with onion,garlic, celery, carrots bayleaf and poultry seasoning and line the pan with the same veggies. Then, we the turkey is done, I puree a few cups of the veggies and add it to my gravy. It makes it divine! Another great tip is to add a tablespoon or two of white wine vinegar to your gravy. It's so good you can't stop eating it.
 Quoting: Alpacalips


Don’t garlic your turkey. Well, unless you are Chinese.
A Jackson

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11/25/2021 01:41 AM

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Re: GLP Turkey Secrets and Recipes
Sous Vide turkey breast and thighs for 24 hours at 135F with butter, sage, onion, celery and a drizzle of cognac.

Use the drippings in a pan gravy to ladle over dressing and mashed potatoes.

Add a few traditional sides and your Thanksgiving dinner will become a feast that you will be truly grateful for.
 Quoting: Anonymous Coward 79283367


Most people can't do this.

Too late use Alton Browns brine recipe. But that's the best way.

You let it drain and put that bird on carrots, celery and onion, all chopped.

Tent that bird after you slather mayonnaise on the skin and stuff the bird with rosemary thyme and whole lemons.

Use a thermogenesis in a leg to know when that bird is close and 1/2 an hour before temp.

Pull that aluminum off and that skin will be crispy as fuck.

The meat? Like filet mignon.

You are a welcome.
 Quoting: Dr. Pickle16


My son cooked one this way. Very tasty!

I’m lazy, I cook it most of the way upside down then flip it over to crisp the top.
LuckyBolt

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11/25/2021 01:54 AM
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Re: GLP Turkey Secrets and Recipes
Sous Vide turkey breast and thighs for 24 hours at 135F with butter, sage, onion, celery and a drizzle of cognac.

Use the drippings in a pan gravy to ladle over dressing and mashed potatoes.

Add a few traditional sides and your Thanksgiving dinner will become a feast that you will be truly grateful for.
 Quoting: Anonymous Coward 79283367


Most people can't do this.

Too late use Alton Browns brine recipe. But that's the best way.

You let it drain and put that bird on carrots, celery and onion, all chopped.

Tent that bird after you slather mayonnaise on the skin and stuff the bird with rosemary thyme and whole lemons.

Use a thermogenesis in a leg to know when that bird is close and 1/2 an hour before temp.

Pull that aluminum off and that skin will be crispy as fuck.

The meat? Like filet mignon.

You are a welcome.
 Quoting: Dr. Pickle16


Alton Brown's recipe is the best. I've done catering for 1000s for years on Thanksgiving and everyone loves the way it comes out.

My turkey is brining as we speak.
BoatyMcBoatface

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11/25/2021 01:55 AM

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Re: GLP Turkey Secrets and Recipes
I've had a turkey in my freezer for 3 years. Bitch is thawing.
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Hadriana

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11/25/2021 02:30 AM

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Re: GLP Turkey Secrets and Recipes
I'll make a pretty good turkey and don't find that it really takes much effort. Now I really like to inject a turkey for it to be really great, but most the time when I cook one, I just buy the store brand and I buy as much turkey as I can because the first so many pounds is always going to be the skeleton and stuff I'll throw away. The bigger ones really offer you more edible meat per pound.

It freezes well.

I like to put butter up underneath the skin. On top of the skin I rub softened butter and use a sprinkling of Montreal steak seasoning. Then I cover it in foil, bake mine on hot- 400°- for about 45 minutes to an hour and then I turn it down to cook the rest of it on 350. When it's done, I turn it back up to 400 and take the foil off to really crisp the skin.

You don't have to start one out cooking it at 400, but that's just the way my mother did it and I find usually do really well like that.

I mean turkey is really like the easiest thing on earth to cook. It's not much different than just roasting a chicken, it's just bigger.

(You can get the big marinade injectors that look like syringes on Amazon. Shoot that bird up with melted salted butter, chicken broth anda big pinch of white pepper.)

Last Edited by Hadriana on 11/25/2021 02:37 AM





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