GLP Turkey Secrets and Recipes

My secret family recipe:
1. Popeye's
2. $50
3. Reheat and serve
4. Deflect any and all questions about how I did it

Gotta disagree with the " you will never go back to dressing ever again ".
That stuff cooked inside the bird is nasty. NASTY.
Has nothing to do with getting sick, it just tastes gross.
To each their own though...

I cook my turkey breast side down, with better than bouillon chicken paste under the skin and a stick of butter inside.

Martha Stewart says cook it upside down!

[link to www.marthastewart.com (secure)]

Rub in and out with duck fat. That is all

I'm so glad, that's awesome! Let us know how you like it! Happy Gravy Day!

Wear a respirator and tevek suit while cleaning turkey bleach everything ceiling to floor what turkeys carry.

New England

Good because everyone should know what Old Bay is even though not from MD. It is a must for certain seafood as Bells is for poultry.

Drunken Turkey on the Primo. Butter chunks under the skin. Celery, onion and carrots in cavity and in pan (with a few in the neck cavity to “close it up”). Lager beer up the butt and in the pan. Special seasoning rubbed in. Place on Primo (or egg or whatever) with ceramic plates underneath (indirect heat). Add some hickory or apple wood to the grill before setting the ceramics. Cook at 300 to 350 for about 3 hours or so until the breast gets to about 160.

Best damned turkey I’ve ever had.

Last Edited by SaveUSa on 11/25/2021 09:50 AM

That’s for a 12-15 lb turkey.

That is how we do our turkeys. I am not fond of dark meat unless it is smoked. Also, I prefer a done bird, nice skin bark like in pic.

We wash our Turkey, cover in butter or olive oil, sprinkle some Meat Church seasonings, stuff with fresh rosemary and lemon thyme and put on our Traeger Smoker with hickory and apple pellets.

Smoked meat last longer in the refrigerator, so extra time smoking gives you extra time to eat,

I'm a fan of Penzeys Bicentennial rub, now called 'Revolution'. Best thing I have ever done for a turkey. We grow our own birds. I like to brine them - salt, brown sugar, fresh rosemary, peppercorns, bay leaves, garlic, apple cider (also local), and a few sliced up oranges boiled in 2 gallons of water, (then cooled off to icy temp, usually on the porch). Freshly processed bird goes in the spa overnight, gets rinsed very well in cold water, patted dry, massaged with real butter and liberally sprinkled with Revolution. I baste with a broth/white wine/butter mixture occasionally and let it crisp up the last 30 - 45 minutes.

Here's what I don't understand about many Briner's such as Alton Browns recipe.

Everyone calls for boiling around 2 gallons of fluid and cooling overnight in fridge.

Make a concentrated formula using about 3/4 gallons of water then boil. When done add 1 gallon of ice cold water thats been in freezer with a few ice cube trays. Brine is ready in a fraction of time.

1 last tip instead of butter on outside skin use Ghee.

If you don't feel like running out for it you can make it.

Today I put a stick of butter in the cavity along with veggies and herbs. I also have it in the oven breast side down. I'll let you all know how it turns out!

Let us know how it turns out. I think I will try this with chicken some time.

become vegan (secret joke)