I actually cooked this last year for my family, and it was a huge failure. De-boning a duck & chicken is a lot harder and takes a lot longer than you would think! Not recommended unless you are actually a working chef, not a self-delusional "chef" such as myself.
My fried turkeys and brine turkeys have turned out a LOT better.
Brine Turkey:
INGREDIENTS:
* 1 gallon water
* 1 cup kosher of unionized salt
* 1/2 cup sugar
* 6 fresh tarragon leaves or 1/4 cup dried tarragon
* 1 teaspoon black pepper
PREPARATION:
The water you use should be unclorinated. If you don't have easy access to good spring water. Boil it first, let the water cool and then add all other ingredients. Mix thoroughly. Place Turkey in large non-metallic dish and cover completely with brine.
Let sit in refrigerator for 24 hours or overnight. Remove Turkey from Brine and dry. Coat with olive oil. Place in Smoker.
This year we're trying a spit-fire slow roasted turkey... should be fun.
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