Comments on: Spicy Thanksgiving Recipe #3 - Southwestern Chipotle Turkey

By: Jodie

Jodie — Thu, 23 Nov 2006 03:15:14 +0000

This sounds like it would be great on chicken or a cornih game hen. Yum! I’ll have to give that a shot one night!

By: generallee

generallee — Thu, 23 Nov 2006 03:00:49 +0000

hey y;all. its the generall inputting a good ol southern secret to the turkey fest cook thang.
well back on the farom when t day came round, we smoked to turkey. no brine no nuttin. brines are for people who dont know how to cook. daddy an i used to smoke our turkeys every year for 10 years straight. 9 total hours including 1 hour in the beginning of getting the colas perfect. 225 degrees for 8 hours and changing the coals half way through. a little rub of ol’ and a little aslt and garlic and althought it sounds so elementary, it was perfection. but if you use anything other that hickory chips in the smoker, you will be hung. any uestions, ask the bbq Gods, them are the ones that taught me how to cook d right way. hope all is well y’all in hot sauce bbq world. general signing off.

By: Endorphin

Endorphin — Wed, 22 Nov 2006 20:48:30 +0000

I am smoking mine on our Chargriller Super Pro using apple wood. I put it in the brine last night. The brine consists of salt, brown sugar, soy sauce, honey, apple cider vinegar, garlic and peppercorns. I would love to do a *hot turkey brine* but the parents are coming over this year and would slap me silly for cooking something too spicy for them to eat! pfffft

By: chrisk

chrisk — Wed, 22 Nov 2006 18:52:03 +0000

Hey Nick, nice to see you are actually having meat (well poultry),
and not another “meatless” recipe, cause tha’d suck - sorry laura

By: BRET

BRET — Wed, 22 Nov 2006 17:26:01 +0000

DEFCON Creator on 11/22/2006 at 11:13 am said:

Oh yeah, the first time I tried it, it came out about the size of an oven stuffer roaster, LOL! But through trial and error, they now come out awesome.

I have done 3 at the store already today. One of are Demos that were doing there great.

By: DEFCON Creator

DEFCON Creator — Wed, 22 Nov 2006 16:13:32 +0000

parker394 on 11/22/2006 at 10:57 am said:

Just spoke to a friend about it. He said if you don’t know what your doing, you may end up with Turkey Jerky.
I’d love yo try it, but then I get no pan drippings for the Homade gravy.

What to do???

Oh yeah, the first time I tried it, it came out about the size of an oven stuffer roaster, LOL! But through trial and error, they now come out awesome.

By: parker394

parker394 — Wed, 22 Nov 2006 15:57:58 +0000

Just spoke to a friend about it. He said if you don’t know what your doing, you may end up with Turkey Jerky.
I’d love yo try it, but then I get no pan drippings for the Homade gravy.

What to do???

By: DEFCON Creator

DEFCON Creator — Wed, 22 Nov 2006 13:40:42 +0000

Unveiling the turkey fryer once again. If you’ve never done it this way, you gotta try it, it the best tasting bird you’ll ever have. However, don’t cook it on your deck, your local firemen would rather eat at their own places instead of having to visit your burnt deck.

For a helpful little hint, add a few tablespoons of either hazelnut or walnut oil to the peanut oil (BEFORE you heat it up). It infuses a rather interesting taste.

Another cool, simple recipe is green beans and bacon with a bird pepper/old bay shake on top.