View Full Version : The official turkey thread!!
11-24-2005, 08:11 PM
how do you cook yours?
what's your favorite thing to do with the leftovers?
11-24-2005, 08:42 PM
Turkey cooking: we roast the turkey in a Reynolds oven roasting bag, which we affectionately call a "body bag". Perfect, moist turkey every time. No basting required.
Turkey leftovers--my girls (teens) make sure they are home for dinner the night this is on the menu:
6 cups diced, cooked turkey
1 can cream of chicken soup
1 cup sour cream
dash of salt
dash of pepper
1 14 oz package stuffing bread crumbs, any flavor
3 cups chicken broth
1/2 cup butter (1 stick)
1/2 cup shredded cheddar cheese
Preheat oven to 350 degrees. Grease regular cake pan (I use cooking spray). Layer turkey on bottom of pan. Combine cream of chicken soup, sour cream, salt & pepper. Pour over turkey. In saucepan, melt butter into chicken broth. Lightly stir in stuffing bread crumbs. Pour over soup and sour cream layer. Sprinkle with 1/2 cup cheddar cheese. Bake for 30-45 minutes until heated through.
11-25-2005, 12:58 AM
My dad brines the exterior of his turkey... just like you would do for a rack of ribs.
he rinses/cleans it and then marinates it in a sugar/kosher salt mixture and then the next day throws it in the bbq.
my favorite is turkey enchiladas made with turkey stock, green enchilada sauce, tons of jack cheese, olives and tortillas.
walkin and rollin
11-25-2005, 04:29 AM
Cooked the turkey Alton Brown's way this year- 500* for 30 minutes, leg end in the oven first, then cover the breast only with foil and lower the temp to 325*- worked great. The breast was moist, the thighs were done. My fave leftovers, besides soup, is a white sandwich- I buy a loaf of Wonder bread, mayo, turkey breast, salt, white pepper. The white pepper is new this year, just because I had some from another recipe. No lettuce, no cranberry sauce, no dressing, no toast, just WHITE. Five or six of those puppies this long weekend and I'm good. :p
11-25-2005, 11:07 AM
Cut out the neck/back and lay it flat, breast up. Chop a pound of mushrooms, add garlic and thyme, rosemary and sage. Melt two sticks of butter over the mixture. Put it under the skin of the turkey. Cook indirect on the grill at 325. Second one I have done. The mushroom juices melt into the meat. Awsome!!
11-25-2005, 11:53 AM
Brining makes a delicious juicy flavorful meat, even white meat. I like this method. I just use sugar and salt, usually, but Kap has fancy recipes for turkey brine. I make cornbread'n'bread stuffing in a pan, I've actually never had any other type LOL. My mom made it the same way my mother-in-law does.
I never thought of my leftover fave as a white sandwich but that's exactly what it is!
My mom makes a italain turkey lol she puts onions,tomato sause, potatoes, and seasonings. It comes so juicy and she stuffs it with her special cheese stuffing. What left overs in a italain family there are never leftovers lol :)
11-25-2005, 12:24 PM
I use a Nesco convection roasting oven. Awesome juicy bird. I used to use the "body bag" method (LOL), but am spoiled now by my roaster. We are going to give it a week or so and buy a turkey so we can have one this year. :applaud:
I like turkey sandwiches... and cream of turkey soup - homemade with the big egg noodles.
The favorite dish in the house is turkey biscuits. Basically turkey layered in the bottom of the pan, covered with gravy, biscuits layered on top. Bake.
11-25-2005, 12:29 PM
11-25-2005, 02:40 PM
We had 4 turkeys
1 - body bag w/ various stuff, not sure my s-i-l made it.
1 - old style wrapped in foil and baked. Stuffed w/ white bread/onoins/celery/seasoning. My sis made this in my moms old style, yum.
2 - deep fried. My b-i-l from Baton Rouge is a monster cook. Injected with cajun seasoning and jalapeno sauce. Man, this is good stuff. He also made deep fried boudain(sp?) balls, what an appetizer.
Turkey sandwiches, old style. White bread,lettuce, lots of mayo.
11-25-2005, 03:22 PM
McDuff, the first time I had boudin balls I was in Beaumont, visiting from Kansas (where they eat a lot of mountain oysters). Somebody told me to try them. I asked, truly wondering..."What's a boudin?" That stuff is yummm.
11-25-2005, 03:49 PM
Yeah it is goood stuff, spicy as usual for the Cajuns. And since there is no way in hell I would eat mountain oysters :nono: , just want to let everybody know what boudain is:
bou·din also Bou·dain ( P ) Pronunciation Key (b-dn, -d)
n. pl. bou·dins, also Bou·dains (-dn, -dnz)
A highly seasoned link sausage of pork, pork liver, and rice that is a typical element of Louisiana Creole cuisine.
11-25-2005, 09:33 PM
Fried turkey w/cajun sauce injected. Just killer,and real quick to cook too. Definitely the white turkey sammich. No football game complete this Sunday without 'em.
11-26-2005, 01:10 PM
Gather up everything thats left and give it some homeless dudes..They like turkey to,and are always most thankful for your giving :)