e broth recipe) from the turkey, as well as any
5 degrees C). Line a turkey roaster with long sheets of
Preheat grill. Rinse turkey and pat dry.
Place turkey breast side down, directly on grill to sear until golden brown.
Mix other ingredients in large roasting pan. Place turkey, breast side down, in pan, and
pour liquid over turkey (I sometimes pour the seasonings into the cavity between skin/meat).
Cover tightly with foil and grill. Cook 11-13 minutes per pound (internal temperature of
180 degrees in thigh). Let stand 15 minutes before carving.
n. Drape the backbone-less turkey over the stuffing, so
ompletely dissolved.
Place the whole turkey in the brine until completely
at.
Blend cranberry sauce, turkey broth, soy sauce, orange
enerously.
Rinse the turkey inside and out with
e cavity.
Rinse the turkey well with cold water inside
5 degrees. Rinse inside of turkey, pat inside and outside
egrees C).
Wash the turkey well, and pat dry with
ntil completely dissolved. Place the whole turkey in the brine until completely
ver a 12-14 pound whole turkey.
Tips: Start brining method
ugar & salt.
Put the turkey under cold running water and
).
Loosen skin over turkey breast and thighs with your
0 degrees C).
Place turkey, skin-side down, on
Rinse turkey or breast and dry with paper towels.
Rub with oil, then with salt and pepper.
Place in shallow roasting pan on a rack breast side up.
Do not cover and do not put water in pan. Place a thermometer in thickest part of turkey or breast.
Place in a preheated 325\u00b0 oven on lowest rack and cook until thermometer reaches 175\u00b0.
Remove turkey from pan.
Pour water in pan and put back in oven until drippings have been dissolved.
Make gravy as desired.
In a whole-turkey-size stockpot, whisk brown sugar,
harcoal, and light. Place the whole turkey (thawed of course) onto the
and lightly oil grate. Rinse turkey, and pat dry.
Place
Season the turkey as you would season a roast.
With remaining seasoning, rub over outside of bird.
Place whole turkey into pot of oil with a temperature of 250 to 270\u00b0 (it takes about 30 minutes to get oil at proper temperature).
You can use the onion as a temperature gauge when frying, the onion skin will start to burn before the turkey.
At the proper temperature your oil will have a slow, rolling boil.