Kessil

Smoked, brined turkey

GreshamH said:
Duck is soooooo much better then chicken or turkey :)

DUCK FTW!!!
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I would agree with you if all you considered was the widely distributed, inbred, white breasted turnkey
...now, it we throw in Heritage turkey into the mix...
 
True... I'm only talking about the commercial turkey that is highly inbreed... Wild turkey is awesome, as is most wild fowl.
 
I'd like to try wild turkey sometime (other than the drink :) ). Are there any places around here that sell game? If anyone hunts I can trade abalone.

-Gregory
 
trading abalone is illegal. I would suggest not posting that on an open forum!!!
 
It's true with all fish, inverts, shellfish you are allowed to capture with a CA F&W sport license. The capture is for personal use only and may not be sold or bartered with. Trading is no different then selling and if you want to sell, you need a commercial permit.
 
Good to know. My son, who does the the diving, prolly knows this. Listening to him F&G gets stricter and stricter every year. But after hearing some of the ab diving abuse stories of things he's seen it's prolly needed to save what abs are left.

Per your post above: what inverts are collected as sport fishing?

-Gregory
 
http://www.dfg.ca.gov/marine/pdfs/oceanfish2010.pdf

Well abalone and crabs for one :)

Technically he's breaking the law giving them to you.... probably not the case if he's living under your roof though :)
 
Mr. Ugly said:
2.5 gallons water
1 cup sugar
1 cup salt

Wash and clean turkey(~13lb) of excess hunks of fat

Brine overnight.

Rinse the turkey, and season with coarse ground black pepper.

You can do other spices if you like. 5 spice on the outside, and some star anise, cilantro, green onions, and shaoxing wine inside for asian style. Or rosemary, sage, thyme for more traditional.

Grill indirect on a 22" weber for 1 hour 15 minutes.

For a 16-18 lb turkey, go for 1 hour 20 minutes and check.

For the charcoal, use Kingsford briquets. You get more charcoal and less clay filler. Use enough charcoal to cover the bottom grate. Pile up to one side, soak with charcoal fluid, and light. Let it burn for about 15 minutes. Then separate into 2 piles on opposite sides of the grill. After another 15 minutes, the charcoal should be just ashed over and white.

Set the turkey in the center of the grill. Top and bottom vents should be wide open. Throw some wood chips on the charcoal. Don't soak the chips unless you like wet cigaratte smoke flavor.

Some people like to put spices in the brine, but I don't think that adds anything by the time everything is grilled.
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Can I bake in the oven? How long will it take for a 10lbs turkey? Thanks..
 
GreshamH said:
True... I'm only talking about the commercial turkey that is highly inbreed... Wild turkey is awesome, as is most wild fowl.
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and I'll be cooking up a heritage turkey tomorrow from http://polloreal.com/Welcome.html
It's gonna be awesome :-D
 
Elite said:
Can I bake in the oven? How long will it take for a 10lbs turkey? Thanks..
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Sure oven is ok. But, doesn't taste as good as grilled.

How about 15 minutes at 450, then down to 375-400 for 50(yah, asians hate overcooked food :D ) minutes.

Then start checking for your preferred doneness.
 
Do what I do...

Light a grill for turkey, another one for ducks, put on a big jacket, drink champagne and microbrews while you hang out by the grills :D
 
So here's the menu for tomorrow:

deviled eggs with shrimp filling
raw veggie plate and dip
grilled turkey
grilled ducks
soy braised beef tongue
buttermilk mashed potatoes
corn and onion casserole
garlic basil noodles
mushroom turnip miso soup
sausage stuffing
sauteed chard
cranberry orange sauce
gravy
cake with lemon curd
apple frangipane tart
pecan bars
jello with mango

What do you guys have lined up?
 
Mr. Ugly said:
So here's the menu for tomorrow:

deviled eggs with shrimp filling
raw veggie plate and dip
grilled turkey
grilled ducks
soy braised beef tongue
buttermilk mashed potatoes
corn and onion casserole
garlic basil noodles
mushroom turnip miso soup
sausage stuffing
sauteed chard
cranberry orange sauce
gravy
cake with lemon curd
apple frangipane tart
pecan bars
jello with mango

What do you guys have lined up?
Click to expand...
What time should I show up??
 
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