It's November! How do you turkey? - Tilted Forum Project Discussion Community

kurty[B] · 11-01-2006, 09:28 AM

I stole this recipe from the New York Times last year, and it turned out great! I cut out most of the chit-chat throughout the article, and put the actual recipe in bold.

Quote:

Paper: New York Times, The (NY)
Title: Pilgrims Didn’t Brine
Date: November 16, 2005

The key is a good meat thermometer. Some chefs take the turkey out when the legs hit 155, other at 165 degrees or 170 degrees. The U.S.D.A. says the thigh meat should be 180 degrees, which is insanely high but hospital safe. Ms. Moulton is not willing to buck the U.S.D.A. in print, but I am. Bringing the thighs to at least 165 degrees seems the best compromise between food safety and avoiding breast oblivion. The temperature will continue to rise as you let the turkey rest for 30 minutes before carving, another tip from Ms. Moulton…

…For a 12- to 14-pound turkey, my method takes about two hours, which should leave plenty of time to do more important things this Thanksgiving. Like call your mother.

A Plan That Leaves Time for the Parade
By KIM SEVERSON

Here are tips that will make roasting your turkey faster and easier.

PREPARING THE TURKEY – Don’t wash it, although this might go against your better judgment. The heat of the oven will kill any surface pathogens, and rinsing only splashes bacteria around the kitchen. Better to take the wrapper off in the sink, put the turkey in the roasting pan and pat it dry with a paper towel.

TYING THE LEGS – Using a piece of cotton string to tie the legs make a prettier bird, but for cooking speed, leave them untied. If you carve the turkey and put it on plates in the kitchen, the way the bird looks won’t matter.

START AT ROOM TEMPERATURE – Allow the turkey to sit out for at least a half-hour before roasting. This will speed the cooking time.

TENTING – About half an hour into the roasting, cover the breast with a foil tent. This will slow the heat and help keep the breast moist.

IF PAN SMOKES – Pour a little water or stock into the bottom of the pan if the juices start to burn.

BASTING – Resist the urge; the skin comes out crispy and bronze without it. Opening the oven door lowers the temperature and adds into the roasting time.

USE A MEAT THERMOMETER – About an hour and a half into roasting, begin testing the temperature. Insert a meat thermometer into the thigh, perpendicular to the pan, at the point where the drumstick meets the thigh. Test again in the meatiest part of the thigh, horizontal to the pan. Keep checking until you get a couple of readings of 165 degrees.

REST THE BIRD – When roasting is done, take the turkey out of the oven and tip it so that juices from the bird drain into the pan. Place the turkey on a platter, cover it completely with foil and place a damp kitchen towel over the foil to help keep in the heat. Let rest for a half hour. During standing time, the internal temperature continues to increase by as much as 10 degrees. Resting allows juices to set in the meat.

AFTER SLICING – Pour a small amount of warm stock over the sliced meat to moisten it before serving. This can help rescue dry white meat in particular.

Simple Roast Turkey
Time: 1 ½ to 2 ½ hours, plus half-hour’s resting before serving

1 12- to 14- pound turkey, preferably fresh, giblets removed; if turkey was frozen, thaw completely in refrigerator (this can take days)
2 tablespoons kosher salt
1 tablespoon ground black pepper
1 large onion, peeled and quartered
3 stalks celery, each cut crosswise into two or three pieces.

1. A half-hour before cooking, take turkey out of refrigerator. Pat dry with paper towels. Place in large roasting pan and set aside. Place rack on lower third of oven; heat oven to 425 degrees. Higher heat speeds roasting without too much splattering and smoking.

2. Mix salt and pepper together and rub mixture all over skin and inside cavity of turkey. Stuff cavity with onion and celery. If you wish, tie legs together with kitchen twine and tuck wingtips under wing, but this will slow cooking time.

3. Put turkey in oven, uncovered. After a half-hour, remove turkey and place a sheet of foil over the breast, crimping edges to side of roasting pan. Place pan back in oven.

4. After another hour, remove turkey from oven, take off foil and discard. Do not baste. Begin checking temperature by inserting a meat thermometer straight down into fleshiest part of thigh, where it meets drumstick. Check a second spot, then remove thermometer.

5. Place bird back in oven, checking periodically until thermometer reads about 165 degrees. Total cooking time should be 1 ½ to 2 ½ hours, depending on size of turkey. If bird is larger than 14 pounds, keep foil on longer.

6. Remove pan from oven and cover turkey with fresh foil and then a damp kitchen towel. Let it rest for a half-hour before carving. Turkey will continue to cook and juices will set into meat.

Yield: 6 to 8 servings.

I think I added an orange, or some fruit in the cavity per request of a family member. Definitely use kosher salt, and not table salt!

What Turkey or other Thanksgiving recipes do you have?

Ratman · 11-01-2006, 06:20 PM

I live in Japan, so finding a standard oven is nigh impossible. I have done two 7kg turkeys here in my Combo microwave/oven using Reynolds Oven Bags, and they turned out great. Last year I did a 7.5kg bird on the Weber BBQ, and it was the best I've ever done. I will do it again this year.

I brined the bird for 24 hours before cooking. It is important not to stuff a turkey that will be BBQ'd, as it takes way too long to get the stuffing to a safe temp. I put my coals around the sides of the Q and a drip pan in the middle. I put foil under the bird, perforated to let the smoke through. I tried to keep the temp fairly low to get the max smoke effect. It took about 4 hours, just topping up the coals a couple of times. The skin was crisp, there was a nice pink layer frome the smoke, and the meat was juicy and delicious. I did all the stuffing, etc on the stove and in the oven.

I had 10 guests, and about 17 pounds of bird. Maybe 2 pounds of leftovers. Not bad for the first try!

There are lots of instructions on the web for different methods to BBQ a turkey. Google it, try it, you won't regret it!

sadeianlinguist · 11-01-2006, 08:56 PM

Um, maybe I'll slip a little ground turkey in my lumpia. I don't do big meat.

snowy · 11-01-2006, 09:27 PM

1. Remove turkey from wrapping.

2. Remove giblet bag; set giblets aside (these later get cooked up for the dog).

3. Put turkey onto truss. Pat turkey dry. Stuff turkey (we usually do traditional bread stuffing, but the move is towards aromatics, and I might try that this year).

4. Rub turkey with softened butter. Sprinkle salt and pepper onto turkey.

5. Tent turkey with foil.

6. Put turkey in oven.

7. Roast for an hour and a half or more, depending on size of bird. Meanwhile, prepare basting butter--several sprigs of rosemary and thyme with some sage leaves, roughly chopped, as well as 1 fresh bay leaf, put into melted butter.

8. Untent turkey, brush with basting butter, put turkey back in oven.

9. Continue to roast according to per-pound cooking time, basting every so often.

10. Insert meat thermometer 15 minutes before anticipated end of cooking time. Cook until temperature of meat reaches 180 degrees and stuffing is 165. (Though I will probably lower my cooking temperature this year, given that: http://www.fsis.usda.gov/News_&_Even...6_01/index.asp)

11. Take turkey out to rest, tenting foil over turkey. The turkey rests while I finish baking the stuffing that didn't go into the turkey, the sweet potatoes, and the green bean casserole. This usually takes about half an hour, though you can leave the turkey covered for an hour and it will stay hot.

edmos1 · 11-05-2006, 01:06 AM

fool proof turkey
thaw turkey
take out and rinse (remove giblets and neck)
while turkey is coming to room temperature, mix together your stuffing
preheat oven to 350
stuff turkey
truss bird
rub olive oil on outside of bird
stick in oven for 1 hour
turn oven down to 180
insert thermometer in breast.

When breast gets to 165 everything else will be also.
this will take 8-10 hours for a good sized bird, but, the higher heat mixed with the olive oil will seal the skin, and the low cooking will raise the total temp well.

let rest and carve, it will be moist.

Sage · 11-06-2006, 07:45 AM

Usually my husband and I go to his parents for thanksgiving, where the turkey is always dry and the gravy has a skin on it (those are his words, not mine!) However, this year we might be spending thanksgiving here in Asheville, which means I get to make us thanksgiving dinner. I'm planning on cooking up some turkey breasts (because it's just the two of us and I don't want to eat an ENTIRE turkey nor deal with bone disposal). I'll let you know how it goes!

On another note, I thought it was Faux Paz (or however the crap you spell it) to put the stuffing IN the turkey?

absorbentishe · 11-06-2006, 09:42 AM

I've decided to smoke a turkey this year. I did it about 8 years ago, and it was totally awesome! Plus, my brother in law bought a deep fryer, so we won't have a "conventional" turkey this year. Oh I can't wait...

kurty[B] · 11-06-2006, 09:48 AM

Quote:

Originally Posted by Sage

On another note, I thought it was Faux Paz (or however the crap you spell it) to put the stuffing IN the turkey?

Really? For some people I know it's tradition to stuff the turkey. I would do edmos's turkey, but will need oven space to cook other things, and 425 is a good temp for most side dishes that will be cooked at the same time (on the top rack). Otherwise, the turkey will be done and out for the sides to go in after.

snowy · 11-06-2006, 11:46 AM

Quote:

Originally Posted by Sage

On another note, I thought it was Faux Paz (or however the crap you spell it) to put the stuffing IN the turkey?

I think you've been listening to Alton Brown too much

Alton used to say stuffing was evil, because if you don't cook it right, it can be a source of food poisoning. But recently he recanted that statement, and even did a whole episode where he stuffed a turkey and a squash.

Here is the recipe for his stuffed turkey: http://www.foodnetwork.com/food/reci..._29138,00.html

The bottom line is that if you are going to put stuffing into your turkey, the stuffing needs to hit 165 when you temp it. Period. You also want to put stuffing into the turkey really hot, and put the turkey in the oven right away, so that the stuffing doesn't lose much heat--otherwise it might drop into the danger zone.

My mom has been stuffing her turkeys with old-fashioned stuffing for years, and no one has gotten sick--mostly because we're pretty on top of the food safety thing. So as long as you're handy with a thermometer, it's all good.

maleficent · 11-06-2006, 01:02 PM

you also want to unstuff the bird pretty quickly when its come out of the oven... don't put the bird in the fridge with the stuffing in it...

Mister Coaster · 11-07-2006, 11:56 AM

Smoke it, baby! I posted this a long time ago, but here it is again...

I tried this a few years back, and I'll never have an old dried-out Thanksgiving bird again. I also INSIST on cooking the turkey if I'm going anywhere other than my home for Thanksgiving. Sorry I don't have pictures

First, determine just how much room your cooker has to work with. My Patio Classic has a very high dome lid, which will accomidate a 20+ pounder. You don't want to get some mega bird only to discover it doesn't fit on your grill.

Next, spend the extra money and geat a FRESH, all-natural, NOT self-basting turkey. Yeah, they cost more, but in the longrun, it simply makes a better bird. If you can only get a frozen one, make sure it does not have a salt solution added. This may be disguizes as being called "enhansed." If it's in there, the label legally must say so, so look all over to be sure.

The next step is a long one, brining. You'll need a 5 gallon "food-safe" bucket for this. The orange multi-purpose buckets from Home Deopt work for this, just make sure you sanitize it before use. Next you'll need to determine how much brine you need to completely submerge the bird. Depending on size 2-3 gallons is usually enough. Now it's time to prepare the brine.
This is the basic brine for each gallon needed.
1 gallon cold water
1 cup Diamond Crystal Kosher Salt
1/2 cup dark brown sugar, packed
From there, you can get creative. You cah chop up a few apples in the blender and add those to the brine, for a subtle sweetness. You can add anything you think would give a little flavor to the brine.
A frozen bird will need to be completely thawed prior to brining. Remove all giblits, plastic cooking guage, leg restraints or whatever else may be attached to the bird before placing into the brine. We want bird, the whole bird, and nothing but the bird in the brine.
Keep the bird brined in the refrigerator anywhere from 12 - 48 hours, depending on how much salt and sugar you want to introduce into the meat. I usually let mine go for about 28 hours. You may be asking "What's the point of buying a no salt added bird if I'm just going to brine it, thereby adding salt to the turkey?" Good question. The difference is the fact that YOU control exactly how much salt goes into the turkey, not them. The longer the brine time, the more salt goes in. Also the enhansed birds will have far more salt than what we are looking for.

When the bird is done brining, remove from brine, rinse with cold water and fire up the coals. Prepare the cooker for a higher-heat cook, indirect heat, about 300 - 350 degrees. Unlike ribs, pork shoulder or brisket, these higher temps to not adversly affect turkey meat.

Rub me up! Prepare a dry rub for the turkey, here is the mix...
2 TBSP Spice Hunter brand Cajun Creole Seasoning (or any salt-free cajun spice you can find)
2 tsp granulated garlic powder
2 tsp freshly ground black pepper
1 tsp dried thyme
1 tsp dried oregano
4-5 bay leaves, medium size
You'll need to grind up the bay leaves as fine as you can get them. Mix all ingredients well. Apply a thin coat of olive oil to the turkey and apply the rub to all parts, as evenly as possible. Use the whole batch of rub and get a good overall coverage.

Add smoke woods of your choosing. Hickory and mesquite are the strongest, and I don't use them. I use oak, cherry, apple, citrus, maple or alder. When the cooker is in it's optimal range, start cooking. You may want to wrap the wings in foil so they don't get too crispy.

Using a digital probe thermometer, guage the doneness in the thickest part of the breast. In general, you are looking for 165 in the breast or 175 in the thigh. A brined bird will cook rather quickly, so don't be surprised if a small turkey is done in a little over 2 hours. When this has been achieved, remove from cooker, wrap well in foil, wrap in old towells, and place in an ice chest without ice. Rest turkey for at least 30 minutes. It can survive in this configuration for 4 hours or more, and still remain piping hot. When ready to eat, remove and enjoy!

edmos1 · 11-11-2006, 11:16 PM

stuffing is delicious and probably should have its own thread, but if it is not in the turkey I think it is called dressing?

I believe I am going with a sausage cornbread stuffing, I will post in a new thread.

thingstodo · 11-24-2006, 12:03 PM

If you oven roast, try placing a folded section of cheesecloth over the top. This helps hold on whatever you are basting with. Take the cheesecloth off for the last 20-30 minutes so the top gets browned and pretty.

Elphaba · 12-06-2006, 05:21 PM

I just learned that we are having a turducken for the family Christmas get together. Oh, my...

Turducken

I guess deep fried turkey is *so* last year.

snowy · 12-07-2006, 10:19 PM

I want a turducken.

zero2 · 12-17-2006, 10:40 PM

I saw some interesting ways turkey was done on the food channel.

There was this one recipe, where cheesecloth was soaked in wine, and the turkey gets wrapped in the cheesecloth while the turkey gets roasted in the oven.

Another recipe had chorizo stuffed under the skin of the turkey, and onions, and celery inside of the turkey cavity. Sounds interesting, but the one recipe that my friend told me about seemed so unusual, that maybe I'll try it.

He said that the turkey is brined in a salt solution, then deep fried in a huge vat of either vegetable oil or peanut oil. The thing is that it's not very greasy, or salty, and its very moist, plut it cooks up very fast.

11-01-2006, 06:20 PM	#2 (permalink)
Ratman Addict Location: Somewhere... Across the sea...	I live in Japan, so finding a standard oven is nigh impossible. I have done two 7kg turkeys here in my Combo microwave/oven using Reynolds Oven Bags, and they turned out great. Last year I did a 7.5kg bird on the Weber BBQ, and it was the best I've ever done. I will do it again this year. I brined the bird for 24 hours before cooking. It is important not to stuff a turkey that will be BBQ'd, as it takes way too long to get the stuffing to a safe temp. I put my coals around the sides of the Q and a drip pan in the middle. I put foil under the bird, perforated to let the smoke through. I tried to keep the temp fairly low to get the max smoke effect. It took about 4 hours, just topping up the coals a couple of times. The skin was crisp, there was a nice pink layer frome the smoke, and the meat was juicy and delicious. I did all the stuffing, etc on the stove and in the oven. I had 10 guests, and about 17 pounds of bird. Maybe 2 pounds of leftovers. Not bad for the first try! There are lots of instructions on the web for different methods to BBQ a turkey. Google it, try it, you won't regret it! __________________ The difference between theory and reality is that in theory there is no difference. "God made man, but he used the monkey to do it." DEVO

11-01-2006, 08:56 PM	#3 (permalink)
sadeianlinguist Upright Location: TN	Um, maybe I'll slip a little ground turkey in my lumpia. I don't do big meat. __________________ If ignorance is bliss, why aren't more people happy?

11-01-2006, 09:27 PM	#4 (permalink)
snowy Kick Ass Kunoichi Location: Oregon	1. Remove turkey from wrapping. 2. Remove giblet bag; set giblets aside (these later get cooked up for the dog). 3. Put turkey onto truss. Pat turkey dry. Stuff turkey (we usually do traditional bread stuffing, but the move is towards aromatics, and I might try that this year). 4. Rub turkey with softened butter. Sprinkle salt and pepper onto turkey. 5. Tent turkey with foil. 6. Put turkey in oven. 7. Roast for an hour and a half or more, depending on size of bird. Meanwhile, prepare basting butter--several sprigs of rosemary and thyme with some sage leaves, roughly chopped, as well as 1 fresh bay leaf, put into melted butter. 8. Untent turkey, brush with basting butter, put turkey back in oven. 9. Continue to roast according to per-pound cooking time, basting every so often. 10. Insert meat thermometer 15 minutes before anticipated end of cooking time. Cook until temperature of meat reaches 180 degrees and stuffing is 165. (Though I will probably lower my cooking temperature this year, given that: http://www.fsis.usda.gov/News_&_Even...6_01/index.asp) 11. Take turkey out to rest, tenting foil over turkey. The turkey rests while I finish baking the stuffing that didn't go into the turkey, the sweet potatoes, and the green bean casserole. This usually takes about half an hour, though you can leave the turkey covered for an hour and it will stay hot. __________________ If I am not better, at least I am different. --Jean-Jacques Rousseau

11-06-2006, 07:45 AM	#6 (permalink)
Sage hoarding all the big girl panties since 2005 Location: North side	Usually my husband and I go to his parents for thanksgiving, where the turkey is always dry and the gravy has a skin on it (those are his words, not mine!) However, this year we might be spending thanksgiving here in Asheville, which means I get to make us thanksgiving dinner. I'm planning on cooking up some turkey breasts (because it's just the two of us and I don't want to eat an ENTIRE turkey nor deal with bone disposal). I'll let you know how it goes! On another note, I thought it was Faux Paz (or however the crap you spell it) to put the stuffing IN the turkey? __________________ Sage knows our mythic history, King Arthur's and Sir Caradoc's She answers hard acrostics, has a pretty taste for paradox She quotes in elegiacs all the crimes of Heliogabalus In conics she can floor peculiarities parabolous -C'hi

11-06-2006, 01:02 PM	#10 (permalink)
maleficent Junkie Moderator Emeritus Location: Chicago	you also want to unstuff the bird pretty quickly when its come out of the oven... don't put the bird in the fridge with the stuffing in it... __________________ Free your heart from hatred. Free your mind from worries. Live simply. Give more. Expect less.

11-05-2006, 01:06 AM	#5 (permalink)
edmos1 Daddy Location: Right next door to Hell	fool proof turkey thaw turkey take out and rinse (remove giblets and neck) while turkey is coming to room temperature, mix together your stuffing preheat oven to 350 stuff turkey truss bird rub olive oil on outside of bird stick in oven for 1 hour turn oven down to 180 insert thermometer in breast. When breast gets to 165 everything else will be also. this will take 8-10 hours for a good sized bird, but, the higher heat mixed with the olive oil will seal the skin, and the low cooking will raise the total temp well. let rest and carve, it will be moist.

11-06-2006, 09:42 AM	#7 (permalink)
absorbentishe Boy am I horny today Location: T O L E D O, Toledo!!	I've decided to smoke a turkey this year. I did it about 8 years ago, and it was totally awesome! Plus, my brother in law bought a deep fryer, so we won't have a "conventional" turkey this year. Oh I can't wait...

11-07-2006, 11:56 AM	#11 (permalink)
Mister Coaster Big & Brassy Location: The "Canyon"	Smoke it, baby! I posted this a long time ago, but here it is again... I tried this a few years back, and I'll never have an old dried-out Thanksgiving bird again. I also INSIST on cooking the turkey if I'm going anywhere other than my home for Thanksgiving. Sorry I don't have pictures First, determine just how much room your cooker has to work with. My Patio Classic has a very high dome lid, which will accomidate a 20+ pounder. You don't want to get some mega bird only to discover it doesn't fit on your grill. Next, spend the extra money and geat a FRESH, all-natural, NOT self-basting turkey. Yeah, they cost more, but in the longrun, it simply makes a better bird. If you can only get a frozen one, make sure it does not have a salt solution added. This may be disguizes as being called "enhansed." If it's in there, the label legally must say so, so look all over to be sure. The next step is a long one, brining. You'll need a 5 gallon "food-safe" bucket for this. The orange multi-purpose buckets from Home Deopt work for this, just make sure you sanitize it before use. Next you'll need to determine how much brine you need to completely submerge the bird. Depending on size 2-3 gallons is usually enough. Now it's time to prepare the brine. This is the basic brine for each gallon needed. 1 gallon cold water 1 cup Diamond Crystal Kosher Salt 1/2 cup dark brown sugar, packed From there, you can get creative. You cah chop up a few apples in the blender and add those to the brine, for a subtle sweetness. You can add anything you think would give a little flavor to the brine. A frozen bird will need to be completely thawed prior to brining. Remove all giblits, plastic cooking guage, leg restraints or whatever else may be attached to the bird before placing into the brine. We want bird, the whole bird, and nothing but the bird in the brine. Keep the bird brined in the refrigerator anywhere from 12 - 48 hours, depending on how much salt and sugar you want to introduce into the meat. I usually let mine go for about 28 hours. You may be asking "What's the point of buying a no salt added bird if I'm just going to brine it, thereby adding salt to the turkey?" Good question. The difference is the fact that YOU control exactly how much salt goes into the turkey, not them. The longer the brine time, the more salt goes in. Also the enhansed birds will have far more salt than what we are looking for. When the bird is done brining, remove from brine, rinse with cold water and fire up the coals. Prepare the cooker for a higher-heat cook, indirect heat, about 300 - 350 degrees. Unlike ribs, pork shoulder or brisket, these higher temps to not adversly affect turkey meat. Rub me up! Prepare a dry rub for the turkey, here is the mix... 2 TBSP Spice Hunter brand Cajun Creole Seasoning (or any salt-free cajun spice you can find) 2 tsp granulated garlic powder 2 tsp freshly ground black pepper 1 tsp dried thyme 1 tsp dried oregano 4-5 bay leaves, medium size You'll need to grind up the bay leaves as fine as you can get them. Mix all ingredients well. Apply a thin coat of olive oil to the turkey and apply the rub to all parts, as evenly as possible. Use the whole batch of rub and get a good overall coverage. Add smoke woods of your choosing. Hickory and mesquite are the strongest, and I don't use them. I use oak, cherry, apple, citrus, maple or alder. When the cooker is in it's optimal range, start cooking. You may want to wrap the wings in foil so they don't get too crispy. Using a digital probe thermometer, guage the doneness in the thickest part of the breast. In general, you are looking for 165 in the breast or 175 in the thigh. A brined bird will cook rather quickly, so don't be surprised if a small turkey is done in a little over 2 hours. When this has been achieved, remove from cooker, wrap well in foil, wrap in old towells, and place in an ice chest without ice. Rest turkey for at least 30 minutes. It can survive in this configuration for 4 hours or more, and still remain piping hot. When ready to eat, remove and enjoy! __________________ If you have any poo... fling it NOW!

11-11-2006, 11:16 PM	#12 (permalink)
edmos1 Daddy Location: Right next door to Hell	stuffing is delicious and probably should have its own thread, but if it is not in the turkey I think it is called dressing? I believe I am going with a sausage cornbread stuffing, I will post in a new thread.

11-24-2006, 12:03 PM	#13 (permalink)
thingstodo A Storm Is Coming Location: The Great White North	If you oven roast, try placing a folded section of cheesecloth over the top. This helps hold on whatever you are basting with. Take the cheesecloth off for the last 20-30 minutes so the top gets browned and pretty. __________________ If you're wringing your hands you can't roll up your shirt sleeves. Stangers have the best candy.

12-06-2006, 05:21 PM	#14 (permalink)
Elphaba Deja Moo Location: Olympic Peninsula, WA	I just learned that we are having a turducken for the family Christmas get together. Oh, my... Turducken I guess deep fried turkey is so last year.

12-07-2006, 10:19 PM	#15 (permalink)
snowy Kick Ass Kunoichi Location: Oregon	I want a turducken. __________________ If I am not better, at least I am different. --Jean-Jacques Rousseau

12-17-2006, 10:40 PM	#16 (permalink)
zero2 Junkie	I saw some interesting ways turkey was done on the food channel. There was this one recipe, where cheesecloth was soaked in wine, and the turkey gets wrapped in the cheesecloth while the turkey gets roasted in the oven. Another recipe had chorizo stuffed under the skin of the turkey, and onions, and celery inside of the turkey cavity. Sounds interesting, but the one recipe that my friend told me about seemed so unusual, that maybe I'll try it. He said that the turkey is brined in a salt solution, then deep fried in a huge vat of either vegetable oil or peanut oil. The thing is that it's not very greasy, or salty, and its very moist, plut it cooks up very fast.