I've fried them 3 years running, stuffed a duck and chicken inside one, one year, and I've given them a "flu shot" with garlic butter, and sage, and other spices. I even did a Cyan and green chilie turkey... but this year I am out of Turkey Receipes that are NEW. I have about 30 people who always expect "something special" ..... Anyone have a great idea? I was thinking of building a quick smoker, and sawing off some apple limbs-- if I can't get a better idea.https://www.ford-trucks.com/forums/m...=0&forumid=19#

 

its called drunken turkey.

all i know is that u take a turkey and a full beer can

open can and set turkey on top of an open can of beer. so that the turkey is "sitting" on the beer can. cook until finished.

on the grill. thats all i know couldnt tell ya how long or hot to cook it

 

Thanks, but I've done that (with chicken) I bought a holder from Cabellas.. for 5.99 it holds 2 cans, and 2 perched birds. We call it the "Rooster Rectum Roaster"- Root beer works best in My opinion, gives it this carmel sugary taste. It takes more like a small coffe can of beer (some for me and some for the bird) and cook it on low heat 1.5 hours for every 5 lbs. I may try that, Not all the people coming would have heard of that.

 

Baste the bird with orange juice and honey. Guy I knew made a chicken like that once and it was good, if you like sweet and sour stuff. I think there might have been cinnamon and/or other stuff like ginger in the mix. Kind of like the orange glaze used on duck.

Boss fried one after injecting it with Italian dressing, that was different. Good too, but not the turkey taste you would expect.

Hint from the wife: she always bakes hers upsidedown for the first 2/3 of the baking time, then turns it over. All the juices run to the breast and keep it from getting dry.

 

You start with a cooked turkey and cover with Cream Cheese blended with jalepenos. Then cover that with grated cheddar cheese. Bake until the cheddar is melted. Warning: spicey is the word for the day.

 

You may find something on these.

This 1st one is from Alberta

http://www.albertaturkey.com/turkey_recipes/

http://homecooking.about.com/library...e/blturkey.htm

http://www.justslowcooking.com/inxtur.html

http://www.mamastable.com/links/turkey.htm

 

I once shared my "Turnip-Asparagus Turkey With Chocalte Glaze" recipe here, but there are OBVIOUSLY no fellow gourmets here on this site........

 

My folks always said, "Don't knock it until you've tried it," or "Try it, you might like it."

Can't say I'm a gourmet, or that I would MAKE that recipe, but I'd try it if offered somewhere.

Jason

 

How much garlic does it take?

 

Just about the funniest thing I have ever read !

 

Funny or not ... It's real. It's called "Beer Can Chicken". There's a book out describing various ways to make Beer Can Chicken. Mostly involves what spices to put in the can of beer as it cooks.

 

Take 1 turkey, 20-25 lbs. Clean Turkey thoroughly. Remove the giblets.

Take 1/2 lb. of unpopped popcorn and 1/2 lb bread crumbs and mix. Place inside the turkey and sew the flap shut.

Cook for 6 hours at 300 degrees or until popcorn blows the butt off the turkey.

 

Take a 15-20lbs turkey, cover with oil and seasoned salt. Light 5lbs of charcoal in a weber kettle BBQ (I add some apple wood chunks also). open both top and bottom vents wide. put turkey in centre and cover with the lid. Don't touch it. Three hours later, a smoky, juicy bird. Besides deep fried, this is the only turkey i'll eat.

 

Now, is that just for amusement factor, or is that just your version of the "pop-up" timer?
I can just picture it..
"Honey, is the turkey done?"
"Nope, it's still in one piece."

 

Thank you all for your advice. I thought you might like to know the result. I put some hickory shavings into a flat pan with 2 cups of Jim Beam. I used a hole saw to cut a 3 inch hole in the side of my BBQ grill and used a vent off of the top of a water heater to create a 90 degree tube to the side burner on the grill. then cut another hole on the oppisite end of the grill and mounted a foot long smoke stack. I salted the thawed turkey, placed the Beam and woodchips on the side burner and "smoked"
it for 7 hours (adding more beam to both the pan and my brother in law as required)... It was great!!!! The turkey was cooked and (so was he) by supper time :-) Thanks again.