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Turkey recipe?

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slowngreen

slowngreen

Robmob is a Californian.
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I was thinking of doing an under the skin rub but am wondering what I shouldnt use? I was thinking butter, salt, finally chopped garlic and some cilantro, but will the garlic burn from cooking that long?
 
If you are cooking it tented you might be alright. Exposed will most likely burn it. Love roasted garlic though, maybe just baste it with caramelized garlic and butter?
 
Ok yeah I might have to do that. Garlic is the shiz.
 
A little sage is also good, but I don't know how good with Cilantro. Maybe a bit of Lime zest?
 
Hmm maybe I'll do sage instead, I'm not a huge cilantro fan but figured Id use it but hadnt thought of sage.
Just wanna make it tasty but most importantly, not dry.
 
If your goin under the skin you should be fine with the garlic and other herbs. Like most times you typically tent the turkey for the first few hours anyway and take the tent off to just brown it. Have you ever tried the Ronco flavor injector? Its like an oversized saringe that you put full bulbs of garlic in and stab the breast and inject our garlic/herbs right into the meat instead of on top of it. AWESOME little product!!!!
 
I've seen one but never used one. Cool invention though for sure.
 
Rosemerry Tyme and garlic with butter and whole cut up oranges an lemons in the cavity. Cook breast side down to keep it juicy make sure you let it sit for about 15 minutes before carving. That is the one I always use and the family loves it.
 
jcjhl69 said:
Rosemerry Tyme and garlic with butter and whole cut up oranges an lemons in the cavity. Cook breast side down to keep it juicy make sure you let it sit for about 15 minutes before carving. That is the one I always use and the family loves it.
Click to expand...
Yes indeed....I do a chicken this way evey once in a while too. works very well. You can't go wrong with garlic. I like toasted garlic actually so I put it on the outside too to get the brown crusty....mmmmm.
Hey....I am T-minus 40 minutes to Christmas here...about time to go to bed. Santa had too many oatmeal cookies...lol
 
jcjhl69 said:
Rosemerry Tyme and garlic with butter and whole cut up oranges an lemons in the cavity. Cook breast side down to keep it juicy make sure you let it sit for about 15 minutes before carving. That is the one I always use and the family loves it.
Click to expand...

Thanks for the tip! I might try it that way instead.
 
slowngreen said:
Hmm maybe I'll do sage instead, I'm not a huge cilantro fan but figured Id use it but hadnt thought of sage.
Just wanna make it tasty but most importantly, not dry.
Click to expand...

Cilantro and finely chopped dryed apricots work really well together. Sage can be a little overpowering if you're not careful.
 
Actually I didnt get any sage, apparently the grocery store is closed today :hehe: didnt think about that.

So I have cilantro, butter and some garlic in the cavity of the turkey and butter mixed with diced garlic and onion soup mix under the skin.
 
If the garlic doesn't burn, it should have a sweet nutty flavor. Even though I'm completely stuffed from the last two days of overeating, I'm getting hungry now.
 
The house smells awesome, got about an hour and a half left of cooking on it....
 
Nope I've never had duck.
 
Sound pretty good Lloyd let us know how it turned out, Merry Christmas.

Personally I use a Reynolds Turkey oven roasting bag and I think I made my best turkey ever this last thanks giving, seasoned the bird inside and out with season salt, pepper, and a little sage and poultry seasoning on the inside, celery, onions, and butter on the inside and celery and onions under it, it came out so moist and flavorful, everyone raved about how it was the best turkey they ever had, some that don't even like turkey, LOL!!! Hope yours turned out great...
 
Mine wasn't too bad, good flavor but a bit dry. I'll have to do the next one your way Curtis.
 

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