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Was a little apprehensive, never roasted a whole skinned bird before. But I brined it for 26 hours in a broth, herbs, onions, salt, sugar mix. Then used an oven bag to keep in moisture. Onions, garlic, herbs in the cavity. Looked rough, but turned out damn tasty. Gravy was fantastic. Legs and wings were a little chewy, but that meat'll get chopped and made into to turkey salad sandwiches. Stock making coming up. That was my buddy's first bird.
Last edited by Ella; 04/13/14.
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Joined: Dec 2006
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Campfire Kahuna
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Campfire Kahuna
Joined: Dec 2006
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Sounds good but I have yet to have a good roasted wild bird. We usually breast them now. By the way you need to trim your beard
Liberalism is a mental disorder that leads to social disease.
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Campfire Kahuna
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Campfire Kahuna
Joined: Sep 2011
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I'll agree Keith, I'm ugly as all getout, but I put my mug out there for all to see a while back.
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
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Done right, a plucked roast bird is a treat. Makes the commercial thing taste like a mouthful of flour. But I'd heard bad things about roasting them skinned. Searched this site for tips and found posts on a thread about the worst game meal ever. Had me worried. But this one was fine eating. Everyone had 2nds, 3rds and was getting sleepy My bud didn't want his face out there. I'm about a foot shorter, fifty pounds lighter and three shades darker.
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Joined: Dec 2006
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Campfire Kahuna
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Campfire Kahuna
Joined: Dec 2006
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Yours most likely get grain. Ours eat bugs and pine needles which might explain it.
Liberalism is a mental disorder that leads to social disease.
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Zero grain, but a lotta acorns around here (western SC). I wonder if that makes a difference. From the spurs, it was a two year old bird. Now that I think about it, squirrels, deer, turkeys have been especially good eating since I moved down here.
Ella
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Joined: Dec 2005
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Campfire Outfitter
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Campfire Outfitter
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i think acorn fed deer is way better eating then corn fed deer.turkey may be to.
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Wish I could do a side by side taste test like the old Pepsi versus Coke commercials. Turkey, venison, hogs, bear...something else. Reckon Barnes has some flavor data?
The house has been eating turkey salad sandwiches all day....
Ella
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Made the stock yesterday. Simmered the bones and some of the too tough bits for about 6 hours with a couple stalks celery and a few carrots. I find the homemade stuff much better than what you get at Krogers....
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Joined: Apr 2001
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Campfire Tracker
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Campfire Tracker
Joined: Apr 2001
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I smoked a whole, bone-in turkey breast with a rub and everyone raved about it.
�That rifle on the wall of the labourer's cottage or working class flat is the symbol of democracy. It is our job to see that it stays there.� George Orwell
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Sounds tasty. Does it end up jerky or do you do something to keep it juicy?
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Campfire Tracker
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Sounds tasty. Does it end up jerky or do you do something to keep it juicy? When I smoke turkeys I use a pan of water under it and low temps, stays very moist.
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Campfire Ranger
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Campfire Ranger
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your buddy has a hellava mus'stash !! lol
I work harder than a ugly stripper....
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Campfire Tracker
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Campfire Tracker
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My smoker also has a pan of water to keep things moist. I usually just drain the turkey breast in its plastic bag, rinse and then marinate using Ken's Garlic herb marinade in the plastic bag while it defrosts in the fridge. That helps keep it moist, too. This time, though, I just put on my rub that I usually use for beef and let it sit for an hour or two to get to room temp, then smoked it with the water pan. When it was done, I wrapped it all in foil and let it sit for a half hour so the steam and juices were absorbed a bit. It came out great.
�That rifle on the wall of the labourer's cottage or working class flat is the symbol of democracy. It is our job to see that it stays there.� George Orwell
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