posted on November 22, 2005 09:22:04 PM new
Very,,,,,,,,,,Slowwwwwwwwly.....tick, tock, tick, tock...How ABOUT,,,,,PRESSURE cooked??
BBQ'ed????? DEEEEEEEP Fried? Just gettin' Weird?......HEY! Have it YOUR way!
posted on November 22, 2005 09:34:38 PM new
You're gonna need one helluva big crock pot to cook that bird. Nix on the deep frying. The firemen want to have a quiet Thanksgiving, but they usually have to roll out when some idiot catches his house on fire trying to deep fry a Turkey. BBQ would be good for a smaller bird if you have the patience (and a good supply of beer) to do it slowly. I would absolutely love to deep pit BBQ a turkey. At our other house, I put in a deep pit, and I would usually throw in two or three chickens whenever I was doing beef. Everyone seemed to like the chicken better than the beef. I bet a turkey would be a blue ribbon winner if is was done right.
A $75.00 solid state device will always blow first to protect a 25 cent fuse ~ Murphy's Law
posted on November 22, 2005 10:15:02 PM new
You don't want to crockpot a turkey, Jack.
Just stuff it & put in the oven at 325 & 15 to 20 minutes a pound.
If you can't make stuffing then used a premixed stuffing like Stove Top or even a store brand which is just as good & a lot cheaper.
Next post is how to slooooow cook if thats what you really want to do
[ edited by mcjane on Nov 22, 2005 10:28 PM ]
[ edited by mcjane on Nov 22, 2005 10:30 PM ]
posted on November 22, 2005 10:27:22 PM new
How to Make Crock-Pot Turkey
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Forget roasting a turkey - this is much, much easier, although you can't cook a very large one! (And you thought the eHow Spanish rice recipe was easy...) Serves 4.
Ingredients:
1 c. chicken broth
1 whole, uncooked turkey breast
salt
pepper
Steps:
1. Put breast in crockpot.
2. Pour broth over turkey and season to taste with salt and pepper.
3. Cover crockpot and cook on low 8 to 10 hours.
Tips:
Try adding chunks of carrots, potatoes and onions to this dish. Place vegetables under and around the turkey and cook as directed.
posted on November 23, 2005 03:56:45 AM new
Crock pot turkeys are FANTASTIC!
I don't have a recipe per se', but we remove the wings (we don't care for them) as well as the "goodies" inside the turkey. We remove the skin, but that's a personal preference. Rinse the turkey well and place in crock pot, breast side down. Pour a large can of chicken broth over the top, until it's about 1" from the top. Put the lid on, and cook on high overnight or until done. We don't even put salt or pepper on it (the broth has PLENTY of salt in it anyway).
We aren't usually turkey-eaters because the meat is often soooo dry, but cooked in the crock pot, it comes out almost as juicy as chicken!
I just took ours out of the crock pot, and I couldn't even pick it up. The meat literally fell off the bones! In fact, I picked out the bones using a spoon. Didn't even need a knife.
posted on November 23, 2005 06:04:47 AM new
I thought they said dont use crockpot to cook meat as the temperature is never high enough to kill bacteria ,esp in a large piece of meat like the turkey.
posted on November 23, 2005 06:23:30 AM new
I have used it for roasts and chicken all the time, it does get hot, but it is a slow rise but constant temperature.
Ron
"Better to be hated for who you are than loved for who you are not."
posted on November 23, 2005 06:52:10 AM new
Sure ya can!
I use mine for meat all the time, too. Never had a problem. I'm a fanatic about making sure meat gets done properly. One bout of food poisoning (from a restaurant) was more than enough!
I know it gets to at least 212 degrees, because on "high", it boils the liquid.
posted on November 23, 2005 08:01:21 AM new
As long as the internal temperature reaches 160 degrees, you're fine with whatever method you use. Most foodborne bacteria dies at 140 degrees anyway ... but you wouldn't want your turkey any less than 170 or so or it may show pink (yuk!). Use a thermometer to be on the safe side.
Whether you like a "boiled" type turkey is a different matter and what may be perceived to you as juicy and tender may be stringy and without flavor to others (killer broth though!). Cooking a turkey in liquid doesn't put moisture in it -- meat or poultry are NOT sponges!
posted on November 23, 2005 08:16:22 AM new
My husband is the turkey cooker in our house. It goes (unstuffed) on the Weber with charcoal and wet wood chips on either side of a drip pan. It comes out with a wonderful smoky taste. The skin is my favorite. We do this for Christmas as well. If it rains he moves the Weber into the front of the garage. He has even bar-b-qued one during a snow storm. I cook the whole grain bread stuffing with sausage and pecans in the oven.
The crock pot directions sound more like stewed to me. Might be tasty but not what I would like for Thanksgiving.
Enjoy!
-----o----o----o----o----o----o----o----o
“The illiterate of the future will be the person ignorant of the use of the camera as well as of the pen.”
Maholy-Nagy, Vision in Motion, 1947
[ edited by photosensitive on Nov 23, 2005 08:30 AM ]
