
             ***  2001 HOLIDAY TURKEY TIPS  ***

            Enjoy The Best Turkey Day Ever!

                  By Mikey & Barbie

         Modified Post-Thanksgiving, 2001

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Here's a little check list of things to do for Thanksgiving.

1. DON'T GET A BIRD TOO LARGE.

   2 - 16 pounders will be more tender and yield more leftovers
   than a 25 pounder.  We love to smoke two 11-12 pounders.

   Same whether smoking or cooking in the oven.

2. GO FOR FRESH.  This time of year you can usually locate a
fresh turkey.  You WILL get better flavor !  Our personal
preference, based on year's of Award-Winning turkeys, (unless
you can get a REAL fresh one from a farm) is Purdue - fresh.
It's heads above the competition.

Do NOT go for a Free Range.  1) As Jim Minion says, you can get
the SAME result from "brining" (Note: Anyone who wants to know
more about this just has to ask me ! - It will not be covered
here) 2) AND the Fresh Purdue turkey is CHEAPER AND 3) The NON
free range will not be as "tough."

3. IF YOU DEFROST, DO SO IN THE REFRIGERATOR.
   TIME: It takes about 6 hours per pound to defrost in the frig.

4. USE A MEAT THERMOMETER TO INSURE THE TURKEY IS NOT OVER OR
UNDER COOKED. Do NOT depend on those STUPID and non-dependable
popup timers.
Insert the instant-reading meat thermometer in the deepest part
of the thigh next to the  breast.  We remove from the fire at
160 degrees. Others prefer 165 degrees.  These temps make not
difference whether cooked in the oven or on a grill or smoker.
I ALWAYS vote for 160 !  Never 165.

NOTE: Poultry and pork normally get over cooked and are therefore
      * TOUGH * & *DRY * 
      If you cook pork to 150 and poultry to 160 in the thickest
      part, they will be safe, tender and juicy.

5. REMOVE EXCESS SKIN AND FAT BEFORE COOKING. You can use it
in the making of stock or gravy.

6. We HIGHLY RECOMMEND INJECTING THE TURKEY !
   Many of y'all won't want to do this.  Shame, shame.
   It makes your turkey so Good Tastin' !
   
   Get a GOOD NEEDLE !  A HORSE NEEDLE From a Vet works
   Good !  The "store" needles may be a little small in 
   diameter.

   We use a "CAJUN INJECTOR."  It is recognized as
   THE STANDARD when it comeds to Injection Needles.
   It will SUCK up almost any brew, and has a large needle
   Diameter ! Therefore, you will expereince NO PROBLEMS !
   We loved using ours for the first time @!
   http://www.CajunInjector.com/
   It sells for $5.  Or you can order one from their website.
   You do not need the Deluxe model - The standard works just
   fine.
   Pls consider THIS, and the Injecting Process, a MUST !

   NOTE: From The Cajun Injector:
   Q: How much marinade do you inject in a turkey ?

   A: 1-1/2 to 2 ounces per pound, but the more you use,
      the juicer the meat will be.


            FERGY's KICKASS INJECTION RECIPE

      4 - FERGY'S INJECTION RECIPE
              
     1 stick         Unsalted butter
     1 can           Low salt chicken broth
     3 tablespoons   Texas Pete hot sauce
                     THIS brand only !
     Garlic powder   To taste
     Onion powder    To taste
     Black pepper    To taste
 
Melt on low heat.
Mix all ingredients together.

Let cool before injecting !
"I dont like to shoot a hot liquid into a cold bird.
I think that part is just personal preference (growing bacteria)."

"Cool" means I can stick a finger in it."


   But to save space here, we have put the instructions about
               HOW TO INJECT
         at the end of this article !


NOTE: 

7. ALLOW EXTRA TIME FOR A STUFFED TURKEY.  Stuff loosely.
Don't cram it in.  If you need more stuffing, do the rest in
a baking dish.

8. SEASON THE BIRD THE EVENING BEFORE SO YOU WILL NOT BE
PRESSED FOR TIME ON THANKSGIVING.  Slide your fingers between
the skin and the meat on as much of the bird as possible.
Make sure you place the seasoning under the skin.  You will be
surprised how much skin can be separated.

        FERGY'S SOUTHERN KICKASS TURKEY RUB
                 (Award Winning)

Sprinkle the turkey inside and out with a mixture of:

Garlic powder                   1 teaspoon
Onion powder                    1 teaspoon
Celery seed, ground             1 teaspoon
Sage                            1 Tablespoon
Thyme                           1 Tablespoon
Fresh ground black pepper       1 Tablespoon
Salt                            1 Tablespoon

THIS RECIPE IS A GREAT ONE !~


9. INSERT SECRET INGREDIENT'S INSIDE TURKEY
   BEFORE YOU START COOKING !

     INSERTED INTO CAVITY BEFORE COOKING

1 apple quartered
1/4 grapefruit
1/2 medium onion
1 celery stalk


                      OR !

If you do not care for all of this, here's a neat
trick from MADMax Lorenz.  Use something with a lot
of citric acid.  Example:  FIll your turkey with
2 quarters of a graprefruit and 2 quarters of an orange !

10. COVER THE BREAST WITH FOIL TO HELP KEEP IT FROM COOKING
   AS QUICKLY (THUS DRYING OUT) THAN THE DARK MEAT.
   Remove foil for the last several hours of cooking.

11. BASTE REGULARLY - ABOUT EVERY 30 MINUTES !

    Do NOT overlook this.  It is HIGHLY important - Whether
    cooking in an oven or smokingm your turkey.

    Two recipes Below ...

                   (1)
  
      Mikey's Barbie's REDNECK SPECIAL
       
    1/4 Cup Melted margarine or butter &
    2 Tablespoons of Worcestershire sauce.
    Make up more when needed.
    You can add a little Sherry - or simply drink it
    if you'ld rather.  The Key is a "little" !

    Baste your turkey every 45 mins.

    You can't beat this for getting a great Golden Skin !

                   (2)

    A More elaborate one ... We do NOT feel that this results
    in a better end product.
 
        1 cup mild oil
        1 cup apple juice
        1/2 cup apple cider vinegar
        2 Tbs Worcestershire sauce
        1 Tbs garlic powder
        1 Tbs onion powder
        1 Tbs salt
        1 tsp thyme
        1 tsp ground bay
        1 tsp ground mustard

12. IF YOU HAVE A SIDE PIT (HEAT COMING FROM ONE SIDE,
    ROTATE THE TURKEY EACH TIME YOU BASTE.
    (Not applicable if cooking in an oven or on a gas grill).

13. FOR PRETTIER MORE EVEN CARVING, REMOVE EACH PIECE OF THE
    TURKEY FROM THE CARCASS AND SLICE ON A CUTTING BOARD !

    Since this is the best part, choose your favorite wine
    (or beverage) and enjoy the process !

14. If you inject, (who who wouldn't ?? !!!), do NOT even think
    about cooking the bird Breast down !!!!!!!!!!

Barbie & I hope each of you have a wonderful holiday weekend & 
look forward to seeing you again soon!

                    Good luck !

                   Mikey & Barbie

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             HOW TO INJECT A TURKEY

In a skillet or pot, melt the butter until half melted. Add your
Injection ingredients.  Cook about 3 minutes, stirring and scraping
pan bottom frequently.

Rinse and drain turkey well. While puree is still hot, pour it into
the food injector and inject the puree into the turkey:  Insert to
the bone or to the depth of the injector needle, without piercing
through to the cavity. To fill the injection hole with the puree as
much as possible, from bone to surface of bird, begin to draw the
needle out as you inject the puree. Make holes about 2 inches apart
and use most of the puree in the meatiest areas; be sure to inject
some of the puree in the upper joint of the wing, too. Pour any
remaining puree (the part that won't go through the injector) into
the cavity of the turkey and rub it over the inner surface. Set
turkey aside. 

Sprinkle the reserved seasoning mix evenly over the bird and inside
the cavity, rubbing it in by hand and using it all. Close the legs
and tail together with the metal prong (or fold legs back into skin
flaps, or tie legs together with kitchen twine).

Cover and refrigerate overnight. 

mml - 2001
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