Turkey seasoning?
I am making a turkey for a group meeting this weekend, and I was wondering if anyone knows of any different ways to season it, just to give it more flavor. I usually just do salt, lemon pepper, and paprika on my poultry, but I’m a little bored with it. Any ideas?
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5 comments a "Turkey seasoning?"
My favorite seasoning mix for turkey is to rub olive oil over the whole thing, then sprinkle it LIBERALLY with Lawry’s seasoning salt and McCormick’s “Montreal Steak Seasoning.” There are off-brands of the McCormick’s, but they’re very high in sodium, so if you use an off-brand you may want to cut down on the amount of Lawry’s you use, or omit it entirely. Also sprinkle the Lawry’s in the turkey cavity (again, be pretty liberal), and you may want to peel a whole onion and put it inside the cavity for additional fragrance and flavor. Then cover the turkey (so the foil doesn’t touch the skin) until the last 45 minutes, then remove the foil. The skin turns brown and crispy, and the seasonings make the skin absolutely irresistable – and the thought of eating skin generally is kind of gross to me. It’s fabulous. Good luck with your turkey!
Cajun Spice. Rub butter on skin, and just mash that Cajun spice into the skin. Cook as usual, but baste with bourbon or rum, and more spice.
Make the gravy with cream and chicken stock.
Deadly.
you could spice it up with cajun seasoning, or if you got any cloves of garlic peel them and cut little slits under skin and insert a few over the turkey, or if you can get an injector, strain a bottle of italian salad dressing and inject thr turkey with the dressing rub some on outside then let sit over night to merinade then cook next day. good luck
Citrus Turkey Brine
INGREDIENTS
* 1 cup salt
* 1 lemon, cut into wedges
* 1 orange, cut into wedges
* 1 medium onion, cut into wedges
* 3 cloves garlic
* 4 bay leaves
* 1 tablespoon dried thyme
* 1 tablespoon ground black pepper
* 1 1/2 gallons cold water
DIRECTIONS
Rub salt onto your turkey, and place remaining salt, lemons, oranges, onion, garlic, bay leaves, thyme and pepper into a large pot. Place the turkey in the pot, and fill with water. Refrigerate overnight. Discard brine after removing turkey.
Marinating the turkey always makes it more flavorful and tender.
Marinating is a soaking technique, which enhances the flavor and tenderness of meat. Since commercial turkeys are young (4 to 6 months) and tender, the mission of this marinade is to spread flavor throughout the bird.
Marinating liquid may contain herbs (basil, thyme, oregano), spices, black peppercorns or just black pepper, garlic, oil, salt and almost always an acid such as lemon juice, wine or vinegar.
Use glazed ceramic, glass and plastic as a holding vessel. A large stockpot or canning kettle lined with a turkey-sized oven-cooking bag can also be used. Add the turkey, breast end first, to the kettle and cover with prepared marinade. Always refrigerate the turkey during the marinating process and do not serve the leftover marinade unless it is cooked first.
Then, just cook at the proper time for the amount of pounds:
Weight Approximate Cooking Time in 325° Oven Internal Temperature (ºF)
6 to 8 pounds 3 to 3 1/2 hours 185º
8 to 12 pounds 3 1/2 to 4 1/2 hours 185º
12 to 16 pounds 4 1/2 to 5 1/2 hours 185º
16 to 20 pounds 5 1/2 to 6 1/2 hours 185º
20 to 24 pounds 6 1/2 to 7 hours 185º
Enjoy!!!
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