The Many Different Ways to cook a Turkey

Monday, November 22, 2010 @ 08:11 PM

Turkey, is a versatile meat. It can be cooked many different ways. It can be deep fried in a turkey fryer or outdoor propane deep fryer. It can be roasted in your oven. It can be butterflied then cooked on a grill. It can be smoked in a BBQ smoker.

There are many different marinades, (regular & injectable); brines, and rubs that can be used on turkeys. Spicy Cajun, smokey, or sweet. There are many different turns and flavors that your Thanksgiving bird can take on. You can make that bird be what ever you want it to be, you just don’t want it dried out. That is why many people do brine or use injectable marinades.

I am including 2 separate recipes here, to show versatility. The first is a smokey paprika rubbed bird to roast in the oven. Come back tomorrow for a sweet, apple cider glazed turkey that you can cook on your grill.

Roasted Turkey with Smoked Paprika

2 tbsp. Italian seasoning

2 tbsp. sea salt

1 tbsp. fresh ground black pepper

1 tbsp. smoked paprika

2 tsp. garlic powder

2 tsp. ground mustard

14 lb turkey

2 ribs celery

1 quartered onion

1 quartered orange

2 bay leaves

1tbsp olive oil

Mix seasonings together in a bowl.

Preheat oven to 325 degrees F.

Rinse turkey and pat it dry. Place the bird on a roasting rack in a shallow roasting pan. Put 1 tbsp. of your seasoning mix inside the turkey. Place celery, orange, onion and bay leaves in the cavity as well. Spread the remaining seasoning over the entire surface of the turkey. Put 1/2 cup water in the roasting pan. Loosely tent with heavy duty aluminum foil. Cook for 1 hour. Remove tent. Roast another 2 to 2 1\2 hours basting occasionally. Cook until meat thermometer reads 165 degrees F or 175 degrees F at the fleshy part of the thigh. Remove from oven and let stand for 20 minutes. Use pan juices to make gravy. After resting, carve the bird, and serve.

Did you like this? Share it:

Leave a Reply