Chances are you cook one turkey a year so you've only got one shot at getting it right. There are a lot of ways to cook a turkey so whether you are roasting,
grilling,
frying,
smoking, or putting it on a
beer can there are a few ways to make the most out of your holiday bird. One of the best tips I can give you is to tell you to
brine your turkey. Of course there are many
turkey recipes for you to try including
turkey marinades and
turkey rubs.
This turkey brine gets a portion of its salt from vegetable stock. The combination of spices and herbs will give your turkey a rich flavor.
This turkey brine recipe makes enough for a whole turkey and will add flavor and give you a juicier and more tender bird.
This poultry brine is perfect for the holiday turkey. By using vegetable stock you get extra flavor with a mild saltiness that makes for a perfect brine.
Tom Katt sent in this brining recipe that is perfect for poultry. Though it works well for most poultry, it is a perfect brine for that holiday turkey.
This poultry brine works with the added power of pickling spices which increases the moisture in poultry with some great seasonings for more flavor.
A brine is typically water and salt with a little sweet to give it flavor. This brine uses fruit juices for water providing flavor and sweet at the same time.
This injection solution super-hydrates your turkey so it stays nice and moist while it cooks. The cayenne and hot sauce give it a Cajun flare that makes this recipe perfect for fried turkey.
Remember that an injection sauce is a marinade and needs to spend some time with the meat to work best. You should plan on using this injection marinade several hours before you start cooking. This is great with any kind of poultry, particularly turkey.
This is a flavorful injection marinade for turkey. Remember to get it spread out evenly so you don't end up with pockets of the marinade in the meat.
This recipe calls for a lot of bay leaves. It's actually about 1/3 cup, so if you have crushed bay leaves you can use that. The real secret to fried turkey is to get the rub well on the surface of the turkey before it hits the oil.
