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Dec 11^th, 2008 at 6:27pm

Troyk Offline
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Got the job of doing the turkey this year, which I will be doing it in a weber as the CO ain't big enough to cook a 5kg bird.

Anyhow I really want to get some good moist breast meat.

Plan is to cover the breasts with alum foil in the early stages, and to baste using chicken stock that has mixed with the drippings in the tray.

I have seen some of the american cooking shows stick sticks of butter under the skin.

Anyone else got any tips?

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Reply #1 - Dec 12^th, 2008 at 4:58am

Cactus Offline
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Hi Troyk,
Are you cooking a fresh or frozen turkey?
I have cooked a lot of turkeys over the years in the Webber, I have used fresh and frozen, if using frozen buy the self basting one and this also has a pop up indicator when cooked. ( thaw thoroughly) If you are using a fresh turkey then push some butter under the skin from the neck end, this will help the end result. Try not to use sugar or honey based bastes as they catch and burn very quickly, I think pan drippings are ideal for most cooking jobs and give a nice even colour. Hope this helps.
Muzz

Have Camp Oven will travel

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Reply #2 - Dec 12^th, 2008 at 8:28am

BillyBushCook Offline
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Troyk wrote on Dec 11^th, 2008 at 6:27pm:

Got the job of doing the turkey this year, which I will be doing it in a weber as the CO ain't big enough to cook a 5kg bird.

Buy your self a Billmans Troy!! Grin

I'm hang'n to try a turkey in my 18"er, had a 6Kg+ leg of pork in it & could handle more, just need a crane to lift it & add more coals Cheesy

Mick.

Live while your'e alive, you can sleep when your'e dead.

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Reply #3 - Dec 16^th, 2008 at 6:44pm

Troyk Offline
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BillyBushCook wrote on Dec 12^th, 2008 at 8:28am:

Buy your self a Billmans Troy!!

Love one, but I dont how I would season it, as I don't think it will fit in the oven at home.

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Reply #4 - Dec 16^th, 2008 at 6:47pm

Troyk Offline
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Cactus wrote on Dec 12^th, 2008 at 4:58am:

Hi Troyk,
Are you cooking a fresh or frozen turkey?
I have cooked a lot of turkeys over the years in the Webber, I have used fresh and frozen, if using frozen buy the self basting one and this also has a pop up indicator when cooked. ( thaw thoroughly) If you are using a fresh turkey then push some butter under the skin from the neck end, this will help the end result. Try not to use sugar or honey based bastes as they catch and burn very quickly, I think pan drippings are ideal for most cooking jobs and give a nice even colour. Hope this helps.
Muzz

Thanks Muzz. we went with a fresh bird from Lenards. Just as a guide how much butter are we talking? 3 or 4 teaspoons or go the 2 fat ladies way and stick in the whole stick?

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Reply #5 - Dec 16^th, 2008 at 7:52pm

skiproosel Offline
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I always do the Turkey at Christmas time Troy. We don't bother with the sinewy old legs and these days we buy a Buff or Breast. Picked up one at Woolies that weighs 4KG and cost $30.00 on special.

As mentioned the best baste that I have found is simply melted butter and to it add salt & pepper. Brush this on several times during cooking.

I'll now let you in on my little secret, slide your fingers between the skin and flesh on the breast and into this pocket that you have made on both sides , fill with stuffing until both sides look uniform (chopped bacon in the stuffing is sensational with Turkey) and put the skin back in place.

Give the bird a good baste & into the Weber. After I get real good colour on the skin (About an hour or so) I use some Tinfoil to place a shield over the breast to save the seasoned area from drying out and continue with the cooking. I remove the foil about 15-20 minutes from the end of the cooking process. This method keeps the breast meat extremely moist and tasty.

Don't forget to let the bird rest for 10-15 minutes and then get stuck into it. Very Very nice.

Good Luck
Skip

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Reply #6 - Dec 17^th, 2008 at 5:23am

Cactus Offline
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Troyk
Skip is on the right track with the butter job and as he said don't let it dry out. I have found that the Webber cooks nice and moist. I don't think you can go far to wrong with the Two Fat Ladies ideas. Enjoy.

Muzz

Have Camp Oven will travel

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Reply #7 - Dec 27^th, 2008 at 9:54am

Troyk Offline
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The Final Result

Went the butter under the skin, about 100g cut into small pieces, and placed around the breasts. Also smeared butter over the skin.

Then placed some aluminium foil over the breasts so it didn't cook to quick.

Under the bird I placed a drip with 1L of chicken stock, probably only needed 500mL (2 cups), and with drippings mixing with the stock, it became the basting for the turkey throughout the cooking process.

The heatbeads weren't the best, as they didn't burn evenly and I had to put the turkey in the oven for 20 mins to finish it off.

Well the result was a very moist and tasty bird.

Anyhow some pics. Cool

The final result

A shot over the breasts.

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Reply #8 - Dec 27^th, 2008 at 12:45pm

Cactus Offline
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Top result there Troyk, looks absolutely delicious.
Muzz

Have Camp Oven will travel

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Reply #9 - Dec 27^th, 2008 at 11:58pm

rebelcook Offline
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Turkey looks great. Never used a webber. I have a Camp Chef Keg Roaster witch is a awsome roaster for a turkey and chickens.

OH im glad to be in the land of Cotton where the Old Black Pot was Not Forgotten !

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