A place to talk about Deer and everthing else outdoor related. Come on and join us.
HomeHome  Trail CamerasTrail Cameras  PublicationsPublications  RegisterRegister  Log inLog in  

Display results as :


Rechercher Advanced Search
Latest topics
» Deer funnels, traffic picking up
Sun Jul 15, 2018 3:33 pm by Tracer

» Spring Turkey Hunting 2018
Sat May 26, 2018 8:43 am by Tracer

» My Fawn Mount is Finished
Sat May 26, 2018 8:39 am by Tracer

» Merry Christmas and...
Sun Dec 17, 2017 7:32 am by Tracer

» Slow season so far
Sun Dec 03, 2017 6:18 am by Tracer

» Surgery and a lesson learned
Fri Dec 01, 2017 6:15 am by Final

» Hello again
Fri Dec 01, 2017 6:13 am by Final

» Eight point
Thu Nov 30, 2017 10:40 am by steve

» Welcome eyeguard split
Sat Nov 25, 2017 6:17 am by Final

July 2018

Share | 

 Turkey tips

Go down 

Posts : 773
Join date : 2010-07-08
Age : 61
Location : Perth Andover New Brunswick

PostSubject: Turkey tips   Thu Dec 24, 2015 4:37 am

Spice up that bird, sprinkle onion powder, garlic powder salt, pepper, and a small amount of sage or poultry seasoning powder on as well use salt first. Note: if you are not stuffing the bird spice the inside as well.
When you are cooking domestic birds, place non stick foil over the legs to start with [after spice's] remove for about the last hour of cook time. Note: basting the bird improves the bird, remove foil and replace when done. Cook with lid on if possible, remove lid for last hour if bird is not browned enough. Note: If bird is not brown enough and time is short, remove lid if not removed yet, turn on the broiler, this will brown up the bird fast. Really keep a eye on it as it will brown fast then burn if not looked after.

For a rich gravy use garlic powder 2 tbl spns, onion powder 4 tbl spns 1 tbl spn of beef bovril liquid or cube [ this gives a nice color as well as flavor]  1/4 tsp of poultry seasoning add all to water in pan at start
After bird is done remove from pan, tent with foil for at least 15 mins.Note: Do not use salted versions of spices, you will not like the results.
Use a wisk and scrap all the brownings from bottom and sides of pan tilting pan slightly on sides with the broth/gravy still in pan. At this point if you would like the gravy darker add a bit more beef bovril.

Use corn strch to thicken gravy, its much easier than flour and no lumps. depending on how much gravy you are making add 4 heaping tbl spoons more or less according to batch size, 4 is average to make 4-6 cups place starch in a cup slowly add cold water stiring with a fork until you can just start to stir it easy, it should be like a very thick cream soup. Bring broth to a med boil add small amounts of starch at a time stiring vigorously with wisk, let the broth come back up to med boil between adding of starch, turn down burner if boiling to hard, keep adding starch until thick as desired. Note; At first the starch will make the gravy look whitish but as it heats and thickens it will change back to original color. Enjoy

"Hunting cannot be fully explained"   "It must be experianced to be  fully understood"
Proud Member of.....  O.F.A.H. / N.A.H.C. / R.L.C.H.C. / R.L.C.F.C. / W.T.F. / W.R.H.C. / F.T.W.Z. / A.P.F.W.
Back to top Go down
View user profile

Posts : 1228
Join date : 2008-08-10
Age : 61
Location : Wasaga Beach,ON

PostSubject: Re: Turkey tips   Thu Dec 24, 2015 5:58 am

Nice tips, thanks.

[You must be registered and logged in to see this image.]

QDMA Deer Stewart
Back to top Go down
View user profile http://whitetailscrossing.com

Posts : 695
Join date : 2010-07-08
Age : 66
Location : Sault Ste Marie

PostSubject: Re: Turkey tips   Thu Dec 31, 2015 9:54 am

Good tips Final.
Back to top Go down
View user profile
Sponsored content

PostSubject: Re: Turkey tips   

Back to top Go down
Turkey tips
Back to top 
Page 1 of 1

Permissions in this forum:You cannot reply to topics in this forum
apassionforwhitetail.forumotion.net :: Memories From The Field :: Cooking Forum :: Cooking tips and tricks-
Jump to: