If you have a larger barbecue and are a fan of moist, succulent turkeys you may want to cook up a “beer can turkey”. For this recipe you’ll need a fully-thawed turkey, your favourite spice rub, a taller can of beer (at least 650 mL), and an aluminum roasting pan or baking pan. Prepare the turkey by removing any strings or ties and by cleaning out the innards. Give the turkey a full rub-down with your spice rub, ensuring that you get the entire bird covered. Now, open up the beer can and insert it into the turkey – you’re going to want the turkey to stand upright so if necessary find something to prop it up against the sides of the pan. Preheat your barbecue or grill to about 300 degrees F and cook the turkey until it reaches an internal temperature of 165 degrees F in the thickest part of the turkey, occasionally basting the turkey with its juices. Once the turkey is fully cooked you’ll want to let it rest for at least 15 minutes before carving into it. This recipe also works very well for roasting a smaller chicken!
The Turducken is a legendary Thanksgiving dish and one that will leave your guests full and very appreciative of your cooking skills. You’ll need a larger turkey (at least 10 pounds) which has been deboned except for the wing and legs, a medium-sized duck (about 5 pounds) and a small chicken (about 3 pounds), both of which must be completely deboned. Placing the turkey skin-side down, coat the inside of the bird with stuffing and lay the duck on top with its skin-side down. Stuff the duck as you did the turkey and lay the chicken skin-side down on top. Finally you’ll want to close the Turducken, wrapping it tightly with a number of strings to ensure that it stays closed throughout the cooking process. Note that a Turducken will take longer to cook than your average turkey, so be sure to start early and keep an eye on your internal thermometer.
Finally, if you have access to a deep fryer – or are very handy when cooking with oil – you can deep-fry your turkey. While this might sound like a messy or unhealthy way to cook a turkey, you’ll find that underneath its crispy skin the turkey is moist, delicious and no more fatty than if you had cooked it with a traditional method. Once the turkey is thawed and cleaned you can get it ready for frying. You’ll want to ensure that you use a paper towel to absorb water from the inside and outside of the turkey, which will help to prevent splashing. As every deep fryer is different, you’ll want to follow the instructions on your fryer to ensure you get the best results.
While I might not be there to help you cook your turkey, I am always here to help you with your mortgage needs. If you have questions about mortgages or you’re thinking about buying a home in the near future, contact me by phone or email and I’ll share how I can help. Thanks for visiting and happy Thanksgiving!