Thanksgiving Past Page

1. To determine the correct amount of oil, place the turkey in the pot. Add water until it reaches 1 to 2 inches above the turkey. Remove the turkey and note the water level, using a ruler to measure the distance from the top of the pot to the surface of the water. Pour out water and dry the pot thoroughly. Be sure to measure for oil before breading or marinating the turkey.

2. Season and cure the turkey with salt, pepper and cayenne. Rub seasoning on skin.

3. In a blender, add all the wet ingredients and then the dry ingredients to make the marinade. Puree on high for 4-6 minutes. Make sure all ingredients are completely pureed and add to an injector.

4. Inject the marinade into the turkey by carefully lifting the skin and injecting under the skin but into the meat. This will keep the marinade from oozing out of holes otherwise made in the skin. Do this throughout the turkey, evenly spaced and ensuring complete coverage.

5. Heat oil to 350 degrees F. Depending on the amount of oil used, this usually takes between 45 minutes and one hour.

6. Once the oil has come to temperature, place the turkey on the turkey holder and slowly lower into the pot. Whole turkeys require approximately 3 minutes per pound to cook. Remove turkey and check internal temperature with meat thermometer. The temperature should reach 170 degrees in the breast and 180 degrees in the thigh. Turkey parts such as breast, wings and thighs require approximately 4 to 5 minutes per pound to come to temperature.

Preheat oven to 350 degrees F. Bake the potatoes until tender, then peel and mash them. Stir in the brown sugar, orange juice, zest and nutmeg. In a separate bowl, toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball. Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.

Here's a calculator I came up with to help determine times to remove from fridge, start fires, rotate, let rest and so forth. The Excel spreadsheet is included in case you want to make your own based on your turkey's weight and serving time.

	Smoked Turkey in Brine	Smoked Turkey - Dry Rubbed	Deep Fried Turkey
Weight	23.61	20.22	14.65
Cooking Temp	225	225	350
Cooking Time (lb)	25.00	25.00	3.00
Cooking Time (Min)	590.25	505.50	43.95
Additional Time	0.00	0.00	5.00
Total Time	590.25	505.50	48.95
Cooking Time (Hours)	9.84	8.43	0.82
Cooking Time	9 Hours 51 Minutes	8 Hours 26 Minutes	49 Minutes
Serving Time	16.00	16.00	16.00
Rest Time	0.25	0.25	0.5
Total Time	10.09	8.68	1.32
Start Time	5.91	7.33	14.68
Smoker / Fryer "Warm Up" (Min)	30	30	45
Remove from Fridge	5:00 AM	6:30 AM	1:45 PM
Start Smoker / Fryer	5:24 AM	N/A	2:00 PM
Start Time Converter	5:54 AM	7:20 AM	2:41 PM
Add Wood	6:24 AM
Add Wood / Rotate Turkeys	6:54 AM
Add Wood	7:24 AM
Add Wood / Rotate Turkeys	7:54 AM	7:54 AM
Add Wood	8:24 AM	8:24 AM
Add Wood / Rotate Turkeys	8:54 AM	8:54 AM
Add Wood	9:24 AM	9:24 AM
Add Wood / Rotate Turkeys	9:54 AM	9:54 AM
Add Wood	10:24 AM	10:24 AM
Add Wood / Rotate Turkeys	10:54 AM	10:54 AM
Add Wood	11:24 AM	11:24 AM
Add Wood / Rotate Turkeys	11:54 AM	11:54 AM
Add Wood	12:24 PM	12:24 PM
Add Wood / Rotate Turkeys	12:54 PM	12:54 PM
Add Wood	1:24 PM	1:24 PM
Add Wood / Rotate Turkeys	1:54 PM	1:54 PM
Add Wood	2:24 PM	2:24 PM
Add Wood / Rotate Turkeys	2:54 PM	2:54 PM
Add Wood	3:24 PM	3:24 PM
Remove & Let Rest	3:30 PM	3:30 PM	3:30 PM
Carve	3:45 PM	3:45 PM	3:45 PM
Serve	4:00 PM	4:00 PM	4:00 PM


1982 Tim's Mom & Dad in Chicago	1987 Tim & Josephine cook for a whole ships division	1988 1st Thanksgiving in Texas at Wade & Juanita Zeigler's	2001 Slow smoking two 20lb turkeys	2001 Tori's always the first one to the table

2002 Brining the Turkeys with Jillian's help	2002 Right out of the smoker	2004 Ready for the Fryer	2004 1 Smoked, 1 Fried, 1 Grilled	2004 Just one of the tables of food

2005	2005	2005	2005	2005

Apple Brined Smoked Turkey	Deep Fried Cajun Turkey	Grill Roasted BBQ Rub Turkey

Tim's Mom’s Sausage Dressing	Graham Cracker Pie Crust	Cheesecake

Sweet Potato Balls		Turkey Cooking Calculator

4 Quarts	Apple Juice
2 Pounds	Brown Sugar
2 Cups	Kosher Salt
6 Quarts	Water
6 Oranges	Quartered
8 Ounces	Fresh Ginger, thinly sliced
30	Whole Cloves
12	Bay Leaves
12	Large Cloves Garlic, crushed
	Cooking string for trussing turkey
	Roasting Rack
	Heavy-gauge foil pan or roasting pan
	Hickory Chips

Combine apple juice, brown sugar and salt in a large saucepan. Bring to a boil and continue heating until the sugar and salt have dissolved. Skim off any foam that forms on the top and let cool. In a large (5 gallon or more) stock pot or similar container combine apple juice mixture, 3 quarts of water, oranges, ginger, cloves, bay leaves and garlic. Wash turkey. Remove any fatty deposited you might find and everything from the body cavity. Place turkey in brine mixture and refrigerate for 24 hours. Make sure that the turkey remains completely submerged. Prepare smoker for indirect smoking on a medium (225 degrees), heat. Remove turkey from brine and pat dry with paper towels. Tie legs together with string and lightly brush turkey with olive oil. Place turkey on roasting rack inside a foil pan. Place in smoker away from direct heat. After 30-40 minutes you will need to wrap the wings in foil to keep them from burning. Brush with vegetable oil periodically. If the breasts start to get too brown cover with foil. The turkey is done when the internal temperature reaches about 175 degrees in the thigh or about 165 in the breast. You should expect it to take about 15-30 minutes per pound depending upon outside temperature, how hot you keep your smoker and so on. My experience has been to calculate 25 minutes per pound if you can keep your smoker around 225 degrees and almost always teh turkey is done early. When done remove from grill and let rest for about 15 minutes before you start carving.

1	14-16 lb Turkey
3.5	Gallons peanut oil
Turkey Season Rub
1	Cup salt
1/2	Tbsp cayenne pepper
1/4	Tbsp black pepper

Cajun Marinade
2	Tablespoon Lea & Perrins Worcestershire
1	Tablespoon crab boil
1/4	Cup apple cider
3/4	Cup honey
1	Bottled beer
1	Tablespoon salt
1	Tablespoon allspice
1/2	Cup Emeril's Essence or Creole spice
1/4	Teaspoon cayenne pepper
Pinch	Ground clove

BBQ Dry Rub
1	Pound salt
4	Ounces chili powder
3	Ounces black pepper, coarsely ground
3	Ounces black pepper, finely ground
2	Ounces hot paprika
2	Ounces garlic powder
Mix all ingredients together. Wash and clean turkey. Pat dry with paper towels. Brush turkey entire surface with Extra Virgin Olive Oil. Set aside about 1 cup of your dry rub in a bowl. If you are going to apply it by hand you will contaminate the rub so set aside what you will need to completely cover the turkey in rub. Discard any rub left in the bowl. Cover and refrigerate the turkey overnight. Roast the turkey in the oven or over a grill at 325 degrees. If using a grill use indirect heating.

2 Large	White Onions, chopped
3 16oz bags	Pepperidge Farm stuffing (your choice of flavor)
2 Packages	Celery hearts, chopped
1 Cup	Walnuts, chopped
2 lbs	Jimmy Dean's Pork Sausage
4 Sticks	Margarine
1. Cook the sausage with the celery and onions. Throw in one whole stick of margarine. Add lots of pepper. 2. Place stuffing in very large Tupperware or mixing bowl. 3. Place 3 sticks of margarine in a bowl, pour over them 7.5 cups of boiling water. 4. Pour the melted butter and water over the dressing and blend. 5. Drain all grease from sausage and onions and celery. 6. Blend all ingredients together. 7. Add water if necessary. 8. Stuff turkey crop loosely, cover wings and legs with foil. Cook at 325 until browned, then place heavy foil over entire bird which eliminates basting. (If you're smoking the turkey do not stuff it. Proceed to next step). 9. Keep extra stuffing warm in a crock pot, with butter on top, on low.

1 1/4 Cups	Nabisco graham cracker crumbs
1/4 Cup	Sugar
1/3 Cup	Blue Bonnet margarine or Blue Bonnet butter blend
1/2 Cup	Finely chopped pecans
1 Tsp	Ground Cinnamon
Preheat oven to 375ºF. Combine all ingredients in mixing bowl adding butter last while mixing. Use hands and press firmly into pie plate (preferably a spring pan) forming shell. Bake at 375ºF for 5 minutes; cool.

1 Pie shell	Graham cracker pie crust (preferably made in a spring pan)
3 Blocks	Philadelphia cream cheese (softened)
1 Cup	White sugar
3	Eggs
1 Tsp	Vanilla
Preheat oven to 350ºF. Combine softened cheese and sugar in mixing bowl and blend. (heavy duty blender preferred). After cheese and sugar are well blended add eggs one at a time, followed by vanilla. Continue to blend until all ingredients are very well blended and whipped. Pour into pie shell. Bake 45 minutes at 350ºF. Cool; then refrigerate. Top with choice of blueberries, cherries or strawberries. Cover fruit topping with whipped topping if you like.

4	Large sweet potatoes
2/3 Cup	Packed brown sugar
2 Tbs	Orange juice
1 Tsp	Orange zest
1/2 Tsp	Freshly grated nutmeg
2 Cups	Shredded coconut, sweetened
1/2 Cup	Granulated sugar
1 Tsp	Ground cinnamon
1 Bag	Large marshmallows