Old Mad Max Recipie

Dollinger

I found the old mad max recipe. I don't have enough time to get the rub. Has anyone done the cook with the old recipe? If so what did you use for the herbs? He doesn't really nail that down and how much? He suggest adding some apple chunks but I don't want a smoked bird. Should I omit? Any other suggestions. I don't want to mess up the T Bird!

thetrim

I use Plowboys Yardbord and will use some fresh rosemary and thyme

johnnyp

https://eggheadforum.com/discussion/1200945/help-help-help-old-mad-max-turkey-version-needed-asap

Canugghead

For herbs I go with Simon & Garfunkel rub (fresh or dried), sans parsley. 

Dollinger

In the old recipie it has: Assortment of Fresh Herbs
(Tarragon, Sage, Thyme, Rosemary, and others)
Salt & Pepper

What do you use for the other herbs. Garlic? Do you use these in the gravy too?

Also do you prefer the old or new recipe? 

Also in the mad max recipie he talks about basting. What should I use?

johnnyp

Dollinger said:

In the old recipie it has: Assortment of Fresh Herbs
(Tarragon, Sage, Thyme, Rosemary, and others)
Salt & Pepper

What do you use for the other herbs. Garlic? Do you use these in the gravy too?

Also do you prefer the old or new recipe? 

Also in the mad max recipie he talks about basting. What should I use?

1) The world is your oyster. Whatever sounds good, do it.

2) Unless you happen to have a bottle on hand, its probably too late to matter.  Likely wont ship in time.  But as for your question, no opinion.

3) Use a bulb baster and the liquid in the bottom of your roasting pan.  It will be a combination of the white wine, melted butter and turkey juices.

Don't over think it. Have fun.

Dollinger

I was able to get the mad max seasoning a mile from my house! So I can do either way. Has anyone done both ways? 

Thanks for the feedback. I thought it was probably the hot juices but I see so many recipes using apple juice and such

dbCooper

List of ingredients from a printout I did in 2012.  Let me know if you want the other 4 pages.