Inspiration from MississippiEgger-pic heavy

Aunt Crazy

The husband requested turkey for this week's sandwiches and I had a hankering for low country boil after seeing Mississippi Egger's post this week. The turkey is rubbed under the skin with an olive oil paste made with rosemary, lavender and thyme. A little dizzy dust is sprinkled on for added flavor. The low country boil features silver queen corn, Tsumnami spin and vidalia onions along with the ususal suspects. We certainly did enjoy it.













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Misippi Egger

WOW! Aunt Crazy, That's taking a little inspiration to the extremes! :ohmy:

Great cooks! :woohoo: :woohoo: :woohoo:

I think Egg'd turkey is one of my most appreciated cooks. Your herb mixture looks pretty much like the "herbs de Provence" I use, just homemade. I take the unused herb paste, mix with some white vinegar and baste a couple of times before the end of the cook. I think the vinegar helps brown up the skin nicely, though yours doesn't look like it needed any help.

I like the look of the low country boil. How about some details on the ingredients and the "how to"? I would like to give that a try! :woohoo:

Boxerpapa

Stacy,

That turkey looks awesome. Direct, indirect? Internal temp? Dome Temp. Any chunks? I can handle about one turkey a year, but this may inspire me to make two. Great job.

Misippi Egger

Boxer,

Thanksgiving and Christmas sound like two good ones this year!

I have done a 15-16 pounder a couple of times and the reviews were raging! I did they indirect on a upright roaster. Took about 2.5 hours ( I think 350*, but can't remember without looking it up). The breast meat was soooo juicy. Pecan chips add a good flavor.

Boxerpapa

This might be a dumb question, but if you did it indirect on a roaster, wouldn't the turkey be too tall for the dome (assuming it is a large)? How did you set it up? Plate setter?

JB

Dayum! That's some food right there Aunt Crazy! You go girl!

Misippi Egger

You're pretty sharp tonight, Ole Boxer. :laugh:

I took the firering out and put the platesetter on the top of the firebox with the legs up. I could reach in from the top of the dome and touch the top of the big turkey.

Also, another great trick of the trade. While letting the turkey warm up to room temp (I season mine the day before and leave in the frig overnight), it helps to put a gallon ziplock full of crushed ice over the breasts. This assures the breasts don't cook as fast as the rest. I put my temp probe in the thigh while cooking. When the thigh is done at 170*, the breasts are around 160-165* and not dried out.

Hoss

Good Grief that looks wondermus!

Hoss

n/m

Big'un

Looks great! We just finished our turkey off. I made brunswick stew out of the left overs. I like to use the carcass and make seafood gumbo too! Good idea on using the wok for a small batch of low country boil. I've never been able to make a small batch! :laugh:

Boxerpapa

I took a nap today, so I'm on top of my game this evening. Thanks for the techique with the ice, would have never thought of that

Big'un

Hi Clark, is it to late to call?

ExtremeModerate

Wow, that looks spectacular; every bit of it.

I'm with Boxerpapa on a need for more details on the turkey. It looks like it's direct, and I'm guessing no chunks for extra smoke based on the final color.

You've made me hungry again and it's time for bed.

Cheers!
Ken

Misippi Egger

You've got mail

Aunt Crazy

Clark,
I figured if you could cook with 2 bum wings, I could give the "low country not really a boil" a try.

For the turkey, you are right about the herbs. I mixed them with olive oil and rubbed under the skin. I ccoked on the v-rack, indirect at 350 dome. I follow Mad Max's instructions and leave it alone for the first hour and a half. I then baste with olive oil every 20 minutes or so until 160 breast and 180 thigh. In following Max's instructions, I have not had one fail yet and it is an easy Sunday afternoon cook.

For the shrimp, et al--After I took the turkey off, I ran the temp up a little to 400 dome and added the wok with olive oil, onion and Tsunami spin. After that cooked for a few minutes, I added some smoked sausage. I would have used andouille, but we did not have any. I had par-boiled the potatoes and added them and some white wine. I let that cook until the potatoes were tender, giving a little stir here and there. Lastly, a little more Tsunami spin and the corn and shrimp. I just let that cook until the shrimp were pink, stirring a couple of times. There was not a bunch of liquid in the wok, so tossed everything to coat.

It really was good--hope you are mending well...

Aunt Crazy

Thanks for the reminder--details are under Mississippi Eggers response, except I left out the hickory chunks. I just threw in a few at the beginning of the turkey cook.

It was delicious-I probably cook one a month and it has gotten to be routine...

Aunt Crazy

That is how I got to doing mine on the v-rack. We like the skin browned and not "wet" as my nephew calls it (yes, that would be the child who named me Aunt Crazy). I could not get the Thanksgiving turkey for the whole family to stand up and get the dome closed. Using the v-rack has made for a much simpler set up....

Aunt Crazy

The ice works for me, too. We love the turkey and they make nice gifts for housewarming, new baby, etc. When they are on sale, I cook several breasts, freeze them and pull them out as the occasion dictates.

Aunt Crazy

Hi Ken,
I posted details in the first response to Mississippi Egger. It was indirect with just a few hickory chunks at the begginning. When I use a fist-full of herbs, the smoke flavor sometimes gets lost.

Misippi Egger

Yeah, dealing with these bummed up wings is getting 'old'.

Thanks for the details on the 'boil'. A wok is next on the list!!

Misippi Egger

Stacy,

BTW I forgot to mention your excellent choice in dinner plates! (They also show up in my pics, JLockhart's pics and one other persons). HA !

question: My oldest daughter yesterday said she bought a boneless, skinless turkey breast and was going to bring it to me to egg cook for her to slice for sandwiches during the week. I have never cooked a boneless, skinless turkey breast. Have you done these and would you do it any differently than a skin-on breast?

THX

Aunt Crazy

In a weak moment of thinking the skin was bad, I tried one. It did turn out a little drier. My first thought was to inject the next one a la Southern Living's recipe for boston butts last month. It has white grape juice, apple juice and sugar in it. I used it on a small butt and it was really good. I would definitely baste often with butter or olive oil during the cook. I would also cover lightly with aluminum foil in the middle of the cook. I would do it in the middle of the cook so there would be time to brown up towards the end of the cook, if it were not already brown. Let me know how it works.....

Misippi Egger

Thanks, Stacy