Best poulty seasonings according to redditors

We found 14 Reddit comments discussing the best poulty seasonings. We ranked the 11 resulting products by number of redditors who mentioned them. Here are the top 20.

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Top Reddit comments about Poultry Seasonings:

u/BackyardBucky · 7 pointsr/smoking

Brined turkey night before smoke. Rinsed off the bird in the morning, put some olive oil on it, seasoned, and stuffed with apples. I picked up this brine kit from local supermarket for brine and seasoning https://www.amazon.com/dp/B004DQ25QY/

Smoked in chargriller offset, charcoal and apple wood. Did my best to keep the smoker at 240. The night before I went to Lowe’s and purchased a metal sheet, cut and bent it to protect the bird from any flairups in the firebox and better control smoke/temp. If you do not have this mod and use offset I highly suggest it. Was the most constant temp I ever had. (See second pic in https://www.smokingmeatforums.com/threads/help-w-mods-on-char-griller-pro.142100/ to get an idea of what it looks like). Also used a water pan to add some moisture throughout cook.

Pulled the bird off at 160, tinfoiled and let it internally cook till 165 then cut and served. It was for a friends giving and a test run for my own thanksgiving. It was phenomenal. I had no leftovers because everyone wanted to take some home. My goal was to cook a perfect bird that ruined everyone’s expectations for their real thanksgiving. My only regret was I didn’t take pics of the cuts. But, after that long smoke I was too eager to eat and forgot.

u/sidus_3 · 6 pointsr/Old_Recipes

I found mace on Amazon!

u/toodleroo · 6 pointsr/PressureCooking

I decided to combine two of my favorite things: pressure cooked carnitas, and jerk chicken. And it came out TERRIFIC! I made a really big batch of pork, about 6.5 lbs. Browned the meat in my Mirro 8 qt, then slathered on about 6 tablespoons of Walkerswood Jerk Seasoning (half mild, half hot). I threw in about half a cup of beef broth. I cooked it longer than I usually would with carnitas, since the pieces were a little bigger than usual. About 40 minutes at 10 lbs of pressure, then cooled naturally for 5 minutes and opened it up. It was so tender, it forked apart like a dream. I smashed the pieces and spread them out on a cookie sheet and broiled for 5 minutes to crisp up the edges.

It was so good, it hardly needed anything with it. I ate it on romaine leaves with a little cheese. Y'all gotta try this!

Edit: this is a really low carb entree, the seasoning sauce only has 2 carbs per tablespoon. The serving of meat in the photo probably only has about 1 carb's worth on it at most.

u/tiglathpilesar · 4 pointsr/himynameisjay

For anyone looking for an easy cooking tip, try this jerk seasoning. I bought it last weekend on impulse at the store and we grilled some chicken last night and then put it on. OMG, it's really one of the best things I've ever tasted, though it is spicy if you're not into that.

Since grilling season is nigh, I thought I'd share. Coupled with grilled asparagus, it was quick easy and freaking delicious.

u/FirstCurlProblems · 4 pointsr/Cooking

I couldn't find the cook book for sale, but I did find the "paper" that you could tear out and cook with. They come in different "flavors."

Stouffers Seasoning Wraps Italian Countryside Herb, 0.74 oz https://www.amazon.com/dp/B079L5TCRW/ref=cm_sw_r_cp_apa_TyKYAb9BKBX5H

u/schmittensays · 2 pointsr/smoking

Basically a giant plastic bag. I had found a kit that has a bag that can fit up to a 24lb bird (after using it I think even bigger.) I got it at Costco, but it's also here This time I just got the big bags (check the cross sells on that item) and made my own brine.

I filled the bag and just set it in a bin in the fridge to hold it with less risk.

u/MKittyFantastico · 2 pointsr/blogsnark

My dad has been using this brining kit for our turkeys for a few years now and it is SO SO SO GOOD. Like people fight over the leftovers good.

u/Lucy_fur_ · 2 pointsr/vegan

Dude chill, there is no reason to get all super paranoid about the purity of their diet.

https://www.amazon.com/Bolners-Fiesta-Extra-Fancy-Chicken/dp/B00DX4OC5E

Its Vegan, relax.

u/bonesingyre · 1 pointr/Fitness

Kickin Chicken Quesadillas

Ingredients:

Chicken breast

Weber Grill Kickin Chicken seasoning

Bell Pepper

Onion

Mexican Cheese blend

Tortillas

Steps:

  1. Rub chicken with Weber spice blend
  2. Grill chicken, bell pepper, onions
  3. Take chicken off grill and let it rest while you prep tortillas
  4. Dice up chicken, peppers, onions
  5. Place in tortilla with cheese
  6. Toast the quesadilla in a pan or (back on the grill with a quesadilla holder).
  7. Eat with Sour Cream, Salsa, and Guacamole!
u/tipsygirrrl · 1 pointr/ketorecipes
  1. On a cutting board amply season the chicken thighs on all sides with oregano and salt & pepper. Lemon pepper is preferred, but black pepper is also fine.
  2. In a large cast-iron skillet warm the olive oil over medium heat, swirling to coat the bottom. Add the garlic and shallots, then lightly saute until tender and just beginning to brown, about 5 minutes. Transfer to a plate on the side.
  3. Add the lemon slices to the skillet and cook, turning once, until lightly browned, about 3 minutes per side. Transfer to another plate on the side.
  4. Increase the flame to medium-high, then pour in the white wine to deglaze the pan, scraping the bottom as you do to incorporate any brown bits of flavor. Next, arrange the chicken thighs inside the pan and sear on either side until nicely browned, about 3 minutes per side. Reduce the flame back to medium, then return the garlic, shallots, and lemon slices to the pan. Pour over with the lemon juice and chicken broth, then cover and allow everything to simmer for 10 – 15 minutes until the internal temperature of each thigh reaches 165F. Serve immediately, spooning the pan juices over each plate.

    full details are at the link. I don't want to offend the blogger whose recipe this is by including the Ingredients list.
u/jeexbit · 1 pointr/Cooking

Oh yeah and....Jerk Chicken!! You can make a great jerk marinade from scratch of course, but if you want a quick/easy way to test it out try some Walkerswood. Classically used on chicken but only limited to your imagination. :)