How do you prepare your Thanksgiving turkey?
- Thread starter 93BLAZER
- Start date
tdesanto
Expedition Leader
Greenberg Turkey
This is the best damned smoked turkey you'll ever experience.
http://www.gobblegobble.com/
A little expensive, but worth it and the only effort is carving it up.
This is the best damned smoked turkey you'll ever experience.
http://www.gobblegobble.com/
A little expensive, but worth it and the only effort is carving it up.
Project510
Adventurer
This sounds great.. I may try this next year.
For this year I went with just a simple dry rub, wrapped and stuck in fridge over night. Will deep fry at around 350 same axe the general rule is 3 min a lb.. but I also check color and temp of bird
Hill Bill E.
Oath Keeper
If I'm cooking it, I deep fry it.
Marinade injections, and a good dry rub.
My wife likes cooking them in the oven. Not sure what she does, but they come out great!
Marinade injections, and a good dry rub.
My wife likes cooking them in the oven. Not sure what she does, but they come out great!
Binder Lou
Observer
Brine the bird in salt/sugar/spices water overnight. Then to the Webber BBQ for about three hours with a few chunks of alder. The drippings go into a pan to make gravy. After dinner, freeze the carcas to make turkey barley soup in a week or so. A great soup that my mom made every year when I was a kid (1950's) and you can taste the smoke in the soup. Did I mention Sam Adams Winter Lager to fuel the cook??
dirty Bakers
Conservative
1. Dig four foot deep hole
2. Burn hard wood in hole till hole is filled
3. Extract coals from hole
4. Season turkey, roasts and place ech in dutch oven.
5. Place dutch ovens in hole layering hot coals and ovens
6. Cover hole with dirt
7. Let cook for ten to twelve hours
2. Burn hard wood in hole till hole is filled
3. Extract coals from hole
4. Season turkey, roasts and place ech in dutch oven.
5. Place dutch ovens in hole layering hot coals and ovens
6. Cover hole with dirt
7. Let cook for ten to twelve hours
lamontagne
Adventurer
I dont brine. No particular reason why except I have too much other stuff cooking to bother with it.
My turkey is stuffed with a quarterd onion, lemon and orange, plus a big bunch of (fresh from my garden) sage and rosemary. Then I loosen all of the skin and put a few pats of butter under the skin. Lastly, I coat the bird with a light oil and liberally rub with a dry rub.
I place the bird on a rack in a deep pan with celery, carrots, onions and herbs in a bath of white wine. (for aromatics, moisture and GRAVY!)
Roast uncovered (except the wing tips!) till done.
The citrus streams from the inside to make it juicy, and skin is as crunchy as a tortilla chip!
My turkey is stuffed with a quarterd onion, lemon and orange, plus a big bunch of (fresh from my garden) sage and rosemary. Then I loosen all of the skin and put a few pats of butter under the skin. Lastly, I coat the bird with a light oil and liberally rub with a dry rub.
I place the bird on a rack in a deep pan with celery, carrots, onions and herbs in a bath of white wine. (for aromatics, moisture and GRAVY!)
Roast uncovered (except the wing tips!) till done.
The citrus streams from the inside to make it juicy, and skin is as crunchy as a tortilla chip!
Errant
Explorer
Like Baker, I do mine in a Dutch oven. I usually brine it first with sea salt and various fresh herbs, dry and rub down with butter, then sprinkle a bit of Cajun seasoning. I stack DO's in a hole, but don't bury them since I have different things that go on at different times.
**forgot to mention that I toss in whatever vegetable trimmings I've got from prepping the sides to add some moisture and aroma, and make more delicious gravy
**forgot to mention that I toss in whatever vegetable trimmings I've got from prepping the sides to add some moisture and aroma, and make more delicious gravy
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NEVERENOUGHAZ
Member
A little late but thought I would chime in. We usually do 3 in the desert every Tday. We smoke one, deep fry the other two. After reading some of these though next year I might have to do one in the dutch ovens.