Who's cooking a turkey?

[Andytex]

Tofurkey in my house this year. The best part is my family doesn't know that we are doing Vegan Thanksgiving this year. The look on their faces is going to be priceless.

 

[hdroadglide]

Tofurkey in my house this year. The best part is my family doesn't know that we are doing Vegan Thanksgiving this year. The look on their faces is going to be priceless.

You have a real evil streak, Andrew!

 

[jmvcp]

Not for thanksgiving, but making Turducken for Xmas can't wait.

 

[jwintosh]

gonna brine a turkey before cooking this year. haven't tried that before.

 

[aquarich]

Brining, then deep frying............

 

[FragmagnetEOD]

I'm frying one if not two turkeys. It's so much faster and I think turns out a better bird. Plus I get so smoke while I do it!

Hell yeah, that's my idea of cooking and no basting required.

 

[WkndSmoker]

Having the family at our house this year, so I will be cooking the turkey. Not sure which traditional family recipe I will use, nothing fancy just some seasoning, butter and a trip in the oven for our feast.

 

[Lorax429]

I am trying something different this year. I am going to brine turkey parts. Thighs drum sticks and breasts (bone in of course). This way I can make sure I have enough of everyone's favorite parts. No arguments from the kids over who get drumsticks is the obvious benefit. Then i am going to braise them in the oven. Found a nice braising liquid in an issue of Cooks Illustrated. I have a feeling it will prove much easier than doing a whole bird with less risk of a dry bird.

 

[NCost]

I'm smoking two birds this year. a 14 1/2lb and a 15lb turkey...yep, the inlaws are invading.

I'll smoke them w/ Apple and Pecan wood as I did last year...mmmm good.

One suggestion to those frying or smoking a bird. If it mentions that it has solution added, do not brine it unless you add no salt to your brine as the added solution already has salt. You'll end up with a super salty bird if you add salt on top of it.

Both of the birds I got have Solution added, so I won't be brining. Same as last year and last year was the best I've done, ever.

Target is 165 deg internal temp (check breast and thigh) smoked at 235-250 for 35min/lb. So I have a 9-10 hr smoke on my hands. Lots of cigars on hand so all is good.

 

[ncstogie]

i'm roasting one

 

[derfatdutchman]

I`'ll be roasting one and making a batch of potato filling

 

[TheDudeAbides]

Roasting a 19 lb. bird, smoking a ham on the Traeger.
I've tried frying, smoking, and just about every other method of cooking a turkey, besides the flavorwave oven, hell I've done a beercan turkey. Its just hard to beat a properly roasted bird.
-Dude

 

[kafreeman]

Brining starts Tuesday, then its getting cooked over lump charcoal on my Bubba keg.

Sent from my Xoom using Tapatalk

 

[LawTalkingGuy]

Have a 22# bird thawing in the fridge. Will be roasted on Thanksgiving filled with a giblets/savory dressing and served with all the trimmings. Homemade cranberry relish, a gallon or more of gravy, mashed potatoes, sweet potatoes and green bean casserole. Ending up with enough leftovers to last through the weekend.

Not planning to eat between now and then to properly prepare.

 

[smokinghole]

My fried turkey will be seasoned with lemon, rosemary, ginger and garlic. It's a great combo and not super strong. I stuff it with lemon slices the night before and rub the ginger, garlic, and rosemary paste on the day before. In the morning I take it out so I can warm up and dry off a bit. I pull the lemon slices out of the bird and drop it in the fryer. Smoke a cigar and then carve it up.

 

[ciggy]

I'm frying one, that count?

Yup...this will be my third year deep frying turkey. If you never had it that way, you have too!! Fantastic!!
This is what I use and it does everything else as well but you can fry a bird up to 14lbs.
Masterbuilt 20010708 22-Quart Electric Turkey Fryer

I'm a safty geek and I can tell you without worry I've used this in our kitchen with no issues what so ever.

 

[hogfarmer]

Just slaughtered my Tom Sunday. A nice Bourbon red, about 15 lbs. Hanging in my garage till Tuesday then I'll brine him Wednesday. First time growing my own, hope he's tasty.

 

[BigFoot]

I'll be frying up one as usual, then ill also be roasting one.

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[TreeFrog Frank]

Just my wife, son and myself at home, this year. I've successfully brined and smoked a turkey breast before; doing it again, this year.

 

[hdroadglide]

dont' care for turkey...:noemotion