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quarter MOA visionary |
Brined overnight. Cooked on the Egg using some Apple chunks and a handful of small Hickory chips for the smoke for approx 3 hours starting at 250 and eventually creeping up to 325 (by design). Let rest for around 1.5 hours while the rest of the fixins were prepared. I have habit of leaving in too long only to pull off near dinner, glad I had some sense this time to do it right. Very juicy. Came out great. | |||
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| Was that you or the dog?  |
One was oven roasted for a predictable outcome and the traditionalists. The other was brined for 16 hours and smoked with Apple in my Traeger. Consensus was to ditch the oven roasted version next year and double down on the smoked. It was pretty awesome.  ___________________________ "Opinions vary" -Dalton | |||
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| Member |
Smoked a 16 lb turkey on akorn grill for 4 hours over apple wood. The bird was stuffed with apples and covered in a apple sauce/butter/honey sauce. 1st hour at 350 degrees to crisp the skin, then 3 hours at 250 degrees. Put a 10 lb ham on a weber grill and slowly heated it over apple wood for 3 hours. Everyone raved about about how juicy and tender the turkey was. All commented about how the ham was wonderfully different in taste. | |||
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Ammoholic |
Surprised no mentions of spatchcocking. Jesse Sic Semper Tyrannis | |||
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Member |
I smoke our turkey every year and always spatchcock. I believe a 12 pound bird is the biggest they recommend for smoking due to the time it takes to go from 40 degrees to 140 degrees for anything larger. That's why I always spatchcock. Doesn't take near as long to get out of the danger zone, plus I think you get better smoke flavor than you would if you smoked it whole. This year I did a 15 pounder plus a boneless breast smoked with apple. The water in Washington won't clear up until we get the pigs out of the creek~Senator John Kennedy | |||
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Member |
^^ I also spatchcocked, a 13 lb'er. It was done before I was ready because I did quick "how long" search and forgot I wasn't doing it in 'whole' form. For some reason I have no Turkey notes of my past cooks to help me out. | |||
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| Who Woulda Ever Thought? |
What bird? The cheese enchiladas were baked at 400 degrees for 50 minutes. They were smothered with cheese, black olives, green onions, and chilis. Topped off with Pico de Gallo, sour cream and guacamole. Yes, hey were good. | |||
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Member |
I wound up having dinner with some younger friends. They had just purchased a propane deep fryer, their first time using one and my first time eating one done that way. He used a couple different rubs, on Cajun and one something else (don't recall what he said) and also injected some of the Cajun. It came out with black skin but inside was tender and delicious. | |||
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Caribou gorn |
Cajun brined, injected, and seasoned then fried turkey. Delicious. I'm gonna vote for the funniest frog with the loudest croak on the highest log. | |||
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His Royal Hiney |
We like store bought smoked turkey. "It did not really matter what we expected from life, but rather what life expected from us. We needed to stop asking about the meaning of life, and instead to think of ourselves as those who were being questioned by life – daily and hourly. Our answer must consist not in talk and meditation, but in right action and in right conduct. Life ultimately means taking the responsibility to find the right answer to its problems and to fulfill the tasks which it constantly sets for each individual." Viktor Frankl, Man's Search for Meaning, 1946. | |||
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| Member |
Arguably the most underrated technique to cook a turkey. My sis did a buttermilk brined turkey bumped up the herbs and then spatchcocked it. It was excellent. Did a 10lb bird and a couple of extra thighs-legs. Very moist, zero dry-areas, very flavorful. | |||
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| Ammoholic |
It's the only way to do it in my mind. I'm the baby of the family, so I've only hosted two thanksgivings ever. First beer can turkey with Foster's can. Was told it was best ever. Next one was with spatchcock smoked/grilled, was told, outdid last one, my house was now go to. Sadly/greatfuly COVID screwed that up and I didn't have to host recently. Jesse Sic Semper Tyrannis | |||
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| Member |
My sis and I alternate, we tossed around all the methods we've done in the past and figured-out we hadn't done a spatchcock method in quite a while. 4 regular roasts (2 of them brined) 4 fried (2 done at home, 1 from KFC and 1 using 5-spice rub fried from Chinese deli) 2 turducken (1 purchased and another I attempted  )1 smoked | |||
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