I did a light dry salt brine in the fridge for 24 hours. Wife brushed the salt off, seasoned and put it in the oven. Came out great!

We gathered at my sisters house, like we do every year for Thanksgiving. She cooks the turkey the way our mother did, and grandma before her: light rub of black pepper and salt, stuffed with homemade stuffing, and roasted in the oven…delicious!

We ate with friends who cooked the bird on a big easy. Crispy skin, moist inside, cooked to 165*.

Conventional. Stuffed w oranges and apples and onions and lotsa seasoning. AND Buttered skin.
4 hours at 350 til 155 degrees. That one was for turkey sammiches all this week.
The one for dinner was bought already cooked.

We cooked our duck-yep, a duck-in the oven for about 2.5 hours at 350. We made sure to score the skin and made a dressing recipe that my grandmother was making since , I guess, before 1920.

Nothing fancy, just good. Added cranberry sauce and a cherry pie with vanilla ice cream on top and we were satiated.

The duck came out perfect, BTW, and we still have some for leftovers tomorrow and lots of the dressing.

Bob

Brined, buttered & baked.
Turned out pretty well.

Brine was 1 gal veg stock, 1 cup kosher salt, 1/2 cup brown sugar, black peppercorn & allspice berry. Added 1 gal iced water & soaked the bird overnight.

It'll be 2 birds tomorrow. Kids were traveling today. 2 23 lb birds, mesquite smoked. Olive oil rub.

In a skillet, in which it identified as a pot roast.

We had pizza.

Just the two of us, so I picked up one of the Boar's Head precooked breasts that were about a pound and a half. Perfectly seasoned, delicious, and just needed reheated for a little bit.

We did 2 birds today. I bought a pellet grill a few months back and wanted to smoke one. The wife wanted my traditional turkey so I made both. The traditional is an apple cider brined, oven roasted recipe. Search Anne Burrell Apple cider turkey and you’ll find it. That one has turned out great each year for I think the past 10 years.

The smoked bird, well let’s just say that’ll be the one I make going forward. I cheated and bought a brine mix from Lanes BBQ. Brined, spatchcocked and put a rub on it. Went at 225 for 1.5 hours for the smoke flavor then at 350 until 160 IT. Our dinner crowd overwhelmingly chose this bird.

stuffed with apple/onion/carrots/celery, scored the skin, low temp/200 over night.

ez to carve, separate drumstick/wings, very tender.

quote:

Originally posted by MRBTX:
We ate with friends who cooked the bird on a big easy. Crispy skin, moist inside, cooked to 165*.

My first time using a Big Easy. About 2 hours cook time for a 13lb bird. Coat of olive oil and salt/pepper. Pulled it at about 158°.
Came out great. Crispy skin, meat was juicy and tender.

The main turkey was oven roasted. I brined and deep fried just a bone in breast. That was my test turkey as I’ve never brined or deep fried before and I didn’t want to ruin the main dish. It turned out so well that next year we will deep fry the main bird.

Deep fried Cajun turkey. Delicious!

22 lb turkey, brined 21 hours in Thomas Keller's poultry brine recipe. 3 hours on the counter to bring to room temp. Oil on the skin and into the oven at 500 degrees for 30 minutes and another 3.5ish hours at 350 degrees. Pulled from oven at 161 degrees, carryover cook for about 40 minutes, hitting a peak internal temp of 167 and cooling back down to 161 before carving. I disassemble the bird onto a large serving board.

I also smoked ribs instead of doing a ham.

No turkey yesterday, I smoked a lamb leg.
Rubbed it down Wednesday night and got it on the Weber late morning. Turned out awesome.

We did the usual salt and brown sugar brine on a couple of whole turkey breasts, rubbed them with butter, and cooked them in the air fryer. I normally cook them on the PK grill with hardwood lump charcoal, but this was the first year we had an air fryer. They tasted great, and it was so easy, but I still like the grill better.

Another cajun deep fry. Sometimes I forget that other people cook turkeys differently though I don’t understand why.

We wanted to go shooting, then shoot the breeze with friends, so we put it in the Crock Pot.

Came out great.