For simpler I say go shoot a turkey, cook it however, and then prepare the water and salt stuffed bird however suits you ha. I’ve only dealt with hunting and dressing a wild turkey once and it was far from easy, mostly because the woman in my like at the time.

I buy an 18# fresh organic turkey every year, use my brining recipe and then grill on the gas Webber. Always turns out great and ridiculously juicy.

Side note:
- going to be 20 degrees outside tomorrow. Usually in the 40’s…keeping grill at temp may be more of an adventure this year.

Turkey prices…$100 this year…sheesh!

quote:

Originally posted by SigSauerP226:
For simpler I say go shoot a turkey,

I got banned from my local grocery store for shooting a turkey last year

I've got a 20lb turkey to spatchcock tonight. Should take up the whole big green egg.

In the past I've done the following methods:
regular roasted
fried
smoked
turducken
turchetta (turkey porchetta)
(open to any new methods)

This year, we're spatchcocking a 11# bird, small enough so there's not endless leftovers but also the amount of dry meat is kept to a minimum.

Already made the turkey stock earlier this week, gonna hit the mandolin to work on this 10# bag of yellow potatoes for the dauphinoise (potatoes au gratin)

Like corsair above we've done all of those approaches to turkey. But we've settled on what everyone here agrees is the best tasting moist bird.

My son brines it overnight (this one for tomorrow is well over 20lbs but I forgot the exact weight), then injects it with his special seasoning mixture, followed by a butter coating for his rub mixture to adhere. Then it is slow smoked on the Traeger.

Damn good eating ahead for a group of nine!

quote:

Originally posted by tatortodd:

quote:

Originally posted by SigSauerP226:
For simpler I say go shoot a turkey,

I got banned from my local grocery store for shooting a turkey last year

Haha people are so sensitive these days aren’t they? Can’t even hunt your feast the ol’ fashioned way.

I might lobby for the traditional venison next year:

Pilgrim chronicler Edward Winslow, who wrote:

“Our harvest being gotten in, our governor sent four men on fowling, that so we might after a special manner rejoice together, after we had gathered the fruits of our labors; they four in one day killed as much fowl, as with a little help beside, served the Company almost a week, at which time amongst other Recreations, we exercised our Arms, many of the Indians coming amongst us, and amongst the rest their greatest king Massasoit, with some ninety men, whom for three days we entertained and feasted, and they went out and killed five Deer, which they brought to the Plantation and bestowed on our Governor, and upon the Captain and others. And although it be not always so plentiful, as it was at this time with us, yet by the goodness of God, we are so far from want, that we often wish you partakers of our plenty."

On the other hand, the pilgrims didn’t have potatoes. Not sure I could do without the mashed potatoes.

This year it was a bone-in breast for the two of us, about 8 lbs. 275 degrees over hickory chips in the electric smoker. The rub was Olive Oil and 'Dillo Dust, but it was largely lost under the hickory smoke. Still very good. Enough left over for a few rounds of sandwiches but not enough for it to turn into a Leftover Death March.

It's rare that we're alone, so I get excited when the turkey decision doesn't have to include "Well, this person doesn't like fried, and Dad won't like smoked, and this one won't like sausage stuffing, and... and..."

Hands-down the best turkey I've ever made. Very cheap Publix 13 pound turkey. I think I paid $7 for it. Brined for 18 hours in salt, sugar, brown sugar, soy sauce, honey, garlic, salt, pepper, all-spice and a few other seasonings. Added butter and rub under the skin.

Threw in some slices of apple, orange and celery and smoked it at 275 for the first two hours and bumped it up to 325 for the last two hours.












The turkey came out perfect! Flavorful and juicy! Everyone liked it!

Tony.