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posted
Just out of curiosity but, thought it might be an interesting survey to see how members are eating this coming holiday.

Question:
Lots of different ways to cook a turkey, how are you cooking your bird this Thanksgiving?

Choices:
Roasted, traditional
Roasted, spatchcock
Smoked
Fried, deep
Fried, air frier
Slow Cooker/Instant Pot
Grilled

 
 
Posts: 13037 | Location: Wine Country | Registered: September 20, 2000Reply With QuoteReport This Post
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None of the above. Been using Reynolds cooking bags for years.


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NRA Life Member, Rifle & Pistol Instructor and Range Safety Officer

“A man’s treatment of a dog is no indication of the man’s nature, but his treatment of a cat is. It is the crucial test. None but the humane treat a cat well.”
-- Mark Twain, 1902
 
Posts: 8426 | Location: Northern Virginia | Registered: November 04, 2005Reply With QuoteReport This Post
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Brined & baked
Was going to fry, but didn't want the oil expense. Maybe next year.

Neighbor is getting a brisket as no one really wanted turkey. She may be a genius.




The Enemy's gate is down.
 
Posts: 12122 | Location: Spring, TX | Registered: July 11, 2011Reply With QuoteReport This Post
Get Off My Lawn
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None of the choices.

We are three for Thanksgiving, going to get smoked turkey, gravy, and brisket from our favorite local BBQ place tomorrow afternoon, we'll make the sides and reheat the meat on Thurs.



"I’m not going to read Time Magazine, I’m not going to read Newsweek, I’m not going to read any of these magazines; I mean, because they have too much to lose by printing the truth"- Bob Dylan, 1965
 
Posts: 14809 | Location: Texas | Registered: May 13, 2003Reply With QuoteReport This Post
Alea iacta est
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If I was cooking a turkey, it would be brined for a couple days and then slow smoked.

Instead it’s an aged ham (similar to prosciutto) pickled mushrooms, olives, fresh focaccia bread, risotto, and some creme brûlée for desert.



quote:
Originally posted by parabellum: You must have your pants custom tailored to fit your massive balls.
The “lol” thread
 
Posts: 3672 | Location: Staring down at you with disdain, from the spooky mountaintop castle.  | Registered: November 20, 2010Reply With QuoteReport This Post
Age Quod Agis
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Spatchcocked and smoked on my BGE. Will also separate light from dark meat, and remove each when done.



"I will fight until Hell freezes over and then fight on the ice."

Captain William Mattingly at the Battle of Bulltown, West Virginia 1863
 
Posts: 12081 | Location: Central Florida | Registered: November 02, 2008Reply With QuoteReport This Post
Fire begets Fire
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Way too many folks headed over.

Option #2 on the bird; fast and easy. Also doing a very nice ham (not prosciutto nice Wink ).


I wasn’t gonna do anything… People are lucky to get some grub. There aren’t gonna be enough chairs.

I’m starting tomorrow w/ a heaping of eggs, bacon, biscuits and sausage gravy. Then side dishes for THU.





"Pacifism is a shifty doctrine under which a man accepts the benefits of the social group without being willing to pay - and claims a halo for his dishonesty."
~Robert A. Heinlein
 
Posts: 26147 | Location: dughouse | Registered: February 04, 2003Reply With QuoteReport This Post
Invest Early, Invest Often
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On the Pellet Grill. This is from last year, 22 pounder so I had to split it to get the lid to close. This years is 16 pounds, a few less guests.

 
Posts: 1141 | Location: Escaped California...Now In Sunny, Southern Utah | Registered: February 15, 2003Reply With QuoteReport This Post
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24# bird, dry-brined, smeared and tucked with compound butter, spatchcock and smoked over pear wood on the 26” Weber kettle.
 
Posts: 1617 | Registered: November 07, 2015Reply With QuoteReport This Post
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Smoked on the weber with the rotisserie.
 
Posts: 67 | Location: St Louis Co, Mo | Registered: November 26, 2008Reply With QuoteReport This Post
Staring back
from the abyss
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Brined overnight, heavy pecan smoke for an hour or two (until it looks right), then finished in the oven.

Turns out perfect every year.


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Posts: 18146 | Location: Montana | Registered: November 01, 2010Reply With QuoteReport This Post
Dances With
Tornados
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If you don't mind, none of the above.

Ribs, brisket and enchiladas.
.
 
Posts: 11157 | Registered: October 26, 2009Reply With QuoteReport This Post
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Just my brother and I this year, plus 3 dogs. He's got a 12lb turkey breast that he's going to do on his Traeger.
 
Posts: 6721 | Location: Idaho (finally escaped the left coast!) | Registered: February 12, 2007Reply With QuoteReport This Post
Bolt Thrower
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Traditional here. Best turkey I ever had was deep fried in bacon grease.
 
Posts: 9612 | Location: Woodinville, WA | Registered: March 30, 2004Reply With QuoteReport This Post
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Can’t stand turkey. Honey baked ham for the win. The only way my family can stomach turkey is Cajun fried.


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Posts: 7674 | Location: Hoover, AL | Registered: November 06, 2006Reply With QuoteReport This Post
Just Hanging Around
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Spatchcocked it tonight. Little bit of kosher salt, and some of Meat Church Deeze Nuts Pecan rub. It will dry brine in the fridge for about 32 hours. Thursday about 9:30 it’ll come out of the fridge, and get injected with some Kelly Irish butter. Into the Yoder at 300 degrees, until the breast is 162 degrees. Then lunch.
 
Posts: 3076 | Location: NE Kansas | Registered: February 24, 2007Reply With QuoteReport This Post
Drill Here, Drill Now
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Big Green Egg indirect at 325. Definitely oak lump charcoal and probably with some cherry chunks thrown in. If I'm out of cherry, I'll use pecan chunks.

Probably 10 years ago, I took LMS's advice and bumped up my smoke temperature for poultry to get the skin just right (325 skin is order of magnitude better than 225 skin). He suggested 275 to 325, and I tried 325 first and it was perfect so I've stuck with 325.



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Posts: 21414 | Location: N. Houston, TX | Registered: November 14, 2005Reply With QuoteReport This Post
drop and give me
20 pushups
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Doing the traditional in the oven this year because the Command Sgt Major of the War department has spoken.... But I prefer deep fried or oven cooked that has been injected with the flavor seasoning juices..... ............... drill sgt.
 
Posts: 1429 | Location: denham springs , la | Registered: October 19, 2019Reply With QuoteReport This Post
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we are goingto the In-laws for dinner.
My Brother In-law is Brineing and cooking the bird on his BGE
 
Posts: 1488 | Location: NORTHEAST INDIANA | Registered: August 18, 2006Reply With QuoteReport This Post
Savor the limelight
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None of the above

My son’s school is having a fund raiser, I give them $45 and they give me a smoked turkey.
 
Posts: 8722 | Location: SWFL | Registered: October 10, 2007Reply With QuoteReport This Post
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