SIGforum
How are you cooking your turkey?
November 22, 2022, 07:10 PM
corsairHow are you cooking your turkey?
Just out of curiosity but, thought it might be an interesting survey to see how members are eating this coming holiday.Lots of different ways to cook a turkey, how are you cooking your bird this Thanksgiving?Roasted, traditionalRoasted, spatchcockSmokedFried, deepFried, air frierSlow Cooker/Instant PotGrilled
November 22, 2022, 07:17 PM
229DAKNone of the above. Been using Reynolds cooking bags for years.
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“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
November 22, 2022, 07:22 PM
P250UA5Brined & 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. November 22, 2022, 07:35 PM
oddballNone 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
November 22, 2022, 07:43 PM
BeancookerIf 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 November 22, 2022, 07:45 PM
ArtieSSpatchcocked and smoked on my BGE. Will also separate light from dark meat, and remove each when done.
"I vowed to myself to fight against evil more completely and more wholeheartedly than I ever did before. . . . That’s the only way to pay back part of that vast debt, to live up to and try to fulfill that tremendous obligation."
Alfred Hornik, Sunday, December 2, 1945 to his family, on his continuing duty to others for surviving WW II.
November 22, 2022, 07:47 PM
SIGnifiedWay too many folks headed over.
Option #2 on the bird; fast and easy. Also doing a very nice ham (not prosciutto nice
).
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 November 22, 2022, 07:50 PM
TomVOn 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.
November 22, 2022, 07:53 PM
Outnumbered24# bird, dry-brined, smeared and tucked with compound butter, spatchcock and smoked over pear wood on the 26” Weber kettle.
November 22, 2022, 07:56 PM
dubdubuSmoked on the weber with the rotisserie.
November 22, 2022, 08:05 PM
GustoferBrined 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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"Great danger lies in the notion that we can reason with evil." Doug Patton.
November 22, 2022, 08:29 PM
OKCGeneIf you don't mind, none of the above.
Ribs, brisket and enchiladas.
.
November 22, 2022, 09:25 PM
Expert308Just 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.
November 22, 2022, 09:49 PM
VoshterkoffTraditional here. Best turkey I ever had was deep fried in bacon grease.
November 22, 2022, 09:56 PM
ruger357Can’t stand turkey. Honey baked ham for the win. The only way my family can stomach turkey is Cajun fried.
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November 22, 2022, 10:03 PM
MuddflapSpatchcocked 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.
November 22, 2022, 10:19 PM
tatortoddBig 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.
Ego is the anesthesia that deadens the pain of stupidity
DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer. November 23, 2022, 12:42 AM
drill sgtDoing 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.
November 23, 2022, 02:05 AM
IndianaMikewe are goingto the In-laws for dinner.
My Brother In-law is Brineing and cooking the bird on his BGE
November 23, 2022, 04:48 AM
trapper189None of the above
My son’s school is having a fund raiser, I give them $45 and they give me a smoked turkey.