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Not as lean, not as mean,
Still a Marine
Picture of Gibb
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Oven roasted 22lb bird, I rub an herbed butter into the skin and leave it alone until done.

Always get complements on the flavor and moisture content, never had to brine or baste.




I shall respect you until you open your mouth, from that point on, you must earn it yourself.
 
Posts: 3232 | Location: Southern Maine | Registered: February 10, 2008Reply With QuoteReport This Post
Keeping the economy moving since 1964
Picture of chbibc
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We roasted a 16 lb. bird from a local farmer last Monday, and we have leftovers for the week. We're going to my sister in-law's for Thanksgiving. It's nice to have someone else do the cooking (I always volunteer to do the dishes).


-----------------------
You can't fall off the floor.
 
Posts: 8139 | Location: Rochester, NY behind enemy lines | Registered: March 12, 2002Reply With QuoteReport This Post
Ice age heat wave,
cant complain.
Picture of MikeGLI
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Oven roasted, 3 day dry brine, 20lb bird.




NRA Life Member
Steak: Rare. Coffee: Black. Scotch: Neat.
 
Posts: 9407 | Location: Orlando, Florida | Registered: July 12, 2005Reply With QuoteReport This Post
My dog crosses the line
Picture of Jeff Yarchin
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Brined, spatchcocked, sprayed with duck fat as a binder, well seasoned and then smoked on my pellet smoker.
 
Posts: 12867 | Registered: June 20, 2007Reply With QuoteReport This Post
Member
Picture of Ironbutt
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Our kids are scattered all over the country, (WI, DE, SC, PA & FL), so it's just going to be my wife & I, and one of her friends whose husband died this past year.

So we've scaled back to just a turkey breast, (roasted), and with all the fixings, and desserts. The three of us are all in our 70's, so we'll probably still be eating leftovers for a week.

And Happy Thanksgiving to all!


------------------------------------------------

"It's hard to imagine a more stupid or dangerous way of making decisions, than by putting those decisions in the hands of people who pay no price for being wrong."
Thomas Sowell
 
Posts: 1657 | Location: PA | Registered: September 01, 2013Reply With QuoteReport This Post
Three Generations
of Service
Picture of PHPaul
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Ours is being prepared by an ancient and highly secret technique that makes it come out looking (and tasting) like lobsters... Razz




Be careful when following the masses. Sometimes the M is silent.
 
Posts: 14532 | Location: Downeast Maine | Registered: March 10, 2010Reply With QuoteReport This Post
Member
Picture of Ironbutt
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quote:
Originally posted by PHPaul:
Ours is being prepared by an ancient and highly secret technique that makes it come out looking (and tasting) like lobsters... Razz


And I'll bet there aren't any meat leftovers, are there?


------------------------------------------------

"It's hard to imagine a more stupid or dangerous way of making decisions, than by putting those decisions in the hands of people who pay no price for being wrong."
Thomas Sowell
 
Posts: 1657 | Location: PA | Registered: September 01, 2013Reply With QuoteReport This Post
Three Generations
of Service
Picture of PHPaul
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quote:
Originally posted by Ironbutt:

And I'll bet there aren't any meat leftovers, are there?


Somewhere between damned little and none. If I'm lucky and give enough guests the stink eye, there might be enough left for a sammich. Big Grin




Be careful when following the masses. Sometimes the M is silent.
 
Posts: 14532 | Location: Downeast Maine | Registered: March 10, 2010Reply With QuoteReport This Post
Member
Picture of Expert308
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quote:
Originally posted by Ironbutt:
quote:
Originally posted by PHPaul:
Ours is being prepared by an ancient and highly secret technique that makes it come out looking (and tasting) like lobsters... Razz

And I'll bet there aren't any meat leftovers, are there?

Lobster sandwiches? No, probably not.
Lobster soup? Hmmm, might be something possible there.
Lobster/noodle casserole?
Lobster salad?
Lobster tetrazzini?
Lobster enchiladas?
 
Posts: 6721 | Location: Idaho (finally escaped the left coast!) | Registered: February 12, 2007Reply With QuoteReport This Post
Member
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Stuffed with fruits, rubbed with butter, roasted in the oven. Recipe from a Jean Pierre video.
https://youtu.be/BNyHqRjMx7o
 
Posts: 3346 | Location: Texas Hill Country | Registered: July 24, 2009Reply With QuoteReport This Post
Three Generations
of Service
Picture of PHPaul
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quote:
Originally posted by Expert308:

Lobster sandwiches? No, probably not.
Lobster soup? Hmmm, might be something possible there.
Lobster/noodle casserole?
Lobster salad?
Lobster tetrazzini?
Lobster enchiladas?


A lobster stew is hard to beat, but I seriously doubt there'll be enough left. A dozen lobsters for 5 adults is quite a stretch.




Be careful when following the masses. Sometimes the M is silent.
 
Posts: 14532 | Location: Downeast Maine | Registered: March 10, 2010Reply With QuoteReport This Post
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Picture of UTsig
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We're doing traditional but we flip the bird during the baking. This has always resulted in rave reviews from guests.


________________________________

"Nature scares me" a quote by my friend Bob after a rough day at sea.
 
Posts: 3201 | Location: Utah's Dixie | Registered: January 29, 2008Reply With QuoteReport This Post
No, not like
Bill Clinton
Picture of BigSwede
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Injected with Cavenders Greek seasoning flavored butter, rubbed with the same and cooked in the "Big Easy" oil less fryer.


*********************
“I owe my success to having listened respectfully to the very best advice, and then going away and doing the exact opposite.”
 
Posts: 4580 | Location: GA | Registered: September 23, 2009Reply With QuoteReport This Post
Still finding my way
Picture of Ryanp225
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I'm opting for a 14 hour sous vide rib roast finished over charcoal with thyme and rosemary butter coupled with my home made horseradish and dill sauce.
Sides are loaded mashed taters and steamed green beans with slivered almonds.

I'm not much for tradition.
 
Posts: 10125 | Registered: January 04, 2009Reply With QuoteReport This Post
I can't tell if I'm
tired, or just lazy
Picture of ggile
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Since it is just me this year, I'll be having pheasant, pan fried and simmered in a sour cream sauce.


_____________________________

"The problems we face today exist because the people who work for a living are outnumbered by those who vote for a living."

"Those who would give up essential liberty to purchase a little temporary safety deserve neither liberty nor safety"
Benjamin Franklin
 
Posts: 1919 | Location: South Dakota-pheasant country | Registered: June 20, 2005Reply With QuoteReport This Post
Peace through
superior firepower
Picture of parabellum
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Just a turkey breast this year, pressure cooked in our Ninja Foodi. I'm delighted to not have to rangle a 14 pound turkey.
 
Posts: 99686 | Registered: January 20, 2000Reply With QuoteReport This Post
Member
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Spatchcocked and smoked. Butter and rub under and on the skin.
 
Posts: 762 | Location: FL | Registered: September 19, 2011Reply With QuoteReport This Post
quarter MOA visionary
Picture of smschulz
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My plan is to smoke it Aaron Franklin method but now mulling on cooking it today as it's supposed to be raining and cold tomorrow.

Plan B would be to just do it in the oven - but we love smoke here in Texas.
 
Posts: 20968 | Location: Houston, TX | Registered: June 11, 2006Reply With QuoteReport This Post
I Deal In Lead
Picture of Flash-LB
posted Hide Post
quote:
Originally posted by PHPaul:
quote:
Originally posted by Expert308:

Lobster sandwiches? No, probably not.
Lobster soup? Hmmm, might be something possible there.
Lobster/noodle casserole?
Lobster salad?
Lobster tetrazzini?
Lobster enchiladas?


A lobster stew is hard to beat, but I seriously doubt there'll be enough left. A dozen lobsters for 5 adults is quite a stretch.


Lobster Bisque
 
Posts: 9969 | Location: Gilbert Arizona | Registered: March 21, 2013Reply With QuoteReport This Post
Member
Picture of dsiets
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Normally spatchcocked on the smoker but just doing a breast this year.
 
Posts: 6667 | Location: MI | Registered: May 22, 2007Reply With QuoteReport This Post
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