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Roasted, Fried, smoked, rotisserie

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Roasted, Fried, smoked, rotisserie

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Old 11-07-2018, 01:18 PM
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Grilled is something I had not considered
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Old 11-07-2018, 01:48 PM
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Originally Posted by DirtyMikeAndTheBoys View Post
Grilled is something I had not considered
Works extremely well. Main thing, gets the thing out of the house and out of the way of the sides (which are absolutely mandatory), without taking the time that smoking does. I have a Big Easy as well, love using it, but it is limited on bird size. 16 lbs I think. Most oil friers have similar limitations unless you have a monster pot, and a huge peanut oil budget. Just make sure you have the capability for indirect. My grills are both indirect (Wilmington Grill). You can easily replicate what they do by putting a sheet pan with a rack to hold the bird up off the pan right on the grill. Roasting pan will work too. I am not a fan of the big birds, but if the store is giving them away I'll take them and use them. Cut up the meat and freeze it for use later on sandwiches if nothing else. Way healthier than deli turkey.
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Old 11-07-2018, 01:57 PM
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Used to do fried until I tried rotessoire. I like rotessoire over fried.
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Old 11-07-2018, 02:00 PM
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Beer can smoked. Really moist.
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Old 11-07-2018, 02:13 PM
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BGE turkey is good, oven turkey is good if done correctly, but I think deep fried or infra red in big easy is my current favorite


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Old 11-07-2018, 02:21 PM
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Citrus rub on the Weber rotisserie....

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Old 11-07-2018, 04:12 PM
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Originally Posted by autobaun70 View Post
Brined & Grilled.

Basic brine with apple juice, salt, brown sugar, bay leaves, and whole peppercorns.

Stuff the cavity with chopped apples, onions, fresh sage, and cinnamon sticks. Boil the cinnamon sticks for about 5 min in about a cup of water first, and put the sticks in the cavity, dump in liquid. Heavily slather the outside with dukes mayo with a lot of paprika and garlic powder. Grill on indirect heat at about 400.

Pull out out the apple/onion mixture, and put most of it in a grill basket and grill for about 20 minutes while the bird cools down. Put roughly 1 cup worth in a blender along with a can of chunky cranberry sauce, and blend until smooth. Stick that in a small sauce pan and bring to a boil. Makes a very savory cranberry gravy, which is excellent over cornbread dressing and sliced turkey alike.

The best thing about this prep method, it works well with the monster birds that the grocery stores tend to give away with bonus card points around thanksgiving and christmas. Definitely better with a 12-14lb bird, but is fine even with a 20lb+ bird. This one was from a couple of years ago, and was a big bird, 21 lbs if I remember correctly. Came out great.

That looks great!! Do you remember about how long that 20lb turkey took to look like that?
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Old 11-08-2018, 04:17 AM
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Here is my naked wiz BGE turkey. lots of butter on the skin makes it golden brown.
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Old 11-08-2018, 07:26 AM
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Originally Posted by gatorbus View Post
Beer can smoked. Really moist.
I usually deep fry for the flavor and the time savings. But, I was considering smoking this yr. too. I have an electric smoker. How long does it take to smoke a 15lb bird? What temp?
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Old 11-08-2018, 08:22 AM
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Originally Posted by dssmith View Post
That looks great!! Do you remember about how long that 20lb turkey took to look like that?
3ish hours I think. Cooked hot and fast. I always run 2 probes in them and go off the lower of the two if there is any variance, and keep the lid closed the entire cook. The color is from the mayonnaise crisping the skin up. Essentially it boils on the skin, giving a fried effect. I basically take 2 cups of mayonnaise, and add garlic powder and paprika (50/50 mix) until the mayonnaise turns dark red. Don't really measure it. You would think the paprika would give it a lot more color, but done it both with and without, and it doesn't make much difference on the color, but does add a lot of flavor.
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Old 11-08-2018, 06:53 PM
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I smoke 1 and fry 2

Fried actually taste better but love the way the smoked bird looks on table . Smoked bird seems to be much better next way
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Old 11-09-2018, 10:02 AM
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Originally Posted by peacemon View Post
I just like the flavor of an oven roasted Turkey. I don't want smoke or rubs. Just salt and a little poultry seasoning. I do like smoked Turkey and might do a breast on the BGE, but I like that traditional taste and love the sandwiches after. I start the bird at 500 degrees in the oven for 30 minutes, then put foil on top and reduce to 350 for the remainder. Comes out perfect. Alton Brown recipe.
This really does make a perfect roast turkey. Alton Brown is awesome.

FYI his citrus glazed broiled salmon is about the only way I'll eat salmon. So easy and not fishy tasting at all (like most of the stuff my wife gives me a bite of when she orders at fancy restaurants)
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Old 11-12-2018, 08:27 PM
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Might as well get your moneys worth out of the oil. Inject the second one up with your favorite hot and spicy before you fry it..
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Old 11-13-2018, 06:03 AM
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Last year I tried something and it worked very well. I did everything the same, stuffed the turkey and in a roasting pan with a little white wine and turkey broth, red onion, carrot, celery, rosemary and thyme. Rub the skin with butter and then salt and pepper. But this time I didn't baste it. I sealed the foil around the bird and pan. The steam from the wine and veggies kept the bird more moist than basting. Once the timing ws appropriate, removed the foil to brown the skin. Was nice to only have to worry about the meat temp and not basting, and actually came out better.
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Old 11-13-2018, 06:33 AM
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I've cooked turkey a lot of ways over the years...deep fried, oven, smoker, grilled, in the ground. Last year I started using boneless turkey breasts. Rub on the outside, wrapped in bacon, on the smoker for an hour or so at 350. This is by far the juiciest method yet. Everyone goes crazy for em and the sandwiches for the next week are amazing.
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Old 11-13-2018, 06:55 AM
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Originally Posted by NC Mike View Post
I've cooked turkey a lot of ways over the years...deep fried, oven, smoker, grilled, in the ground. Last year I started using boneless turkey breasts. Rub on the outside, wrapped in bacon, on the smoker for an hour or so at 350. This is by far the juiciest method yet. Everyone goes crazy for em and the sandwiches for the next week are amazing.
Friend runs a catering company, and swears by getting them off the bone. Last year they did a catered meal for over 500 folks. Deboned no telling how many birds. Used the wing/leg meat to make the dressing/gravy. Then brined the deboned large parts and smoked them. Then vac packed them all and sous vide pasteurized. Reheated for serving in the sous vide and steam pans.
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Old 11-13-2018, 09:57 AM
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3 Total: Smoked, baked and fried.
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Old 11-13-2018, 10:54 AM
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Originally Posted by saltygator11 View Post
3 Total: Smoked, baked and fried.
We change up the methods of cooking depending on how many folks are coming over, but always do either a wet or dry brine and get the best free range, organic, Heritage turkeys available from either Fresh Market or Whole Foods because they're nearby. There're lots of options available online, but Mary's has a pretty tasty bird that's locally available to us. Sometimes we'll put a pork butt, prime rib or a couple of boneless legs of Icelandic lamb on the smoker if lots of folks are coming over, seems to help keep the peace when people are too full to talk politics.
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Old 11-13-2018, 01:05 PM
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Dry brine. Roasted at 325 on a charcoal fire.
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