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Roasted, Fried, smoked, rotisserie

Old 11-07-2018, 08:18 AM
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Default Roasted, Fried, smoked, rotisserie

How are you gentlemen cooking your turkeys this year? I've got my bayou classic ready to go so I'm going to fry up a 12 lber in some peanut oil. Very torn on if I should roast the second one or do it rotisserie style with a citrus rub, or smoke one in my master built smoker.

In addition to the turkey, I've got 5 gallons of home made blueberry wine and 5 gallons of home made hard cider. Should be a good thanksgiving provided I don't burn anything down
Old 11-07-2018, 08:22 AM
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Frying like always, might smoke a couple breast just for grins...


John
Old 11-07-2018, 08:24 AM
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I like to rotisserie smaller turkeys. I do it for the heck of it. It's fun to be outside peeking in on the bird once in a while. I add a little smoke, mostly to make the back yard smell good.
And the bird always tastes great. Not very good if you plan on stuffing. I only use salt and pepper rub and don't inject anything into the bird, but citrus or any other concoction is even better.
You do have to carefully truss up the legs, and cut away extra fat and skin, but rotisserie is a a great way to go. You'll likely sip some of that beverage while the bird spins.
Old 11-07-2018, 08:24 AM
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No longer do Turkey.

Prime rib roast on the smoker.....

Doug
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Old 11-07-2018, 08:25 AM
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Grill roasted and smoked
Old 11-07-2018, 08:29 AM
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1 fried and 1 grilled
Old 11-07-2018, 08:36 AM
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On the Smoky Mountain...
Old 11-07-2018, 08:38 AM
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The way my mum made it, slow roasted in oven stuffed and covered in bacon!
Old 11-07-2018, 08:45 AM
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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.
Old 11-07-2018, 08:49 AM
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Have don them every which way. The best I have pulled off was two small turkeys done beer can style in the smoker. other than than I like fried.
Old 11-07-2018, 08:56 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.
I do mine this way. I also brine it overnight.
Old 11-07-2018, 08:57 AM
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Fried Baby!!! Been doing it for years sand it is always delicious. Prior to throwing the turkey in, I make homemade sweet potato and Yukon Gold chips.

I do miss the drippings though for making good gravy. I may do a smoked turkey breast this weekend, just for fun.
Old 11-07-2018, 09:13 AM
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Sous Vide a tenderloin or two!!!
Old 11-07-2018, 09:50 AM
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Originally Posted by rdmallory View Post
No longer do Turkey.

Prime rib roast on the smoker.....

Doug
Now that sounds great. You just gave me our dinner meat for thanksgiving. And of course, I`ll throw it on the BGE XL.
Old 11-07-2018, 10:14 AM
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Cook it in the oven until done, a little butter under the skin and some basting as it cooks
Old 11-07-2018, 10:21 AM
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Smoke on the egg
Old 11-07-2018, 10:42 AM
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Mad Max's Turkey -- Naked Whiz Ceramic Charcoal Cooking


This is the best damn turkey recipe in the world. stupid easy. My mother in law hates BGE's, and even she loves my turkey.
Old 11-07-2018, 10:45 AM
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smoke it and then flash fry it while the oil is still hot from frying the other one

to me masterbilt electric smokers don't do chicken/turkey well b/c the skin won't crisp up enough
Old 11-07-2018, 10:46 AM
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With the looks of it- in the hospital; with my wife delivering #2

hooe the hospital food is better ; or hope my in-laws or parents decide to make us food

I/ we never cooked a turkey - always went to my grandmothers and then my in laws for that.
Old 11-07-2018, 11:41 AM
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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.


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