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Agnaolds t1_ixk4w28 wrote

Grill it with bacon laid across the top. Delicious and keeps the oven free

2

Prize-Hedgehog t1_ixk673l wrote

I’ve done a dry brine and spatchcocked it, cooks it in a lot shorter time, and it’s super juicy and flavorful. However, if you like to stuff the bird that method isn’t for you.

16

w045 t1_ixk6zqv wrote

Dry brine day or so before. Then day of, early-ish in the morning start up the coals in the smoker and toss the bird on at about 275-300 F.

9

NickSalvo t1_ixkaiiy wrote

My bird is currently in brine with black peppercorn, allspice berries, ginger, brown sugar, and vegetable stock until tomorrow morning. Then I'll pre-heat my oven to 500 degrees convection, fill the cavity with apples, onions, cinnamon, sage, and rosemary, and roast the bird for 30 minutes before dropping the temp to 350, draping strips of bacon across the breast, and continuing to roast for three more hours (for a 20 lb bird).

13

CaptServo t1_ixkgnhu wrote

Roaster here too. I found it seems to be more forgiving than the regular over as the turkey still comes out good even if you overshoot it.

Saves oven space the day of thanksgiving, and takes up space the other 364 days of the year.

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yudkib t1_ixkng8e wrote

Deep fried. Such a time saver. I’m not even gonna thaw it out this year.

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cocopalermo t1_ixkpfa9 wrote

Mine goes on the smoker for 7 hours tomorrow at 225°. It’ll be lathered in mayonnaise and herbs inside and out.

4

HashBrownThreesom t1_ixkqtm8 wrote

I did my first fry a couple days ago. It is my go to method now. Just dry that bird out with paper towels. You can dry brine or dry rub it. Fry for 3 min per pound and boy howdy is it good.

1

InuMiroLover t1_ixktz0n wrote

Im making a turkey for another dinner on Friday and it's currently in the fridge sitting in a dry brine. Just gonna roast it, breast side down for majority of the cooking before flipping it right side up.

2

Malapple t1_ixku0to wrote

Freeze it good and solid.

Let it thaw for about 25 minutes.

Drop it into a huge cook pot filled with boiling oil.

Clamp on the lid quickly.

Leave the house.

3

CT_Patriot t1_ixlq3ea wrote

I let Stew Leonard's do the cooking ...😁

3

n00dlegoat t1_ixlr1xy wrote

I don’t eat meat and currently feel bad for everyone coming to my house today. You guys go all out. I will be putting a few spices in and over maybe under the skin and putting that 21 pounder in a bag. Happy Thanksgiving 🍽

3

thebatfan5194 t1_ixlsv82 wrote

Dry brine, rub all over with an herb butter (safe, parsley, thyme, rosemary) and under the skin. L Stuff with more herbs, onion and a lemon, roast in the oven

2

CT_Patriot t1_ixlzsqn wrote

Replying to thebatfan5194 (#648,059)

Yeah I passed on this technique.

When I do a bird, just go through seasonings and place in oven.

Just hate the begining when it smells gamey. Once íts further along, smells great.

2

Few-Information7570 t1_ixn1b6y wrote

Replying to thebatfan5194 (#648,059)

There are lines on the pot above which if you fill you will have a spillover. It’s actually quite safe if you don’t bubba it. Just read the directions.

That said it isn’t cheap at all. The peanut oil in quantity is quite expensive.

1

Ds87878 t1_ixn7ks5 wrote

Different every year. This year I spatchcocked on the Traeger. My favorite whole bird method is from Weber where you cook breast side down on the grill until 125 degrees and then finish the right side up. All I k ow is it works amazingly well that way.

2

keepitupxxx t1_ixqd08b wrote

We always use fryers an cook about 5 or more for people around my sister's neighborhood

1

curbthemeplays t1_ixr697y wrote

Alton Brown brine recipe, and either in oven 325 or smoker overnight. However, even when done really really well, turkey is still a very underwhelming meat to me.

0

jpenn517 t1_ixvqep6 wrote

Covered in bacon before it goes in.

1