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    How will you cook your Turkey?

    Posts: 2,137 Member
    edited November 2024 in Food and Nutrition
    I know there are many methods, mine will be cooked on a Big Green Egg smoker.

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    • Posts: 762 Member
      Alton Brown method! Cook the bird at 500 (yes, 500F) for 30 minutes, insert temp probe into the breast, apply the TURKEY TRIANGLE and continue to cook at 350 until probe reads 161 then take it out and let it rest before carving!
    • Posts: 9,532 Member
      edited November 2014
      One in a smoker for many hours, the other deep fried in 12 gallons of oil for not very many minutes.
    • Posts: 12,950 Member
      velocityc6 wrote: »
      I know there are many methods, mine will be cooked on a Big Green Egg smoker.

      Thinking going to get it on brine Tuesday, dry it overnight on weds, light smoke for an hour on thursday, then finish it in the oven roasted, or braised. Not sure on the final cook style yet.
    • Posts: 117 Member
      A local Indian place does Tandoori Turkey. That's what we're doing.
    • Posts: 2,561 Member
      My mother-in-law deep fries her turkey. There will be two this year, so she may roast one and fry the other. I'll be eating the fried one regardless. :smile:
    • Posts: 3 Member
      Butterflied and roasted with fresh herbs and citrus.
    • Posts: 3,116 Member
      GothyFaery wrote: »
      Alton Brown method! Cook the bird at 500 (yes, 500F) for 30 minutes, insert temp probe into the breast, apply the TURKEY TRIANGLE and continue to cook at 350 until probe reads 161 then take it out and let it rest before carving!

      This has always been my method of cooking turkey. Don't forget the brine! However, we are forgoing the turkey this year. Not too many people like it in my family.

    • Posts: 762 Member
      wolfsbayne wrote: »
      show previous quotes

      This has always been my method of cooking turkey. Don't forget the brine! However, we are forgoing the turkey this year. Not too many people like it in my family.

      I hate turkey but it's my hubby's favorite holiday so we have a 25 pound bird for just the two of us. We will have so many left overs!
    • Posts: 3,116 Member
      GothyFaery wrote: »
      show previous quotes

      I hate turkey but it's my hubby's favorite holiday so we have a 25 pound bird for just the two of us. We will have so many left overs!

      Oh my! I've made many a dish with leftover turkey!

    • Posts: 55 Member
      velocityc6 wrote: »
      I know there are many methods, mine will be cooked on a Big Green Egg smoker.

      I'll also be smoking mine in a BGE. And like dbmata I'll be brining for a day or so in preparation.

      When smoking I'm not sure if I'll use a maple/BBQ mop or cover it in a bacon mat to be self-basting...
    • Posts: 374 Member
      My brother-in-law will deep-fry a turkey... when I cook the turkey I always cook it in one of those Reynolds Oven bags.... the turkey comes out sooooooo moist and tender.
    • Posts: 2,188 Member
      Brining then roasted. We love turkey.
    • Posts: 486 Member
      I love roasting and grilling turkeys. Tonight it is pre-thanksgiving with a turkey breast on the grill. I'm shortcutting the side dishes tonight with some lower calorie and quicker versions of what will be made next week. I might roast a small one on Sunday. Haven't decided.
    • Posts: 4,298 Member
      Dry brined, then rinsed, rubbed with herbs and stuffed with celery, onion, and citrus. Finally cooked on the rotisserie in the outdoor grill. Perfectly crispy skin, perfectly juicy and flavorful meat.
    • Posts: 858 Member
      I stuff mine with lemon and orange and garlic wedges. I melt butter and mix that with white wine. I inject the turkey all over with a syringe/needle from work, and pour it inside as well and rub butter on the outside. I season with seasonings ending with Paprika. YUM! I slow bake it, I forget exactly how. I have to ask my dad every year lol.
    • Posts: 3,203 Member
      I cheated and bought a Cajun fried turkey from Popeye's.
    • Posts: 561 Member
      edited November 2014
      I won't! Thanksgiving day turkey will be cooked by my father in law in the oven, I believe brined then cooked using Alton Brown's recipe, and the day after turkey will be cooked by my mother in a roaster with salt, pepper & onion, always breast down to keep it moist.
    • Posts: 64
      Like my grandpa did it since the 1940's. Covered with a butter soaked new tea towel and cooked low and slow overnight on 200. It makes the bird tender on the inside and browned and yummy on the outside.
    • Posts: 64
      Forgot to add that we roast it for 30 min on 400 in the beginning to kill any bad bugs just for precaution
    • Posts: 219 Member
      I'm pretty sure my dad will deep fry the big bird and cook a smaller one in the oven. B)
    • Posts: 41,865 Member
      I "roast" it on my Weber grill. I have a little smoke box so I add some smoke early on. It pretty much works just like the oven, but it frees the oven up for other things...plus, it's usually pretty nice here on Thanksgiving and it allows me to just hang out on the patio drinking my old fashioned and watching the turkey cook.
    • Posts: 962 Member
      Mine will be cooked like prime rib, because that is what we eat on Thanksgiving.
    • Posts: 57 Member
      I don't know what brining is, but it sounds salty?!? I'll be cooking the turkey in the oven like every year, slow and all day with lots of juices basted back over the bird. Works for us and makes ton of leftovers. Yummy
    • Posts: 1,585 Member
      Brine it and roast it.
    • Posts: 12,950 Member
      turtlebeth wrote: »
      I don't know what brining is, but it sounds salty?!? I'll be cooking the turkey in the oven like every year, slow and all day with lots of juices basted back over the bird. Works for us and makes ton of leftovers. Yummy
      A brine is essentially a salt bath.

      It's an extremely effective tool for making a turkey flavorful and juicy, due to one of the mechanisms that happens when the turkey is held in the bath. Any flavor additives you have in the saline solution will be transported deep into the turkey's meat.

      It is important to have the right level of salt, of course.
    • Posts: 253 Member
      Cooks Illustrated method: butterflied and high heat roasted with turkey on a rack placed on top of a pan of stuffing. Best stuffing ever, the turkey juices drip into the stuffing plus plenty of crispy bits around the perimeter of the pan.
    • Posts: 624 Member
      Brined, then dried, rubbed in garlic powder, butter and black pepper, and roasted until brown and crispy (check the recipe on the back of the Diamond Kosher Salt box). I follow the Bobby Flay method of making gravy - roast a mess of chicken or turkey wings with aromatics alongside your turkey (or even beforehand) and use that as your base for stock and gravy. Mighty delicious and it makes a TON of stock and plenty of gravy.
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    • Posts: 3,834 Member
      For a moist-all-the-way-through turkey, "spatchcock" (butterfly) the bird and cut it in quarters. Instead of racks, put a layer of carrots, celery, onions, etc. on the bottom of each pan so the veggies will steam up into the turkey meat. Breast and leg quarters will be in separate pans so the dark meat can be left in the oven a bit longer than the white. Meanwhile, the neck and giblets will be boiling for the gravy.
    • Posts: 624 Member
      HeidiCooksSupper wrote: »
      For a moist-all-the-way-through turkey, "spatchcock" (butterfly) the bird and cut it in quarters. Instead of racks, put a layer of carrots, celery, onions, etc. on the bottom of each pan so the veggies will steam up into the turkey meat. Breast and leg quarters will be in separate pans so the dark meat can be left in the oven a bit longer than the white. Meanwhile, the neck and giblets will be boiling for the gravy.

      How do you manage to spatchcock a turkey? They are way tougher to get through than a chicken.
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