How will you cook your Turkey?
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velocityc6
Posts: 2,137 Member
I know there are many methods, mine will be cooked on a Big Green Egg smoker.
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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!0
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One in a smoker for many hours, the other deep fried in 12 gallons of oil for not very many minutes.0
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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.0 -
A local Indian place does Tandoori Turkey. That's what we're doing.0
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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.0
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Butterflied and roasted with fresh herbs and citrus.0
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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.
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wolfsbayne wrote: »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.
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!0 -
GothyFaery wrote: »wolfsbayne wrote: »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.
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!
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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...0 -
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.0
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Brining then roasted. We love turkey.0
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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.0
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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.0
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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.0
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I cheated and bought a Cajun fried turkey from Popeye's.0
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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.0
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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.0
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Forgot to add that we roast it for 30 min on 400 in the beginning to kill any bad bugs just for precaution0
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I'm pretty sure my dad will deep fry the big bird and cook a smaller one in the oven.0
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