Depends. What am I buying. I only cook for me so buying a whole turkey is kind of ridiculous. I have baked game hens I have but turkey breast roast both smoked and regular, and this year I’m actually having a Canadian beef pie type thing I can’t spell the word. But it’s yummy and it actually comes from Vermont not Canada and should be here the Tuesday before Thanksgiving
@somf69 Pellet grill FTW. I usually start mine about midnight the night before at 225 with an aluminum pan underneath to catch the drippings. Easy as can be and turns out amazing
@smyle@somf69 I’m going to pick up my new Traeger pellet grill today - maybe I’ll have to give it a try this Thanksgiving. The old Traeger (handmade in Mt. Angel) finally gave up after 24 great years!
I don’t cook, at all, and go to my nephew’s house for Thanksgiving. They usually have two turkeys. One is always oven roasted by his wife, and he does one another way. He deep-fried it several years, but the last few, he’s smoked it.
@ratman I agree with ya… I don’t Cook. Just learning to bake, most of the time it is Banana Bread I most of the time put nuts, chocolate, peanut butter & sometimes butterscotch chips in it too! YUM!
Was thinking …Cant say I ever had a use for it. Always had a speckled grannyware in case. Used it for Tofurkey. Wonder why they have offset handles when balancing is important in this dish.
/showme a browned tofurkey exploding out of an oven.
Is that what my Pans are called… Grannyware? I was thinking same thing about those offset handles… No Thanks. and BTW Turkey is the easy part… The sides are the ones that take a lot of work. And pls don’t be a statistic with the Deep Frying Stupidity that seems to occur way too often like burning Garage down, etc. Read Instructions FFS…
Bear Creek smoked turkey and ham for many years. Since my wife passed, my son and I go to San Antonio and spend time with my older son, usually eat at a nice steakhouse.
I separate the legs from the crown. Then I debone the legs and pull all the guiders. Then brine all the pieces for three days. Remove from brine and pat dry. I make an herbed compound butter to put under the skin of the crown. Liberally salt the skin. I carefully paillard the legs then place stuffing in them and roulade. Those get wrapped in foil for the majority of cooking. They go in an oven at about 425 for 45 minutes then the temp is dropped to about 350. After another 45-60 minutes, the foil packages are removed to rest. After resting, remove from foil and await final sear. Once crown reaches temp, usually about 2-3 hours total depending on size of bird. Remove to rest. Crank oven back to 425. Any pan jus is added to the gravy. Return legs and crown to oven to crisp and brown. Remove. Devour.
@chienfou oh course I have! And it is a lot of work with the legs but it’s so bloody delicious! The skin on the roulade gets super crispy. Worth it. I also love smoking the turkeys too.
Some years we brine then oven roast ‘normally’. Some years we brine and do the Alton Brown method with the Turkey Triangle of foil. 30 minute blast at 500 degrees, then down to 350 with a probe thermometer in the breast and the triangle of foil covering the breast to prevent overcooking.
Only the former is compatible with stuffing so we only get dressing with the turkey triangle method. We put chopped up onions and sliced apples into the neck and body cavities for option 1 if not stuffing. Those are discarded after cooking.
HOA doesn’t let us have a smoker or turkey fryer on the patio.
Vegetarian here. No turkey for me.
@cengland0 How do you prepare your tofurkey?
@Thumperchick never tried tofurkey. If it looks and tastes like turkey, then I’ll pass. I don’t like the feeling that I’m eating a dead animal.
Smoked FTW
Depends. What am I buying. I only cook for me so buying a whole turkey is kind of ridiculous. I have baked game hens I have but turkey breast roast both smoked and regular, and this year I’m actually having a Canadian beef pie type thing I can’t spell the word. But it’s yummy and it actually comes from Vermont not Canada and should be here the Tuesday before Thanksgiving
spatchcock.
@un4gvn1
More than just a fun word!
I let someone else cook the turkey and I don’t care how they cook it. Usually roasted.
@heartny Ditto.
I cook sides, not turkey.
I am not picky when it comes to someone cooking turkey. If I do it, it has to be smoked, but I haven’t smoked one in a very long time.
@hchavers They are hard to keep lit, aren’t they?
@therealjrn Dip them in hot peanut oil for a while and they light easier.
No turkey here. We just don’t like it that much.
Smoker…low and slow
@somf69 Pellet grill FTW. I usually start mine about midnight the night before at 225 with an aluminum pan underneath to catch the drippings. Easy as can be and turns out amazing
@smyle @somf69 I’m going to pick up my new Traeger pellet grill today - maybe I’ll have to give it a try this Thanksgiving. The old Traeger (handmade in Mt. Angel) finally gave up after 24 great years!
@macromeh @smyle @somf69
Did Mister Captain officiate the funeral?
@macromeh @smyle @somf69
We love our pellet smoker- I just smoked spareribs last night and they’re delish!
I don’t cook, at all, and go to my nephew’s house for Thanksgiving. They usually have two turkeys. One is always oven roasted by his wife, and he does one another way. He deep-fried it several years, but the last few, he’s smoked it.
@ratman I agree with ya… I don’t Cook. Just learning to bake, most of the time it is Banana Bread
I most of the time put nuts, chocolate, peanut butter & sometimes butterscotch chips in it too! YUM!
@mycya4me @ratman Butterscotch chips are the best!
I don’t cook, I let someone else do it!
/showme real cats cooking a turkey & baking brownies.
@mycya4me
The oven mitt is a nice touch…
Was thinking …Cant say I ever had a use for it. Always had a speckled grannyware in case. Used it for Tofurkey. Wonder why they have offset handles when balancing is important in this dish.
/showme a browned tofurkey exploding out of an oven.
/showme browned Turkey exploding out of an oven.
/showme exploding turkey
Try Cranberry Orange walnut Bread instead of Banana. Love it! Many recipes online. or w/o nuts.
Is that what my Pans are called… Grannyware? I was thinking same thing about those offset handles… No Thanks. and BTW Turkey is the easy part… The sides are the ones that take a lot of work. And pls don’t be a statistic with the Deep Frying Stupidity that seems to occur way too often like burning Garage down, etc. Read Instructions FFS…
I purposely eat non-Thanksgiving foods for Thanksgiving. Last year we had venison stroganoff with homemade egg pasta
ham.
Bear Creek smoked turkey and ham for many years. Since my wife passed, my son and I go to San Antonio and spend time with my older son, usually eat at a nice steakhouse.
Spatchcock the bird and dry rub with special blend!
Smoked
I haven’t made Thanksgiving dinner in forever. Used to go to my sister’s, now we go to our son’s in-laws. They have the big get-together.
I separate the legs from the crown. Then I debone the legs and pull all the guiders. Then brine all the pieces for three days. Remove from brine and pat dry. I make an herbed compound butter to put under the skin of the crown. Liberally salt the skin. I carefully paillard the legs then place stuffing in them and roulade. Those get wrapped in foil for the majority of cooking. They go in an oven at about 425 for 45 minutes then the temp is dropped to about 350. After another 45-60 minutes, the foil packages are removed to rest. After resting, remove from foil and await final sear. Once crown reaches temp, usually about 2-3 hours total depending on size of bird. Remove to rest. Crank oven back to 425. Any pan jus is added to the gravy. Return legs and crown to oven to crisp and brown. Remove. Devour.
@sillyheathen
yeah… not gonna do all that.
¯\_(ツ)_/¯
BTW, ever eat a Turducken when you were in the bayou state??? THAT is some fine eatin’!!
@chienfou oh course I have! And it is a lot of work with the legs but it’s so bloody delicious! The skin on the roulade gets super crispy. Worth it. I also love smoking the turkeys too.
Spatchcock, dry brine, and smoke on the Big Green Egg. Which has the advantage of freeing up the oven for other dishes.
I show up at someone else’s house and eat
I smoke mine. The only issue i have is making the zig-zag stick.
@Dstraktd underrated comment
I like the Mrs. Captain version better.
Go to my niece’s house where her hubby roasts one and her father deep fries one.
Some years we brine then oven roast ‘normally’. Some years we brine and do the Alton Brown method with the Turkey Triangle of foil. 30 minute blast at 500 degrees, then down to 350 with a probe thermometer in the breast and the triangle of foil covering the breast to prevent overcooking.
Only the former is compatible with stuffing so we only get dressing with the turkey triangle method. We put chopped up onions and sliced apples into the neck and body cavities for option 1 if not stuffing. Those are discarded after cooking.
HOA doesn’t let us have a smoker or turkey fryer on the patio.