Thanksgiving Turkey (How do you do yours)?

[wall_eye_assasin]

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[Scott K]

That looks good! My thanksgiving is spent in the Wisconsin north woods, in stand in search of the mighty buck. So I usually smoke a few birds ahead of time, then freeze the meat, and warm it up at deer camp, its not as good as spending it with family, but if I had to be away from my family, this is second choice .

[HaywardBound]

wall_eye, that looks good. Did you grill it?

Does anyone have the 'Big Easy' by Char-broil?

It might be my next purchase, here is a quote:

Quote:

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Just like a turkey fryer, minus the boiling, hot oil and visits from your local firefighters. It’s faster than a smoker, grill or conventional oven, and can cook most large cuts of meat in about eight to 10 minutes per pound. And since it cooks from the outside-in with infrared heat, the meat stays moist on the inside and crispy on the outside.

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[Bobb-o]

Last year I cooked a bird upside down, and was amazed at how juicy the white meat was on the bird, anyone else do this?

[Jim Almquist]

The way I love to cook my Thanksgiving day turkey is to brine it for 24 hours and then put it on a rotisserie on the weber with a drip pan under it so I will be able to make some very flavorful gravy.I had to modify my counter weight to handle bigger birds cause I always want left overs

[heavyduty]

"Keg roaster", basicly a beer can turkey cooked on a turkey fryer burner and a couple of plates covered by an aluminum cover with apple chips between the plates. it comes out looking like it's burnt but is very juicy and taste like it,s smoked. I do recommend to use plenty of wood chips of your preference, other wise it may taste a little like propane.

[chaffmj]

I take a turkey without brining it and put it into my Luhr Jensen smoker for two hours (alder and hickory) and then finish it in the oven. A little smoke flavor, plenty juicy and looks like a Norman Rockwell painting. Awesome smells from it while cooking in the oven too!

[Deitz Dittrich]

I deep fry.... havnt had a complaint yet!

[Eric Wettschreck]

Same here, I deep fry.

[BobberTom]

deep frying is the way to go. Has anyone deep fried a pork loin or beef loin? I've alway wondered how they would turn out.

[DIRTY BIKER]

"Garbage Can" Got a 24lb ready to go for Thursday I think I will try smoking it for a few hours in the morning to get some smokey flavor in it then finishing it in the can never tried before but sounds good always experimenting.

Hey Bear What are you doing for the Turkey Day? I think Jim is coming over.

[Harmonica Bear]

I might bird hunt in the morning, then I might stop by. Shoot me an e-mail.

[bucketmouth64]

I flavor inject my turkey and use a rotisarrie.

[Windy City Walleye Hunter]

Biker,

Maybe I am beating a dead horse, but I heard you have to be careful using garbage cans to cook in. Somebody said something about the zinc in them (or in the welding materials used) being toxic when you heat it up. Not sure but I would hate to have any of the FM'ers here subject their family to brain damage! Sorry to whiz in your cherrios but that is what I heard. We used to do a Boy Scout corn boil fund raiser and used the cans for years until they made us switch to aluminum pots. Have a great Turkey Day everybody!

Windy

[genegodawa]

You have a good one too, Windy.

Me? I'm taking the kids to my sister's where I'll be stuffing MY tummy....in about 25 hrs from now.

And did I mention I will be watching the Pack beat the Lions?

I hope!

[The Yeti]

We brined a turkey this year and then put it in one of those big roasters with rosemary, sage, apple, cinammon stick and onion that was steeped into the cavity..

It was so moist, the bird fell apart when I lifted it out.. it was very good..

[Hotspotter]

Grilled/smoked the best bird we've ever had this year. I've never had turkey breast come out this tender. Recipe courtesy of Alton Brown, smoker-god.

Honey Brined Smoked Turkey

1 gallon hot water

1 pound kosher salt

2 quarts vegetable broth

1 pound honey

1 (7-pound) bag of ice

1 (15 to 20-pound) turkey, with giblets removed

Vegetable oil, for rubbing turkey

Combine the hot water and the salt in a 54-quart cooler. Stir until the salt dissolves. Stir in the vegetable broth and the honey. Add the ice and stir. Place the turkey in the brine, breast side up, and cover with cooler lid.. Brine overnight, up to 12 hours.

Remove the turkey from the brine and dry thoroughly. Rub the bird thoroughly with the vegetable oil.

Heat the grill to 400 degrees F.

Using a double thickness of heavy-duty aluminum foil, build a smoke bomb. Place a cup of hickory wood chips in the center of the foil and gather up the edges, making a small pouch. Leave the pouch open at the top. Set this directly on the charcoal or on the metal bar over the gas flame. Set the turkey over indirect heat, insert a probe thermometer into the thickest part of the breast meat, and set the alarm for 160 degrees F. Close the lid and cook for 1 hour.

After 1 hour check the bird; if the skin is golden brown, cover with aluminum foil and continue cooking. Also, after 1 hour, replace wood chips with second cup.

Once the bird reaches 160 degrees F, remove from grill, cover with aluminum foil, and allow to rest for 1 hour. Carve and serve.