How do you cook your Turkey?

As a kid, we always did holiday meals at my grandmothers house with the large families of their children, so cousins everywhere, there was Turkey and Ham and every side imaginable, a large table full of deserts, The men would sit around talking about fishing and hunting and football.. while the women would try to out-do each other with their cooking.. the kids would all be outside playing football or whatever.. those were great times and thinking about it brings a smile to my face.. my favorites were the dressing n gravy, the brunswick stew, and the peanut butter pie.. those turkeys were always oven baked,,
after I got married and had a kid of my own, I dabbled in Frying and smoking,, Fried turkey is always more moist and tasted better to me.. its hard to slow cook a turkey without drying it out.. I do like the smoke flavor, I think the key to moist smoked turkey is to get it to temp and pull it right then,, any overcooking at all will dry it out..
Lately, its just me and my son, so I only do a turkey breast and mostly on the pellet grill, dont laugh but I'm thinking of doing a breast this year in the crock pot :D 🙏🙏🙏🙏🙏
 
I have to admit I have never been a fan of fried turkey. I know some people swear by it. And I have had it and it tastes good.

But I feel ya. Too many people today feel it has to be perfect to be right and it makes it much harder than it needs to be. I make them through the year instead of just having them once a year so it keeps it a little easier to stay in practice for it
 
I cook the turkey in the oven. If you want moist use plastic oven bag and stuff the turkey with 2 cut up onions, a couple of stalks of celery and a stick and a half of butter(also make sure you cover with tinfoil as it helps it cook more evenly). Make sure and cook upside down (puts the breast in the liquid as it cooks). Cook all night on 200-220 and then turn it up to 350 for one hour. You will not believe how moist the breast comes out...


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Toadman005 said:
My mom does it.
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Wife, mother, or mother in law does it. If the wife or MIL cook it, I usually have to cut it up. My SIL's husband (another farm kid like me) was asked to cut it since he was the newest addition. He was fired shortly in it and I had to do it again. Not sure if he was playing dumb, or just was that clueless. He raises beef & pork and only ate the ham so I'm going with the latter.
 
Basement Bias said:
Wife, mother, or mother in law does it. If the wife or MIL cook it, I usually have to cut it up. My SIL's husband (another farm kid like me) was asked to cut it since he was the newest addition. He was fired shortly in it and I had to do it again. Not sure if he was playing dumb, or just was that clueless. He raises beef & pork and only ate the ham so I'm going with the latter.
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Nothing worse than carving a turkey with an audience of critics. I started on one, got some "helpful tips" Said fuck this, cut off a wing, threw it on my plate and walked away, on to the stuffing...
 
Personally like I said earlier. I am a smoker guy for turkey. And for the family it is a whole process.

2 days before cook. It is brine time. I use a salt and sugar brine for 24 hours.

Day before cook. I spathcock it. And then put it in the fridge meat side up on a cookie rack to dry for good skin.

Game day. I don't inject or put butter under the skin. And I don't need to worry about adding stuff to the cavity. Because due to prep there ain't one.

Smoker to 350ish. For flavor I use hickory and pecan (if you want to use cherry cut the hickory out and use less overall fruit wood. Cherry will get the skin dark, fast)

I brush on a simple herb butter and then set the bird on a tray of onion and apples cut in half to allow air all around the bird. But as the droppings come down onto the onion and apple adds additional flavor.

Will add additional melted butter to it through the cook cycle. However I just let it dribble off of a brush. I don't brush the bird itself. Helps with skin texture and crunch later.

Once the breast gets to 160 (fuck you FDA) I pull the bird bring her inside and let her rest at least an hour. You just about can't let it rest too long.

Cut and serve.
 
When I took over turkey duty, I started frying them. They were always pretty good. Last year, I smoked the turkey. I just copied an Aaron Franklin video I found on YouTube. The whole family spoke, it was unanimous, from now on I’m expected to smoke the turkey. Last year’s turkey was probably the best I’ve ever had, I hope I can repeat the performance.
 
midcal said:
When I took over turkey duty, I started frying them. They were always pretty good. Last year, I smoked the turkey. I just copied an Aaron Franklin video I found on YouTube. The whole family spoke, it was unanimous, from now on I’m expected to smoke the turkey. Last year’s turkey was probably the best I’ve ever had, I hope I can repeat the performance.
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Shut the fuck up, Texan! You eat boot leather and Kansas’ shit, and you’re bitch ass is thankful for it!

(Psst: I’m a dick, but I’m just messing.)
 
I have to admit that I rarely fix one like I like it. I do love deep fried injected with a Cajun flavor but smoking it is soooo much better. I want to give a tip of my hat to @Irishblooded and @RazzlDazzl for bringing the most important step to great flavor ... buying a bird that you can brine instead of using factory chemical injections. There is a lot of risk in doing that but the rewards are phenomenal no matter the cooking method. @Bama Believer, you have no idea how much I miss peanut butter pies that my Grandma made from scratch. That and her cast iron made fried apple pies.
 
I will say I buy mine frozen. I don't trust fresh. Unless I literally can get it from that farm or supplier. To me a frozen bird is usually safer and overall fresher (especially with the issues this year). And then brine them

This year I am doing a smoked 20 lbs. and a roasted 15 lbs.
 
Irishblooded said:
I will say I buy mine frozen. I don't trust fresh. Unless I literally can get it from that farm or supplier. To me a frozen bird is usually safer and overall fresher (especially with the issues this year). And then brine them

This year I am doing a smoked 20 lbs. and a roasted 15 lbs.
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I buy frozen as well and just make sure they are not pre treated/injected for moisture enhancement.
 
Irishblooded said:
Personally like I said earlier. I am a smoker guy for turkey. And for the family it is a whole process.

2 days before cook. It is brine time. I use a salt and sugar brine for 24 hours.

Day before cook. I spathcock it. And then put it in the fridge meat side up on a cookie rack to dry for good skin.

Game day. I don't inject or put butter under the skin. And I don't need to worry about adding stuff to the cavity. Because due to prep there ain't one.

Smoker to 350ish. For flavor I use hickory and pecan (if you want to use cherry cut the hickory out and use less overall fruit wood. Cherry will get the skin dark, fast)

I brush on a simple herb butter and then set the bird on a tray of onion and apples cut in half to allow air all around the bird. But as the droppings come down onto the onion and apple adds additional flavor.

Will add additional melted butter to it through the cook cycle. However I just let it dribble off of a brush. I don't brush the bird itself. Helps with skin texture and crunch later.

Once the breast gets to 160 (fuck you FDA) I pull the bird bring her inside and let her rest at least an hour. You just about can't let it rest too long.

Cut and serve.
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Folks this is great advice if you aren't seasoned in smoking poultry, but I wouldn't recommend guinea pigging guests if it's your first rodeo.

Smoking poultry that's moist with a crispy skin has a learning curve. If you want to practice, start out with Cornish game hens.
 
RazzlDazzl said:
Folks this is great advice if you aren't seasoned in smoking poultry, but I wouldn't recommend guinea pigging guests if it's your first rodeo.

Smoking poultry that's moist with a crispy skin has a learning curve. If you want to practice, start out with Cornish game hens.
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Go to Costco and get whole chickens. They sell them in a 2 pack for about 10 bucks for 2. Gives you good practice and then you can do different types of seasoning profiles.

Anytime you are smoking anything. If you cook it and want to change it. Change one thing every cook cycle. See what that did to it, and then adapt from there. Don't cook 1, change 5 things and then figure out what did what. You will just get pissed off. I have spent years smoking my turkeys to get it where I want. And there is more to it than what I put there. But that is a great basic recipe. If you have questions message me. I'm always happy to help in cooking.
 
RazzlDazzl said:
Folks this is great advice if you aren't seasoned in smoking poultry, but I wouldn't recommend guinea pigging guests if it's your first rodeo.

Smoking poultry that's moist with a crispy skin has a learning curve. If you want to practice, start out with Cornish game hens.
Click to expand...
Another good starter is drunk(or beer can) chickens.
 
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