So how will you cook your Turkey?

[vvvvvvv]

how big do the papers have to be?

Biblical.

 

[ocphy]

between all the family gatherings I will go to, I will have some of each type

 

[grizzly97]

Smoking one on the backyard smoker as we do every year. A little hickory wood and a few hours and you have the best tasting turkey around. A little story...one year at our Troop dinner I was asked to bring a turkey. Others were as well. I smoked mine and two other showed up fried and one cooked in the oven. Mine was gone first and people were asking if there was more. Only one of the fried had been gotten into and it was only about a third gone. Smoked was a big hit.

Sounds like you have a good recipie (yes my spelling sucks) if yours was the first gone. How do you smoke it? If you don't mind giving out your secrets, that is. Seems like every time I smoke one, it turns out real dry. That's why i like the deep fried now.

 

[WNM]

I may deep fry one and smoke a smaller one.

 

[Poke78]

We travel to KS for a family Thanksgiving dinner and the bird is always oven-roasted. I tried to volunteer to bring a fried turkey but they were worried they wouldn't like it so that crew has never had the pleasure.

I was going to fry one for Christmas last year but it was just too cold/windy for the process so I am jonesing for some fried bird this year.

 

[Copper01]

We smoked one last year in an Orion Cooker but the smoke was a bit heavy. It was smoked with pecan wood. While its not a true smoker the Orion is great for cheaters.

I've fried a couple and like them that way.

This year will be old stand by. My mother will cook a bird until it's jerky and we'll all smile and tell her how great it is. Thank goodness for giblet gravy.

 

[jbarnett]

Since I don't have a smoker and I do have a fryer it will be fried for me.
I haven't ever smoked one myself but want to try it.

 

[GlockCop]

My only secrets are a small pan of water under the Turkey ( to keep it from going dry) and a low temp fire and hunks of hickory soaked in water overnight. It usually is about an hour per pound. The only thing you want to NOT do is try to cook the stuffing while smoking it. Not a good flavor. Oh and I put salt and pepper on it while its cooking.

 

[grizzly97]

My only secrets are a small pan of water under the Turkey ( to keep it from going dry) and a low temp fire and hunks of hickory soaked in water overnight. It usually is about an hour per pound. The only thing you want to NOT do is try to cook the stuffing while smoking it. Not a good flavor. Oh and I put salt and pepper on it while its cooking.

Right on. Thanks. It must have been I was trying to cook it too fast. I'll give it a shot with either Thanksgiving or Christmas.

 

[_CY_]

traditional oven roasted ... always comes out great!!
along with a baked ham... hmmmmmm..

all you folks that fry your turkey.... question... what do you do with all that grease left over? sounds good... but it is worth it?

got a turkey fryer outside, but have never used it.
mainly due to not wanting to deal with all that left over grease...