Let's talk Turkey 🦃

Grease Monkey

Grease Monkey

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Planning on cooking Thanksgiving dinner again at my place. This will be the second time for me.
Moms still with us and she enjoys doing dinner at her place. Has for 50 years. I've got more space, cleaner environment without all the pets and just a better location to gather.
With this, I did the butterball bird last time. Came out great. Wanting to step it up a bit, I'm thinking about smoking a bird this year.
That comes with brining and time.
So I'm torn on two options. Get a good bird and stick with the oven or get a good bird and go for the smoker.
With either option I'm trying to figure out if I should just stick with the good ole butterball or a different brand.
Looking for 20+ lbs.

What's your brand of bird?
What's your take on smoking one?
Not gonna spatchcock it. Don't have the grill space. It's got to go on whole.

TIA
 
I smoke my bird. I use meat church brine and honey hog seasoning. Comes out amazing. For bird choice, I try to find an organic one and also one that has not been frozen. Seems to come out great. I use Hickory wood chuncks and Charcoal for my heat.
 
I'm all for making this thread all turkey every which way.
As far as frying goes. Not gonna try that this Thanksgiving. But I am interested.
Add on as you wish.
 
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I like the butterball in the oven. My wife is allowing me to do T day in Glamis so I will be frying turkeys. Rather have prime rib but you know happy wife happy life.
 
Wife cooks ours in the oven, uses a oven bag and adds a ton of stuff to it for seasoning, inject butter, etc. Lightly crispy skin sometimes, but always mouth watering moist. That's what I know...LOL...and she gets Zero complaints every year.

I hate a dry turkey.

Fry is only for camping, seems like a mess to me. Smoker seems good, but never had it that way so ? :unsure:
 
We're hosting T-day as well....I'm going to Deep Fry (2) seasoned Tri-Tips and (1) 17# Turkey.....good stuff!!
 
If you get a Butterball, read the label, if it is already in a 'solution' you dont have to brine it. If you do it can come out too salty.

I like 'em smoked but havent done one whole, I spatchcock mine. But, there are a lot of bbq/smoked recipes on youtube from some of the popular bbq guys/gals that will walk you thru the process.

Side note, if you want to buy a secone bird and try deep frying it you can borrow my fryer. Peanut oil is preferred, Smart & Final or Costco sell's it.

Im not cooking turkey for this years family get together but I will buy one and either smoke it, cut it up and freeze it or just break it down and freeze the pieces to cook for later. I like buying the whole breasts and making deli meat out of it
 
matt86m said:
If you get a Butterball, read the label, if it is already in a 'solution' you dont have to brine it. If you do it can come out too salty.

I like 'em smoked but havent done one whole, I spatchcock mine. But, there are a lot of bbq/smoked recipes on youtube from some of the popular bbq guys/gals that will walk you thru the process.

Side note, if you want to buy a secone bird and try deep frying it you can borrow my fryer. Peanut oil is preferred, Smart & Final or Costco sell's it.

Im not cooking turkey for this years family get together but I will buy one and either smoke it, cut it up and freeze it or just break it down and freeze the pieces to cook for later. I like buying the whole breasts and making deli meat out of it
Click to expand...
I've got a fryer I keep in my trailer for my group winter soup deal. I make a super sized (fryer pot) chicken soup for the group. My only issue is the timer on the fire box. It only runs for 20 min then the fire goes out. I need to bypass this or find another propane fire box. Frying a turkey is in my future, just not this round.
Never read the label on the birds. Good mention Matt. Ill check that out.
About to go down the organic bird rabbit hole then waste my day on you tube smoking whole birds. :LOL:
 
I use the Charbroil Big Easy Infrared cooker for camping. I WAS a fried turkey loyalist...lol. It's just as good if not better then frying. The seasoning actually stays on the skin and no oil mess to clean up. It also catches the drippings for gravy. At home I use the Traeger. As said above...... Brine, Spatchcock (be careful I honestly got a hernia from this...LOL) season with Meatchurch Honey Hog and Texas Sugar. This was one of the juiciest turkeys I've had.
 
I've only done smoker or Weber for the past 8-10 years. And we do turkeys throughout the year.
I prefer Weber the most. Easiest and fastest. You are limited to about 15lbs though or it won't fit the lid.
Add chunks of wood to the charcoal circle. Turn once at the hour mark. Once the leg bones start pulling back, its done. The best dark meat!
Brine is an absolute must.

I've done stuffed and unstuffed. Stuffed just needs a bit more time.

IMG_20140513_151731_359_zpsaf95a5af.jpg
 
Grease Monkey said:
Planning on cooking Thanksgiving dinner again at my place. This will be the second time for me.
Moms still with us and she enjoys doing dinner at her place. Has for 50 years. I've got more space, cleaner environment without all the pets and just a better location to gather.
With this, I did the butterball bird last time. Came out great. Wanting to step it up a bit, I'm thinking about smoking a bird this year.
That comes with brining and time.
So I'm torn on two options. Get a good bird and stick with the oven or get a good bird and go for the smoker.
With either option I'm trying to figure out if I should just stick with the good ole butterball or a different brand.
Looking for 20+ lbs.

What's your brand of bird?
What's your take on smoking one?
Not gonna spatchcock it. Don't have the grill space. It's got to go on whole.

TIA
Click to expand...
Do both! Then you'll know which way is better.
 
PainterJoe said:
I use the Charbroil Big Easy Infrared cooker for camping. I WAS a fried turkey loyalist...lol. It's just as good if not better then frying. The seasoning actually stays on the skin and no oil mess to clean up. It also catches the drippings for gravy. At home I use the Traeger. As said above...... Brine, Spatchcock (be careful I honestly got a hernia from this...LOL) season with Meatchurch Honey Hog and Texas Sugar. This was one of the juiciest turkeys I've had.
Click to expand...
I use the Charbroil in Glamis and it comes out great every year.
 
PainterJoe said:
I use the Charbroil Big Easy Infrared cooker for camping. I WAS a fried turkey loyalist...lol. It's just as good if not better then frying. The seasoning actually stays on the skin and no oil mess to clean up. It also catches the drippings for gravy. At home I use the Traeger. As said above...... Brine, Spatchcock (be careful I honestly got a hernia from this...LOL) season with Meatchurch Honey Hog and Texas Sugar. This was one of the juiciest turkeys I've had.
Click to expand...
This looks great and simple. I always have propane at home too...

1763492430745.png
 
I've smoked mine for a few hours and then finished it in the oven. I prefer frying it though.
Don't overdo the smoke it'll ruin the turkey
 
I tried to smoke one once, but I could not get the feathers to stay lit.
 
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