Who's doing it this year and how ya doin it?
I'm deep frying mine, some cajun style rub, little sea salt, pepper, garlic, and some peaunt oil. Mmm, mmm, can't wait.
Printable View
Who's doing it this year and how ya doin it?
I'm deep frying mine, some cajun style rub, little sea salt, pepper, garlic, and some peaunt oil. Mmm, mmm, can't wait.
Same deep frying in peanut oil
My standard Brine and roast..
Couldn't justify the $30 plus is oil!!
No deep frying this year. Man has oil gone up. Last time I bought oil it was less than $15 for 3 gallons.
This year the bird get a brine in Lemon Pepper and smoked.... Hmmmm smoked. Nothing like a smoked bird that is NOT dried out.
Standard old stuffed bird here-haven't done a turkey in a few years-looking forward to an old fashioned Thanksgiving with son and GF. [Beer]
1 in the smoker 1 brined and slow roasted.
Professionaly smoked, picking it up this evening.
Started the 24hr brine this morning!
Quote:
Originally Posted by Colorado Osprey
+1, especially with good smoke (hickory, apple wood, etc)
I want to try smoking one- how do you get it lit without drying it out first? [ROFL1]
seriously, I think I'll pick up a 10-12 pounder to try this over the weekend... maybe with the one we planned for Thanksgiving, not sure if we'll be able to cook it...