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.
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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...
Funny my turkey always tastes like ham. it looks like ham too.
i must be doing something wrong.[ROFL2]
making brine solution now, fry tomorrow.
It's all in the paper used [ROFL2]Quote:
Originally Posted by 68Charger
I hate Turkey.
Not to derail the thread, but, for those of you who smoke the turkey, do you have one of those off the shelf smokers or did you build one yourself?
I've always heard that if you're the least bit handy it's better to make one yourself using a food grade 55 gallon drum or cement/firebricks.
Irving!Quote:
Originally Posted by Stuart
[Tooth]
I'm in for brine and roast...
But - I'm not doing the turkey this year...
Quote:
Originally Posted by ShooterJM
We build alot of them.
My wife is putting me in charge of cooking the turkey this year, what is she thinking. I going to brine it all night then smoke it in the morning for 8 hrs or so. Wish me luck. I had a self on for years with no complants.
[ThanksG]
Brine and roast. I like a little pickling spice with apple cider in the mix. ;)
I was behind a woman buying a 24lb frozen turkey with her food stamp card today. I asked here if she was going to cook it for thanksgiving. Why, yes she replied......
I do not want to know how that big bird will be ready to go by tomorrow. [Luck] [Shock]
Quote:
Originally Posted by Mtn.man
do you? we need to talk. I have had the itch to buy a new smoker.
x2, I'm on the market for a new one as well.Quote:
Originally Posted by rockhound
I'm gonna be injecting mine with lots of cayenne and creole butter, then frying that insolent little gobbler in some peanut oil till he's paid for his insolence! I've made lots of turkeys pay over the years and I think this year's will still be fantastic. I can't wait.
I am interested in learning aboot the brining though.
Quote:
Originally Posted by rockhound
See if I can round up a picture
So, Who actually needed a knife to carve the bird?
Mark me as a "no" [Tooth]
Junglas 1 Turkey 0
http://i848.photobucket.com/albums/a...ves/Turkey.jpg
Junglas- I WANT one!
I used the fryer method.
http://i223.photobucket.com/albums/d...seell1/t-2.jpg
Alright! I am just posting in this thread so I can use the [ThanksG]emocon repeatedly. I farking love [ThanksG] once a year. Used to do a full T'giving [ThanksG] spread but lately I've been doing sides. The [ThanksG] work has been done by someone else.
Bein' from south of the Manson/Nixon line, sweet taters and pecan squares were this years dishes for [ThanksG]. I'll try to post them to the foodie thread later.
I always roasted the [ThanksG] with butter, salt, pepper and garlic on the skin. Basted with white wine every 30 min. It always came out juicy.
Just cause.
[ThanksG][ThanksG][ThanksG][ThanksG][ThanksG][ThanksG][ThanksG][ThanksG]:D
I see the electric knife. I bet the RAT/ESEE just a plant. :DQuote:
Originally Posted by StagLefty
Then again, perhaps he used the electric knif to cut open his bisquets/rolls. <jk>
I concur, the electric knife even has meat on it while the RAT/ESEE does not.Quote:
Originally Posted by Ah Pook
Quote:
Originally Posted by theGinsue
The Junglas was to dispatch the turkey in a humane way-the electric knife was used for the carving !! [Coffee]Quote:
Originally Posted by newracer
(The picture was a set up to see who caught the electric knife on the side !)
Riiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiight.[Coffee]Quote:
Originally Posted by StagLefty
Nice hog sticker btw.