So far smoked looks like a clear winner. Having 10 people over for dinner tonight and that’s the plan for the turkey I’ve been thawing the last couple of days …smoke in an electric smoker after spatchcocking.
Right on to smoked turkey cookers and I’d l love to try turducken if anyone has a bomb recipe, please DM me! I like it brined with curing salts to give it a hammy flavor then smoked. I just bought a kamado (I am somewhat of a grill/bbq enthusiast as I now have 7) and can’t wait to try it! I also want to try a dry brined smoked turkey.
Brining is the way, I’ll never look back. (Mind the coyotes while you soak your turkey on the back porch overnight inside a giant rubber bin with a rock on the lid.)
When I was a young bride I cooked my first FRESH turkey in a cooking bag. It sped up the time in the oven and turned out perfectly juicy. I have used one ever since. Not new or fancy, but if you like the traditional taste of turkey, those bags work very well. You also get stuff for good gravy this way.
De-boned, light and dark meats seasoned and rolled separately. Sous vide each at appropriate temp/time and refrigerate up to three days while you fiddle with everything else. Rewarm in water bath as you’re cooking the smashed pertaters and veggie sides. The. Best. (Bless you, Kenji.)
Smoked on a pellet smoker.
@kensmark Yuo, and if spatchcocked, it’s done in 2-3 hours with no parts burnt nor under-cooked.
@jester747 @kensmark was gonna mention this. spatchcock, smoke, eat.
Turduckin
@lonocat
R.I.P. John Madden
Spatchcocked, brined, and then smoked
@BiggMakk This is the way.
Pecan smoked.
So far smoked looks like a clear winner. Having 10 people over for dinner tonight and that’s the plan for the turkey I’ve been thawing the last couple of days …smoke in an electric smoker after spatchcocking.
Right on to smoked turkey cookers and I’d l love to try turducken if anyone has a bomb recipe, please DM me! I like it brined with curing salts to give it a hammy flavor then smoked. I just bought a kamado (I am somewhat of a grill/bbq enthusiast as I now have 7) and can’t wait to try it! I also want to try a dry brined smoked turkey.
Brined and smoked low heat 12h
SMOKED BOIS!!! yeah!
Brining is the way, I’ll never look back. (Mind the coyotes while you soak your turkey on the back porch overnight inside a giant rubber bin with a rock on the lid.)
When I was a young bride I cooked my first FRESH turkey in a cooking bag. It sped up the time in the oven and turned out perfectly juicy. I have used one ever since. Not new or fancy, but if you like the traditional taste of turkey, those bags work very well. You also get stuff for good gravy this way.
Turkey in the smoker.
Instapot!
De-boned, light and dark meats seasoned and rolled separately. Sous vide each at appropriate temp/time and refrigerate up to three days while you fiddle with everything else. Rewarm in water bath as you’re cooking the smashed pertaters and veggie sides. The. Best. (Bless you, Kenji.)
Spatchcock. Browned and crispy skin all over. Takes a fraction of the time. Seasoning stays on better. Stays juicier as it all evenly.