[–] Poohwhisperer 0 points 1 point (+1|-0) ago 

Deep fried is my fav, but a pain in the ass..

Brined is the way to go

[–] bottmanakers 0 points 1 point (+1|-0) ago 

I fried something like 8 of them about 10 years ago. By far the best way to cook in terms of the turkey taste. The only downside is no dripping for gravy which is a big issue. But the instant gravy isn’t all that bad.

[–] Poohwhisperer 0 points 1 point (+1|-0) ago 

I usually make turkey neck giblets gravy, not as good as dripping gravy, but ok.

Deep fried guarantees the carcass gets stripped to the bone 👍

[–] binrobinro ago 

On the countertop, in my Nu-Wave oven, as I have for the last 5 years.

[–] DishingShitLikeA [S] 0 points 1 point (+1|-0) ago 

The old tenant left me one of those. I tried it, multiple times. Didn't really jive with me. I'm okay with a toaster oven and an induction grill. And a microwave.

You fit a turkey in there?

[–] binrobinro 0 points 2 points (+2|-0) ago 

Yes, with the extender ring. (it adds about 6" in height)

I use it for pork chops , beef roasts, french fries, baking bread, fish, chicken wings. I like that food can go straight from the freezer to this oven.

[–] bfriend13 0 points 1 point (+1|-0) ago 

Brined, spatcocked and smoked.

[–] DishingShitLikeA [S] 0 points 1 point (+1|-0) ago 

I have a gas grill, a weber, and a Santa Maria style brick grill at my immediate disposal. No smoker though. But you can get similar results with the Santa Maria grill. Just slow cook it for hours upon hours. Make a day of it.

[–] bfriend13 0 points 1 point (+1|-0) ago 

I use a Pit Barrel smoker. I don't hang the turkey with hooks, I place it on the grill (comes with the smoker). As long as you can cook the turkey with indirect heat is should come out pretty good. I also use a thermometer with remote to track the cooking. I've gotten a lot of compliments with the brine, spatcock and smoke method.

[–] NSFW_LeeLee 0 points 1 point (+1|-0) ago 

I had a 22 pounder. I rinsed it out, dried it, buttered the skin, herb-rubbed it. poured a quart of water into it. I cooked it low heat overnight. 175 degrees, 16 hours. At the end of the 16 hours I turned it up to 450 for 30 minutes to brown and crisp the skin.

It reached safe internal temperature and was delicious. My family has done this since i was a little kid and my grandfather did it. 2 of my children are grown and out of the house, but come back for the holidays. .

[–] totes_magotes 0 points 1 point (+1|-0) ago 

I poured hot water on it and waited like 10 minutes.

That's it.

Might help to know that I freeze dried it last year so...