[–] Kennedyclark ago
I refuse to let the jews lock me into the most bland dry bird. This year I did cornish hen, next year Im doing duck.
If I can afford it after that pheasant.
Dont listen to msm that you MUST eat turkey. Roast fowl of any type is fine.
[–] 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 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 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.
[–] NSFW_LeeLee 0 points 1 point 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 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...
[–] DishingShitLikeA [S] 0 points 1 point 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 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.
[–] bottmanakers 0 points 1 point 1 point (+1|-0) ago
I went stupid simple this year and I think it turned out better than years past. I took the turkey out of the bag at night. I dumped salt, pepper, garlic and onion powder all over it and dumped some salt in the cavity. Put it in my roaster at 175F went to bed. About 10 in the morning I bumped it to 225F and about two hours before dinner cranked it to 350 to get it up to temp. Once it was at least 165 anywhere I poked it I transferred to a metal rimmed baking sheet and just tossed it in the oven set at 225 to keep it warm. Was in there maybe at most another hour while making gravy and getting everything ready. It was golden all over and that little safety indicator finally popped. In contrast what I normally do involves pulling the skin back and packing in butter, covering with bacon..... bla bla bla. Everyone thought it turned out great. Honestly it’s the gravy that’s the most important part.
[–] DishingShitLikeA [S] ago
Yep. The gravy. That's why I was a little disappointed with the salty. As long as the bird isn't dry you're good.
[–] TheGook 1 point -1 points 0 points (+0|-1) ago
Turkey? I ate cat.
[–] DishingShitLikeA [S] ago
Typical Gook. NO! You can't pet my kitty!