[–] 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. .

[–] 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.

[–] DishingShitLikeA [S] ago 

Do what you want. I like turkey.

[–] 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...

[–] JohnGaltApproves ago 

Pressure cooker.

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

Because it was just me and the wife, we went tiny with the turkey (big dinner, but tiny turkey).

The wife went with a turkey soup this year, which was actually very good.

2 turkey wings / celery / carrots / onion / garlic / mashed potatoes / thyme / cream

Basically boiled up the bird and vegetables until they were done, removed the bird and took the meat off the bones, placed back in meat. Added mashed potatoes into soup because it wasn't very thick, then added the creme.

This was still rather heavy, and no loss of tryptophan (still induced turkey coma).

[–] 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.

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

Turkey? I ate cat.

[–] DishingShitLikeA [S] ago 

Typical Gook. NO! You can't pet my kitty!

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

Damn wild turkeys better be grateful you didn't catch them trying to cross the road two days ago

[–] Shotinthedark ago 

On Thanksgiving on my way home from the store a flock crossed the food in front of me

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