[–] LaserTagg 1 point 2 points (+3|-1) ago  (edited ago)

We pardoned the turkey this year and had bacon wrapped cordon bleu. Big upgrade in my opinion.

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

My cousin and I fucked off and made cheese steak sandwiches a few years back.

[–] LaserTagg ago 

I'm not the biggest fan of on-the-bird turkey. I like it sliced thin. I do like some steak and cheese sandwiches, though. Especially the ones from Philadelphia.

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

Nice. That sounds good. Did you do a bunch of full chicken breast or smaller halves? Sounds like it could have become a pain.

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

Whole breasts were split. A little cheese and asparagus were inserted and then wrapped up. Overall less work than a typical turkey. It was a nice family time. We are blessed.

[–] 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 👍

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

Smoked it, always smoke them! Use the drippings to make the gravy.

[–] DishingShitLikeA [S] 0 points 3 points (+3|-0) ago 

No joke I saved my parents neighbors house from burning down last night. He was smoking his turkey and the dripping tray caught alight. On the deck. Pretty serious flames actually.

Pounded on his door "Yo! Shits on fire!"

[–] ScreaminMime ago 

It's supposed to be full of water to moisturize the meat.

[–] bottmanakers 0 points 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.

[–] 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.

[–] 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

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

Turkey? I ate cat.

[–] DishingShitLikeA [S] ago 

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

[–] 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.

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