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[–] boredTech 0 points 2 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).
[–] WORF_MOTORBOATS_TROI 0 points 2 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
[–] ScreaminMime 0 points 2 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 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.
[–] LaserTagg 1 point 2 points 3 points (+3|-1) ago (edited ago)
We pardoned the turkey this year and had bacon wrapped cordon bleu. Big upgrade in my opinion.
[–] SulemonSeinfeld 0 points 1 point 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 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.
[–] DishingShitLikeA [S] 0 points 1 point 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.
[–] 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...
[–] bfriend13 0 points 1 point 1 point (+1|-0) ago
Brined, spatcocked and smoked.
[–] 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.