Upside down turkey

[lovinmaryland]

Oh, I'll definitely have to google it. Thanks for the advice. Enjoy your Thanksgiving!!

Thanks you too!

my husband uses his weber to smoke..turns out perfect! so easy.

It really is easy. I'd love to get a really nice smoker eventually because I'd like to do certain things that need more control (fish, brisket, etc..) but for now the grill works perfectly for what I usually smoke (turkey, chicken, pork butt, etc...)

I told him stakes are high. Everyone says how amazing it is so he better not eff this up! I think his plan is to smoke it low for 8 hours.

I heard about the gravy. Sounds like we really won't be needing it, and I'm not a gravy person anyways. But everyone else insists if there's a turkey, gravy must be served I tasked his mother with that

I'm sure it will turn out great! Enjoy!

 

[Larry Gude]

WHAT!?!?!?!? No one gonna deep fry and burn the porch or garage down?

rats........

That is the ultimate in "just because we can does NOT mean we should". In no way, shape or form is the 'improved' taste and flavor of a deep fried turkey worth that risk.

 

[crabcake]

That is the ultimate in "just because we can does NOT mean we should". In no way, shape or form is the 'improved' taste and flavor of a deep fried turkey worth that risk.

I respectfully disagree with you on that! I deep fried two injected turkeys one year for 8 people, and they were so delicious people fought over the carcass ... there was NONE left! Obviously, it's NOT something you attempt if you are void of common sense and logic, and don't watch your bird carefully and take appropriate safety precautions, but the results ... OMG It's a heartbreakingly sad look on my dad's face when I tell him I am not frying my turkey on the occasions I go a different method. You'd think I just tossed his wubby in the fire.

Best injection marinade I've used was a butter-jalapeño combo ... just out of this world! Not spicy-hot but incredible favor enhancement to the bird.

 

[GWguy]

Had Thanksgiving today with the folks. Undoubtedly the best turkey I ever made.

I used a raised-rack roasting pan. Cut a 12 pound bird in half and brined one half overnight. The other half went into the freezer for another time. Made up a traditional bread stuffing but used milk instead of water. Packed the cavity of the 1/2 bird with the stuffing, placed in onto a foil sheet and onto the rack in the roasting pan. Placed the neck and giblets in the bottom of the pan and added water. Seasoned the bird with Kosher salt, a bit of garlic powder and Bell's Seasoning. Into an oven at 350* for an hour and a half, then boosted to 375* until internal was 160*. Pulled out and let it rest while we had an excellent French onion soup. Cut the whole breast off and sliced it as medallions rather than thin slices (cross-cut rather than lengthwise). It was incredibly moist and flavorful. A personal best.

 

[lucky_bee]

I'm sure it will turn out great! Enjoy!

the. best. turkey. everrrrrrr!! holy cow, it was absolutely fantastic! Not one section of the bird was dry. His mother insisted on taking all the leftovers and turning it into a white "turkey" chili though, which was great, but I was really looking forward to noshing on smoked turkey pieces all weekend long

I'll have to look for a small turkey so we can smoke another one and I can have my leftover sammiches

 

[lovinmaryland]

the. best. turkey. everrrrrrr!! holy cow, it was absolutely fantastic! Not one section of the bird was dry. His mother insisted on taking all the leftovers and turning it into a white "turkey" chili though, which was great, but I was really looking forward to noshing on smoked turkey pieces all weekend long

I'll have to look for a small turkey so we can smoke another one and I can have my leftover sammiches

Did I tell you or did I tell you!!! It'll be hard to go back to regular turkey now LOL I skipped it all together at our thanksgiving function