The elders have gotten older and they have passed on the bird duty to me. They've always just baked the bird in the oven with the popup timer thingamabob. It's always pretty much sucked. But I'm not a big fan of turkey to start with though. So coming out of the gate year one, I plan on coming in strong.

Going to brine simple with Meat Church new brine he released with a few added ingredients. Then going to rotisserie it on the BGE. (I could only find a good whole chicken video for the rotisserie)

What's y'alls methods/Plans?

Not sure the old timers are going to like the change

MIL is making the same ol dry turkey with unetable dressing this year

I�ll brine it using Alton Browns brine recipe, then cook it on the BGE over some pecan.

Luby's

Greensburg is taking care of that for me. I got ham, sausage and whatever else I decide to cook up.

Brine, inject and oil less fry in big easy. I usually brine, make compound buttery and stuff with aromatics and bake so i can make turkey soup with carcass and leftovers but not cooking at home this year so doing what�s requested. Perfect thanksgiving would be a tired and traditional turkey so get best of both worlds

Eating steak here.

Momma wants ham. Might fry a few birds on Friday though.

Brined, herbed and smoked with the finest applewood pellets.

That's what I would prefer.

That�s just my part. There will b a ham and brother in law doing pork butt and brisket too. I see a meat coma coming and they live 90 miles away

Momma wants ham, momma gonna get ham.

Two 12 pound birds in the Big Easy.

I would like salt free rub suggestions for a brined bird.

I will glaze them at no charge

Since it's just me I might do a filet or go get some fresh dungeness crab to steam up.