Brine in water, sugar, salt, and sliced jalapenos for 12 hours, two 14 pound organic turkeys on the primo grill at 325 degrees for about 2 hours, best turkey ever.

I know I'm going to brine it. In what hasn't been decided yet. There's a possibility of frying it this year.. I typically do a roasted turkey but never follow the popup thingy. Temperature to 180, and let rest for 30 minutes before carving.

Might do a ham at the same time. Bunch of folks coming over.

Our bird is a 407 pork butt this year.

Brine (Alton Brown brine recipe) 24 hrs
Rinse
Pat dry
Rub some olive oil
Inject a little bit of creole butter
Rub a little bit of Beer Can chicken rub and a bit of Kickin' Chicken rub
Drink half of a big Foster's can. then put aromatics (Alton Brown recipe) in the Foster's can
Turkey legs down/breast up with the Fosters can + aromatics in the cavity
Big Easy

Also doing ham with brown sugar/honey/pineapple/apple cider glaze
If I had two Big Easies, I'd do it in the Big Easy, but I'll probably just do it in the oven for convenience.

Wat

Ain't no joke, bring on the smoke.

This.

For those who fry what's your method? Do you brine, inject, peanut oil?

Creole butter injection then smoked with cherry wood.

I always roast, a little bit of butter brushed on the outside, no stuffing, no spices or rubs, moist and delicious every single time

FIL does the turkey, Im bringing the brisket

First year in a while I am not doing a turkey - mine is normally a brine and roast.

This year we are headed to our new cabin outside of Durango Eating Thanksgiving at the Strater Hotel and can not wait!