How are you going to cook your Turkey?

I'm grilling mine on a Weber. Haven't decided what kind of rub I'm gonna use yet. Any suggestions?

Fried one for the last 10 plus, will fry again this year. Eat after we get back from the game...

Grilling or roasting? Direct heat or indirect?
I'm probably going to do mine on my Weber as well, but I'll use my rotisserie attachment.

Never waste my time and money on a turkey!!!!! A skunk would probably taste better !!!!!

Only way it should be done... sous vide

Oven Roasted

Green egg.

I smoked my first one last week and I doubt I'll ever buy another smoked turkey, it turned out great. It was just the breast, but bone in.

Injected it with Zatarains, then rolled it in melted butter and used a Paul Prudhomme poutry rub. Left it in the pan on the grill, smoked it about 2 1/2 hours at 275, until internal temp was 165. Added butter to the pan as needed to make sure the pan didn't dry out.

Forgot to mention, offset heat, used coals and a mix of mesquite and apple wood for the smoke.

Will probably smoke one and fry one. I expect the smoked one to look something like this.

I just buy a couple of pkgs of hawaiian rolls and go knock on doors till I find someone that will feed me for rolls.

Big Easy oil less fryer. Turned out a quality bird last year.

Deep fried in peanut oil. Thinking about doing a small turkey and maybe a few other small birds, Cornish hen, duck, pheasant. Just some thanksgiving experimentation.

I do it in a pan with beer. Baste it every half hour or so. It's fantastic. I use wood chips to add to the smoky flavor. Here's one I did from a few years ago.

Same.
Can't go wrong with the Big Easy

Phone.

Local restaurant has a thanksgiving package. Excellent chef....used to be head chef at country club before he bought restaurant. Has a prime rib choice as well...might do that. It is excellent.

I not cooking this, sister and her kids are doing Thanksgiving this year and maybe from now on.

Yep, letting the relatives cook. Some years it's turkey, some years it may be a goose or duck, and some years it's a standing rib roast which is my favorite. I'll bring deviled eggs and maybe one other side. And I always bring the wine.

OMG, I love deviled eggs. I'm so hungry right now. Almost lunch time...

Always good

Always oven cooked , tried fried and didn't like it . However I got two Webers and never thought about smoking one but looks interesting .

I plan on using the back yard oven w/smoker option.

Fried at

Smoked. Same as every year.

Roasted in the oven traditional. 25lb. butterball premium. Yum.

I'm going to eat it however the wench cooks it and then microwave it for about 3 more days. Then I'll be done with turkey til next year.

I am probably the only one, but I like the turkey sandwiches the day after more than the turkey.

in a big easy

Fried in peanut oil at 350 degrees!

We'll fry 2-3 chickens and a turkey in peanut oil. The turkey is good, but the chicken where it's at.

We have a semi secret method that never fails. Our turkey is always great.

I have never cooked or fried a turkey because we're always gone to families' homes either in AR or OK. This year we're staying home for the first time in 29 years. I'm starting to build up some intimidation. Gotta figure it out quick!

There will be a ton of food here and a house full of Arkies and Okies, might as well stay in the routine and join us Tom.

However my in-laws cook it is how I'll eat it. Best part is I'll be dragging my boat to Del Rio to visit so even a bad day on Amistad trumps a lousy meal.

No turkey just smoked ham.

Watch me, bro....I may take you up on that offer. Do you serve pumpkin pie?

I've done mine in a Big Easy for years -- ever since somebody in the OT (Tman maybe) discovered one and told us about it. I think the TFF/OT bought out every store in the Metromess within a few days.

It ain't Thanksgiving without it, but we actually buy the pies from an Amish lady. Any kind you can think of, she delivers a couple hundred to work every year. Pulls up in the parking lot on her tractor pulling an old trailer made out of a 60's model Chevy truck bed. Best pies in the world!

So you get your shine from the Amish?

I bet it's the same Amish community right there off of 412, the big white house that has a sit down restaurant inside. I've bought a lot of goodies from there but never ate their reg food. I bet it's delicious, though. Is that the place?

You’re not the only one by a long shot.

I know where you're talking about Okie, and it's terrific. You have to have at least 20 people I think to make reservations and it's really good and not expensive. But the pie lady is a different deal, she's a one person baking machine.

I purchased four young hen Butter Balls that will be Coon Arse fried. We will have a big crowd.

Mine are in the brine now for about 36 hours will smoke them tomorrow and freeze them for the trip to Iowa, tried smoking them up there last year and could not get the smoker over 150 degrees,it’s hard to smoke anything when it’s 10 degrees out,got a little smoke on them last year then fried them with the other turkeys,came out pretty good.

Smoked

14 pound fresh organic grown bird, brined for 8 hours in a mixture of water, salt, sugar, sliced jalopenos, smoked on my Primo grill at 300 degrees for about 2 1/2 hours, scrumshish.!!

Big Easy. Hands down the best way to cook a turkey.

Smoked and Fried....

Will fry some whole birds and smoke some breasts.

Drop a ham. It is awesome

Smoked

Brine, then inject, rub, spatchcock and smoke to perfection.

Changed my mind, will do the brine but I think I will smoke it on my Yoder, just too damn easy.

Smoked in my CookShack smoker.

Spatchwhat?

Remove spine, sternum, and keel bone then press open/flat

Splitting the turkey open by removing the backbone. Cooks more evenly and I think tastes better.

Will be doing mine the only way I have ever done a turkey. Indirect on my Weber kettle. Turns out perfect every time.

I’m not cooking one this year. I’ve only smoked them when it’s my turn to cook.

I'd rather drink it.

Hell yeah.

Injected bird in the Big Easy. I fried birds for 20 years. Never again.