OT: How Do You Prefer Your Turkey?

[Big Sheep81]

Standing profile to me, neck stretched, standing still, 11 inch beard, 1 1/2 spurs...........

He gets smoked twice.................

 

[maroonmadman]

86 proof has better flavor but 101 will get you 17'd up quicker.

 

[Conman90]

 

[Barkman Turner Overdrive]

Yes, last year i brined it, injected it, rubbed and smoked, it was good, but make no mistake, frying is the best method by a mile.

Can't wait to see what you cretins do with "rubbed and smoked" above. @Barkman Turner Overdrive what you got?

My Thanksgiving turkeys come from Popeyes

 

[ZombieKissinger]

I don’t always get turkeys, but when I do, I prefer them at Laurel Lanes

 

[PapaDawg]

Yeah. Water pan does next to nothing to keep the turkey moist. Overcooking is the usual culprit. But one thing someone else posted in this thread may be part of it. He smokes his turkey at a higher temperature for a shorter time instead of low & slow. That's how I've always done it too & mine always come out moist and tender. I think low & slow smoking works fine on pork butt or ribs because of the fat content, but maybe not so good on lean turkey.

I found low&slow is not the best for chicken or turkey. I brine for 24 hours and smoke at 350 until 162 IT. Not dry at all. More moist than a Diddy party!

 

[Lucifer Morningstar]

I found low&slow is not the best for chicken or turkey. I brine for 24 hours and smoke at 350 until 162 IT. Not dry at all. More moist than a Diddy party!

That’s moist.

 

[karlchilders.sixpack]

I said I prefer fried turkey, I'll stand by that, but this weekend, I had some smoked that my cousin had cooked, It was damn good.

 

[The Peeper]

I found low&slow is not the best for chicken or turkey. I brine for 24 hours and smoke at 350 until 162 IT. Not dry at all. More moist than a Diddy party!

I also brine for at least 24hrs but lower the temp a little, 275' and always have good results. Also spatchcocking helps with reducing the amount of time required, my almost 17 lb turkey only took 3 hrs last week

 

[PooPopsBaldHead]

I also brine for at least 24hrs but lower the temp a little, 275' and always have good results. Also spatchcocking helps with reducing the amount of time required, my almost 17 lb turkey only took 3 hrs last week

I got a free turkey at the grocery and finally cooked it yesterday. Rotisserie over coals on a Kamado. Brined it for 48 hours on accident as I ended up going skiing Sunday when I meant to cook it.

15 lb turkey. Kamado was at 330-350°. Took an hour and 50 minutes. Temp over the coals was probably 500°+ when it rotated down. The deepest part of the breast was at 152-153° when I pulled it off and I let it rest for 30 minutes.

Best turkey I have ever had I think. Fried is always perfect, but the flavors from direct fire (dripping juices creating smoke) and the rub on a rotisserie are hard to beat. I think the combination of extra brining on the bigger bird and higher temps like @PapaDawg said, plus pulling it early to avoid drying out (again 3 minutes above 152° is as safe as 10 seconds at 165°. Pasteurization is the goal.) if you pull it 165° it will rise to 170-175°+ for sure while resting and get dry and stringy.

So far I am having more success with pork and poultry at hot and fast than I ever had low and slow (ribs, chicken, pork shoulder, and now turkey.) Beef has been shoe leather when I try to go hotter or faster though.

 

[BluffParkDawg]

I have been frying mine in the Charbroil Big Easy for about 13 years now. No oil, only propane, and comes out perfect and crisp everytime