View Poll Results: How do you do it?

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  • BAKED

    12 57.14%
  • DEEP FRIED

    4 19.05%
  • SMOKED

    5 23.81%
  • GRILLED

    1 4.76%
  • OTHER

    3 14.29%
Multiple Choice Poll.
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  1. #1
    AZ
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    New question here. How do you do it?

    Turkey that is. Smoked, baked, deep fried, grilled...........

  2. #2
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    I chose both smoked and baked. I am cooking ours on my big green egg using a little bit of pecan chips and an apple wood chunk or 2 to give it a hint if smoke. But since it is a turkey and not a fatty pork butt or something like that you can't do it low and slow. Cooking it at 325 and with a 20+lb bird I will be up at 2am getting ready. So roasting/smoking combo.

  3. #3
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    Baked although I'm not apposed to trying any of them. I've heard deep fried is amazing
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  4. #4
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    I butterfly the bird by removing it's back bone, flatten it out and apply rub up under the skin and then grill it rib cage down.

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    Quote Originally Posted by Phillbo View Post
    I butterfly the bird by removing it's back bone
    Aka 'spatchcock.' I may have to spatchcock my bird, picking it up in a few mins and will see how it fits on my BGE.

  6. #6
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    Quote Originally Posted by Gordon Shumway View Post
    Aka 'spatchcock.' I may have to spatchcock my bird, picking it up in a few mins and will see how it fits on my BGE.
    Where exactly is your address again Gordon.
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    Quote Originally Posted by DIRTJUNKIE View Post
    Where exactly is your address again Gordon.
    We already have both families plus a couple neighbors and a coworker of mine heading over for turkey etc.. Grab a plane tkt, eating around 2.

  8. #8
    Meatbomb
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    any cats on the menu?

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    Quote Originally Posted by Phillbo View Post
    any cats on the menu?
    I am the only cat eater in the family, so not this time.

  10. #10
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    Careful if you're going to deep fry your turkey...



    I've never cooked one,not sure how I'd do it.

  11. #11
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    How do you do it?

    Quote Originally Posted by Gordon Shumway View Post
    Aka 'spatchcock.' I may have to spatchcock my bird, picking it up in a few mins and will see how it fits on my BGE.
    Go for it. This is my bird from last year.

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  12. #12
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    We don't cook anything still on the bone in my house so I voted for other. We just pick up a pack of boneless turkey servings and call it good.
    My Bike: '15 Trek FX 7.2
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  13. #13
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    Quote Originally Posted by heyyall View Post
    Go for it. This is my bird from last year.

    I am keeping it in after all, checked the spacing a bit ago. After this one I do want to try a spatchcocked bird though.

    Not frozen and was never frozen, just wrapped up still.
    Attached Thumbnails Attached Thumbnails How do you do it?-image.jpg  


  14. #14
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    I voted Baked... like Grandma used to do it... and Fried, as I have in the past.

    I hope to build a smoker in the Backyard of our new house to work um that way sometime.



    Quote Originally Posted by DIRTJUNKIE View Post
    I've heard deep fried is amazing
    You've heard correctly.

    There's no need to get all " it'll burn your house down either" Yes, sure it's happened. But, If you're careful to not over fill the Pot with oil and lower slowly... It comes out in 45 mins. Moist delectable...

    I wrote out how to do it in another " How you cook a Turkey" thread around here..

    Quote Originally Posted by Kona0197 View Post
    We don't cook anything still on the bone in my house .
    huh..
    Is there a religious reason. or is it someone get squrmish?

  15. #15
    A waste of time it is is
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    I like to baste mine with my very own home made special sauce marinade, and then let it soak in it's own juices for a couple of hours before I carve it up.


  16. #16
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    Is there a religious reason. or is it someone get squrmish?
    No religious reasons. I get disgusted when I even think about eating meat off the bone. Long story, has to do with growing up.
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  17. #17
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    As you all know, I'm cooking our turkey this year for the first time.
    Its going to be deep fried in peanut oil.

    Right now its in a bucket of brine made with garlic, onions, mandarins, herbs, salt and chicken broth.
    Its all ****s and Giggles until somebody Giggles and ****s

  18. #18
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    Baked with a lot of butter.

  19. #19
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    How do you do it?

    Quote Originally Posted by Kona0197 View Post
    No religious reasons. I get disgusted when I even think about eating meat off the bone. Long story, has to do with growing up.
    You'll let us know when you do, right?
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  20. #20
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    Quote Originally Posted by Brewtality View Post
    As you all know, I'm cooking our turkey this year for the first time.
    Its going to be deep fried in peanut oil.

    Right now its in a bucket of brine made with garlic, onions, mandarins, herbs, salt and chicken broth.
    Nice !

    Don't worry when you pull it out and you think it's ruined, .. Let em rephrase that... dont think:
    " WHat the Fuk did I do to this Turkey!?!? ..MTBR F'ers Made me ruin it." ..

    . It's just a very thin burnt orange to a crisp outside. the inside will be perfect.

  21. #21
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    Wish I was home, if I was it would have been smoked. All I had today was a chicken sandwich at Lotteria.

  22. #22
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    Quote Originally Posted by terrasmak View Post
    Wish I was home, if I was it would have been smoked. All I had today was a chicken sandwich at Lotteria.
    Bummer....

    Here's wishing you a very Happy Birdday to you, on the other side of the world.

  23. #23
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    After my first couple goes at baking a bird I found out that baking the bird in an oven bag is the only way to go.
    Moist perfection!

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  24. #24
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    Quote Originally Posted by emu26 View Post
    I like to baste mine with my very own home made special sauce marinade, and then let it soak in it's own juices for a couple of hours before I carve it up.

    I'm afraid Tone's is gonna try to play "hide the salami" in that one.

  25. #25
    Meatbomb
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    Quote Originally Posted by heyyall View Post
    Go for it. This is my bird from last year.

    That one was oven cooked - right ?

  26. #26
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    How do you do it?

    Quote Originally Posted by Phillbo View Post
    That one was oven cooked - right ?
    Yep, convection roasted in the oven. Beautifully crisp skin--my favorite part.
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  27. #27
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    Well D$ you didn't leave an option for "rotisserie" . I forgot last year I went to my sister's who's boyfriend did it this way. Awesome tender tasting bird. They have since got married and he's doing it again that way. I'm headed over shortly for the bountiful feast.
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  28. #28
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    Got up before the sun yesterday to get the bird going:

    How do you do it?-image.jpg

    Turned out good, this was about an hour before it was done:

    How do you do it?-image.jpg

  29. #29
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    Shove a partially opened can of beer in its butt, and bake it.
    Dont ever let the truth get in the way of a funny story....

  30. #30
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    Quote Originally Posted by Gordon Shumway View Post

    Click image for larger version. 

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    Bouya Barbeque!
    F*ck Cancer

    Eat your veggies

  31. #31
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    I do a full breast with adobo rub, Italian parsley, garlic, salt, pepper and lime juice refrigerated for 24 hours. Wrapped it in bacon and roasted in the oven.

    How do you do it?-999639_10202352335158695_1755711412_n.jpg

    On T-day, I do a traditional roasted bird w/ stuffing.

  32. #32
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    How do you do it?

    We picked up a clearance turkey today. A fresh, never frozen bird for $0.99/pound. Looks like we will be giving thanks for a few more days.

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  33. #33
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    Good call on the clearance turkey! I was just mentioning last night to my wife how I want to go look for some this week.

  34. #34
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    Quote Originally Posted by heyyall View Post
    We picked up a clearance turkey today. A fresh, never frozen bird for $0.99/pound. Looks like we will be giving thanks for a few more days.

    I'll be right over! Please prepare a dish for me!

  35. #35
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    BTW, heyyall... what do you use for a rub on turkey (birds)?

  36. #36
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    Quote Originally Posted by Gordon Shumway View Post
    BTW, heyyall... what do you use for a rub on turkey (birds)?
    It is a rub of olive oil, salt, montreal chicken seasoning and fajita seasoning. I make pockets under the skin for a bit of butter just for that extra kick. I roast in a convection oven on about 325. I let some of the moisture out of the oven on a couple occasions for help make the skin extra crispy. The skin is my favorite part.

  37. #37
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    Quote Originally Posted by heyyall View Post
    It is a rub of olive oil, salt, montreal chicken seasoning and fajita seasoning. I make pockets under the skin for a bit of butter just for that extra kick. I roast in a convection oven on about 325. I let some of the moisture out of the oven on a couple occasions for help make the skin extra crispy. The skin is my favorite part.
    Nice! Trying to figure out my fowl seasonings still; currently just using fresh herbs mixed in soft butter/olive oil or store bought rub with some extra red peppers added. Now that I have the cooking part down I need to come up with my own rubs/sauces.

  38. #38
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    Give mine a try and see what you think. I eyeball the portions, but I would suspect it is about equal parts salt and montreal seasoning. The fajita is probably 1/4 of a part. I add enough olive oil so it is a semi paste. Let it sit and meld for a bit for best results (it also keeps the spices from burning).

    Badia seasoning is my main goto seasoning. I use it on virtually everything.
    Fajita Seasoning

    You can buy a big container of it online if your local store doesn't have it. We have only found it down south - Florida to SC.

  39. #39
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    Done, just ordered some and will give it a whirl.. Thanks!

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    How do you do it?-screen-shot-2013-12-03-5.56.29-pm.png

  40. #40
    meow meow
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    baked and baked.

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