Turkey time

[bigblockmatt]

It is officially November, which means thanks giving is right around the corner. every year, my good buddies and I have our own seperate thanks giving on the saturday after. I have always been in charge of the turkey cooking. this year, i am looking for a new/unique way to cook it. in the past i have done the oven, then moved to the BBQ, and for the past couple years, i have deepfried it. All very good ways to cook it. This year, i want to do it a different way but dont really know what to do. you all have any ideas or suggestions? theres got to be hundreds of ways to cook the thing so lets hear some!

[vicaphit]

Rent a smoker!

[Sowser]

http://www.robertsknollcampground.com/howtocookaturkey.htm

This is what Heaven would taste like if Heaven tasted like turkey!

[vbironchef]

http://www.foodnetwork.com/recipes/emer ... index.html I did this a couple of years ago and it was a hit.

[Darkstar]

cook it in a wood fired oven

http://www.fornobravo.com/forum/attachm ... 07-024.jpg

[bigblockmatt]

i think a wood oven just might be a little out of the question.....

i think i am going to Alton's recipe a whirl. I also like his stuff.

http://www.foodnetwork.com/videos/honey ... 42604.html

[Darkstar]

Brined and Smoked is good! My buddy does a smoked cajun injected turkey on his smoker (big green egg) and everyone always goes nuts over it.

I think the wood fired oven turkey is out for me too (at least for Thanksgiving)

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[skier]

[quote="Darkstar"

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[/quote]

someone needs to joint better. all it takes is your fingertips and a little time and it looks a ton better

[Darkstar]

[quote="Darkstar"

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someone needs to joint better. all it takes is your fingertips and a little time and it looks a ton better [/quote]

the top joints over the middle were only done to keep the cell fills from leaking out. Those blocks were notched on the bottom and epoxied to 2" angle iron front and back. Not concerned with cleaning joints since the whole thing will hav a scratch coat and stucco when its finished.

[slugbug]

Brining makes a huge difference in the taste. I brine chicken overnight before BBQing in my Baby George rotisserie and it's delicious. Too bad they don't make rotisseries large enough to BBQ a turkey in.

[bigblockmatt]

i jsut picked up a thermometer that has a wireless received thing. it is pretty sweet. i used it on a tri-tip last night. set the temp to 125 and it came out great. didnt have to worry about it.

[JMMD]

I also vote for smoking , that would be awesome. We've been doing ours in a slow cooker the last few years. Comes out really nice.