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Hello from Iowa, good to see another midwesterner! Actually grew up in IL so I share my roots with ya.
Turkey is one of my favorite things to do on my smoker. I'm actually doing 4-5 of them the morning of Thanksgiving. Best advice I can give you about smoking a turkey is "Brine It!" I just had...
Well, I could not find my recipe so this is primarily from memory but its pretty close. I’d suggest buying an extra can of each juice just in case you have to increase the amounts.
2 cans frozen cranberry juice concentrate1 can frozen orange juice concentrate1 can of cranberry sauce1 cup Kosher...
Well it looks like its going to only be 4 birds now. Mother in law is going to cook one in the oven so she can make gravy from the drippings.
I'm pretty sure I can cook 4 birds in my fridge smoker. 2 on the top shelf and one each on the shelves below that. Shouldn't have an issue. I'll start...
In the past, my birds have come out similar in color without using any Kitchen Bouquet. Back in my chef days, we used that stuff just to darken our beef gravy.
Hey Gary,
I unwrap the sticks and place them in the cavity. Since the bird is breast down I usually have to prop the tail of the bird on something to keep the butter from running right back out of the cavity. The butter sits in there and cooks it way into the breast meat keeping it extra moist...
I've been asked to cook 5 Turkey's for my wife's family Thanksgiving. There a bunch of us and we all love our turkey.
I plan to use my tried and true Turkey brine (which I can't find the recipie for at this moment) that has orange juice and cranberry juice in it. Has turned out some nice birds...
I stumbled across this device and thought "hmmm I thought Todd had the patent on this. Then again maybe not or maybe its not a violation of patent laws.
Anyway, anyone every used one?
Seems like it needs more holes to be efficient like the AMPS. Price has the AMPS beat by a bunch, I saw this...
I'm with you Dave. When someone asks me how do I cook a Pork Loin I tell them put it in a roaster. I've tried is so many different ways but never been moist enough. I just don't buy them any more. I'll stick to butts, ribs, & briskets!
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