Bird is the word!!! How do you cook yours???

[forktender]

This song happens to be my ring and text tone.

We've done them many ways, my favorite method is in a covered roasting pan or in the old 1950s freestanding Nesco roaster oven.

(This one is not ours, but just like it.)

I mainly just use plain'ol sea salt, and lots of black pepper, and butter. I stuff the cavity with quartered Granny smith apples, onions, a few stalks of celery, and a herb broom made up of bunch fresh sage, and rosemary. It's the way Noni used to roast them in the restaurant. Dressing is made with the drippings and giblets, and sometimes with 50 cent piece sized oysters. I really enjoy oyster dressing, but we normally don't make on Thanksgiving, because Mom absolutely hates the taste and smell of them.

 

[Timber II]

Reminds me of my Granny’s kitchen on thanksgiving….the crispy skin was my favorite part…..I think it still is.

 

[mike243]

I like them any way but dried out, brined and smoked brined and baked or injected and baked or smoked, on a whim I bought a Popeyes cajun turkey, heat and eat, me and my wife love turkey while the rest of the yawhoos love ham, will report back after the feed to let you know if it was worth $50 or not

 

[Gonna Smoke]

OK, I HAD that song out of my brain and now you've gone and reversed all the counseling I've been through...

 

[Chris_in_SoCal]

Austin Brown's brining method then smoked is my favorite.

 

[bmudd14474]

If its a big family dinner we will do 1 bird whole in the smoker or Oven depending on how I feel then Ill do 2-3 Breast in the smoker a day or 2 in advanced then rest and package to be Sous Vide the day of. I have done them the morning of and just held them and that turned out just fine as well.

When I do the bird on the smoker I like to Spatchcock it or quarter it.

 

[Inscrutable]

Spatchcock, inject, dry brine, hot and fast.
Juicy and skin to die for.