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]

Alton 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.

 

[forktender]

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

Alton?

 

[forktender]

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.

Damn, I wish I would've thought of doing that. But there is no way in hell that I am going anywhere near Sam's, Costco or a grocery store until after Thanksgiving.
I just can't handle the people jackassing about. I will do this for Christmas, and next year's Thanksgiving though.

One question, does smoking the breast then S.V'ing intensity the smoke profile in the water bath? If so I will just lightly smoke them.

Thanks for the great idea .
Dan.

 

[Inscrutable]

But there is no way in hell that I am going anywhere near Sam's, Costco or a grocery store until after Thanksgiving.

Yup … I was in Harris Teeter today, and it was a zoo. Have one more small trip to make and then I’m done too.

 

[Inscrutable]

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.

Yup … my sous vide gets a workout … might be ham, turkey (skinless) or prime rib. Works great.

 

[bmudd14474]

Damn, I wish I would've thought of doing that. But there is no way in hell that I am going anywhere near Sam's, Costco or a grocery store until after Thanksgiving.
I just can't handle the people jackassing about. I will do this for Christmas, and next year's Thanksgiving though.

One question, does smoking the breast then S.V'ing intensity the smoke profile in the water bath? If so I will just lightly smoke them.

Thanks for the great idea .
Dan.

When I smoke them I usually only smoke for a 2 hours then I wrap in butcher paper. But to answer your question I do not think so but I would do a test one to see how you like it then you will know. This also works great if you want to smoke then freeze and pull out at any time to SV a dinner.

I was just out tonight and found bone in turkey breast for $.79/lb if you spent $50. If you don't they were still only $1.29/lb so I bought a few and have them thawing now.

 

[zwiller]

LOVE turkey in all ways. That said, I would probably say deep fried with TonyC injection is the best followed by cured/smoked (see avatar). For TG tho I am a purist and absolutely oven roasted for me. The smell of that glorious bird roasting in the house is one of the best things ever. Wife follow what MIL pro cook did. Rub in and out with butter, Lawry's, and sage.

Wild to me to see another one post it but YES a roaster oven is fantastic for bird! Actually perfect for TG. Frees up the oven for sides and you can cut the temp on it to keep it warm. Must have tool IMO.

What's almost as good as TG turkey? Turkey frame soup!

 

[Inscrutable]

LOVE turkey in all ways. That said, I would probably say deep fried with TonyC injection is the best followed by cured/smoked (see avatar). For TG tho I am a purist and absolutely oven roasted for me. The smell of that glorious bird roasting in the house is one of the best things ever. Wife follow what MIL pro cook did. Rub in and out with butter, Lawry's, and sage.

Wild to me to see another one post it but YES a roaster oven is fantastic for bird! Actually perfect for TG. Frees up the oven for sides and you can cut the temp on it to keep it warm. Must have tool IMO.

What's almost as good as TG turkey? Turkey frame soup!

View attachment 727378

I am with you on roasting indoors on TG and turkey soup after.
And I like turkey all year. Wish I had more freezer space to stash a couple more.

 

[fxsales1959]

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.
View attachment 727213

(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.

for 40 years, in a bag (turkey bag) in the oven

 

[forktender]

Yup … I was in Harris Teeter today, and it was a zoo. Have one more small trip to make and then I’m done too.

After I typed that, the very next morning, my wife was leaving for work, and she says, "you need to go to Costco today to pick up our prescription. F.M.L!!!

I get there early and there wasn't one parking spot in the whole lot. I drive across the street to park and walk in, holy crap what a cluster hump!!!

And of course after waiting in line the lady at the counter says they restocked my wife's prescriptions, and they will have to refill them. I wait around for 30 minutes on one of the display couches, watching the madness unfold, that place is a gold mine.

 

[forktender]

When I smoke them I usually only smoke for a 2 hours then I wrap in butcher paper. But to answer your question I do not think so but I would do a test one to see how you like it then you will know. This also works great if you want to smoke then freeze and pull out at any time to SV a dinner.

I was just out tonight and found bone in turkey breast for $.79/lb if you spent $50. If you don't they were still only $1.29/lb so I bought a few and have them thawing now.

I'm gonna grab a few to mess around with.
Thank you.

 

[forktender]

LOVE turkey in all ways. That said, I would probably say deep fried with TonyC injection is the best followed by cured/smoked (see avatar). For TG tho I am a purist and absolutely oven roasted for me. The smell of that glorious bird roasting in the house is one of the best things ever. Wife follow what MIL pro cook did. Rub in and out with butter, Lawry's, and sage.

Wild to me to see another one post it but YES a roaster oven is fantastic for bird! Actually perfect for TG. Frees up the oven for sides and you can cut the temp on it to keep it warm. Must have tool IMO.

What's almost as good as TG turkey? Turkey frame soup!

View attachment 727378

WOW, that soup looks KILL'ER!!!
Did you make those noodles? They look nice and thick, just the way I like them.

 

[radioguy]

I smoke a bone in breast. Our main feast is a large bird 22 lb + stuffed and in a bag in a roaster. Perfectly moist every year.

RG