Thanksgiving turkey

[pigcicles]

LOL ... @ $7.99 a gallon for peanut oil, a barrel of crude is cheaper ($2.21 / gallon)

 

[deejaydebi]

I'll be smoking ours. My boy loves to fry turkeys but loves smoked legs and I'm only doing one so it's gonna be smoked! Only takes about three hours so it works!

 

[glued2it]

Yea I noticed that.

 

[bbq bubba]

Allright, who the heck voted eating out???

 

[monty]

If it snows or is otherwise bad weather I will be working. If I can get a good weather day around turkey day I will smoke one, otherwise it will be in the oven.

Cannot wait to retire...again!

Cheers!

 

[winemaster]

Has anyone ever done a Spatckcock Turkey? How did it work.
Im already going to have a 15 lb ham hanging in the smoker and would like to drip it on a turkey all day. Thoughts?

 

[glued2it]

That's what I was wondering.

 

[Dutch]

Since it's the Sis-in-laws turn for Thanksgiving Day supper, we'll be eating at her house and she's doing the bird in the oven. The weekend after though, I'm brining a 12 pound bird and smoking it for a couple of hours and then finishing it off it the deep fryer.

 

[walking dude]

Debi........how the heck you get a turkey to smoke in 3 hours?

if i do one for lunch......i have to start it at midnight...............

Winemaster.........smokebuzz was just over last nite, and we was talking bout trying one that way.......i believe i even brought that very thought up earlier in this thread........

anyone every do a wild bird?
heard they are much leaner and may dry out more??????


heck i don't even KNOW what i am doing for turkey day yet........


d88de

 

[mossymo]

Walking Dude
I have never had wild turkey, from what I am told is wild turkey is all dark meat.....

My wife and I have a tradition we started about 5 years ago for Thanksgiving, I am sure many friends and releative think we are odd but I know my SMF family will understand. Since it is about the only long weekend we have available, Tatonka3A2 and I are out in the garage the entire weekend drinking beer and making summer sausage, meat sticks, brats, polish sausage, ring sausage, breakfast links, bacon, burger and bulk sausage from the venison we have got from our deer season.

 

[monty]

What a wonderful tradition!

Please do keep us informed of your work!

WOW! NEAT!

Thank you for sharing that with us!

Cheers!

 

[gypsyseagod]

wild turkey has white & dark meat but is wayyy leaner. brine longer & go slower. once ya go wild ... well... ya know.

 

[walking dude]

your killing me here marty....but this time.....make sure to add cure.........LOLOLOL

crap..........minnie-soda game running over........COME ON COLTS


d88de

 

[Dutch]

You can always insert some bacon slices that has a lot of fat between the skin and the breast meat. Or drape bacon slices on the outside of the breast-might have t skewer the bacon to the bird with tooth picks to keep the bacon in place.

 

[gypsyseagod]

marty has a cure... he didn't mention this last night....

 

[deejaydebi]

Dude -

I smoke all poultry at 350 to 375 degrees. A 10 pounder only takes about 3 hours swachbuckled.

 

[walking dude]

LMAO.......you kill me debi.........swachbuckled.............LOLOL

didn't know they made turkey's that small.............

yeah........before i found this site, i was doing my turkeys in the 'IDEAL' range of my ecb.......LONG before i add a good thermo in the lid.......and i believe thats why it took so long........but got a nice smokering that way.....and everyone loved it.........

d88de

 

[richtee]

How do I check smoked and oven? LOL!

 

[deejaydebi]

I gotta remember that darned word! For some reason it always excapes me!

 

[rockyb]

We signed up for the dinner at the club house. I just have to decide what to take to share. Turkeys are provided, along with gravey and mashed potatoes. I might do up some candied yams with marshmellows. Not sure yet.