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We had a baked traditional and a deep fried bird. Smoked before hand then baked to warm up is my favorite. I could just drink the drippings from that right out of the oven like tea. It makes fire gravy.

You cook very well I think and Most of the time I use grills to cook meat because grill makes it so yummy!

Originally Posted by Juan Madera

Brined. Then a quick tour at 500F to brown the skin and then a slow roast at about 300F until the internal temp is 150F at which time I remove, cover and let rest a bit before devouring the tastiest, juciest and tenderest turkey ever.

Google "Alton Brown Turkey" and you can get his recipe. I've simplified it over the years, but ALWAYS brine, burn and roast. Have had years where there is nothing left at the table but the carcass....

I use Alton's Turkey recipe and roast it on the Big Green Egg! In fact, it sound so good, I may have to thaw the one in my freezer and cook it up. The carcass makes the best smoked turkey stock ever!

Brined. Then a quick tour at 500F to brown the skin and then a slow roast at about 300F until the internal temp is 150F at which time I remove, cover and let rest a bit before devouring the tastiest, juciest and tenderest turkey ever.

Google "Alton Brown Turkey" and you can get his recipe. I've simplified it over the years, but ALWAYS brine, burn and roast. Have had years where there is nothing left at the table but the carcass....

Originally Posted by Old Soul

Deep fried in peanut oil only way to go!

Gotta agree with that. It's hard to go wrong with deep fried turkey, and I've tried it all sorts of ways.

My mother know how to coock right whole bird, I can ask her. It's best dish on her table!!

Deep fried in peanut oil only way to go!

Phrancis raise your temp to about 300-325 ish to crispen skin poultry doesn't need low and slow if your bird gets done early wrap and let it rest check out smoking meat .com

Was at my sisters. My bro inlaw smoked one and deep fried the other. Normaly the deep fried is the one I go for. He used an indoor fryer this year rather than an outdoor one. The white meat was dry and the dark meat undercooked. Smoked one turned out perfect.

Originally Posted by Phrancis

jp that sounds really good! I might have to try that. What type of rub and/or stuffing goes well with that?

I don't think that we rubbed or stuffed the bird. Maybe stuffed it with an apple or an orange...

I deep fried mine.. , that is the best stuff ever.

You can cook a 20 lb bird in an hour or less..

jp that sounds really good! I might have to try that. What type of rub and/or stuffing goes well with that?

This year, we stuck with a traditional oven roasted turkey.

One recipe that we tried a few years back was a sweet-tea brined turkey.

Brew up a strong tea, put some seasonings to it and drop the bird in for a couple days.

How did you cook your bird?

I'd be interested to know how you all cooked the big bird today, if you tried something new or stuck with tried-and-true recipes for the turkey?

Myself I cooked one in the smoker for the first time. 12# bird, vertical smoker, natural/charcoal fuel (i.e. no propane/electric heat). Smoked with persimmon wood from the property. Lit natural fire then put some charcoal briquettes and a chunk of wood on top. Smoked for about 7 hours at 200*, then finished in the oven until internal temp was above 175*.

The skin was tough as leather, but after you pulled it off the meat was tender, juicy and had a memorable smoky flavor. Note: I brined the turkey overnight in apple cider, water, salt and brown sugar mix. Coated with brown mustard before smoking (waste of time, couldn't eat skin).

I might make a turken with this method for xmas or new years.