How are you preparing your thanksgiving turkey this year

I always just do a smoked breast. It turned out pretty well this year and one of my sisters-in-law scored the wink wink award and thanked me for making sure we had a voluptuous breast.

Spoiler

Literally every woman in the family is flat as a board

 

Have the Cajun fried turkey leftovers going in a gumbo. It’s cool and rainy here so perfect gumbo weather.

 

Not preparing the turkey this year to answer the OP. Driving 9 hours so will be relaxing for Thanksgiving.

 

Got a turkey breast. May chop it up and fry turkey fingers. May flood my house idk yet

 

Honey baked smoked turkey breast.

 

Planning to do the sous vide breast and skin chips on Thanksgiving Day since it'll only be a few of us. Wanted to do this badly last year but had too many people.

Smoking one the Saturday after for my wife's family.

 

I’m going to do the frog style turkey on the smoker along with a turkey breast and a few pheasants. Also picking up a Honey Baked ham since nothing else comes close.

 

Doing it on the rotisserie this year

 

Hey why is a turkey breast roast? My girlfriend bought one and I’m worried it may be something weird

 

Because boiled turkey breast tastes like shit.

 

What does that mean? Preparation says to roast it

 

It’s definitely no bones. We have one skin on no bone breast that I plan on chopping into turkey fingers. This other one seems to be all meat

 

Doing this blueberry baby again, per usual

https://www.feastingathome.com/roas...lsamic-glaze/#tasty-recipes-19936-jump-target

 

spatchcock is an amazing word, please use it.

 

DEEP FRY THE BITCH

 

I just fry every year. Quick, easy, and moist. Just like your mothers.

 

Thaw it. Dry brine it (salt, maybe some herbs) for 24-72 hours. Rub it down with butter and spices. Smoke it to temp.

 

Smoked on the offset. Considering spatchcocking but don't have a good set of kitchen shears. Might have to hit the store soon.

 

I’ve used these for the past three years, work great:

https://a.co/d/gtzDa9m

 

• Spatchcock
• Brine for a day
• Air dry in the fridge for a day
• Spatchcock
• Smoke, carve, and serve

edit - changing my order a bit this year

 

I have these. Turkeys can be a bitch to get through

 

I have these and take down a turkey in about 30 seconds.

 

I'm considering doing this.

 

Jusy use your garden shears, what’s the worst that can happen? You lose a finger?

 

small responsibly raised turkey, dry course salt brine uncovered in the fridge for 1-2 days depending on how lazy im feeling, injected with lemon juice, lemon zest, and butter, coated with more butter, thyme, rosemary.

probably simple garlic mash, sausage stuffing, green beans, and gravy from the drippings

 

Grab em in the brisket weber kettle turkey

https://www.grabeminthebrisket.com/podcast/episode/cd256320/ep-185-turkey-talk-pro-tips

 

They said they were gunna post it, maybe it's on their Instagram

 

Stop me if I am wrong

Spoiler

Taken in a Publix parking lot

Serious, first year Briner

 

What a pitch. We changed some stuff and made it absolutely no better

 

molly rules

 

Don’t over boil it.

 

You ever done it with mushrooms? Shit will have you seeing shit in anime

 

Doing a bone in Turkey breast as mother in law wants to do a ham as the primary dish. We are doing thanksgiving on Friday so I am considering smoking the Turkey tomorrow and then letting it rest and then carving it and vacuum sealing it to heat up in the Sous vide on Friday.

Anyone see any issue with my plans?

 

First bird, brined, spatchcocked, smoked, perfect. In the fridge sleeping till tomorrow. Second bird dry rubbed, will inject and fry tomorrow.

 

Cleaning out the butterball earlier prior to spatchcocking and had to look it in the eyes as I discarded the neck/head. Far more intimate than I wanted / did not enjoy sociopath feels it implied

 

we got a mf edward scissorhands over here

 

Smoked chicken and charbroiled oysters on the menu today.

Turkey overrated