Cook the turkey

[1_click_off]

Question for you turkey fans

Dark meat like the legs or the white like the breast meat ? I know turkey legs are a huge thing at fairs and such ?

Me I prefer dark meat in poultry much more taste and fattier etc...
but again not a huge poultry fan as other meat

Thigh meat and the tenderloin under the breast is where it’s at for me.

[SteyrAUG]

Question for you turkey fans

Dark meat like the legs or the white like the breast meat ? I know turkey legs are a huge thing at fairs and such ?

Me I prefer dark meat in poultry much more taste and fattier etc...
but again not a huge poultry fan as other meat

Honestly whatever I'm cutting. Since I don't eat with my hands anymore, I'm not as big a fan of wings and drumsticks like I was when I was a kid.

[LowSpeed_HighDrag]

Usually I smoke some lamb for Thanksgiving and Christmas, but the request was for a turkey this year, sadly. I'll be doing a dry salt brine, Montreal Chicken injection and rub, and smoking for 12 to 14 hours.

[Averageman]

Nothing worse than a poorly over cooked Turkey.
If it takes a glass of water to eat the breast your just wrong. I will be alone this Thanksgiving, I think I will grill some chops.

[Averageman]

Double

[markm]

I just fill the bird with veggies and apples. Slap as much misc seasoning I've accumulated throughout the year on a shilack job of butter. Put it in a pan, poor a beer in the pan and smoke it for 3-4 hours.

[Arik]

Usually I smoke some lamb for Thanksgiving and Christmas, but the request was for a turkey this year, sadly. I'll be doing a dry salt brine, Montreal Chicken injection and rub, and smoking for 12 to 14 hours.

Mmmm.....lamb!! (Homer Simpson voice). Absolutely love lamb. Cold smoked and with your favorite brown liquor is amazing!!

Nothing worse than a poorly over cooked Turkey.
If it takes a glass of water to eat the breast your just wrong. I will be alone this Thanksgiving, I think I will grill some chops.

That's how mine came out each and every time. No matter the recipe, instructions, time and temp. No matter who made it. My grandma, my mom, my sister, me... didn't matter. The wings and thighs would be good but you'd need a bucket of water to chase down the breast.

A few years ago said screw this crap. I'm not going to suffer through dinner just because. Besides, the original thanksgiving probably had everything but turkey. Anyway, few years ago I mentioned it to my sister and surprisingly she felt the same way and was on board. Everyone sucked it up because "tradition". Last year I made brisket. This year my sister is making duck, this should be interesting.

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[markm]

That's how mine came out each and every time. No matter the recipe, instructions, time and temp. No matter who made it. My grandma, my mom, my sister, me... didn't matter. The wings and thighs would be good but you'd need a bucket of water to chase down the breast.

I don't get this. I mean... I'm worthless at cooking, and I've never dried a bird. Have you cooked one in the bag?

[Arik]

I don't get this. I mean... I'm worthless at cooking, and I've never dried a bird. Have you cooked one in the bag?

Personally no but I remember my mom doing it.

I don't know what to tell you. It's not like l/we make up the recipes out of thin air. I'd be interested in making one that isn't dry however, birds are my least favorite meat. I make dark meat every so often and once or twice a year I make boneless chicken breast but I much prefer red meat and fish. So not having turkey doesn't exactly upset me

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[donlapalma]

My go-to method is deep fried whole turkey injected and seasoned with Tony Chachere's Cajun Creole Style Butter marinade and seasoning. I've been doing it this way for years and it is always a winner. My family does not want turkey any other way. I actually tried serving a smoked turkey one year. I thought it was fantastic. They pushed that sh*t to the side like it wasn't even there.