I was torn between deep frying and smoking.
I finally decided on smoking it this year,while I love deep fried Turkey there's the mess to contend with and to be honest I love em both ways.
Got a 15 lb fresh bird which I'll separate at the breast from the dark meat by cutting it at the thin point below the breast at the rear of the bird.
You end up with a full breast and all the dark meat in two pieces. This of course lets you cook the white meat to perfection without drying it since you can pull it at 155 to 160 while cooking the dark meat to 175 so everything comes out perfect.
Of course I'm going to brine it overnight,rinse it and let it sit in the fridge overnight without anything covering it to dry the skin so it crisps better.
Then I'll inject melted butter under the skin and rub butter on the outside once it gets to cooking which again will help it brown.
Oh...going to use Oak and Pecan for the wood.
So what're you doing to your bird this year?
I finally decided on smoking it this year,while I love deep fried Turkey there's the mess to contend with and to be honest I love em both ways.
Got a 15 lb fresh bird which I'll separate at the breast from the dark meat by cutting it at the thin point below the breast at the rear of the bird.
You end up with a full breast and all the dark meat in two pieces. This of course lets you cook the white meat to perfection without drying it since you can pull it at 155 to 160 while cooking the dark meat to 175 so everything comes out perfect.
Of course I'm going to brine it overnight,rinse it and let it sit in the fridge overnight without anything covering it to dry the skin so it crisps better.
Then I'll inject melted butter under the skin and rub butter on the outside once it gets to cooking which again will help it brown.
Oh...going to use Oak and Pecan for the wood.
So what're you doing to your bird this year?