turkey.. fry..smoke or roast
What is everyine doing and what is your favorite method.
I got a fresh (non frozen) turkey this year for the first time? Should I do anything different? |
Smoked one last weekend (my favorite). SWMBO will roast the Thursday bird.
|
I will do a smoked and fried one. After posting a question on here about fried, I wnet and bought a Big Easy oil-less fryer
|
Im smoking and frying this year
|
Smoked one and fried one last Thanksgiving. This year just deep frying the Turkey but picked up a Costco Master Carve boneless ham that I will smoke.
|
Smoked, always!!
|
Smoking at 325-350F in the kamado.
|
Smoked but don't forget to brine! :) Fried one for years but tired of having to get rid of the oil all the time.
|
Brined and Smoked!...Hangman Style!
|
Charcoal is cheaper than peanut oil and smoke tastes better imho, also don't forget about the gravy...oh the gravy!
|
My favorite is fried turkey but this year I will be smoking it on my Lang.
|
I prefer almost everything to come off of the smoker/grill, but when it comes to a whole turkey, fried is far and away my favorite.
I smoked one a couple of weeks ago and thought it was great, too. If I were doing a second turkey, it'd be smoked, but gotta have a fried one first. |
Doing smoked,rotisserie and deep fried here.
|
How about smoking a turkey breast (never enough white meat it seems) and frying a bird?
|
I plan to brine, spatchcock and doing a 2 hour smoke then frying it.
think that will give it enough smoke flavor even after frying? |
All times are GMT -5. The time now is 05:20 AM. |
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.