I'm going to butterfly mine and cook it on the grill with some smoking apple wood chips. I've read that you can cook a turkey in less than 2 hours this way. I'm willing to give it a try. Has anyone here done that? I have a gas grill with a lid.

There's another name for cooking a bird this way. It's called spatchcock. It's all new to me. I'm willing to learn from experience.



Edited 1 time(s). Last edit at 11/22/2014 09:11PM by madalice.

I take off the wings and drumsticks and put it in the pressure cooker.
Turns out moist and really tasty and tender.

Hubster is not a big fan of leftovers. My sure fire moist turkey trick is to cover it in extra thick bacon. Does not give it a bacon flavor but keeps it oh so moist and no crapping around with things like buttered cheesecloth. I ALWAYS cook the stuffing separate. Alton Brown did a show on the science of it and there is no way in HELL I would ever do that again. SHUDDER. It's amazing I didn't kill us all over the years.

No turkey, I went vegan this year. Could be an interesting holiday.

http://www.cornucopia.org/soysurvey/soy_profiles/images/tofurky%20roast.jpg



Edited 1 time(s). Last edit at 11/22/2014 09:48PM by Dave the Atheist.

The same way I always cook it, in the Nesco roaster. Only problem is my roaster will hold up to a 22 lb. turkey and my daughter insisted on the 25 lb. turkey and I wasn't thinking, so I imagine the legs will be nice and crispy.

I think I'm going to make an herbed, citrus butter to rub in again, unless something else perks my interest. This year, I'm doing chipotle carrots for a side along with mashed taters and some kind of brussel sprouts. But what ya'll should be jealous of is the from scratch pumpkin pie with Bailey's Pumpkin Spiced Cream I'm going to bake. :)

Susan I/S I'm doing the bacon trick for the first time this year. I'm doing a beer bacon brine for 24 hours before, saw it on The Chew and thought the bacon would make it amazing. I'm excited to see how it turns out!

If you can see it, slap some bacon on it! And you really do need the thick stuff. Then I tent it with foil till the end. I have never brined, there is never enough room in the fridge. What are you going to use to brine it in?

I did put my foot down for ONE NEW THING this year. They always want the same exact sides every single holiday. Year after year after year. I am swapping this out for the green bean casserole. http://www.foodnetwork.com/recipes/food-network-kitchens/broccoli-gratin-recipe.html There was much weeping, wailing and gnashing of teeth but they can suck it up! At least now that everyone is older I can make regular mashed potatoes instead of Tato Volcano. Kids do love it. Mound your finished mashed potatoes into a baking dish, make a well and fill it with whipped cream (not sweetened) and grated cheese. Pop it back in the oven to melt the cheese.

As for pie, hahahahha! I win! I have an AMAZING pie store just over in the next town. Their crust is better than mine anyway and sending Hubster to fetch it is a lot less work.

One word of caution to all - DON'T DEPEND ON THE POP UP THINGIES! I did one year and um, when I stuck a knife in it, it went POOOF and it deflated like an old tire. It looked perfect but there was not enough meat left to feed two let alone a family. It was really really SAD. And make sure you check BOTH cavities for those little packets of innards!

We do a 14-15 lb. turkey. After washing out the bird with salt water, my wife fills the cavity with her incredible giblet stuffing and then covers the roaster in HD foil, wrapped tight...and cooks it a 450F for about 3 hours. We've been using the high temp method for years and love it.

Ron Burr



Edited 1 time(s). Last edit at 11/22/2014 10:02PM by Lethbridge Reprobate.

There are so many great things that can be roasted, it is, for me, ridiculous to do the same thing year after year.

This year, depending on the number of people, I am going to do either:

Leg of lamb:

http://wildoats.coop/wp-content/uploads/roast_leg_of_lamb-jpg.jpeg

Crown Roast:

http://www.petesproduce.com/images/stories/rapidrecipe/13-crown%20roast%20of%20lamb%20with%20wild%20rice%20stuffi%20ng.jpg

Last year it was a salt-encrusted prime rib.



Edited 1 time(s). Last edit at 11/22/2014 10:14PM by MJ.

We're having 14 people this year. My cousin is making the turkey, he usually fries it, but I want lamb as an alternative.

Mom uses those Reynolds oven cooking bags. Yummy juicy bird! I always get a little as a treat.

Oven. I love dry turkey (I know, I know, everyone loves things that are moist), and the best way to get massive amounts of dry turkey is to cook it in the oven for slightly too long.

We'll likely buy a smoked turkey too because they come out so tasty. I'm going to have lunches for at least a month.

You know the score Susan. Wish we could all sit down at Alton B's table someday for a feast to remember.