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I fry in a regular old pot. I guess I could have gotten a newer one with the spigot at the bottom, but I like my old setup. I don't mind frying 2 or more turkeys, but to do just 1 twelve pounder is kind of a pain, with 2 boxes of oil that I only use once a year. I love fried turkey and I like that it frees up the oven to cook all the other stuff, but I think it was time for a change.

I might fry again next year, but will see if some neighbors want to bring down a bird also. I had a friend out in Piru that had a 6' deep pit that we would wrap turkeys in foil, place in tubs and lower into the pit of burning lemon wood. Place a steel plate and cover with dirt. Show back up in the morning and you had some MOIST turkey that fell off the bone. We would have 20-30 turkeys, pork butt and ham in there. Good times.

First time to BBQ / Smoke a turkey... Basically, cut the turkey down the back bone like I would do my frisbee chicken...

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Then inject the turkey with a seasoned brine, rub with dry rub and place on grill...


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About an hour into cooking...


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About 2 hrs into cooking...


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And all finished up about 3 hrs later(put the bird on at about 9:20am)...
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(Note: this was a 12 pound bird and I kept my grill on the top end of heat...) I should have taken the bird off at 12pm (2 1/2) hrs, Not that the bird dried out too much, but it would of been optimum if I would have taken it off 30mins earlier... oh well, back to the Makers Mark lol, Happy Thanksgiving Everyone!

I did a boned, stuffed, and rolled breast this year. It came out great.
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The brining. Sea salt, coriander, peppercorns and oranges...
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The butter, garlic, thyme and prosciutto mix that was placed and massaged under the skin...
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Ready for the oven....
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The finished product. Man, was it good! Moist and tender, lots of flavor, A huge hit!

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Craigster- Sound's delicious but quite a bit of work. Getting under the skin seem's tricky without tearing. How many pound bird for the cooking time noted?

I'd like to try Turducken:

Turducken - Wikipedia, the free encyclopedia




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Once you go Turdunken, you'll never go back.

So, any new ideas/ recipes his Turkey Day?

Im doing an apple cider brined bird on a ceramic smoker.

Here's the Brine:

-Simmer 1qt of apple cider, 1.5 cups of kosher salt, 1/4 cup allspice berries & some bay leaves for 5 mins
-Add 3qts of apple cider & 4qts of cold water to the above
-brine bird overnight in the fridge (covered)
-drain the brine, rinse the bird, pat dry, and refrigerate (uncovered) the night before