Current Events > so i volunteered to cook the turkey this year for thanksgiving.

(+) Yeah! (+)

any tips
---

Use heat.

---

Duncanwii posted...

Use heat.

what
---

i like to spatchcock and smoke them myself.
---

Do just the breast.

I love dark meat and all but safely preparing the dark meat means destroying the white meat.

---

Stainless steel pot with vented top. 19 lbs Turkey. Seasoned with sea salt, fine ground black pepper, marjoram, rosemary, basil, thyme, savory, oregano, rubbed sage, and a splash of lemon juice with white wine. Boil the giblets for an hour (neck, liver, heart, gizzard) with the same seasonings and water with onions. Get two boxes of stuffing. Mix with broth and 2 sticks of melted butter. Stuff the bird. Slice 2 more sticks of butter and place them on the turkey. Roast at 350 Fahrenheit with vented top on for around 4 hours, baste it throughly 2 hours in, then take the top off for the last 30 minutes so that the skin gets that crispy brown color. Baste again, carve, serve.
---

Buy one of the turkey fryers on sale in any retail store and fry it. Your family will thank you

Lordgold666 posted...

Stainless steel pot with vented top. 19 lbs Turkey. Seasoned with sea salt, fine ground black pepper, marjoram, rosemary, basil, thyme, savory, oregano, rubbed sage, and a splash of lemon juice with white wine. Boil the giblets for an hour (neck, liver, heart, gizzard) with the same seasonings and water with onions. Get two boxes of stuffing. Mix with broth and 2 sticks of melted butter. Stuff the bird. Slice 2 more sticks of butter and place them on the turkey. Roast at 350 Fahrenheit with vented top on for around 4 hours, baste it throughly 2 hours in, then take the top off for the last 30 minutes so that the skin gets that crispy brown color. Baste again, carve, serve.

That sounds good.
---

Lordgold666 posted...

Stainless steel pot with vented top. 19 lbs Turkey. Seasoned with sea salt, fine ground black pepper, marjoram, rosemary, basil, thyme, savory, oregano, rubbed sage, and a splash of lemon juice with white wine. Boil the giblets for an hour (neck, liver, heart, gizzard) with the same seasonings and water with onions. Get two boxes of stuffing. Mix with broth and 2 sticks of melted butter. Stuff the bird. Slice 2 more sticks of butter and place them on the turkey. Roast at 350 Fahrenheit with vented top on for around 4 hours, baste it throughly 2 hours in, then take the top off for the last 30 minutes so that the skin gets that crispy brown color. Baste again, carve, serve.

thats it mang. thanks.
---

That's a lot of pressure. Don't mess up.

Shove a stick of butter up it's ass, put some more butter under the skin of the bird, then sprinkle on some rosemary and thyme, brush some of its own juices on the breast every so often while it's cooking, and then I like to turn the broiler on low to give the skin a crisp and a touch of browning.
---

Just stick it in the microwave for an hour or so. What could possibly go wrong?

BigG777 posted...

Just stick it in the microwave for an hour or so. What could possibly go wrong?

I remember the time Kenan and Kel put a turkey in the microwave and the microwave in the oven.

---

I know there's turkey soup for leftovers. I wonder if there's turkey n dumplings?

You could make a turkey pot pie afterwards.
---

I'd like to see someone make a Korean Thanksgiving Turkey recipe
---

Do Turkish Turkey

https://spicetrekkers.com/recipes/turkish-turkey
---

Cook it upside down (not a joke) this way the breast meat cooks in the juices and you get very moist meat from it. It also seems to cook a bit faster but I could be mistaken on that part.
---

tag

---