What is your turkey recipe/method?

[PumpkinCake]

I've been using a char broil big easy for a couple years. Pretty cool piece of equipment, it's basically a propane air fryer. Crispy skin, cooks evenly. https://www.charbroil.com/the-big-easy-oil-less-turkey-fryer-17102065 I pretty much only use it for thanksgiving but it works great

For the last 5-6 years I've been hooked on this rodelle brine. It has a distinctive sort of cranberry citrus flavor that is fantastic with thanksgiving sides https://www.rodellekitchen.com/products/gourmet-turkey-brine/

What's your method

 

[Fanatical Meat]

I have found Charbroil stuff to be garbage. Admittedly I have only owned a small portable charbroil & a standard size gas grill. They both literally fell apart after the first year.
How is the quality of this propane fryer? Is it solid or does it need constant part changes and nut or bolt tightening.

 

[WelshBloke]

My easy, go to, always better than turkey recipe is to roast some pork.

 

[PumpkinCake]

I have found Charbroil stuff to be garbage. Admittedly I have only owned a small portable charbroil & a standard size gas grill. They both literally fell apart after the first year.
How is the quality of this propane fryer? Is it solid or does it need constant part changes and nut or bolt tightening.

Totally agree... However these things hold up great, with a cover. And they're like $100-150. I've had mine outdoors for 6-7 years with no problems other than the typical ignitor failures that happen on any gas grill.

 

[Ken g6]

My easy, go to, always better than turkey recipe is to roast some pork.

This, except I'm really, really lazy.

 

[lxskllr]

I actually like the vegetarian "turkey" roasts. They have everything I want from turkey, but less hassle, and tastes just as good if not better. Low bar, cause turkey mostly sucks.

 

[Gardener]

It's an oily bird, sometimes I imagine it is ostrich or some prehistoric beast. However every gravy maven knows that turkey gravy is the shit. So while the meat is only tolerable, as part of an overall dining experience I find it good once per year.

We roast it, sometimes upside down but usually breast side up. Just salt, sometimes rub it with butter, and usually baste it every half hour.

 

[iRONic]

Low bar, cause turkey mostly sucks.

It's an oily bird, sometimes I imagine it is ostrich or some prehistoric beast. However every gravy maven knows that turkey gravy is the shit. So while the meat is only tolerable, as part of an overall dining experience I find it good once per year.

We roast it, sometimes upside down but usually breast side up. Just salt, sometimes rub it with butter, and usually baste it every half hour.

All those are true but I got sick of crappy turkey and decided to do something about it after we moved to KY. Much warmer here in November.

I brine a 14 or 15 lb bird in Meat Church Birdy brine. Season liberally with adobo, stuff with aromatics and citrus and smoke @220F until the breast hits 165F.

Turkey accepts smoke well so don't go crazy with your chunks. Pecan is my personal favorite.

 

[lxskllr]

That certainly looks good, and I like the description you gave.

 

[PumpkinCake]

All those are true but I got sick of crappy turkey and decided to do something about it after we moved to KY. Much warmer here in November.

I brine a 14 or 15 lb bird in Meat Church Birdy brine. Season liberally with adobo, stuff with aromatics and citrus and smoke @220F until the breast hits 165F.

Turkey accepts smoke well so don't go crazy with your chunks. Pecan is my personal favorite.

Smoked turkey is my personal favorite, but it's nearly impossible to get perfect crispy skin. For thanksgiving, I think there's a certain.. je ne sais quoi, to bringing in a perfectly cooked turkey, carving it at the table, crispy skin, etc etc