Comments on: Manly Ways to Prepare Turkey

By: Jersey Petey

Jersey Petey — Fri, 23 Oct 2009 13:34:59 +0000

I tried to smoke a turkey last year. I have had great success smoking pork butts for years. The pork cooks for 12 hours. I figgered the turkey should be about the same. Wrong answer, Hans… I got a turkey so black and plasticized that it could have been a prop on “I Love Lucy.” I’ll try it again…sometime.

By: Mmmmm Turkey

Mmmmm Turkey — Fri, 16 Oct 2009 22:39:26 +0000

BBQ turkey, my way.

Brine turkey overnight.

Debone just the ribs and spine out, leaving wings and drumsticks.

Stuff sparingly just before with hot, cooked stuffing.

Sew up back. BBQ with foil packets of water soaked cherry and apple wood chips.

The reduced size from deboning allows it to fit in normal sized BBQs, the hot stiffing reduces cooking time. Cook until 170 degrees for thickest part of meat and stuffing.

By: Ed

Ed — Mon, 28 Sep 2009 19:31:38 +0000

growing up in LA, thanksgiving was a big family affair with up to 35 relatives at my parents’ house. To accomodate so many people we got really big turkeys, and to make room in the kitchen we put them in the barbecue, a stretch-Webber that dad amended with a metal flashing extension to accomodate the size of the bird. As soon as I was old enough I was in charge of cooking the turkey out in the garage. This was a good gig as everyone would wander by at some point in the day to check on things and my sisters would bring out margaritas (hey it’s LA) for me and deputized crew.

By: Greycat

Greycat — Mon, 07 Sep 2009 05:38:10 +0000

Doh…Dinosaur……you’re probably lighting the wrong end!!! Typical beginner mistake but we won’t tell anyone.

By: Dinosaur

Dinosaur — Fri, 17 Jul 2009 17:45:02 +0000

Hard part about smoking a turkey is that they never stay lit. And you look silly with a 14 lb. turkey dangling out of your mouth.

By: Paula

Paula — Sat, 11 Jul 2009 21:09:58 +0000

My dad read about the turducken in National Geographic & LOVED the idea. My sisters & I sent away for one from New orleans for him for Christmas. He thought it was fantastic, as did my 7 year old nephew, who wanted leftovers for breakfast.
My dad is a retired butcher, and he has since made his own turduckens for family get togethers. There’s a lot of boning out involved, but he’s happy to do it. Much cheaper to do it at home! My nephew still asks for it on Christmas & Thanksgiving.

By: Aimee

Aimee — Tue, 02 Dec 2008 02:08:00 +0000

We’ve made a turkey marinated in whiskey before. It was whiskey, molasses and orange juice. The turkey was very moist and delicious. I attempted to make gravy with the leftover marinade, but it tasted just like whiskey!

This year, we cooked turkey breast on the grill that were marinated. These were so much better than conventional turkeys. They were extremely moist!

By: RaraAvis

RaraAvis — Sat, 29 Nov 2008 03:52:00 +0000

I can’t believe you didn’t mention cooking the turkey on a grill. I had a neighbor who did this and it was simply delicious. And very manly, too. You need one of those ball-domed grills – the bird will pretty much fill it, so be sure to clean the inside of the lid before you start.

By: Saurkraut

Saurkraut — Fri, 28 Nov 2008 18:25:00 +0000

I bagged a wild turkey in PA a couple of weeks ago. I smoked it behind my house. It takes a whole day but it is fantastic if its done right.

By: Carley

Carley — Fri, 28 Nov 2008 00:54:00 +0000

Turducken….how fowl.