Opting to purchase one of those honey-baked hams this year from a restaurant. Better than potentially dry turkey.

Over an open pit of Thermite is my choice. :D

Smoke that sucker. Wet hickory chips on mesquite lump, kept at about 180º to 200º for most of the day.

It's a much better excuse to drink beer than football games are.

I'm an old fart & I'm entitled, so I freeload. But I try to contribute to the meal & to a couple of organizations that do good work.

Deep fry that sucker and you'll never oven bake one again. Comes out moist and I usually inject that turkey with some good old cajun spice. Relatives look forward to it every year.

BBQ all the way. Start it early in the morning, keep it going slow and low until it's time to eat with some nice wood chips for added excellence.

Turkey? How about prime rib in our house instead?

my mother cooks it. My husband and I go there every year. NOt sure what she does I just know there is a great bird ont the table between watching football with my uncles. got to love being the tom boy.

mm20 wrote:Turkey? How about prime rib in our house instead?

sounds like a great idea what time should i be there. lol

To me, the absolute best turkeys I've ever made have been charcoal roasted in a huge Webber kettle. They cook faster than a regular oven, the outside is crispy, the inside is tender and moist, and the meat just falls off the bones.

10 years been buying them from Popeyes for 39.95.We love them and so dose everyone that comes by,deep fried Cajun turkey yum yum

Throw it in the smoker before I go to bed the night before, comes out better than anything else I've ever tried!

Brine it the day before, then smoke it with Kingsford Hickory charcoal along with hickory chunks and apple wood chips...200-225 for 3-5 hours depending on the outside temp and wind. Also a foil pan underneath with water, beer, onion, apple and orange to keep it moist. PERFECT TURKEY !!

Brined and then in an oven bag.

On the charcoal grill, of course. Doesn't dry out, juicy, delicious.

Only way to fly

matt1976 wrote:Smoke that sucker. Wet hickory chips on mesquite lump, kept at about 180º to 200º for most of the day.

It's a much better excuse to drink beer than football games are.

I plan on smoking this year.

shadoe wrote:I plan on smoking this year.

cigarettes kill!

I've going to visit family who live in Las Vegas.
One of the hotel/casinos on the north side of town does a to-die-for turkey dinner, with all of the fixings.

It's so popular that you have to make reservations a year in advance or you won't get in.

My relatives who live there always order two dinners each, asking for one to go, so they get 'leftovers' for the rest of the weekend.

Yummy!!!

I'm gonna bag it and slow cook it. Always comes out nice. Got the whole army (read family- inlaws, outlaws and univited) coming over so I'm cooking what looks like an ostrich.

oilless turkey fryer only way to go.

an electric roaster on my counter top! The oven is for desserts!

Outside in the Weber Grill.. Been doing it that way for 25 years. Always perfect

In the oven with four or five extra turkey thighs because we have more dark meat lovers.

Brine it and Smoke it !!! The is the best way to cook a Turkey

Going to Famous Dave's with friends this year, but I'm sure the wife will bake a turkey breast in the oven too. She's already did one last week. I fugure she's good for 2 more before she hits turkey burnout. (I have no idea why she is craving turkey). (No she is not! Had her fixed 10 years ago).

We have a gas smoker so we smoke it all day.

I still go to Mom's for T-day, and she uses her oven. My mother-in-law--oven.

I do a turkey on Xmas day, and it's either charcoal-roasted or deep-fried, depending on our whim.

I still go to Mom's for T-day, and she uses her oven. My mother-in-law--oven.

I do a turkey on Xmas day, and it's either charcoal-roasted or deep-fried, depending on our whim.

nechee wrote:an electric roaster on my counter top! The oven is for desserts!

We do it that way as well. Keeps the house cooler, smelling better and more room in the oven for the baked goods.

I don't cook or pay anyone for a turkey. I mooch off the relative who got suckered into holding the feast. But they always bake it in the oven. I would love to try a deep fried turkey sometime as deep frying something always makes it better.

Brine and inject the Turkey for a day. Smoke the Turkey in Hickory chips. Serve.

I've roasted, grilled, smoked, deep-fried, and cooked on a rotisserie. Often the choice comes down to how much time I have to mess with it. My favorite is deep fried, however I must tell you that if you're ending up with a dry turkey from the oven, you're doing it wrong. Most people roast for too long at too high a temperature, and either are ignorant of or forget about residual heat. Bottom line is, you must take the turkey out before it is completely done and let it rest until ready. People who freak out about slightly pink thigh meat and a little pink in the juices are doomed to a dry, cottony bird.

What's this Tur-key? I go to the Chinese buffet.

Rotisserie!! Granted, you have to get a bit smaller turkey, but the meat is juicy and the skin is crisp all the way around.

For the last several years, my father in-law has used a gas smoker to cook the bird. It comes out, as others have commented here, juicy, delicious, & everything else one could desire in a Thanksgiving turkey.

. . . plus, it frees up the oven for the other jillion dishes my mother in-law serves. Works out great!

Smoking the bird in my ancient 22" Weber Kettle Grill is the only way to go. I use indirect heat (push the coals to the sides) and apple wood. A 10 lb. bird takes about 6 hours at 250 - 300 degrees. You have to cover it with aluminum foil as the skin will darken very quickly with the smoke.

Jamaican Jerk that baby on charcoal weber.

I don't DO turkey. I prefer duck. Turkey sucks.

I use the slow cooker.