Home Forums Hunting & Shooting Hunter's Campfire How Was Your Turkey

Mine got a thumbs down from me, others thought it was good, but not great.

I usually deep fry mine in a Masterbuilt electric Turkey fryer. This year I didn’t want to deal with the oil and decided to spatchcock it, dry brine it and cook it on the pellet smoker.

It was moist and juicy, but the smoke just didn’t do it for me. Maybe it was my choice of wood, Duno. What I do know is that I won’t smoke another one on the pellet grill.

Then I got to thinking about these Char-Broil oil-less fryers.



Bought one yesterday.

Cooked a whole chicken this morning, 1 hour and 10 minutes




Crispy skin, real moist and juicy. Gunna try a Turkey and a prime rib next.

I think I like this thing.

Used a cooking bag as always. 325 until the button pops, then just a bit more. Tender and juicy.

Used to try and buy fresh ones, but this free frozen one turned out just excellent.

My wife used to do that, after I busted her countertop roaster I do em outside as there is no room in her oven with all the other shcit she has going.

Maybe I’ll buy another one of those as well.

Did mine in the pellet grill. Covered in butter-soaked cheese clothe until the last half hour, then pulled the cloth and finished in the oven

Thanksgiving turkey is still hind teat when it comes to domesticated meats. the order is cow, swine barely back, chicken a bit above tofu, and then turkey. Gimmee some serious bread, Duke's mayo, Stoneridge 5 year old chedder, and real butter plus T-giving turkey grilled up in iron and gottdammn that's good eatin'!

Ate the cloth?

My brother bought one of those a few years ago. Turkey turns out so good the turkey fryer is retired.

When the turkey is done, I leave it in the bag while the dressing and GBC cook, and put the potatoes on to boil. I mash them and leave them covered in the pot while I do the gravy. Last step is to carve enough bird for that first serving. Everything came together again, no reheating needed.

my son in law has taken over the turkey cooking. He fried one, and smoked the second on his Big Green Egg. Both were outstanding. My daughter hosts the feast now, and all I have to do is show up with a side dish (my signature yellow Squash casserole) and a dessert. (just the best tasting Pecan Pie known to man).
I also brought a gallon of my salted, honey roasted mixed nuts. Pecan and Walnut halves, with Whole Cashews.

Ours turned out to be the best we'd ever done.

We had over 15 people over, so brother and I had a turkey cook off. His in deep fryer, ours in Traeger.

I did a 20 hour brine in the Meat Church "Bird Baptism" brine.

Pulled it an hour and a half prior to cooking.

Stuffed breast with 1/2 lb butter, rosemary, thyme, sage, minced garlic and softened butter mixture.

Threw in a chopped up bulb of garlic, more rosemary, thyme and sage into the cavity.

Rubbed outside down with olive oil, and put on a good dose of garlic paprika dry rub.

Onto the Traeger at 300* for 3.5 hours, with a smoke tube added for more smoke.

Sprayed turkey down with apple juice every 30 minutes of cook time.

Pulled it when breast was at 160*, and thigh was 175*, and let it rest for 1/2 hour.

Came out amazing. The smoked turkey was the clear winner. Incredibly juicy, tender, and just tasty as hell.

Will never do it any other way after how this one turned out. I'm not a turkey fan, but I could not get enough of it.

It was good, smoked it on pit with mesquite

What did you use for pellets?

I feel sorry for those who have never had a properly cooked turkey

Ours turned out to be a dried out ham that was like shoe leather.
My girl left it in the oven until her 40ish boy showed up an hour late.

It is good for soup and Bean meat now.

Do not care for Turkey much.
Rather have a Good Oven Baked Chicken

I have had 2 Deep Fried Turkeys and the best part of them was the skin.
They are the Best Turkeys that I have ever eaten.

I got about 1/2 way thru the first plate and got that nausea feeling.Swallowing like hell sweat beads feeling I know it won’t the turkey wifey cooked that.My mom on the other hand cooks [bleep] from boxes way beyond there expire date I’m sure it was that🤢

I bought a Butterball turkey breast roast. Pretty easy to get them right. You just have to start checking the internal temperature about a half hour before you estimate it will take to oven roast it. In fact, I just finished off the last of it by making a turkey salad sandwich for lunch.

Ours was great. She brined it for 24 hours then roasted in convection oven. Very moist, tender and flavorful

The wife asked me to bring home the biggest Tom I could find. 🤣