Home Forums Hunting & Shooting Hunter's Campfire How do you cook your turkey?

Popeye's.

I'll be at work tomorrow so we won't be partaking.
I bought one of the Oil-less fryers this summer. We LOVE it. Wife and I rodeo a lot during the summer and usually do one big meal every weekend. The oil-less is so much less of a hassle. (I hated having a boiling vat of oil around with 5 horses, 2 cattle dogs, friends, and random people who "want to see the horses") The birds are every bit as good as oil fried. We have also done pork loins, beef tenderloins, deer hind quarters, burgers, wings, various sausages on the racks my buddy fabbed up for me. Can cook 10 pounds of baked taters darn quick too.

We're doing a Cajin rub this year. Roasted on a bed of mirepoix, stuffed with apples, jalape�os, garlic, etc. tie it up and roast.

We also like Deep Fried, just doing it different this year.

Injected with butter and liberal amounts of Tonys, then covered in a paste of mustard, Tonys, and Louisiana hit sauce. Deep fried.

I've been doing this for about 7 years and have developed a small neighborhood fan club. I'm doing 2 this year for me and 8 contracted out. I enjoy doing it. And all I charge is 2 gallons of oil for each bird so I have enough fresh oil left over to fry my fish throughout the year.

We remove the wings and legs, then bone out the breasts leaving them connected via the skin. Inside of each breast is seasoned with Lawry's seasoned salt, pepper,garlic, and butter pats.

Breasts are made into a roll covered by skin and tied with butcher string.

Breast roll is placed on the grill and cooked for 3-4hours, basting after each turn
with an oil, butter, beer mix. Red oak is the wood used.

Wings, thighs, and drumsticks are put on the grill about an hour before the breasts are done.

Interesting. ..could you share some pictures of this?

Don't have any pics currently but will take some the next time that we do this.

It is easier to do than I described, pictures will be better than more words!

Happy Thanksgiving and God's grace to everyone.

Any day other than Thanksgiving, it's on the grill's rotisserie, indirect fire at 310-320 degrees.

Thanksgiving this year I got to try out the "Perfect Turkey" setting on the Electrolux range. And it did come out as close to perfect as is possible in an oven.. Breast-side down on a large V-rack in a non-stick roasting pan. Stuffed, salt/peppered all around and gravy made from the drippings.

The probe from the oven reads the temp there - once it hits 180 degrees (at the thigh) it shuts the oven down to 'warming' all on it's own.. Pretty sweet..

Brined , roasted in the oven.
This year I added a couple lemon halves between the skin and breast meat .
If I try that again I'll make a foil bikini top to keep the skin from getting over tanned .

The wife and our moms got a good laugh out of it though ....

I prefer my Turkey chilled.

Yesterday. "What time are we supposed to be at your sisters?"
"Ok."

I buy my turkeys in Maine. They are cheaper and come with those little plastic pop-up deals that tell you when it's done. I don't leave them in a moment longer when that thing pops. Leave the bird stand for a couple hrs before carving. They are always perfect.