How are you cooking your turkey this year?

[Reds Fan 5]

Spatchcocking a 12.5lb bird, smoking with pecan on the Bronco. Still debating wet brine vs. dry brine. Leaning toward dry brine because it is less hassle and we've had good results with dry brining turkey breast. Will inject either way. Rub will be a game-time decision based on our mood Thursday morning.

Chicagoland forecast is promising for smoking in the morning (1pm target meal time). Let's hope so. Our double ovens need a new control panel. They work but will shut down without warning if both are on for any length of time. Oven repair tech was here yesterday for an allegedly 15-minute job to replace the panel. He couldn't get the oven out. Waiting on a carpenter to arrive today to assess the cabinets surrounding the oven. They'll work well enough for sides but I don't trust it for a turkey.

[WayneT]

Thanksgiving Day will just be my wife and I so we're doing something yet to be determined and very low key.

QVQ spatchcocked breast for Friday when wife's family comes over. I'm going to give it some smoke tomorrow, then SV it for 8-12 hours before flash chilling and refrigerating for a smoke/sear on Friday.

[klflowers]

Spatchcocked on the Bronco I think. A ham, though it will probably be honey baked because that is the request. And I am feeling pretty lazy...

[Steve R.]

I have had good luck with the spiral sliced hams from Kroger. To me they're just as good as Honeybaked for 1/3 the price.

[klflowers]

Steve R. I know but I have some honey baked fanatics. They are paying, I am just picking it up

[Finster]

klflowers
The price is right then..

[Steve R.]

Spatchcocked on the Bronco for me as well. But I'm going to follow the process that I read about in this thread.

[RonB]

I eat turkey once a year at Thanksgiving. I just don't care for it. However, SWMBO likes turkey breast, so I'm spinnin' a decent sized tb for her. I will eat a slice, and fill up on sides and desert...

[DavidNorcross]

Going in brine tomorrow. Then on the Silverbac Thursday. Will fill the cavity with apples, cinnamon sticks, sage and onions and then cover with an herb butter.

[GolfGeezer]

Spatchcocking a 12/lb'er - a Trader Joe's already brined bird. I'm using the Serious Eats hot oven method - been doing it this way for several years and love the results.

[jfmorris]

Well, after a lunch time scolding from my wife, when I told her I could not even go visit her side of the family because I would be deeply involved in cooking my deconstructed 20 pound turkey at noon for a 2pm meal with my side of the family, I've changed directions, and will likely rotisserie the 20 pound bird on the Performer, as that is about a 3.5 hour cook, hands off other than adding some fuel mid-cook. It means I can start it about 10:30am, shooting to be done before 2pm, and spare an hour at noon to go visit her sister, mother and brother, before I come back over here. Thankfully they are only 5 miles away.

I think I will spatchcock the 12 pound bird, and put it on the kamado as I walk out the door around noon, knowing it will take about 90 minutes to be done.

Oh - the lunch time scolding was less a scolding and more like "fine - I won't go to your parents with you on Christmas Day"...

[klflowers]

Sounds like a scolding to me lol. Just low key

[RichieB]

You do what ya gotta do. That's the terms I've come to accept. Otherwise known as choosing your battles.

[Finster]

Timing it so you have an excuse to escape...
Well played my friend! 👉

[RichieB]

However my wife prepares it. This is and has been her cook and I don't want to get run-over, so I'll step aside as always watch football and relax. That sounds familiar.

[Draznnl]

It is just the two of us, so I’m simply smoking a turkey breast. We’ll have some mashed potatoes, corn bread, and a store bought (Detwiler’s for you locals) pumpkin pie for dessert.

[JoeSousa]

I have 2 turkeys I will be spatchcocking and smoking on my Ranch Kettle. Also smoking a big SRF ham on my 26. And I have to figure out how to fit some pork belly burnt ends on at some point for an appetizer.

Nobody else in my family is really in a place to host so it pretty much always falls on me. If it was up to me I would just cook up a tri tip, some steaks, or something along those lines but we have 30 people coming over so I get tasked with cooking a bunch of meat.

[Skip]

A wet brine this year for the first time ever in my life. Then I will Spatchcock and cook on the MAK Pellet Grill. A shout out to CandySueQ as I will be using the B&B Championship Blend Pellets (Pecan-Cherry-Post Oak) made by BBQ Delight. Happy Thanksgiving Pit Friends!

[Hulagn1971]

My cousin is cooking the turkey. I'm lugging one of my WSM's in the pickup to the coast since I'm in charge of brisket.

[Rob whatever]

For the third year, I am doing a turkey roulade. I deboned the turkey on Saturday. It’s been brining and marinating since. Sunday I made stock with the carcass plus some chicken pieces I had in the freezer. Last night, I made the base for the gravy. Tonight, I will roll up the turkey and oven dry the bread for stuffing. I’m on a roll.

rob

[STEbbq]

I remember your legendary results from last year. Well done buddy.

[STEbbq]

Traditional presentation roasted on the Akorn. Dry brined overnight, injecting breasts with butter, and following Chef John Pierre’s recipe. Thinking of mixing a rub up with some butter and sliding it under the skin.