Poll: Whole, spatchcocked, split or parted out on T-Day?

[OmegaDog12]

Don't mean to hijack this thread, but @fzxdoc..IF you have time, PLEASE pm me (or post) the recipe for the Meaty-Meaty Stuffing. IT.SOUNDS.AWESOME!!
Thanx!
The OmegaDog

[fkrall]

I prefer spatchcock, but the answer is whole, because I'm married. It's the one question I forgot to ask 49 years ago.

[Thunder77]

I can’t help but think that that looks a little bit weird...🤪

[Thunder77]

The breast was always a bit dry. 😬

[Thunder77]

I grew up just outside of Baltimore, and we always had a stuffed turkey. I never got sick from one, but I can tell you that I always preferred the dark meat when I was growing up.

[jfmorris]

Cool - I’ve had fried turkey that was really good, and with my brewing stuff and all the 7.5 to 15.5 gallon pots I have plus the burners, frying is something I ought to do, but I can’t get past all the peanut oil I would end up tossing afterwards.

[jfmorris]

I always smoke turkeys here, and every other year carry to my sister in laws 5 miles away. They don’t know enough to carry about the skin, so I just wrap it in foil, drop in a cooler, and take over there to carve.

[jfmorris]

Hmm. Growing up in the South, I’ve never seen or partaken of a stuffed turkey. In my neck of the woods, turkey is served with dressing, which is similar to stuffing, but cooked separately in a casserole dish. I would be afraid of stuffing cooked in an actual turkey cavity, plus the complications it would make in getting the turkey done properly (no airflow in the cavity). Meathead for sure recommends against it, but if it works for you, more power to you. I am sure it is great.

[jfmorris]

Haha that is a COPIOUS amount of turkey for 8 folk - a veritable plethora of turkey in point of fact....

[jfmorris]

Well, all I can say Kathryn is that I am glad I saw "PBC" in there somewhere - even if it was just in preparation of the stuffing! I figured you to be queen of the PBC thanksgiving turkey...

[Sweaty Paul]

While I know this is a BBQ site we are deep frying the bird again this year. Everyone’s favorite way to prepare turkey. That said spatchcocking and on the smoker was in clear second place over roasting whole.

[jfmorris]

My wife didn’t care when I first spatchcocked a couple of years ago - and it is pretty much a whole bird! I’ve gotten used to the presentation anyway, as has the family. No one here misses the backbone...

[johnec00]

Lately, I've spatchcocked, dry brined, injected with butter, rubbed with paprika and smoked hanging in vertical propane smoker at 325+º. Will do the same with a 10 pound heritage turkey for TG this week.

[jfmorris]

I hear you on the complications. Two of ours got married the past year, and one is getting married in May.

[jfmorris]

Yeah, the whole turkey is a presentation thing. I’m considering parting my birds out and just carving it all off the bones into pans, and taking to my inlaws ready to serve, versus carving it over there.