Thanksgiving Super Bum...

[tstalafuse]

So, due to drought and fire bans, there will be no smoked turkey this year...What is your best oven cooked turkey?

[RonB]

That really sux. I can't help because I can't remember the last time I cooked a turkey in the oven...

[Spinaker]

I would use Meathead's recipe and instead of throwing in the smoker, just throw it in the oven. Smokers/grills are just outdoor ovens that use fire instead or electricity or gas.


Check this one out!

https://amazingribs.com/tested-recipes/turkey-recipes/bbq-and-grilled-turkey-recipe

[Bogy]

My mother does not like smoked meat, so I've done 2 small (10-11 lb) birds many years, one in the oven, one in the smoker. When I put it in the oven I use a Reynolds cooking bag. Speeds up the amount of time it takes to cook, and they always come out juicy. As far as what you do for rub, etc, I've tried a lot of things over the years, and I'm not sure I have a "favorite." Some years I have had the turkey in the smoker for an hour or two, long enough to take on some smoke, then finished it in the oven (or in the smoker) in a cooking bag.

This year, like many others, it's just going to be my wife and me for Thanksgiving, so I've got a turkey breast in the freezer. No way we need even a small turkey for the two of us. Hoping for a nice day to smoke it.

[Panhead John]

Another option is to use a large roasting pan if you have one. That would also help free up oven space. I’ve done ours in a roasting pan many times and everyone loves it. And it’s very easy. All I do is sprinkle Tony Chachere’s Creole Seasoning all over the turkey inside and out. I’m not sure, but I think I do it at 325 for about 3 to 3 1/2 hours. Every year my family wants me to do it that way. Just another option for you.

[Old Glory]

I have made this every year for the last 19 years. I use Emeril's citrus brine then follow the recipe below.

Roast Turkey with Riesling Gravy

Ingredients

• 1 18 pound turkey (wing tips, neck and giblets reserved)
• Kosher salt and freshly ground pepper
• 2 large onions (thinly sliced)
• 2 large carrots (thinly sliced)
• 2 large celery ribs (thinly sliced)
• 4 garlic cloves (thinly sliced)
• 2 large shallots (thinly sliced)
• 12 large fresh sage leaves (plus additional sprigs for garnish)
• 12 large fresh thyme sprigs (plus additional sprigs for garnish)
• 2 bay leaves
• 5 tablespoons unsalted butter (softened)
• 4 Turkey Stock and reserved turkey giblets
• 5 tablespoons all-purpose flour
• ½ cup semidry Riesling

Directions

• Step 1
  Preheat the oven to 400°. Season the turkey cavity with salt and pepper and fill it with half of the onions, carrots, celery, garlic, and shallots along with the 12 sage leaves, 12 thyme sprigs, and the bay leaves. Tie the legs together with string, wrapping it around the tail to close the cavity.
• Step 2
  Rub the turkey all over with 2 tablespoons of the butter and season with salt and pepper. Spread the remaining vegetables in a large roasting pan and set the turkey on top. Add 1 cup of the Turkey Stock to the pan. Roast the bird for 1 1/2 hours, basting generously and adding 1 more cup of stock to the pan after 1 hour.
• Step 3
  Add another 1/2 cup of stock to the pan and cover the turkey breast loosely with foil. Reduce the oven temperature to 325°. Roast the turkey for 1 1/2 hours longer, or until an instant-read thermometer inserted in the inner thigh reaches 165°; baste often and add another 1/2 cup of stock to the pan after 1 hour. If the turkey isn't nicely browned, remove the foil for the last 30 minutes of cooking.
• Step 4
  Turn the oven off and leave the turkey in for about 1 hour, or until the temperature of the inner thigh reaches 180°. Transfer the bird to a large platter, cover loosely with foil and let rest for up to 1 hour.
• Step 5
  Meanwhile, strain the roasting juices into a medium saucepan; reserve the vegetables. Add the remaining 3 cups stock to the pan and bring to a simmer, skimming as necessary.
• Step 6
  In a large nonreactive saucepan, melt the remaining 3 tablespoons butter. Add the reserved vegetables and stir in the flour. Cook the mixture over moderate heat, stirring frequently, until very thick and brown, about 5 minutes. Stir in the wine and cook, stirring frequently, until very thick again.
• Step 7
  Gradually whisk the hot stock and roasting juices into the gravy base and simmer over low heat for 10 minutes, stirring often. Strain the gravy into a medium saucepan and simmer gently over low heat for about 15 minutes, skimming occasionally; you should have about 4 cups. Add stock if the gravy is too thick. Finely chop the reserved giblets that were cooked in the stock and stir them into the gravy; simmer for 5 more minutes, stirring occasionally. Season with salt and pepper and keep warm.
• Step 8
  Discard the string and the vegetables from the turkey. Garnish the bird with the sage and thyme sprigs. Carve the turkey at the table and pass the gravy alongside.

[rickgregory]

If you have a fave recipe that you use on the smoker, I'd just do that, but in the oven. This year I'm solo, so I'm debating what to do. I'm strongly leaning toward grabbing a ~10 lb bird, breaking it down and making turketta with the traditional porchetta seasonings. Or turning the legs into roulade. Or...hell, I dunno.

[shify]

Best oven turkey is definitely from spatchocking

Spatchcock turkey and then dry brine for three days covered with plastic wrap for 2 and then uncovered the last night. I cook it on a wire rack on a baking sheet on top of scattered veggies (onions, carrots, celery) and sometimes slices of lemon

Add any other seasonings or herb butter to the turkey and then cook at 450 until done. I like the breast at 150-155 and the thighs will be around 170. Takes about 1 1/2 for a 12 lb turkey

[EdF]

Like a couple of others have said, turkey cooking inside or out doesn't differ too much. Meathead's has worked fine here. For a more traditional one, https://pitmaster.amazingribs.com/fo...ockwell-turkey

Just skip the twigs and replace use of outdoor cooker parts with the oven. Also note that since a BGE cools slower than an oven, when you first put the bird in, leave the temp high for 15-25 minutes, then lower the oven temp as instructed to let it cool down gradually.

[WI Bubba]

+1 for the spatchocked bird. The last one I did in the oven turned out great, and as long as you cook by temp, not time, there is very little chance of it coming out dry.