[Artwo]

It's that time of year again so pushing this thread to the top.............

There's a ton of really good turkey stuff in this thread......

I'll be spatchcocking our bird again this year, recipe is above somewhere.....

Happy Thanksgiving everyone....

 

[waterbobber]

Fresh Butterballs are 99cents/lb at Costco….do it!

 

[Bill Rogue V.]

I will probably do a ham, but going back over the memories in this thread that Jeff started was heartwarming. I have a Traeger again after going seven years without one, but it's just me and I don't care for dark meat, hence the ham. I have a double-smoked ham recipe somewhere ...

 

[Bill Rogue V.]

Heck with the ham -- will save that for Christmas. I'll spatchcock a nice fat chicken on the Traeger for Thanksgiving.

 

[waterbobber]

Get a nice fat capon for the smoker.

 

[Soulakala]

Daughter doing the cooking this year, its a first for us.

 

[CptnMorgan]

I am going way outside the traditional box this year. I am actually going to break it down before I cook it. This way I can pull the breast at at 145 and everything else at 165. Then I will have the whole carcass to make into stock and do a long simmer to get that rich gravy and stock.


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Going with Alton Brown's Recipe:

Good Eats Roast Turkey

Get Good Eats Roast Turkey Recipe from Food Network

www.foodnetwork.com

and Harry Connick Jr.s mom, Jill Goodacre Connick stuffing:

Jill Goodacre Connick Shares Her Southern Sausage and Cornbread Dressing

This classic Thanksgiving side dish is adapted from Jill Goodacre Connick's family recipe. You can assemble and refrigerate the casserole a day ahead. Let it

parade.com

stuffing uses Jimmy Dean hot breakfast sausage with some cayenne and cornbread.

 

[Quiet Riot]

Did a spatchcocked 18# butterball today for the kids/relatives that can't be here on Thursday. Put some Cajun seasoning, butter, and apple slices combo under the skin and olive oil and more seasoning on the skin. On the smoker at 400 for half an hour to sear the outside some, then down to 275 for 3 hours with a little sprite and white wine basting, followed by another higher spell at the end to crisp up the skin and hit the 155 breast and 175 thigh temps. No need for brining with these store bought birds that are already injected with a couple pounds of salt water.

Came out perfect and juicy with skin that was like the best potato chips ever. No pics cause it got eaten with the sides faster than I could cut and serve. Did it on the gravity charcoal grill with briquettes and alder splits.

 

[gettin' fishy]

I'm eating whatever the wife is cooking and not going to complain about it.

 

[Roady]

I kept it simple this year. Used a brine of two cups Kosher salt dissolved in two gallons of water along with a good amount of lemon pepper.

After brining for 10-12hrs rinsed the bird and patted dry with paper towels.

Cooked in my CharBroil Big Easy oil-less fryer for about 2 1/4 hrs.

 

[Artwo]

I did my usual spatchcock method again this year, 20.5# bird. It turned out great as usual but cooked differently then others in the past. Took a little longer to get done in the Treager, but we got there eventually. As always, the gravy was fantastic...............

No pics this year as we were running late to get it on the table....