The Turkey!

[Klash]

Tweethow are you cooking the turkey! What sides are you gonna have.

[Klash]

TweetI'm gonna try the deep fried turkey this year. Wife is making the sweet potatoes, baked beans, some casserole and pumkin pie.

[T-Man007]

TweetProbably the typical 'in the oven' cooking. Since me and the wife's family is in GA we are going to a friends house who's families are also out of state. So, the women have worked out the details.

[daved150]

TweetOVEN...GOING TO BROTHERS. IT'S THE THING WE DO...HIS WIFE COOKS AND WE ALL PITCH IN TO CLEAN. AND AS FAR AS FOOD...WE HAVE IT ALL! INCLUDING DUCK, PHESANT AND DEER

[Merc]

Tweetoven like normal people LOL just dont burn your house down when you fry that sucker klash.

I cant wait for the mash potatoes and gravy yumm!

[O2BESOHUGE]

TweetGRANDMA HAS IT COVERED!!

[pigmeat]

Tweeti did the dinner a couple years ago, fried 2 turkeys and cooked 1 in te oven...nobody hardly touched the roasted turkey....the deepfried went like hot cakes,lol...best turkey ever

[mtnmedic]

Tweet

OVEN...GOING TO BROTHERS. IT'S THE THING WE DO...HIS WIFE COOKS AND WE ALL PITCH IN TO CLEAN. AND AS FAR AS FOOD...WE HAVE IT ALL! INCLUDING DUCK, PHESANT AND DEER

OMG ! now thats what im talking about. never had pheasant though,.yet. me and my girl are going to my moms, probally going to be something different and yummy im sure.

[kite]

TweetOven with a bunch of other stuff. My mom is cookin lunch then we're headin over to the wife's parents for dinner. Gonna be some good eatin goin on!

[daved150]

Tweeti always wanted to do the deep fry thing...i just never really wanted to be the one to do it! lol

[horsepwr]

Tweetoh, fried turkey is on point...juicy!!. Juicy & turkey...most people can't even imagine the 2 in the same sentenced. I didn't know so many do 'em in the oven. I can't remember ever eating turkey out of the oven. Well, I have a time or 2 at Grandmother's when I was little, but we grew up on smoked turkey and then the fryer came out. I usually smoke one up. The juiciest smoked turkey you've ever had. Most people don't really know how to smoke the big bird. It's a 10 hr affair. It also has alot to do with the smoker. The fire/source of heat should never be in the same compartment as the food. And on thos long smokes, you want the bird as far from the heat source as possible. All that bs about "wrap the bird in aluminum foil to keep the juices"...BS. If ya know what you're doin, the smoke and heat will seal the juices in in the first 20 minutes. And you use straight wood, Hickory/Oak, Red Oak...no charcoal. I've had people be like "that ain't done!" when ya cut into the breast because there's just so much juice. A little site injections help a little too,lol...I have one of those big upright smokers that open up like a big cabinet. It has the fire pit off to the lower left side. Down at the bottom of the smoke compartment is the shelf with the pan to put water, beer, root beer, red wine, whatever ya want in there...helps keep the air moist and they say can add flavor but I can't tell a difference. The only way to do that I think is to shove a beer up it's ass.