Whats your favorite Turkey recipe

Wow! That sounds fantastic! For the past 6 years I've used the Mad Max method to cook ours in our Big Green Egg. The real gem in this recipe is "icing the breast" for 20 minutes before putting the Turkey on the grill. It makes BOTH the breast meat and the dark meat perfectly tender and neither overdone. It works like a charm and works in a regular oven too. It's the only thing I ever taught my mother.

Here's a 21lb bird ready to come out of the EGG. Cherry smoking chunks used for the red final color and great taste.


And the same bird ready to eat!

My favorite recipe is 6 hours low and slow smoked with hickory and cherry.

My favorite recipe is "Why yes, I'd love to come for dinner !! What can I bring?"

the kind that is on the leftover sandwiches I will eat....

I like to smoke my turkey as well but it takes thousands of those little papers and keeping it lit is a total bear...
That being said, I will be preparing all the delectable goodness for Thanksgiving. I made the pumpkin cheesecakes tonight, including a gf cheesecake for the wifey. I have the turkey soaking in a brine of allspice, crushed peppercorns, sugar, & salt. Decided I would drink the Guinness this year.

Made the rub for the turkey...will be smoked with hickory chips this year. I used mesquite last year, but I did not care for the flavor on turkey. This year's rub consists of:

• 1/4 cup brown sugar
• 1/4 cup white sugar
• 2 tablespoons paprika
• 1 tablespoon onion powder
• 1 1/2 tablespoons salt
• 1 tablespoon garlic powder
• 1 tablespoon chili powder
• 1 tablespoon lemon pepper
• 1 tablespoon sage, dried
• 1 teaspoon allspice
• 1 teaspoon peppercorns, crushed finely
• 1/2 teaspoon thyme
• 1/2 teaspoon basil
• 1/2 teaspoon rosemary, dried & crushed

The rub has a pretty good flavor to it but next time probably a little less garlic & onion powder, and more sage and allspice possibly...depends on what the brine does to the finished product. Maybe I will put some fresh sage in with the smoker...hmmmm...anyhoo...

I will be getting up early to make quiche & monkey-bread for breakfast.

The rest of the day will be spent smoking the turkey on the grill & making the rest of dinner, which will be mashed potatoes, green beans, stuffing, an apple-onion gravy for the turkey, & cranberry sauce. Possibly corn also. Hope to start the turkey around 10:30 am to finish about 4:30.

By the way, I heard on the radio today, the average calorie consumption at Thanksgiving Dinner...4500 calories. You are welcome.

HisTreeNut said:

By the way, I heard on the radio today, the average calorie consumption at Thanksgiving Dinner...4500 calories. You are welcome.

Click to expand...

That sounds like low, but I guess they don't count the dozen turkey sandwiches I normally eat in the following few hours as dinner. I'm definitely going to count tomorrow...

kennyp2339 said:

4500 is very low, you missing grandma's perogies

Click to expand...

I love perogies.

We do pierogies at Christmas or New Year's depending on when the fam gets together.

If talking leftovers - wife this year (ours was last month) found a lasagna recipe, and it was goooood.

Used a cream sauce vs. tomato, other than that I don't know much about what else was in it.

Except it was goooood....

This is about two and a half hours into the smoking...about to cover with foil to keep wings and legs from drying out.

kennyp2339 said:

With thanksgiving right around the corner, what's your favorite turkey recipe?
I fry my turkey in a charbroil oil less fryer, I inject homemade creole butter into the turkey then slather the remaining Cajun butter mix on the outside, the whole family enjoys this style of turkey.
The oil less fryer is awesome, I recommend it to anyone. Its ran by propane and really cooks the turkey well, the meat is always juicy and the fat drips into a pan.

Click to expand...

My favorite turkey recipe is a fresh lobster on the grill.

I shove quartered lemons and onions up its butt, retie the feets, olive oil the skin sprinkling garlic and spices on that, foil the wings, put a foil tent on it kinda loose and into the oven on a racked turkey roasting pan, 20 minutes for every pound at about 325. I might take the loose foil off for the last hour if it looks a bit pale.

I like my turkey really fresh. He greets us like this many mornings, this was Thanksgiving morning right outside the door.

begreen said:

Something tells me that Tom made it through the day unscathed.

Click to expand...

Indeed he did! We are in the suburbs, noplace legal to discharge a firearm for hunting for miles, although there are a lot of bow hunters thinning out the deer herd. I'm always worried that someone hunting deer will take an opportunistic shot at him, but he's been around for about five years. There are no other turkeys in the area that I know of, so his presence is pretty special.

maple1 said:

If talking leftovers - wife this year (ours was last month) found a lasagna recipe, and it was goooood.

Used a cream sauce vs. tomato, other than that I don't know much about what else was in it.

Except it was goooood....

Click to expand...

My guess would be something similar to this...



Chicken & Spinach Alfredo Lasagna

Prep 30 m Cook 1 h 30 m Ready In 2 h

Ingredients

• 1 (8 ounce) package lasagna noodles
• 3 cups heavy cream
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 cup grated Parmesan cheese
• 1/4 cup butter
• 1 tablespoon olive oil
• 1/2 large onion, diced
• 4 cloves garlic, sliced
• 5 mushrooms, diced
• 1 roasted chicken, shredded
• salt and ground black pepper to taste
• 1 cup ricotta cheese
• 1 bunch fresh spinach, rinsed
• 3 cups shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
2. In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
3. Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper.
4. Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/3 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
5. Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.