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I do a brine and roast. My son goes the deep fat fryer route. Both are good but I like his better.
Last two years we've smoked ours on a Traeger. People liked it so much I'll be going that route again this year.
Salt, sugar and star anise. If the star anise is not handy then I substitute Chinese 5 spice powder.Are you just doing a saltwater brine or something else?
The wife normally makes duck. Sometimes chicken. I don't know why; not very much up on holiday things. In fact, I find them, like many societal conventions, perplexing. The dancing turkey girl is not helping this situation.
I'd rather have fresh razor clams
I'd rather have fresh razor clams
Its a lot harder to stuff a clam......
Or is it?
Its a twerky
Last two years we've smoked ours on a Traeger. People liked it so much I'll be going that route again this year.
I might have to try this. I've been a bit disappointed with my Traeger (no doubt my fault). It doesn't seem nearly as useful as a gas grill, and cost nearly as much.
Looks like you already have it covered, a self basting bird, none the lessThe wife and I are hosting Thanksgiving this year and I'm curious what forum members do with their turkey. Are you guys roasters, smokers, deep fryers? Any tricks for prep? I'm not trying to have the Griswold turkey.
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You're doing it wrong then.