T O P
emberus_the_warrior

Ah if only my mother in law would stop obsessing over her way and her dry turkey I'd love to do a smoked turkey. I smoked one a few years ago it was by far the juiciest and flavorful turkey I've ever had.


RhizoMyco

Have you ever fried one?


emberus_the_warrior

No I wanna try but man watching all the videos makes me super nervous


RhizoMyco

Those videos are of idiots. Just have common sense when doing the task at hand. 1. Never use a frozen turkey, dry well, inject and season. 2. Always used said turkey to calculate oil(peanut if your diet allows)needed for cook. Place turkey in fry pot, fill with water until turkey is covered by 1/2-1". Mark and drain. 3. Always fry at temperature and do not allow oil to overheat and burn. 4. Have a solid base for pot to rest upon that is low to the ground. 5. Do not cover pot with lid during cook. 6. Bring oil up to temp(375°F), then lower bird in slowly with appropriate PPE. 45 min later, rest for a spell and enjoy!


Iron_Bob

Only thing you missed is to turn off the flame when you submerge the turkey, then turn back on


RhizoMyco

You are correct, and thank you for the addition.😊 Better safe...


artistsandaliens

And maybe to do it outside lmao


agm66

Get a large electric indoor fryer. You still have to be careful, but it's a lot safer, with no open flame, and the results are great.


emberus_the_warrior

Yea gonna have to see if I can try it next year because honestly smoking it man it had amazing flavor.


dddddddoobbbbbbb

smoking is by far the best, spatchcock if first and it cooks faster too


Leaf_Rotator

I've had fried, and it's good for sure, but I'd bet a lot that yours smoked was better.


mrchaotica

I haven't tried frying a turkey yet, but when I do, I plan to use [Alton Brown's "turkey derrick" method](https://youtu.be/u5a7gJ0_Fds). (I did a smoked turkey this year. It was good, but didn't turn out quite as nice as OP's.)


GeenMachine

Exactly this. I think my dad secretly hates that my idea to smoke it one year and it came out better than his normal turkey ever did. The year we did do it, I used 1 lb box of salt, 16 oz bottle of pure honey and a gallon of boiled water to dissolve the salt and honey. Once it cooled down to room temperature, put the thawed bird in one of those igloo circular drink coolers, covered in the brine, added water as needed as well as ice to keep it temperature safe overnight. Came out a little more browned (not burnt) than the OP's bird. Covered the wings as it got near to temperature so they wouldn't overcook. Skin was so crisp, it blistered as shown in OP's picture.


GandalfsHairyTaint

The rule in my mom's house was cooked at 425 for 18 hours and brining was for European socialists.


Genesis111112

You know you don't have to just eat Turkey on Thanksgiving. You could smoke a Turkey in a few weeks/months..... no reason to blame the in-laws.


TheLadyEve

It's such an easy way to prepare a turkey, too. I like to spatchcock them (I know, I know, everyone does that these days, but it works so well). The skin is always perfect, it's never dry. Of course, I've read that deep frying really is the greatest way but I've never had the guts to try that. I value my house too much.


1i73rz

So next year, when dinner is served, text a friend to bring you some of the smoked turkey you set up at their place. You'll obviously need to plan ahead, and create a few intricate yet dumb reasons why you need to bring your plate with you outside so nobody stops you. If you don't get along with her at all you can bring a whole plate back with you, don't forget something to catch all the drippings. The table cloth has never had anything other than dried preserves on it after all.


GuyanaFlavorAid

And these people never wonder why there is so much leftover turkey and that it is always consumed as sandwiches with lubricating condiments, moist turkey and noodles, etc. Because nobody wants to eat that dried out garbage, Bernice. Also, have they never questioned the need for copious amounts of brown gravy to choke it down? That's not for taste, it's to ensure enough esophageal motility to actually swallow that Sahara-dry garbage. Just smoke and bring a second one, a smaller one. It will get demolished and leave you with zero leftovers while MIL will be stuck with pounds of turkey (2.21 lb/kg for our rational friends) that she'll have to throw out. . Brining or injecting a turkey and then smoking it delivers a vastly superior final product in terms of presentation, moisture and overall taste. The smell of unseasoned oven turkey in a bag almost makes me physically sick.


XquiziVex

Very nice! Happy Thanksgiving to you and yours!


Massmusic

Happy Thanksgiving to you and yours too!


throwingplaydoh

Onion jam sounds amazing....I love caramelized onions on my burger


TrundleGreat

Damn! That looks amazing. I’m intrigued by the onion jam.


Massmusic

4 whole garlic bulbs 1 teaspoon canola oil 1/4 cup butter, cubed 5 cups chopped sweet onions (1-1/2 pounds) 3/4 cup cider vinegar 1/2 cup bottled lemon juice 1/4 cup balsamic vinegar 1-1/2 teaspoons ground mustard 1 teaspoon salt 3/4 teaspoon white pepper 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 6 cups sugar 1 pouch (3 ounces) liquid fruit pectin Preheat oven to 425°. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Place on a baking sheet. Bake until softened, 30-35 minutes. Cool 10-15 minutes. In a Dutch oven, heat butter over medium heat. Add onions; cook and stir until softened, 6-8 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Squeeze softened garlic into Dutch oven. Stir in cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and cloves. Bring to a rolling boil. Gradually stir in sugar. Return to a boil for 3 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly. Remove from heat; let stand for 3 minutes. Skim off foam. Ladle hot mixture into 3 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.


TrundleGreat

Thanks for that. I’ll have to make it soon. Happy Thanksgiving.


Massmusic

Happy Thanksgiving to you too!


ccarr16yq6

That color!!!😍


Richies11Shelby

Yum


1mamapajama

Oh, yummmmmm.


rjtaylwa

Please tell me how you made a smoker out of onion jam and butter spread. You sir are a magician.


Massmusic

LOL


colinger99

Nioice!


zkwidgybananapudding

LEAVE SOME FOR ME!!!


Tim5alive

This looks so delicious 😋


RhizoMyco

Looking good!


xchaoslordx

~~burnt~~ smoked Turkey. Got that nice orange glaze! Bon appetit! itadakimasu!


hakvffg

Turkey


Eastern-Bluebird-823

This looks MARVELOUS


Vaganhope_UAE

Looks amazing. But is it still juicy?


Massmusic

It turn out juicy. The butter I placed under the skin made it extremely tender. I did not inject it at all.


Vaganhope_UAE

Amazing


Raynofett

Any tips to avoid the rubbery skin that smoke turkeys can have?


Massmusic

I usually spread butter for the first and last hour. I also spray apple juice to make it crunchy. It’s just how I like it. Between the butter and the juice. I just makes it like fried chicken skin. Which I love!!


Duckboy_Flaccidpus

How did you keep it mahogany colored and not get the Maillard effect (blackened). My meat is fine and was injected and taste good but the skin is inedible. Wondering what your specs were of the smoke?


Massmusic

I have a vertical smoker. “Old style” coals and wood chips. In 3 1/2 hours I added one tray full of new coals and one tray full of cherry wood. I had LOTS of smoke the entire time. When the smoke would get low. I would stir the coals. Temperature stayed between 200 and 225 F. Hope this helps!


Duckboy_Flaccidpus

Hmm. The info I came across said charcoal and even cherry wood (softer) would specifically turn turkey skin black. Idk, thanks for response. Maybe your smoke didn't kiss it enough like mine, not sure. good job!


RhizoMyco

Very, very dry skin.


ElizaTheBookworm

Imagine celebrating thanksgiving (ಠ ∀ಠ) I hope you have a nice time with your family .>.


sezah

That red color is crazy but gorgeous!


GreenEyedDragoness

Did you have fun? Trying new ways SHOULD be fun. How did it taste?


sneer0101

This looks unreal


CrazyHead_Beta

Disco is a genre of dance music and a subculture that emerged in the 1970s from the United States' urban nightlife scene. Its sound is typified by four-on-the-floor beats, syncopated basslines, string sections, horns, electric piano, synthesizers, and electric rhythm guitars.