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Old 09-24-2012, 09:36 PM   #1
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How many ways to cook a turkey?

When preparing your turkey do you roast, deep fry, grill, or try something else?

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Old 09-24-2012, 09:48 PM   #2
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I have roasted, deep fried and smoked a turkey. Being a traditionalist, I roast for Thanksgiving. I have deep-fried for Christmas and smoked for fun. A turducken is on my bucket list.
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Old 09-24-2012, 09:53 PM   #3
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Welcome to DC!

I roast. Have also ordered smoked turkeys from Greenberg Turkey out of Texas, they're awesome.
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Old 09-24-2012, 10:28 PM   #4
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Roast, I don't have the facilities to deepfry or I'd be trying that.
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Old 09-24-2012, 10:32 PM   #5
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Quote:
Originally Posted by Andy M.
I have roasted, deep fried and smoked a turkey. Being a traditionalist, I roast for Thanksgiving. I have deep-fried for Christmas and smoked for fun. A turducken is on my bucket list.
I've had a turducken one year for Christmas. It was good, but I like duck better. That is what we usually have for Christmas.

I roast turkey, but I have had it deep fried, and that is really good too.
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Old 09-24-2012, 10:37 PM   #6
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I put my bird on the rotiss last T-giving. Came out great.
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Old 09-24-2012, 10:39 PM   #7
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I usually roast it. But I have done it on the propane BBQ and we deep-fried one once. My dad uses his turkey fryer for evapping maple syrup, but we did try it once for a turkey.
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Old 09-25-2012, 04:48 AM   #8
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I roast it for holiday meals.

I also poach turkey if I find one on sale or marked down at other times during the year.

Give it a try for some cheap eats!

Turkey in a pot!


This recipe was adapted from a recipe by Jeff Smith, the Frugal Gourmet.


Cut a 10 to 12 pound turkey into pieces, just as you would cut up a chicken. Place parts in a stock pot (I leave out the liver). Add enough water to cover. Toss in a couple of carrots, some celery and an onion cut roughly. Bring to a boil, reduce heat and let it simmer for an hour. Turn off heat and let cool until you can handle the turkey parts. Place the turkey parts on a sheet pan with sides, remove skin and bones. Cool meat and use or freeze in family size containers. Return the bones and skin to the stock and simmer for another 45 minutes to an hour. Strain stock and chill, remove fat and use or freeze. Take care in quickly chilling the meat and stock, it can sour if it is not done quickly.
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Old 09-25-2012, 07:30 AM   #9
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We have not had the opportunity to fry a turkey here. I have a cousin, however, who has the process down to an art. Mighty good. I roasted a turkey over an open fire pit several years ago. It was good but managing the fire was a lot of work.
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Old 09-25-2012, 07:33 AM   #10
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BTW...Welcome to D.C.!
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