Turkeys were made for smokin'.

Cooked three 13 lb turkeys. Smoked one on the Traeger, deep fried one, and oven roasted the other. All in all, the deep,fried,turkey was the best

How did I do?

your into kinky are you not?

FUBAR

I had prime Rib instead of turkey. Figured I could make all the sides and they would go well with this too. Turned out perfect 137°, put on some piping hot au jus, and it was money. Fork tender, and went well with everything. Kids ate it up, and my brother and wife, who were skeptical, couldn't get enough. I know the pic makes it look more on the rare side, it wasn't. Sorry there are no side dishes, but with something like this...who needs sides?

That's about as perfect as I've ever seen.

Hell yeah, that prime rib looks TASTY!!

This!


My wife "dry brined" a large turkey breast. You want to talk juicy?? Wow and flavor throughout. I was thinking what she was doing would work, she was super paranoid and well..........

Well, I'm envious of what's been posted. We fucked up our side-dishes a bit - the onions for the top of the green bean casserole overcooked and blackened a bit much. The sprouts didn't get put in to bake when they should have, so they were more al-dente than they should have been, and the syrup for the candied yams just didn't reduce enough by the time we needed to get there... which was an hour earlier than agree to, but we got a message saying it'd be ready an hour early.

And when we got there, our host said "I wasn't expecting so large a turkey to get up to 180 so quickly, so I missed it, and it went over". So .. she was aiming for overcooked, and overshot that.

Fortunately, she'd brined it for a week, and our side dishes weren't bad, they just weren't as good as they should be.

I'm hosting for Christmas, so it should be much easier, and I know everything will be at the right temperature, and ridiculously consistent, at that.


Now, if you're wondering what to do with the leftovers, I could point out ... leftover stuffing (or dressing) will form a crust in a waffle-maker, and that crust will stand up to gravy for a good long while. A bit of leftover turkey and an egg, and you've got a Thanksgiving-leftovers croque madame. Make that for your significant other for breakfast tomorrow.

This post makes me ask the question.
How do you make sure the temp won't go over 165º?

This raises a dead argument from the grave.
My Missus, Morgoth the Dread, insists on an internal temp of 185F. I told her that I remember 165F, but she apparently found it in a book that she trusts and it's been 185F for the last 3 turkeys.
They have been tender and juicy, or at least not dry nor overcooked.
Yesterday I found a source on one of my thermometers that said 165 for poultry, and she hammered me into submission with three of HER sources that said 185F.
(It doesn't take much for her to hammer me into submission, admittedly.)

Post up those sources, please.

Source for 165F:

Source for 185F :

Spoiler: show

Looks like 185 is the winner! I’m not gonna argue it.