Got a favorite recipe to share? Post it!

EXAMPLE:

Green Bean Casserole

1 can Cream of Mushroom
1/2 cup milk
1tsp soy sauce
dash pepper
4 cups cooked cut green beans
1 1/3 french fried onions

Mix all and 2/3 cup onions in oven safe 1 1/2qt casserole

Bake 350º for 25 min

Stir, sprinkle remaining onions over top.

Bake 5 more mins

Serve

Thanks.

And then toss.

You forgot the

"leave in bed of pickup for 3 days to cure"

Whole turkey brine:

1 gallons water
1 gallon apple juice
1 1/2 cups kosher salt
12 or more cloves minced garlic (I use about 20)
2 tablespoon ground black pepper
1/3 cup brown sugar
1/4 cup Worcestershire sauce

Twitch's 'Home By Yourself for Thanksgiving' feast recipe:

1 can Nalley Chili
1 Bag Tortilla Chips
Numerous Black Butte Porters

Yes!

Now, take this brined bird and rinse it all off. Pat dry. Force butter underneath all the skin. Melt some butter and apply it to a piece of terry cloth big enough to cover the bird. Cover the bird with the terry cloth and put it in the smoke.

220 degrees for approx 3X hours. Use a meat thermometer and take out when the breasts are at 160.

Smoked Brined Turkey!

Totally kicks ass on all levels!

Buy a bottle of wine, go to someone else's house who wants to deal with making a turkey and a bunch of guests.

Serve liberally.

Fish on...

Todd

Even tho this is the "dark side" I hardly know what to think after reading this thread, except there's 3 minutes of my life I won't get back.

Sg

Yup. That's what I do although I've never tried the butter. YUM!

Another good holiday dish for the smoker is a bone in ribeye roast.

do you place the turkey breast-up or down or do you suspend the bird? does it matter? sounds effing awesome!

Bingo... Followed up on the Traeger for 4-6 hours smoking it! Stellar tasting bird! Best I've tried...

Keith

Don't think it matters, but I just placed it breast side up on the rack.

I think it's more important to put a thermometer in it and take it out of the smoker when the meat is at 160-170 degrees. Just depends on how paranoid you are when eating poultry and how dry/moist you like the bird.

160 is pretty damn cooked for me tastes.

I like Parker's plan, but my primitive smoker runs on wood heat, and wasting my T-Day standing out in the rain trying to keep the temperature up when I could be watching TV next to the wood stove & getting blitzed on Sapphire martinis doesn't sound too good. Been there, done that. Good brine recipe though.
As soon as I can find it, I'll post my Grandmother's stuffing recipe.

How big a bird have you guys smoked? I have never tried to do a whole turkey in the smoker, only breasts which turned out great....moist, which was a surprise the first time, so have done a few...all good. I just put the bone down figuring that the underside would get a little hotter that way....worked.

I could see cutting the bird in half lengthwise, doing the back, thighs, and legs on one rack, and the breasts and wings on another, but you guys do the whole thing at once?

This will be on the menu this year. Of course it was started a week ago.

St. Chuck's Porter

Batch Size (Gal): 10.00
Total Grain (Lbs): 22.56
Anticipated OG: 1.051 Plato: 12.60
Anticipated SRM: 31.0
Anticipated IBU: 42.6
Wort Boil Time: 75 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
68.5 15.45 lbs. Maris Otter British 1.036 2
7.3 1.64 lbs. Chocolate Malt America 1.029 350
7.3 1.64 lbs. Crystal 60L America 1.034 60
7.3 1.64 lbs. Flaked Barley America 1.032 2
4.9 1.10 lbs. Biscuit Malt Belgium 1.035 19
4.9 1.10 lbs. Special B Malt Belgium 1.030 100

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.43 oz. Centennial Pellet 10.50 36.8 60 min.
2.38 oz. Willamette Pellet 5.00 5.8 10 min.

Yeast
-----
WYeast 1728 Scotish Ale

Mash Schedule
-------------
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 172 Time: 45

Sounds good Parker. How many oysters can you pack in a good size Turkey?

Cranberry sauce in a can,and not the kind with real cranberries,I like the jello mold kind, The Best!!

Favorite Turkey Day Recipe:

Ingredients:
1 whole turkey
1 large lemon, cut into halves
salt and pepper to taste
butter or olive oil, whichever you prefer

Heat oven to 350 degrees

Rub butter or oil over the skin of the turkey until it is completely coated.
Sprinkle with salt and pepper and any other seasonings you prefer.

Take a knife and gently separate the skin from the breast meat;
Slide lemon halves under the skin with the peel side up, one on
each side. This way the juice from the lemon will release into the breasts.

Cover and bake for 30-45 minutes. Remove cover and continue
to roast until juices run clear, basting every 15-20 minutes.

If you've followed these steps correctly, your turkey should
look like the one in the picture.

Bon Appetit!

The best stuffing recipe EVER, modified from a recipe off the back of a box over the course of 40 years:

my recipe for a 14 to 20 pound turkey:

5 cups of seasoned stuffing mix (hint 5 cups is always too much but that is the recipe)
1 1/3 (12 oz) package of pitted, snipped (chopped) dates
1 1/3 cup of slivered almonds
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon tyme leaves
1/2 teaspoon of ground sage

2+ cups of chopped celery
3/4 cup chopped onions
1/2 cup of chicken broth (or chicken stock)
1 egg slightly beaten
1 cup of butter or margarine, melted. ( use 2/3 cup now save - hold back 1/3 cup)

Combine first 7 ingredients. Add the next 5 ingredients. Toss VERY lightly until well mixed.
TIPS - Remember to saute' the onions and celery to soften them because they don't soften well in the seagull and by well softening them you help to flavor and sweeten the meat and stuffing.
Stuff the seagull LIGHTLY - try not to cram it too full. If it is too dense it takes much longer to cook and dries out the meat. Baste the outside of the bird with the remainder of the butter.
Place bird breast down on a rack and cook. About one hour before the bird is done baste it good then flip it over to brown the breast for presentation.

Like I said, that's the family recipe and it's been evolving since 1966. The original was cut out off the back of "Camel Brand Snipped Dates" and is marked with notations, additions and food stains. My wife and I use Turkey Stock when we make it, and she makes her own that she freezes.

That's a good trick with the giblets. I'll have to try it out. Thanks.

Yeah that was a bit more info than we needed.

Let's talk gravy!

It's not Thanksgiving if everything isn't smothered in gravy!

That's just nasty

From the mancave to your kitchen.

Maverick Turkey

Step 1: Take Excitable Bob's Turkey
Step 2: Add one Turkey

I'm hungry.