How about the oven?
Best way I ever did it was on a V shaped roasting rack breast side down. Use slices of bread between breast and rack to protect breast meat.
Dark meat cooks through thoroughly and white meat doesn’t dry out.
Worked well for me.
For the past couple years, wife and I have carved our Turkey up by parts (breaking down the Turkey), dry salt and sugar brine in refrig overnight, place on roasting pan with wire rack and cook it that way.
Dead turkeys tell no tales.......
Yes. I always let the fat splatter all over the oven instead of staying in the pan. That way, I get to clean the oven the next day.
I like my roasting pan thank you very much.
Baking bags.
The secret to a delicious turkey is an ancient one - stuff it with the dung of a cow before you cook it. Cook until done. Cool. Take the cow shit out and throw the turkey away. Eat the cow shit.
For 43 years, we’ve done ours in a Weber BBQ Kettle and on the wire rack. Use the indirect method so there’s no heat right below the bird. The skin always comes out crispy as can be on the entire bird. My wife always grabs a knife and sneaks a slice of skin as soon as I take it off the grill.
In my opinion, there’s no better way to cook a turkey!
Well except for that time it got knocked unconscious with an electric stun gun so they could cut it's jugular to bleed it out.
I’d tell the wife but she wouldn’t change or try anything different, and her turkeys are always good anyway. I’m more of an experimenter, but oh well.
We bake dead birds so they don't suffer either.
Everyone better make sure their bird turns out right, since they will be spending a much larger amount on purchasing one this year. 🙄
you must go thru quite a few matches trying to light it tho?
I do run the smoker hotter than normal (around 300 F)and I stuff the bird as well. Most of them have been large birds I stick a thermometer in them to make sure I get the core temperature up to 160 before taking it out of the smoker. If we are not going to get to 160 in time... I cover it with foil and stick it in the oven for the last hour or two at a higher temperature. Most of the smoke is absorbed in the first couple of hours. Even the dressing absorbs a lot of good smoke flavor.
Dang!
I can taste the Cranberries!!!
He’s dead, Jim.
He’s dead, Jim.