My method is to take the turkey out of the freezer the day before Thanksgiving and toss it out to the dogs. Then I either smoke a pork loin or brisket.
I do a modified water bath method. I put it in a cooler weigh it down and fill it full of cold water. They say to change the water every 30 minutes, but that's if you don't have it in an insulated container. I've put a themometer in one and it never gets above 34-35 degrees. So I'm not too worried about changing the water.
My method is to take the turkey out of the freezer the day before Thanksgiving and toss it out to the dogs. Then I either smoke a pork loin or brisket.
Dang turkey haters, I've picked up 3 so far this year for the freezer. Probably get a couple more depending on room. Oven roasted isn't bad, but smoked... Just have to make sure not to over cook the breast. Now if we were talking turkey "bacon", I'd be right there with you.My method is to leave it in the store.
While I tend to agree, they are a nice change of pace once in a while. And when you can pick them up for $.45-50 a lb, well I can't really pass that up. I'm thinking of boning out the breast on one and making a "turchetta" and using the rest for turkey and noodles. Or maybe smoking the legs and just use the rest of the carcass for gravy for the turchetta.I really don't mind turkey. Between family parties and the little bit of catering that I do, I have smoked plenty of them that turned out great. They're just not as good as some burnt ends or nice juicy pork loin.
Now you're talking. That's the best part of turkey. Leftover turkey sandwiches. Same goes for leftover meatloaf.smoked turkey on rye with mayo, Gouda, and a dill pickle.
You sir are just not playing fair when you pit turkey against burnt ends and juicy pork loin.I really don't mind turkey. Between family parties and the little bit of catering that I do, I have smoked plenty of them that turned out great. They're just not as good as some burnt ends or nice juicy pork loin.
Throw a couple of chunks of your preferred wood on the charcoal and make over the top chili next time. The smoke really adds to it.Turning some of this
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Into some of this tonight...
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A little venison chili for the next several days.
Simmer it down for an hour or so, let it cool, then into the fridge to be reheated later.
God, I do love the fall!
What did you go with?Broke down and bought a pellet grill tonight Now just have to find the time to assemble.