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Discussion Starter · #1 ·
a turkey for thanksgiving ?

I bought a bag of Royal Oak lump charcoal last night and a 5 pound Jennie-O Turkey breast tonight .

I will be using lumps of Pecan for the taste that I want .

How about you Chris, MI, Hash, Penta, etc. ?
 

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a turkey for thanksgiving ?

I bought a bag of Royal Oak lump charcoal last night and a 5 pound Jennie-O Turkey breast tonight .

I will be using lumps of Pecan for the taste that I want .

How about you Chris, MI, Hash, Penta, etc. ?
You're going to cook on charcoal that comes from my neck of the woods! The factory is about 8 miles from my place. Less than that the way the crow flies.
 

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A smoked turkey breast does not appeal to me. The breast is so dry anyway that smoking is not that good of a plan. Good for sandwiches with lots of mayo perhaps. ;)

But, a pile of wings, legs and thighs smoked sounds great. I'd drizzle honey over the pile in the smoker about 3/4 of the way through. Also, you could layer in some fresh Rosemary between the pieces. Save that breast for baking in foil with seasonings.

I have 25 people to feed again this year so smoking it is not really a choice for me.
 

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Discussion Starter · #4 ·
Sandwiches are the plan and that is why I bought a loaf of dark Pumpernickel and a loaf of Jewish Rye with seeds .

I will probably have some on a plate with gravy,dressing, green bean caserolle and Yams too but mainly it's for sandwiches .

If I do one correctly it will not be dry IMO .
 

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Here is what i have on the menu for my meats during thanksgiving:

2 Smoked briskets (~15 hour smoke) Applewood rub with Apple wood over charcoal

1 Smoked Turkey (~10-12 hour smoke) Brine for 3 days in a basic Apple Brine.

1 Deep Fried Turkey. Brine for 3 days in a citrus brine.

I have about 60 lbs of meat :)

:)

Plus potato salad, Asparagus, mac salad, devileggs, brown and serve rolls... Ok im drooling already :)
 

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Discussion Starter · #7 ·
Wow, that's a lot of cooking and eats .

I am just cooking for me and it will be pretty simple .

Doing the brine is suppose to really help big time on the breast meat to lock in moisture .

Disclaimer: I have yet to try it .
 

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Discussion Starter · #9 ·
Wow, very nice Hash and I would call that smoking and/or Que'ing .

I saw your other pics. and it looked like it was a family affair .

I bet it was fun and a good day as far as days go .

:confused: Why am I thinking about Vlad the Impaler right now ?

:cheers2:
 

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I'll be deepfrying 2 turkeys this year. One for eats and one for leftovers. That's the way we usually do it an everybody likes it. If there are any turkeys left after t-day that was can pick up for a steal, I may try smoking one.

AdidasCJ, where did you get the brisket and at what price. Around here they are super expensive.
 

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the menu at my place - for 25

mashed potatoes with heavy cream and garlic infused butter
green beans and cottage ham + ham hocks
fresh cranberry sauce with oranges and strawberries
Jays apple cranberry stuff
jellied cranberry sauce
rolls (brought on)
sweet potato diced with honey
brussels sprouts
squash
turkey
mushroom, chestnut stuffing
dark turkey gravy (second turkey made Wed. night for extra meat and gravy)
chess pie
pumpkin pie
ice cream
 

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I did a small turkey today for practice, not really smoked but roasted over a fire.
Hash you all sure know what good food is! Hope all is well in your neck of the woods and have a nice Thanksgiving!
 
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