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Old 11-24-2021, 02:09 PM   #1
Gclyde28
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Default Favorite Turkey?

Whats everyone's favorite way to cook a turkey? Fried? Smoked? Roasted?

You prefer light meat or dark meat?


I ain't picky, but if I get to pick, I like it fried and I want the dark meat.
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Old 11-24-2021, 02:13 PM   #2
Rubi513
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I prefer it fried as well.
I like the white meat better.
I will be smoking one this week.
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Old 11-24-2021, 02:13 PM   #3
freerhunter
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Smoked/dark meat
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Old 11-24-2021, 02:16 PM   #4
Big Lee
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Fried.

Smoked is a solid 2nd.

If the turkey is baked. I likely will pass it up. Lol
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Old 11-24-2021, 02:35 PM   #5
Dale Moser
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Ham.
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Old 11-24-2021, 02:39 PM   #6
tpack
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Quote:
Originally Posted by Dale Moser View Post
Ham.
https://discussions.texasbowhunter.c...1&d=1637782741
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Old 11-24-2021, 02:50 PM   #7
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Even though I prefer Ham as stated above, I am smoking a 11 lb. breast in my REC TEC 590. I have it in a brine and have great expectations for my first smoked turkey. I`m going to rub it down with a good coating of Dukes Mayonnaise and use a rub that I use on all of my smoked pork meats(Squeal like a pig recipe). If we don`t like the turkey , we`re gonna add Vodka to the brine and get wasted. Win Win !!


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Old 11-24-2021, 02:55 PM   #8
curtintex
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I prefer mine smoked and like both the white and dark meat.

No matter how you cook your turkey, they're always better if you brine them before hand. I brine all fowl before cooking them, even if it's boneless chicken breast on the grill. However, I have a brine that I use for my turkeys before I smoke them that leaves them juicy and tasteful. This year, I'm smoking three turkeys, so I placed all three turkeys in a 65qt cooler and added:
Cover turkeys with Water
2 gals of Orange Juice
6 Shiner Bock Beers
6 chopped large onions
6 halved and squeezed lemons
2 cups of salt
1 cup of Pepper
1 cup of Tony's
1 cup of Garlic Powder
2 cups Brown Sugar

Brine for 36-48hrs keeping ice on the turkeys. When you take them out of the brine, rinse them and dry them well and then inject and season to taste. Smoke or fry or roast as you prefer and you'll notice the difference in a brined bird.

Last edited by curtintex; 11-24-2021 at 03:16 PM.
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Old 11-24-2021, 03:02 PM   #9
Gclyde28
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Quote:
Originally Posted by curtintex View Post
I prefer mine smoked and like both the white and dark meat.

No matter how you cook your turkey, they're always better if you brine them before hand. I brine all fowl before cooking them, even if it's boneless chicken breast on the grill. However, I have a brine that I use for my turkeys before I smoke them that leaves them juicy and tasteful. This year, I'm smoking three turkeys, so I placed all three turkeys in a 65qt cooler and added:
Cover turkeys with Water
2 gals of Orange Juice
6 Shiner Bock Beers
6 chopped large onions
6 halved and squeezed lemons
2 cups of salt
1 cup of Pepper
1 cup of Tony's
1 cup of Garlic Powder

Brine for 36-48hrs keeping ice on the turkeys. When you take them out of the brine, rinse them and dry them well and then inject and season to taste. Smoke or fry or roast as you prefer and you'll notice the difference in a brined bird.
Never done this but you have my attention.

What kind of difference will I notice. More moisture kept in the bird? The reason I prefer dark meat is that breast meat dries out too much.
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Old 11-24-2021, 03:12 PM   #10
ladybluearm
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Grew up on Mom oven baking a Butterball. That’s the only brand she would buy. Same for me and my family. Prefer white meat.
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Old 11-24-2021, 03:13 PM   #11
curtintex
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Quote:
Originally Posted by Gclyde28 View Post
Never done this but you have my attention.

What kind of difference will I notice. More moisture kept in the bird? The reason I prefer dark meat is that breast meat dries out too much.
Yes. It'll be more moist. My turkey breast are juicy and flavorful and I attribute that to the brining process. Also, I believe the acid in the citrus juices helps break down the bird and make the meat more tender. I honestly don't know HOW it works, but I know that it does. I also inject my birds before smoking.

1 Shiner Bock Beer
1 Stick of Salted Butter
2 Tbs of Ragin' Blaze (or similar cajun spice)
2 Tbs of Garlic Powder

I add all ingredients to a sauce pan and boil it until the butter is melted and the spices are mostly dissolved. I then use a large injector on the breast, thighs, wings and legs. Whatever is left of the mixture is poured over the turkey and put on the smoker.
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Old 11-24-2021, 03:13 PM   #12
Gumbo Man
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Dead is my only preference and the butt and wings are my favorite. Don’t hate me for being easy.
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Old 11-24-2021, 03:21 PM   #13
Jcjohnson
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Fried and dark
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Old 11-24-2021, 03:23 PM   #14
Kelmat
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My FIL marinates his in Italian dressing and smokes them. I love it way more than baked. I like fried but they don't seem to be very good as left overs.
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Old 11-24-2021, 03:26 PM   #15
Smart
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Default Favorite Turkey?

I like it in the oven (done right with plenty of seasoning and injection) or on a fryer. I am not a fan of smoked turkey with all the soul food sides. They just don't go together in my mindÖ.. I love smoked turkey but not on Thanksgiving if Iím cooking

Last edited by Smart; 11-24-2021 at 03:29 PM.
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Old 11-24-2021, 03:30 PM   #16
swamprabbit59
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Whatever seasoning you like rubbed all over it, then fill it with the Cajun injector that you like. Smoke at about 250-300 for just long enough to turn the skin dark brown on the whole Turkey. 3 hrs max. Wrap up really good in tinfoil and throw it in the oven on 180 for 10+ hrs. Best smoked Turkey youíll ever eat. Way more moist then any brine will do. Iím doing prolly my tenth one tonight


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Old 11-24-2021, 03:41 PM   #17
Tyrex750
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None, ham
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Old 11-24-2021, 03:42 PM   #18
twosixteens
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Dark meat fried
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Old 11-24-2021, 04:15 PM   #19
Twist
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Smoked, light or dark. Love me some turkey.


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Old 11-24-2021, 04:18 PM   #20
Mike D
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Injected with creole butter, rubbed with Ragin Blaze and smoked.

Fried is a very close second but much more of a PITA and mess.

We all prefer the white meat. I normally just smoke a couple of bone in breasts but they were more expensive than I was willing to pay this year.


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Old 11-24-2021, 04:27 PM   #21
dfkoon
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Smoked, brined, injected, with cajun seasonings. Usually white on top of homemade dressing and gravy.
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Old 11-24-2021, 04:46 PM   #22
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Quote:
Originally Posted by Gclyde28 View Post
Never done this but you have my attention.

What kind of difference will I notice. More moisture kept in the bird? The reason I prefer dark meat is that breast meat dries out too much.
I find that one of the best things about brining turkeys is that, in addition to adding flavor (flavor that actually penetrates the whole bird), the white meat retains a lot of moisture. I wonít cook a turkey without brining first.
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Old 11-24-2021, 05:01 PM   #23
K. Lane
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I like mine just like this
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Old 11-24-2021, 05:39 PM   #24
muzzlebrake
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I'm partial to the old cedar shingle and fresh cow manure recipe.
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Old 11-24-2021, 05:40 PM   #25
muzzlebrake
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Quote:
Originally Posted by K. Lane View Post
I like mine just like this
Me too
My kind of Turkey
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Old 11-24-2021, 05:40 PM   #26
mustangeric
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I like dark meat

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Old 11-24-2021, 05:49 PM   #27
Hardware
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Smoked

Brine turkey for 24 hours then remove and place in buttermilk for another 24 hours. Season with what you like and smoke.
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Old 11-24-2021, 05:50 PM   #28
Quackerbox
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I need to show my mother in law this thread. She thinks I'm crazy when I say a baked turkey SUCKS.

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Old 11-24-2021, 05:51 PM   #29
shiner78
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Smoked.
Dark meat.
Never had fried turkey.


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Old 11-24-2021, 05:52 PM   #30
SmTx
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As a kid all the adults must've hoarded the dark meat because I hated turkey. Once I stopped eating white meat I'll eat it any which way.
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Old 11-24-2021, 05:58 PM   #31
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Brining makes a huge difference. I smoke a whole turkey as often as a brisket now; actually I prefer the bird if I’m being honest. Gonna have to try Curt’s brine recipe that looks great.
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Old 11-24-2021, 05:59 PM   #32
Rubi513
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Quote:
Originally Posted by shiner78 View Post
Smoked.
Dark meat.
Never had fried turkey.


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You need to fix that. Itís life changing
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Old 11-24-2021, 06:05 PM   #33
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Pump turkey up with Tony's Creole Butter marinade,rub skin with oil and season up outside then on the Big Easy till 165. Easy,peasy
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Old 11-24-2021, 06:06 PM   #34
mossman500
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I like mine in the spring, strutting around in my decoys
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Old 11-24-2021, 06:56 PM   #35
Bayouboy
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Fried and rotisserie stye second.

White meat.
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Old 11-24-2021, 07:06 PM   #36
W-O
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Fried and dark meat. Clean out and inject the night before. Wrap up and place in refrigerator overnight. Coat with mustard and cajun seasoning before lowering into oil.
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Old 11-24-2021, 07:17 PM   #37
Johnny Dangerr
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Don't eat it...
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Old 11-24-2021, 07:34 PM   #38
Chew
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Quote:
Originally Posted by Quackerbox View Post
I need to show my mother in law this thread. She thinks I'm crazy when I say a baked turkey SUCKS.

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Send me her number and I'll tell her
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Old 11-24-2021, 07:35 PM   #39
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Injected with creole butter and fried!!!
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Old 11-25-2021, 01:05 PM   #40
Burntorange Bowhunter
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The biggest problem with wbole turkeys is that people don't k pw how to carve them so the breast meat is tough.



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Old 11-27-2021, 10:14 AM   #41
Goldeneagle
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First one on the pellet grill. Came out pretty good! Butterflied, injected with creole butter and a light dusting of rub. Basted with butter every 30min.
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Old 11-27-2021, 10:15 AM   #42
TxMedic
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Brined and smoked...
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Old 11-27-2021, 10:26 AM   #43
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Injected with Tony’s Creole Butter and fried. Done right I like both white and dark meat. If I didn’t cook it I go for dark as there a better chance it’s still moist!
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Old 11-27-2021, 11:17 AM   #44
TheHammer
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Smoked, and dark meat!!
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Old 11-27-2021, 11:19 AM   #45
Montec man
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Brined and fried.
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Old 11-27-2021, 11:23 AM   #46
oktx
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Most people over cook them. If you go by the probe that pops up it's overdone and dried out.
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Old 11-27-2021, 12:03 PM   #47
Blane
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We only do it this way now and it is requested by the majority of our group at our friends giving every year. We get the lobes from O'Brien Meats out of Taylor. We inject them the night before with the TS garlic butter or jalapeno butter and let them rest in a cooler overnight. We then fire up the egg and cook them for 45 minutes per side and pull at about 150 and stick in a cooler. We leave them in the cooler for hours before eating. Hard to beat. Moist and great flavor.
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Old 11-27-2021, 12:26 PM   #48
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Quote:
Originally Posted by oktx View Post
Most people over cook them. If you go by the probe that pops up it's overdone and dried out.
Then slice with the grain and you have a disaster. Lol.

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Old 11-27-2021, 12:29 PM   #49
oktx
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Quote:
Originally Posted by Burntorange Bowhunter View Post
Then slice with the grain and you have a disaster. Lol.

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It, becomes turkey jerky.
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Old 11-27-2021, 04:51 PM   #50
Gladesgator
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Deboned and then smoked.
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