OT: How do you do your Turkey?

Just got finished with my own brine.
Will sit the turkey in the brine over night.
I smoke my Turkey with apple wood, stuff the cavity with onions, apples, lemons, celery and garlic. Then I will inject it with creole butter.

It may sound lazy, but I love Popeyes Cajun Turkey. Gotta broil it at the end to crisp the skin, but that?s one fine bird.

Go to the store and ordered it fried cajun.

We celebrated Thanksgiving this past weekend and I brined my 17lb turkey overnight. Had it stuffed with lemons, oranges, garlic, etc. In the morning, I pulled it and covered it in seasoning inside and out. I should have put it on the smoker earlier in the morning, but slept in just a little bit too long so it could have gone for another 30 minutes-hour to be honest. 225 smoker with hickory and cherry wood chips for about 8-8.5 hours and it was juicy and tender. Didn't dry out or nothing, but like I said I could have let it go for another 30 minutes.

We brine two turkey breasts for about 36 hours. We sprinkle them liberally with Slap Your Momma and then we stuff them with onions and shallots. We smoke them with apple wood.

Frying is very easy. Brine overnight, apply rub and inject the next day, let sit in fridge overnight, fry Thanksgiving morning.

Smoked, fried or roasted, they're all good!

3.5 gals Louanna peanut oil
One bottle Tony Chachare’s creole butter injectable marinade
Rub outside of bird with Chachare’s seasoning
Sprinkle Chachare’s Cajun seasoning in the oil
Fry bird for 3-3.5 minutes per pound

Makes no difference if you brine, inject, or rub under skin.....cooking at 250 or 350 makes no difference. I like to spatchcock, Put legs toward heat if applicable and pull when breast is 162-165 internal and let rest under a loose tent (not wrapped). I promise it will be the most moist bird you have ever had......

Cook it in the oven in those baking bags at 15mins/pound. It?s easy and always moist and tender. Typically takes about 3.5 hours.

bought 5 gallons of hog lard, inject the turkey this evening and then fry at 325F until a breast temperature of ~156F.

I brine overnight with apple juice, rosemary, thyme, sage, and savory. Spatchcock, inject with low sodium chicken broth, bind with avocado oil and add the same spices plus salt and pepper. Smoke at 280 with apple wood.

On ice, and with some water….

So TUSK how much of your homemade brew do you use for marinade?

ordered from the grocery store, picked up today and ate it, no problem !!!!!!!!!!!

pressure cook it then deep fry in peanut oil.