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Fried Turkey vs Baked Turkey vs Smoked Turkey
Posted on 11/9/14 at 7:25 pm
Posted on 11/9/14 at 7:25 pm
I have done them all over the years but for me nothing beats smoked. I use a Cajun injector but with my own recipe to keep it moist using a high quality butter. That smoked Turkey along with a cornbread& oyster dressing gives me a lot to be thankful for. I also believe that smoked turkey leftovers taste better in gumbo. What's your favorite?
11
Posted on 11/9/14 at 7:31 pm to Grouper Picatta
Smoked by a significant margin.
Posted on 11/9/14 at 7:32 pm to Grouper Picatta
Shmoked is by far the best
Posted on 11/9/14 at 7:35 pm to Grouper Picatta
Infrared oil-less turkey fryer. Had the first turkey ever this way last year. By far the most moist and delicious I've ever had. The whole plate of turkey was gone and only 1/4 of the ham, some people didn't even get any turkey it was so good.
Posted on 11/9/14 at 7:36 pm to Grouper Picatta
Smoked
Posted on 11/9/14 at 7:39 pm to Grouper Picatta
Smoked
Posted on 11/9/14 at 7:58 pm to NATidefan
quote:
Infrared oil-less turkey fryer. Had the first turkey ever this way last year. By far the most moist and delicious I've ever had. The whole plate of turkey was gone and only 1/4 of the ham, some people didn't even get any turkey it was so good.
I'm intrigued.
Posted on 11/9/14 at 8:09 pm to Joshjrn
Google it, I know they injected it the same way they had when they smoked and fried them, only difference was the way it was cooked. Didn't have the smoke flavor of course but so moist. I bet cooking it in one then throwing on a smoker for a bit for the flavor wood be the bomb.
Posted on 11/9/14 at 8:29 pm to NATidefan
I'm not crazy about smoked poultry. Fried turkey is OK for a change of pace, but what do you do about gravy? Roasted is traditional and I can do that pretty well.
But my absolute favorite for juiciness is rotisserie turkey, either in my Showtime Rotisserie (Yes, I have one and use it occasionally) or on the BBQ.
I make the gravy from andouille, tasso and the turkey skin, giblets, etc.
But my absolute favorite for juiciness is rotisserie turkey, either in my Showtime Rotisserie (Yes, I have one and use it occasionally) or on the BBQ.
I make the gravy from andouille, tasso and the turkey skin, giblets, etc.
Posted on 11/9/14 at 9:21 pm to NATidefan
quote:Every time.
Infrared oil-less turkey fryer
/thread
Posted on 11/9/14 at 10:08 pm to Grouper Picatta
1.5 hours in a 450-475 degree oven for 11 lb turkey. Just sprinkle Tony's on it before cooking. Probably better if you season it night before, but morning of works. Easy and good and moist. Won't say it's better than smoked or fried, but man it's easy and good. Not a big fan of all this injection crap. And I get to make gravy after.
Posted on 11/9/14 at 10:12 pm to ChEgrad
Oil-less turkey fryer is best I've had
Won't change it up
Won't change it up
Posted on 11/9/14 at 10:45 pm to Grouper Picatta
Oil-less infrared fryer>Smoked>Fried in Oil>Baked in my opinion. I've done many of each method and the gap of 1st/2nd place between infrared fried and smoked is not even close in my book.
Posted on 11/9/14 at 10:47 pm to Grouper Picatta
Fried
Posted on 11/9/14 at 10:52 pm to Stadium Rat
quote:
I'm not crazy about smoked poultry. Fried turkey is OK for a change of pace, but what do you do about gravy?
This was my friends family using the infrared cooker, I don't remember if they made gravy or not. I love giblet gravy, but I'd take that turkey with no gravy over any other ways I've had thanksgiving turkey. My mom always made gravy without using the giblets (small family, we just bought turkey breast instead of a whole turkey) and it turned out pretty well. She'd just use bits of turkey shredded up and some sliced boiled eggs thrown in for her "giblet gravy".
This post was edited on 11/9/14 at 10:54 pm
Posted on 11/9/14 at 11:17 pm to Grouper Picatta
Fried
Posted on 11/10/14 at 12:27 am to Grouper Picatta
Smoked turkey for me this Thanksgiving.
This post was edited on 11/10/14 at 12:29 am
Posted on 11/10/14 at 1:24 am to Grouper Picatta
Smoked for sandwiches. For a meal, roasted, with gravy. Fried is okay.
Posted on 11/10/14 at 10:05 am to NATidefan
quote:
Google it, I know they injected it the same way they had when they smoked and fried them, only difference was the way it was cooked. Didn't have the smoke flavor of course but so moist. I bet cooking it in one then throwing on a smoker for a bit for the flavor wood be the bomb.
This could be the ticket. If anyone has both the infrared and a smoker I would like to hear results if you are willing to try it.
Posted on 11/10/14 at 10:15 am to Grouper Picatta
quote:
This could be the ticket. If anyone has both the infrared and a smoker I would like to hear results if you are willing to try it.
The butterball infrared one has a drawer for wood chips for adding smoked flavor. A few people recommended it in the fry turkey thread. I am really interested in trying it out, picked one up because of that thread.
It was under $100, so worth a shot to try it out.
This post was edited on 11/10/14 at 10:20 am
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