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Started By
Message
re: Lunch Thread: Thanksgiving Eve
Posted on 11/26/14 at 7:17 am to Mr. Tom Morrow
Posted on 11/26/14 at 7:17 am to Mr. Tom Morrow
I'll try....
Posted on 11/26/14 at 7:18 am to Prominentwon
Brining will help but at that weight you're going to be smoking for several hours. You could try a smoke/oven combination cook that would help keep it moist (I know people hate that word).
jmcs-
jmcs-
Posted on 11/26/14 at 7:20 am to CurDog
quote:
me missing the sweet potato casserole
with pecans or baby marshmallows?
Posted on 11/26/14 at 7:20 am to Mr. Tom Morrow
I have all the time in the world to smoke it. Coco is obviously home all the time. She can toss that beast in there.
But I'm thinking it'll have to be 12-14 hours, I'm sure. But again, I really don't want to dry it out
But I'm thinking it'll have to be 12-14 hours, I'm sure. But again, I really don't want to dry it out
Posted on 11/26/14 at 7:21 am to jmcs68
quote:
with pecans or baby marshmallows?
yep
Posted on 11/26/14 at 7:23 am to CurDog
Both?
I do pecans and I also do fried sweet potatoes with powdered sugar and cinnamon on top.
I do pecans and I also do fried sweet potatoes with powdered sugar and cinnamon on top.
Posted on 11/26/14 at 7:24 am to Prominentwon
Ok so it's a direct heat electric. It's up to you but I would consider smoking it at 225 for around 2 hours then moving it to the oven at 350 for several hours until you hit 150-160 internal temp. I usually don't smoke birds that big, but your problem is obviously drying it out. 2 hours of smoke should give you enough smokey flavor. The problem is that your smoker only gets to 275.
This post was edited on 11/26/14 at 7:26 am
Posted on 11/26/14 at 7:26 am to dillpickleLSU
With me? Nothing at all.
Here? Same ole same ole.
Here? Same ole same ole.
Posted on 11/26/14 at 7:27 am to Prominentwon
quote:
But I'm thinking it'll have to be 12-14 hours, I'm sure. But again, I really don't want to dry it out
And that's really your major problem. That will most likely dry it out unless you pan it and have someone basting the hell out of it.
Posted on 11/26/14 at 7:28 am to Mr. Tom Morrow
That's what I thought also. Just didn't have any experience doing it.
Thanks
Thanks
Posted on 11/26/14 at 7:29 am to jmcs68
15 at our gathering.My Cousin's bringing his live-in Girl of this year.50-50 if they're still together at Christmas.
This post was edited on 11/26/14 at 7:34 am
Posted on 11/26/14 at 7:33 am to Prominentwon
No problem. I should be around some today if you have any more questions. Someone else might have other sufferings as well. I just know with a bird that big, you have to be careful because it's easy to dry out that breast meat. If you smoke it 2-3 hours then finish it off in the oven, you're looking at a total cooking time of around 6-8 hours give or take. You should end up with a good smokey bird that leaves the skin intact and edible.
Posted on 11/26/14 at 7:33 am to tidalmouse
Family functions can be so awkward.
My son is bringing his gf over to meet the family for the first time. Poor dear.
My son is bringing his gf over to meet the family for the first time. Poor dear.
Posted on 11/26/14 at 7:34 am to Mr. Tom Morrow
How do you know these things?
Posted on 11/26/14 at 7:36 am to jmcs68
We talking bird? I'm a firm believer that if you don't brine your turkey, you should probably be shot.
ETA: Assuming you bought a real turkey and not that Butterball pre-injected with 8lbs of salt shite.
ETA: Assuming you bought a real turkey and not that Butterball pre-injected with 8lbs of salt shite.
This post was edited on 11/26/14 at 7:37 am
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