Favorite Turkey Cooking Method?

Like smoked because there’s nothing better than making a smoked turkey gumbo with the leftovers.

Personally I'm not a fan of turkey other than for gumbo. If I must eat it smoked, then fried...air over oil. That said a couple years ago my BIL cooked a turkey on a rotisserie that was probably the best I've eaten.

Fried for sure. Inject it with some good stuff and season correctly and they are hard to beat.

Smoked, but air-fried in my Big Easy is a close second.

Smoked

I’m doing two for my extended family’s dinner and think I’m going to fry one and smoke one then drop it in the fryer after. I’ve been doing wings this way and the combination of smoked flavor and fried comes out great, seems like it would work for turkey too.

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have a Weber Genesis that has the rotisserie attachment but have never done a turkey.

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That's what he cooked his on. It really came out good (and this comes from someone who's not a fan of turkey. He did marinated it.

I fry most of the ones I cook, but the big hit is when I make a Turducken. That is one hell of a meal when fixed right. It is like a meat doberge cake with all the different types stuffing and the 3 birds.

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Do you guys inject your turkey? What is your go to process?

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I do inject my turkeys the night before, but I don't smoke mine, I fry the ones I cook.

My injection liquid is simple and I prefer making my own since I find many of the commercial brand liquids are heavy on the salt.

Butter melted and add 1/4 cup water then add the following:
A couple cloves of finely minced garlic, chopped parsley, green onions, Worcestershire sauce and just a few drops of liquid smoke. Let this simmer until all flavors are infused in the liquid. Strain out all the vegetable bits and allow it to come to room temperature.

Keep it stirred since the butter will want to separate and use an injector to shoot it into the bird in each thigh, each leg and using just one injection hole in the center of the breast, aim the needle upwards and inject the upper part and then downward to get the lower part of the breast. Do this the night before cooking.