Its that time again: Teh Turky Cooking Methodology poll!Follow

As thanksgiving in the U.S. again approaches, it's time once again to answer that all important question: What is the best way to prepare a turkey!



If you have any T-day recipies to share, please post them below as well. I'll put a few of mine up here in a bit.

Edited, Nov 17th 2006 at 3:03pm PST by Kaolian

hubbys got some idea he got from Alton Brown he wants to try. We're going to put it in a brine solution for a night, rub it down with canola oil, cook it at 500 for the first 30 minutes then bring it down and let it finish cooking at a normal temp Supposedly we can cook a 16 pound turkey in less than 3 hours this way and have super crispy yummy skin.


Oh, and cornbread andd saussage stuffing. And my favorite little apple, nut, and goat cheese pastries. Cant wait!

This year, it'll involve going to the restaurant and picking something off the menu. My mother's ditching her brood to go out of town so my sister's family and my own are sparing our kitchens by hitting a restaurant instead.

I think you need to add an option:

That's work for the womanfolk.

haha, a friend did this. I have no doubt that it would have been delicious if the turkey was not still mostly frozen. The outer two inches were superb.

Nexa

I tried Alton Brown's pot roast once and it was almost uneatable. I should have listened to my gut when it said, "why the hell would you cook a pot roast with balsamic vinegar, raisins, and cocktail olives??" but I had faith in him and tried it anyway. Horrible!!

I do have his episode on how to cut up a chicken saved on me tivo, though.

Oven Cooked with (don't know if this is considered stuffing) apples and oranges inside.

I wash the turkey thoroughly, pat it dry, and rub some olive oil on it. Next I cover it with a mixture of Garlic Salt, Pepper, Rosemary, and a bit of Thyme. Poor some H20 in the bottom of the pan (not too much) and stick it in the oven at the required temp for the required ammount of time. Once the skin is nice and brown, start basting the bird every 15 minutes. In another pan (or in the same one so they get the drippings), quarter up some potatoes (sweet and regular) and yams and cover them with the same seasoning mixture as the bird and set those to roast for lovely goodness....

I do gravy from a package...

yes, i'm a heathen

The first time Mr. Pikko spent Thanksgiving with my family he didn't even know how gravy was made. He thought it came in packages and cans. I think my head spun around a few times before I could believe what he said. City folk, pfft.

BBQ Grill + Turky = Teh good.

No BBQ sauce of course, it's slow cooked on a rotissary... And it's quite delicious.

We're smoking our turkey, covering it in bacon then making the drippings in to gravy!

Edited, Nov 18th 2006 at 9:28am PST by Hellboy

I'm in Canada, but on our turkey day we don't eat...turkey....we eat....crab.

What the hell are you talking aboot?

Since there's no Thanksgivings over here, there's no real turkey madness here either.

Still, I'm also quite eager to try out this particular recipe:

Turducken!

Edited, Nov 18th 2006 at 6:50pm PST by Zieveraar