- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Winter Olympics
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Baked vs Smoked vs Fried Turkey
Posted on 11/21/25 at 11:46 am to Skenes
Posted on 11/21/25 at 11:46 am to Skenes
Pecan wood smoked.
This was last year about half way through the cooking process.
Different year... Using a pan is better in my opinion. Less drip to monitor and it keeps the juices all in the pan.
Another year... In the days of potato cameras on phones.
That smoker has seen some turkeys in it's days.
This was last year about half way through the cooking process.
Different year... Using a pan is better in my opinion. Less drip to monitor and it keeps the juices all in the pan.
Another year... In the days of potato cameras on phones.
That smoker has seen some turkeys in it's days.
0
Posted on 11/21/25 at 11:53 am to cuyahoga tiger
quote:
same, as it has been for 25 years.....should never have introduced these yanks to cajun fried turkey
My party consisted of about 1/2 family members and the other half were folks who move to N.O. from other areas and had no family in the city.
Over the past couple years 3 of them died and a few more moved back to their home states after actually living in N.O. wore off.
Before I started having my party about 10 years ago we would head to my wife's dad's house in Mansura and at least 30 people would show up there and it was a 3 day feast fest.
Fried turkeys on T-day with all the side dishes. Then I'd cook a huge pot of turkey, duck, andouille, okra gumbo with rice and potato salad for Friday and on Saturday we'd go buy a whole hog about 75 lbs. and do a cochon d' lait.
I think everybody gained at least 5 lbs. over those 3 days.
Posted on 11/21/25 at 1:53 pm to gumbo2176
smoked the wings, legs and a pack of necks today.
roasted the whole breast yesterday, half is in the freezer, half is for sandwiches.
thighs are in the freezer, ready to be deep fried on turkey day
this was a 27lb bird
roasted the whole breast yesterday, half is in the freezer, half is for sandwiches.
thighs are in the freezer, ready to be deep fried on turkey day
this was a 27lb bird
Posted on 11/21/25 at 2:10 pm to Skenes
Smoked
Posted on 11/21/25 at 2:37 pm to cgrand
That looks good. Love to gnaw on smoked wings and necks with a cold bottle of beer to wash it down.
Posted on 11/21/25 at 2:38 pm to gumbo2176
I just gnawed a neck LOL
good eatin
good eatin
Posted on 11/21/25 at 3:07 pm to Skenes
I always bake a large turkey. Butter, salt, and pepper only as a reminder of Thanksgivings past.
I also inject and do 2 turkey breasts on the rotisserie. First time people try it, they ask why I didn’t fry a whole turkey.
I also inject and do 2 turkey breasts on the rotisserie. First time people try it, they ask why I didn’t fry a whole turkey.
Posted on 11/21/25 at 3:39 pm to Skenes
Fried. Smoked. Baked. Smoked comes in a very close second. My Brother injects with Cajun butter like he does for frying then rubs it down with meat church seasonings I think he mixes holy voodoo and texas sugar then smokes it on hickory, peach and apple wood.
Posted on 11/21/25 at 5:59 pm to SUB
Posted on 11/21/25 at 6:41 pm to RichJ
Interesting. Never heard of that. So instead of just reheating the smoked turkey, you smoke it to reheat it.
Posted on 11/21/25 at 7:02 pm to SUB
Yessir, absolutely. ALL the cool chefs are doin’ it, lol…
Posted on 11/21/25 at 7:30 pm to RichJ
Seems like overkill.
Posted on 11/21/25 at 8:04 pm to SUB
quote:
Seems like overkill.
Gotta heat it up, so just as soon add a ‘lil more seasoning & smoke to boot…
Posted on 11/21/25 at 11:23 pm to RichJ
All I’m saying is that it’s possible to over smoke. This seems like a way to do that. I’ve had way too Smokey turkey. Not great.
Posted on 11/22/25 at 5:28 pm to Skenes
I have been pleased the past few years with spatchcocked and grilled
Posted on 11/23/25 at 5:24 am to Rip N Lip
quote:
Weber kettle using a Vortex set up for what they call an “infrared” method? So you have the Vortex accessory small end of cone is on the charcoal grate and large end is pointing towards lid. Turkey is set on stand, vertical, on top of charcoal grate inside the vortex. Coals go around the Vortex. Looking to get smoke with crispy skin. Have a Big Easy Oilless turkey “fryer” and a normal turkey fryer/ shrimp boil setup. Vortex claims the method mentioned above uses “Infrared heat”, which is the same method as The Big Easy cooker. Have tried multiple times to use some type method to get smoke in the Big Easy, with no avail. Big Easy is just a vertical roaster / air fryer, it makes great poultry. Just want smoke on the turkey.
I’ve done many spatchcocked birds on the kettle with the slow n’ sear with great success.
Posted on 11/23/25 at 7:52 am to RichJ
I think I'm going to try a dry brine this year
Posted on 11/23/25 at 9:31 am to cgrand
quote:is this real?
this was a 27lb bird
Posted on 11/23/25 at 10:29 am to ThreeBonesCater
it is it was massive
friend of ours with a chicken farm raised a bunch of them. that’s why I broke it all the way down and cooked everything separately. Really stoked to deep fry the thighs on Thursday, those two pieces will easily feed two people
friend of ours with a chicken farm raised a bunch of them. that’s why I broke it all the way down and cooked everything separately. Really stoked to deep fry the thighs on Thursday, those two pieces will easily feed two people
Posted on 11/24/25 at 4:10 pm to Skenes
None. Picking up fried chicken and a ham.
Page 2 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News