- 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 11/24/25 at 7:25 pm to cgrand
Posted on 11/24/25 at 7:25 pm to cgrand
quote:
this was a 27lb bird
Smoked in my house. I have to do 2 each year to cover everybody. Used to only fry until about 10yrs ago when I decided to smoke one and fry one. The smoked one all went before anybody tried the fried.
Wife said you don't have to ever fry another one again.
Spatchcocked, wet brine for 24hrs, cooled on a rack uncovered for 24hrs, seasoned with Cattleman's Ranchero.
1
Posted on 11/24/25 at 8:37 pm to GeauxTigers0107
Cooled in the fridge? Covered or uncovered? Sounds incredible and want to try
Posted on 11/25/25 at 1:15 am to Nyala
I'm doing a deboned turkey in my sous vide. 5hrs at 145 degrees! Finish on the grill for 8 mins....Talk About Good!!!
Posted on 11/25/25 at 5:46 am to Nyala
quote:
Cooled in the fridge?
Yes. Uncovered. Dries the skin out for a crispier finish.
I smoke at 325 as well with a couple of apple wood chunks for a lighter smoke profile.
Posted on 11/25/25 at 4:09 pm to Skenes
Traditional Thanksgiving bird: Spatchcock/roasted over root veggies
Best tasting:
Texas style post oak smoked breast w/salt&black pepper
Best tasting:
Texas style post oak smoked breast w/salt&black pepper
Page 3 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News