All my friends and family say my back yard fried turkey is the best they've had. However, I don't want to do it myself this year. Where's the next best? I hear Granato doing ads for Demeris and have read that Popeyes' is really good. Any other recs?

We did BB's one year and it was fine. Been a couple years so I can't give a detailed review, but I think the turkey and sides were enjoyed.

Did Ragin' Cajun once and decided that turkey was not what they did best.

I've done Popeyes and BBs, prefer BBs.

They cook them the morning of and last year there was a small wait to pick them up. The bar was opened.

You misspelled whole beef tenderloin cooked in the oven.

Yeah I've considered doinhg that instead for years. Would be much better.

Any of yall tried smoked turkey from bbq places?

Saw a FB notice about Witt Pitt doing them this year - as I'm sure several others are.

Any opinions on that option?

$85 @ Pappas BBQ - Whole Turkey

XMinus1 said:

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$85 @ Pappas BBQ - Whole Turkey

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probably a fair price, but, yikes.

i just bought a 15lb bird for $7 yesterday that i'll smoke myself https://www.amazon.com/gp/product/B0923TWXN8

Jugstore Cowboy said:

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We did BB's one year and it was fine. Been a couple years so I can't give a detailed review, but I think the turkey and sides were enjoyed.

Did Ragin' Cajun once and decided that turkey was not what they did best.

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We did BBs once and only once. It was all pale and tragic, not to mention severely undercooked.

Find a buddy who's frying one, buy a turkey take to said buddy with some beer/booze and ask them to fry it. I've done this for buddies for years. Might as well get the use out of the oil. Plus gives me an excuse to hang out outside drinking beer away from all the insanity inside. Frying a turkey really is the easiest way to go.

Popeyes Cajun turkey is our go to. It is great.

https://www.popeyes.com/menu/item-item_40655?isPreorder=true

Charbroil Air Fryer for the win. No oil, cleanup's a breeze.

My backyard.

I've always wondered how do those compare to actual fried turkeys? Seems to me they would get dried out.

Readfield Meats in Bryan!

If I'm not frying a turkey, I usually buy a smoked breast (and pork ribs) from Roegels.

Done it many, many times. Brine for a day then rub. Delicious and juicy.

I have one of these that I only use for poultry and I can't say enough good things about it.

Dry brine at least 8 hours in advance (overnight works great, 24 hours is better), and just before dropping it in coat with a bit of high-smoke point oil and rub with whatever spices you want. Inject if you must, but this thing is so juicy I only have once. Fresh herbs under the skin is also great.

The contraption makes a great bird fast.