My family and I recently moved leaving behind our built-in smoker. When we host, i typically smoke a turkey…we're hosting this year, so having to go the oven route. Anyone have a good recipe? Plenty online, but figured I'd check with all of you on what's worked best!

Walburg German Restaurant and Biergarten has become our T-Day destination. I only have to make sausage balls for the kids and score a few Kringles from O&H Danish Bakery for grazing. This year I've gone to homemade turkey sausage.

We are going to host this year and I am going to attempt doing the turkey from start to finish on my own. Fingers crossed. I am going to use the recipe from "Notorious Foodie" on Instagram. I'm sure he is on other social platforms and/or YouTube.

I buy the HEB Naturals turkey breasts and smoke them like the bbq restaurants do. For the people like myself that prefer dark meat, I use this recipe. https://www.seriouseats.com/red-wine-braised-turkey-legs

I've used Martha Stewart's recipe for years and it is really good.

https://www.marthastewart.com/353184/perfect-roast-turkey

For years, I've done this:




This year, I'm doing this:

HTownAg98 said:

---

I buy the HEB Naturals turkey breasts and smoke them like the bbq restaurants do. For the people like myself that prefer dark meat, I use this recipe. https://www.seriouseats.com/red-wine-braised-turkey-legs

---

I've made this recipe and it's great. I'd sure like to know where to buy turkey thighs though. Always have to buy whole birds and take them apart. I like the stock options, but I'd also like to just buy some thighs

Not sure where you are, but some HEB's have these, while others just a few miles away don't.
https://www.heb.com/product-detail/frozen-bone-in-turkey-thighs-avg-2-15-lbs/15784030

Fry. Like a red blooded American.

Last year i fried in beef tallow and it was phenomenal, won't go back to oil after doing that.

normaleagle05 said:

---

HTownAg98 said:

---

I buy the HEB Naturals turkey breasts and smoke them like the bbq restaurants do. For the people like myself that prefer dark meat, I use this recipe. https://www.seriouseats.com/red-wine-braised-turkey-legs

---

I've made this recipe and it's great. I'd sure like to know where to buy turkey thighs though. Always have to buy whole birds and take them apart. I like the stock options, but I'd also like to just buy some thighs

---

Certain HEBs have them in the frozen foods section next to the turkeys. They used to carry them fresh, but I haven't seen them in at least a year now, which is a shame, because sometimes I like to cook turkey and not having to buy a whole bird.

Haven't seen them at HEB in Plano.

Try shopping at an HEB in a lower rent area. That's where I found them.

Serious Eats Turkey Porchetta. It's the best Turkey I've ever had, but it's still Turkey and it's a bit of trouble.

I've done the porchetta as well. It's solid and I don't think it's too much trouble vs any other whole turkey recipe. Buy a whole bird and it yields the thighs too.

I've also done the sous vide seasoned breast and oven roasted skin until it's chip like. I think that's a Serious Eats recipe as well. Make a real good stock with the carcass/wings and make that into a gravy to go on the breast/dip the skin chips into.

Whole Foods had some real small thighs for a lot of money today. So there's that.

Starting brining after watching Alton Brown years ago. Began spatchcocking 3-4 years ago. Best way to cook a a great, moist turkey fast.

schmellba99 said:

---

Fry. Like a red blooded American.

Last year i fried in beef tallow and it was phenomenal, won't go back to oil after doing that.

---

You borrowing from your 401k to get that much tallow?

LostTexasBoy said:

---

We are going to host this year and I am going to attempt doing the turkey from start to finish on my own. Fingers crossed. I am going to use the recipe from "Notorious Foodie" on Instagram. I'm sure he is on other social platforms and/or YouTube.

---

Looked this up and looks amazing. Appears the recipe within hbd Instagram post is a bit vague with seasoning measurements. I found a site with the detailed recipe but it's subscription based. Do you happen to have it?

MichaelJ said:

---

schmellba99 said:

---

Fry. Like a red blooded American.

Last year i fried in beef tallow and it was phenomenal, won't go back to oil after doing that.

---

You borrowing from your 401k to get that much tallow?

---

Nahh, it isn't that expensive. I bought a 50lb cube last year for about the same amount I'd pay for peanut or cotton seed oil. And it's way better and has a ton more uses. Even after upsizing my fry rig from 30 qt to 40 qt and supplementing last year's turkey fry tallow with extra, I still have probably 10lbs of unused.

I rub the bird with butter, then salt/pepper, a bit of poultry seasoning, maybe a bit of garlic powder, and bake in an oven bag following the directions on the wrap. When the temp probe pops out, then I kill the oven and let it rest for two hours in the oven. Turns out very moist every time.

Silvertaps said:

---

LostTexasBoy said:

---

We are going to host this year and I am going to attempt doing the turkey from start to finish on my own. Fingers crossed. I am going to use the recipe from "Notorious Foodie" on Instagram. I'm sure he is on other social platforms and/or YouTube.

---

Looked this up and looks amazing. Appears the recipe within hbd Instagram post is a bit vague with seasoning measurements. I found a site with the detailed recipe but it's subscription based. Do you happen to have it?

---

Yes, the subscription was like $6 I think so we got it. I need to get the recipe from my wife. I'll send it once she sends it to me.

That looks phenomenal.

Got some Dino Ribs going

B-1 83 said:

---

I started spatchcocking my turkeys a few years back, and never looked back. You can roast it hot, fast, and evenly with minimal trouble. You can use that spine for gravy

---

My son got a pellet grill this year and he did the turkey spatchcocked on it yesterday and it was fantastic. Brined it overnight then dried it off good, lots of dry rub and damn it was good. And easy. We'll never go back.

I did turkey breasts on the egg. They turned out ok, as the egg was a little too hot when I put them on. The braised turkey thighs were fantastic.