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Thanksgiving Help

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hizzoner
hizzoner Posts: 182
edited November -1 in EggHead Forum
I have been chosen to provide the turkey on Thanksgiving. I need a fairly simple recipe. I apologize if this has been beat to death. Someone might just post a link for me if possible.

I am considering brining the night before and getting up early to start my cook. I/we like a good smokey bird. I am also considering stuffing with boudin.....so any pointers are appreciated.
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
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    here is a link to mad max turkey central

    http://www.nakedwhiz.com/madmaxcentral/madmaxcentral.htm

    it really doesn't get any simpler than this ...you can control the smokey flavor simply by how much wood you add to your fire ...want it smokey? add more wood .. .

    but if you want it simple, don't bother brining. . .if you follow my technique, you don't need to brine as it will be plenty moist. . .


    and as for stuffing the bird, i recomend putting the aromatics in the bird...and if you want the bird smokey, stuffing (wet bread) will absorb A LOT of smoke, so i'd steer away from that..just my opinion...
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  • civil eggineer
    civil eggineer Posts: 1,547
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    I have over-smoked turkey and it really effected the taste. I do not use any wood chips or very, very few for turkey anymore. The lump imparts a nice mild smokey flavor in my opinion.
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  • hizzoner
    hizzoner Posts: 182
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    What is a realistic time table for this cook? I am probably going with about a 14 lb. bird.

    How much of the prep can be done the night before and what am I looking at in regards to cook time on T-Day?

    We plan on eating at about 2:00 p.m. I am trying to figure out how early I need to get started.
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  • vidalia1
    vidalia1 Posts: 7,092
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    At 350 degrees indirect you will need to cook the turkey 12-15 minutes per pound. read Max's tips & recipe...easy, peasy...cook to internal temp not time when doing poultry...
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  • hizzoner
    hizzoner Posts: 182
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    I'm thinking that making the stock for the gravy the day before would save some time.
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
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    You can make the stock any time, just do make the gravy. You want the drippings from the bird in the gravy.
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  • llrickman
    llrickman Posts: 654
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    I made this on Sunday as a trial run for thanksgiving and it was wonderful

    I made a 14lb turkey also The gravy was incredible. It really is easy to make just follow the recipe and your will have a great bird with some of the best gravy u have ever had.
    2 LBGE
    Digi Q
    green Thermapen
    AR

    Albuquerque, NM
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