10 hrs seems like a long process for a turkey… how low a temp are you cooking it at?
Thanksgiving specialties
- Thread starter Mr Janny
- Start date
I like the ham, others seem like they could take it or leave it. Now I make the ham. I usually like the smoked ones but got the honey ham this year. As long as it has the glaze I'm sure it'll be fine.
I’d be happy to share the recipe!
Please do, and thanks in advance! Too late for this year - my corn dish is in the oven tonight and I have the oysters et al to put that together in the morning. (I can share recipes too, if you’re interested.)
Hate the traditional meals for Thanksgiving and Christmas. Family is coming over tomorrow to make homemade pizza, drink beer and watch the clones.
Spatchcocked and smoked a turkey. It turned out phenomenal. 14 lbs Smoked it about 3 hours, then had in the oven low for another 2. Smoked or roasted, spatchcocking is the way to go with a turkey.
- Mar 27, 2006
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I did two different turkey breast roasts. Brined both, and did one in a marinade with olive oil, soy sauce, garlic powder, sage, rosemary and thyme, salt and pepper and the another in a marinade with olive oil and Jamaican jerk spices.
Tied them up with butcher twine, and oven roasted at high temperature for half an hour, then backed the heat down to 300 until they hit 155. Then covered in foil and let them sit for about 20 min.
Both were fantastic. Super juicy and massive flavor.
Tied them up with butcher twine, and oven roasted at high temperature for half an hour, then backed the heat down to 300 until they hit 155. Then covered in foil and let them sit for about 20 min.
Both were fantastic. Super juicy and massive flavor.