How to Cook a Turkey in 10 Different Ways

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Thanksgiving 2012 How to Cook a Turkey in 10 Different Ways

[COLOR=#000000][FONT=Georgia]Typically, this time of year people young and old are focused on the three F’s: friends, food, and football. This week, however, most of us will probably only have one thing on the brain: turkey.

There are many questions to be answered regarding this beloved, seasonal classic: What size bird should I buy? How does one cook the perfect turkey? Which is the tastiest way to prepare the centerpiece of America’s favorite meal? How do we impress our friends and family with our culinary prowess? The list goes on and on.

First thing’s first: Figure out how many people you’re cooking for. Typically the rule is to prepare 1- to-1.5 pounds per person, depending on how hungry you suspect your guests will be.

Next you must decide how you’d like to prepare your gobbler.

1. The Classic Roast Turkey:

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One of the more common bird-cooking methods, roasting can be a simple and easy way to prepare a turkey if the proper thawing and preparation practices are employed.

Cooking Time: 3.5 hours for a 16-pound turkey

Full Instructions: Here

2. The “We Mean Business” Turkey (Deep-Fried Turkey):

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An up-and-coming holiday favorite, deep-fried turkey often results in tender fall-off-the-bone meat that is succulent, juicy, and the perfect seasonal indulgence.

Cooking time: 41 minutes

Full Instructions: Here

3. The Flavor Saver (Smoked Turkey):

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For those who love that smoky, straight-from-the-coal taste that is so reminiscent of fall, the smoked turkey is for you.

Cooking time: 7 hours for a 13-lb turkey

Full Instructions: Here

4. The Plane Jane (Steamed Turkey):

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Looking to keep your indulgences to a minimum? The steamed turkey is the way to go. It manages to keep many of the flavors associated with the delicious bird, but without having to use any additional fats. The turkey retains more nutrients via this method as well.

Cooking time: 15 minutes if steaming turkey breasts

Full instructions: Here

5. The Grillmaster (Grilled Turkey):

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When one hears the word “meat,” it is often followed by the words, “grill,” “grillmaster,” “BBQ king,” etc. This Thanksgiving may be no different. Fire up the gas grill with this easy recipe.

Cooking Time: 2.4 hours for a 12-lb turkey

Full instructions: Here

6. The Combo Crowd-Pleaser (Turducken):

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The mother of all meats, the Turducken combines all our holiday favorites – turkey, duck, and chicken — into one creation. A time-consuming dish to make, Turducken is a high-risk, high-reward entr

Good article. It will be brined and smoked at my house :eat:

I'm deep frying one and cooking one the traditional baked way..

Deep fried a few but this year I will brine and go traditional with two turkeys. I am going to try the dry brine and butterfly filet for Christmas.

http://www.foodnetwork.com/recipes/a...ipe/index.html

I must say, the microwave one looks gut-wrenching.....:puke8:Looks like some alien head is about to pop out. Better invite Sigourney Weaver over for dinner with that one.

Brining and smoking the turkey and just smoking the prime rib!

Quote:

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Originally Posted by Scott Card

I must say, the microwave one looks gut-wrenching.....:puke8:Looks like some alien head is about to pop out. Better invite Sigourney Weaver over for dinner with that one.

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:roflol:

Do you guys prefer dark meat or white? With or without cranberry sauce?

When it (turkey) is hot, dark meat and straight up - no sauce. When it is cold either --in a roll with a little mayo and cranberry sauce. :cool2: