How Do You Cook Your Turkey?

Disclaimer: This will not be a hard-hitting blog entry.

Disclaimer: This will not be a hard-hitting blog entry.

That being said, how are you cooking your Thanksgiving bird this year?  My husband and I are planning on deep-frying our turkey for the first time ever.  The last few years, we have cooked our turkey outside in a smoker.  It tastes delicious; we didn't even need to top it with gravy.  However, part of me always misses that oven-roasted turkey taste.  A big part of me misses the oven-roasted turkey smell.

So how to do you cook your turkey?  Perhaps you cook something other than turkey you can tell us all about.  No matter what you cook or how you cook it, we should give thanks for all we have.  We should also endeavor to look for ways to help those struggling to find food to eat, much less a decadent feast.  We should give thanks for friends and family, and give comfort to the lonely. 

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Comments are posted from viewers like you and do not always reflect the views of this station.
  • by Coach M Location: Rocky Mount on Dec 10, 2008 at 01:08 AM
    Inject the breast with a bottle of Italian Dressing. Rub mustard and cajun seasoning on the skin. Deep fry the turkey approx. 5-8 minutes per pound, making sure the meet next to the bone isn't pink. Serve the best tasting turkey you'll ever eat.
  • by T Location: Washington on Dec 3, 2008 at 11:17 AM
    I bake mine on 250 over night. In the oven at midnight and out at 6 am. I am cooking all the other dishes while the bird is cooking. Yummy
  • by Jack Location: Northern Pitt on Nov 30, 2008 at 07:41 AM
    I don't agree with LC about oven roasting. Set oven at 325 , don't use a lid, but rub with butter. Eat the bird!
  • by LC Location: Plymouth on Nov 29, 2008 at 08:05 AM
    Turn oven on 500. Place turkey in roasting pan with lid. Spray turkey with pam or coat with butter. Add just enough water to cover bottom of pan. Place in oven and set timer for one hour. Once timer goes off, cut the oven off and DON'T open door until oven is completly cooled. This is just as moist and tender as if you have cooked it 4 hours. Great!!!
  • by Sister Sushi Location: Winterville on Nov 25, 2008 at 10:14 AM
    Thanksgiving and Christmas are the only times of year I say forget healthy. The bird gets washed and dried and given a healthy dose of salt rubbed into her skin. Loosen the skin over the breast and shove half a stick of REAL BUTTER on each side, then roast her until she's brown and crispy and falling off the bone tender. The pan drippings make the most awesome gravy. Good luck with frying your bird, hope it's yummy......
  • by Nana Location: Southern Pitt on Nov 24, 2008 at 09:08 AM
    I'll be cooking the traditional oven-baked stuffed turkey in my grandma's old speckled enamel roasting pan. We have tried the smoked and fried turkey and always come back to the tradition. It's hard to beat.

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