Jerk Turkey

I make this stock every year before Thanksgiving. It is the foundation for my turkey gravy, stuffing and turkey soup the next day. Any leftover makes for unbeatable pot pies. It is worth every minute it takes for the flavor boost to gravy, stuffing and soup!

Take those turkey bones to the next level and make some excellent stock to use as the base in other dishes or make bone broth as a heath beverage.

This is the only way my family eats our holiday turkey.

Ok Im just showing off. Found a good brine recipe on line. Eazy and tweeked to make my own. Brined with cooking salt worecestershire sause fresh rosmary brown sugar onions garlic pepper as the main ingredients.

My favorite Holiday

This turkey recipe uses orange wedges and aromatics to add flavor, while a champagne broth works its magic to keep the turkey moist and tender. My grandmother and mother passed this recipe on to me. It changes a little every Thanksgiving, because I've never written the recipe down before. But the roast turkey is always incredibly juicy and succulent!

EZ recipe 4 novice cooks. Been doing this recipe over 22 yr & thr family keeps coming back every yr.

This will give Thanksgiving dinner a bit of edge without much fuss! If you don't have a stovetop smoker, you can use two heavy-duty, disposable aluminum baking pans.

yum :)

I prefer this cooking method when cooking a larger turkey. I'm using a 13 pound turkey in this recipe. I won't add amounts of spices I used as I just sprinkle them over and under the turkey. A specific amount isn't required. Just enough to cover the underside of the flesh and enough to cover the skin. I use a light sprinkle of the spices I use. You can change them to use your favorites on your turkey.

When plain ole roasted turkey just won't do kick it up a little! Stays so juicy and tender!

Easy and quick as far as smoking goes

I bought a couple pounds of turkey breast "strips" on sale which turned out to be already cut up turkey breast so I whipped this up to go with some of my fried rice. Yum!This made a LOT more sauce than I thought it would so if you want it less saucy you could cut the sauce ingredients in half or double the meat.

It's a little odd that even though I never grew up with the turkey on Thanksgiving tradition, I've been designated turkey-roaster ever since getting married. On the plus side, this has provided plenty of practice. Above is this year's version. I've learned two keys to great turkey over the years: 1) dry brining in salt overnight results in juicier meat and crispier skin, and 2) you need to rest the bird at least an hour to allow the juices to redistribute.

Smoked Turkey, Smoked Corn, Mashed Taters, Asparagus, Whole Wheat Role

Got tired of eating Turkey year after year the same way.... Boring... So I had the idea to fry it like chicken and it was absolutely amazing!

Lots of flavor! Very good!!