So, how did/will you cook your turkey

[sakabatou]

I smoked mine.

[csziggy]

1. I'm going with traditional roasting - on Friday

Tomorrow - well, today - we go to hubby's brother's for Turkey Day. But I have one thawing in the fridge that should be ready to cook Friday. I'm thinking of mixing some herbs into some butter and rubbing it under the skin for extra flavor. I'll throw some rough chopped carrot, celery and onion into the cavity for flavor - maybe some garlic, too, since it will be just for the two of us.

I always cook the dressing outside the turkey and I'll make stock from the turkey neck to make the dressing nice and moist. I'll add onion and celery to the stuffing, maybe some chestnuts. Then we will have gravy, green beans (not the casserole version), roast sweet potatoes, and just for me, rutabaga!

If I have the energy and the oven space, I will make a key lime pie. I made pecan pies to take to BIL's, but there will be none to bring home. Besides, I like key lime, so that will be my special dessert. Somewhere in there, I need to bake some bread, but we may have to settle for store bought this weekend.

[tigereye]

14. my grandmother always cooked rutabaga...

[csziggy]

15. In my family only my father and I like rutabagas

But Mom always cooked them and everybody was expected to take at least a taste. At first when I started cooking for just hubby and me, I skipped the rutabagas, but it just was not Turkey Day without them. So now I will be cooking them and I will have to eat them all.

This year, the food coop had some locally grown, organic rutabagas. I got three small ones, so they should be more tender than the great huge ones Mom always got from the regular supermarket.

[tigereye]

16. yeah, stuff from the co-op or CSA always makes you rethink an old=school

grocery vegetable. I haven't had vegetables like those since i was a kid in the 60s. We had brussel sprouts and other veggies from the CSA box that were simply wonderful and tasty.

[Roon]

2. The best turkey I ever had was one cooked over a campfire

the second best was deep fried.

[Graybeard]

3. SuperWave countertop oven.

I've used this for Cornish hens and whole chickens. Results were fabulous. It has a halogen/convection/infra-red element on top of the glass bowl.

This year an 8lb turkey breast will go into it, set aside on a counter to roast, leaving my oven available for pies, stuffing, casseroles etc.

[Arkansas Granny]

4. We've been using the Martha Stewart method of covering the bird with cheesecloth

soaked in wine, broth and butter for part of the roasting time. The bird looks beautiful and tastes great.

http://www.marthastewart.com/article/roast-turkey-101

We used to use the oven bags and the turkey always tasted good, but it didn't always look that great and it was hard to get out of the bag without tearing it up.

[Indi Guy]

5. I tried smoking turkey but...

...it was hard to keep lit.

[TommyO]

6. The smoker is going now, turkey legs will be going in at 9:30 eastern

The ribs (pork, baby back, not turkey), two hours later. Sometime before those are done, the boneless, trussed up turkey breast will go on the rotisserie.

[hobbit709]

7. My job is to make cobbler

My brother is cooking the bird.

[Patiod]

8. Boston Market! and giving thanks for that!

Picking up husband at hospital in an hour (minus one gallbladder), had to cancel our Thanksgiving with his family, so glad that option is available.

Was thinking of trying to pull a dinner together this morning, and realized that post-op peace and quiet is more valuable than tradition.

[Broken_Hero]

9. An old friend of mine is using his

heat vision to cook the bird...

[kimi]

10. The old standby

roasting. This year it's a free-range organic bird from Whole Foods, and I don't eat meat anymore, so the kids better enjoy it. It cost over $43. Which is the most I've ever paid for a turkey, but for my conscience it's worth it. Next year, by myself, it'll be tofurkey. :)

[guitar man]

11. I smoke mine too

Just doing a breast this year, we aren't having a lot of people so no reason for the whole big bird.

Here's my bird from last year :P

[Kali]

12. I freaking love smoked turkey!

I don't know why but we've never gotten into smoking meats around here, but I have had that purchased from a good bbq place a couple of times. Never tried a deep fried one either although I bet that is pretty damn good too.

one year we roasted one in the ground - it was damn good but a hella lot of work.

another year went to some friends' place and had one done in a wood stove - also pretty good.

doing the usual again this year, after swearing I wouldn't again last year. sigh

stuffed with my mother's cornbread/sausage stuffing recipe (that I don't even like - texture issues, it does smell good) and roasted a couple hours breast down, then the mess of turning it over to get good skin.

don't know why I am doing this to myself again. two days of cooking for 5 minutes of devouring.

[tigereye]

13. traditional - rub with oil and sage, onions, herbs and carrots inside

bake in the oven. We bought a sturdy roaster pan this year, so no mishaps!