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Has anyone ever done a cooler turkey? It is seriously the best. Feel free to tell me that you'll get salmonella, but my family has been doing it for two decades and never any sickness. The meat just totally falls apart once you unwrap it.
We usually do a small bird on the side too so we can get some of that chicken skin that Lanny always talks about.
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Yup! Saves a lot of oven space that everyone always fights for on Thanksgiving day also.Dang, so if we wanted to serve this at, say, 1 PM on Thanksgiving afternoon, I'd have to start baking the turkey at around 9 PM on Wednesday evening, then drop it in the cooler around 1 AM?
I'm going to give both of these a shot this Thanksgiving. I'll be cooking 2 birds.....brining them both. Trying Gordon Ramsey's recipe for the baked bird (and gravy!) and smoking the other.
https://www.allrecipes.com/video/1353/out-of-this-world-turkey-brine/
Save me the crispy brown skin, that's all I want of the turkey.That's cool about your family, that means 75% more turkey for you.
We do turkey at Thanksgiving and prime rib at New Years. Nothing better than crispy turkey skin and medium rare prime rib with a nice crust on the outside resulting from both proper broiling and salt applied to the outside half an hour before cooking. The bones of a properly cooked prime rib and the mashed potatoes and prime rib gravy are to die for.We always do a giant prime rib. Mom usually makes a big turkey breast in case anyone wants any.
Oh, so now you're making fun of the way I walk with my arms outstretched straight out in front of me.Is that how the Walking Dead started?