Quote:
Originally Posted by Opusfxd
I prefer smoked, I'd love to try brined and fried but I usually end up with my mom's roasted, overcooked version. She hasn't yet figured out to this day how to reverse engineer a cooking schedule or learned what hold time is. I'm trying.
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Sounds like my mom. Have her brine, then roast it. Ought to help with maintaining some moisture.
We used to alternate frying & smoking each year, and everyone prefers the fried bird hands down.
That is, until we discovered Emeril's Turkey Bone Gumbo recipe. It's become my signature dish for the weekend after Thanksgiving, and is probably a bigger highlight than the main meal. Definitely a new family tradition. Fried/smoked turkey makes horrible stock, so it's now back to roasting that turkey every year.
