Help me out here

[wabow]

Trash can turkey is great! Beer butt turkey and chickern is a staple at our house but you need a tall grill or smoker. We have a Big green egg and can easilly fit a 20+ pounder.

Don

[bigdave]

We tried a totally different method of cooking our easter turkey this year. Here is what I did....I saw them do this on a cooking show and it looked yummy.  It only took about 5 minutes to get ready and about $10 extra other than the turkey.

1. Put your bird in a roasting pan on the rack, breast side up.
2. Prick the skin and deep into the meat with a fork on the breast and on the thighs.
3. Cover the top of the bird with SALT PORK.......the cooking show said they tried bacon but they didn't like the smoky taste with bacon.
4. Cover the turkey with cheese cloth that has been soaked in water. (fold it into squares then soak it)
5. After the cheese cloth, then cover the turkey with Aluminum foil.
6. Roast in the oven at 325 until the breat is 140 deg.
7. Remove the turkey from the oven, remove all the pork, cloth, and aluminum foil. At this point the skin will look aweful and pasty white....don't worry
8. Put the turkey back in at 425 until the breast is up to 165 deg.

At this point, the skin will be golden brown and the turkey will taste moist and delicious. It does not taste like pork at all, it just gets salt from the pork fat.

Much less messy than brining.
 

[littlemac]

We're pretty stuck on the peanut oil fryer.

Mostly when there's a crowd around.  We are up to three birds now though since the last couple a years the first one never gets to the dinner table 

Too damn many rednecks pickin' at it as soon as it comes outta the fryer.

We mostly do a cajun injected one and a teriyaki injected bird too.  All of it is good, if not great.  Makes one heck of a soup later when you boil the carcass.