So who is cooking up a bird next Thursday and how?

[BillPet504]

Grilling on my charcoal Weber. This will be my first attempt and without a net, the in-laws are coming, we'll have about 9 people. I hope it comes out ok. I'm following directions from butterball.com.

I'm doing a crock-pot stuffing too.

-Bill

[DannyW]

I've got some extra 5L minikegs -- maybe I'll try a beer can turkey.

[J.Brew]

I'm giving this one a shot this year...

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_34755,00.html

[Techie101]

The hospital I work for gave all the employees a free turkey today so I'll be doing Alton Brown's turkey recipe:

1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.

BTW: I think I know you!!?!?! Do I know you?!?! You ever hang out in a cigar bar on saturdays and drink beer?

[Crut]

AB rocks! Ive done a lot of his recipes and never been let down. I havnty done his turkey, but if its as good as he rest of his food, its bound to be good! I'm watching Good Eats as I type this!

[ApexBrewing]

BTW: I think I know you!!?!?! Do I know you?!?! You ever hang out in a cigar bar on saturdays and drink beer?

I have been known to enjoy a cigar on a Saturday. The owner of one of the cigar bar even lets a bunch of crazy homebrewers drag their own homebrew into his bar and hang out some of those Saturdays.

[J.Brew]

The hospital I work for gave all the employees a free turkey today so I'll be doing Alton Brown's turkey recipe:

Im curious to know how it turns out, it was my initial choice but decided to go with the recipe on my post.

[Mrs_Henning]

i'm hoping for some fried turkey makes you say yummmmmmmmmmmmmm