• Hi Guest! DON'T FORGET TO MAIL YOUR SECRET SANTA PACKAGE BY 12/15/19.

I'm Here to Help.

Devil Doc

When Death smiles, Corpsmen smile back
This will be my 45th Thanksgiving Turkey. I've been doing it since 1972, when I cooked a big one for some of my shipmates. If this is your first or you had a disaster, I can help you get through it, but you need to contact me soon. Either this thread or a PM will do. Serious inquiries only.

Doc
 

tone-ny

I smoke therefore I am!
This will be my 45th Thanksgiving Turkey. I've been doing it since 1972, when I cooked a big one for some of my shipmates. If this is your first or you had a disaster, I can help you get through it, but you need to contact me soon. Either this thread or a PM will do. Serious inquiries only.

Doc
What time do I need to be there Doc?
 

MoeCizlak

Built for comfort
How do you usually prepare your birds, Doc? I've smoked two per year and used the bourbon brine on one of those two. Looking at injecting the other this year and have never done that.
 

Devil Doc

When Death smiles, Corpsmen smile back
How do you usually prepare your birds, Doc? I've smoked two per year and used the bourbon brine on one of those two. Looking at injecting the other this year and have never done that.
Roast them, of course.:rolleyes:

Doc
 

Devil Doc

When Death smiles, Corpsmen smile back
Seriously, if your cooking your first bird, an injected one would be my recommendation. If you're experienced, a fresh bird, one that hasn't been frozen, would be the one. I don't care for brining. It's a lot of trouble and you don't get what you put into it.

Doc
 
Top