What turkey?


 
When we lived in the Sierra Foothills, we always got ours from the Diestel Turkey Ranch. Really nice natural birds. Since we moved here and I started doing most of the cooking, I just buy whatever's on sale. Usually frozen Jenny-O or Butterball. I'm always able to turn out a juicy and flavorful bird, whether spinning it on the roti or roasting in the pellet pooper. Like a lot of other foods, as long as you start with a product of reasonable quality. the end result depends more on the cook than anything else.

I Know I'll get some pushback from purists that insist on fresh,100% natural birds. That's all well & fine but, in the end, the proof is in the pudding.
 
I used to be seriously addicted to 20+ size birds but, I’ve since decided I like12# birds better, they just cook faster (obviously) but, for a really big feast, I’d probably still go all in for the largest critter I could find! The ten of us just don’t like turkey enough anymore. This year will be a whole breast and maybe a leg of lamb?
 
I'm just gonna chime in here with another thought.... Frying or rotisserie is the only way I'll prepare whole bird. Smoking, roasting, grilling, baking..... at least spatchcocked, or quartered, bones to the heat. Cooks in less than half the time, arrange the pieces so the dark meat gets most of the heat. The only thing I give up is the Norman Rockwell presentation.
 
Smoking, roasting, grilling, baking..... at least spatchcocked, or quartered, bones to the heat. Cooks in less than half the time, arrange the pieces so the dark meat gets most of the heat. The only thing I give up is the Norman Rockwell presentation.

Totally agree. Separating the light from the dark makes everything so much easier. You can use two different pans/racks, cook times, temperatures, etc. Also easier to fit and handle two smaller projects than one big one. Easier to carve the separated pieces.

After trying pretty much everything, I've finally landed on literally the simplest possible method. Two bone in turkey breasts. Frozen and store bought. No artisanal turkeys, no brining.

Just slather with mayo (thanks Thomas Keller!!) and roast. Usually on the gas grill to save space in the kitchen oven for the sides.
 
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