Alright y'all can't nobody on the boat decide how they want this dang turkey tomorrow, I'm probably not gonna eat much at all ( usually don't have much. Od an appetite on Thanksgiving) so help me decide. Should I smoke it or toss him in the oven in the ole magnalite ?

Also, who has a easy recipe for green bean casserole? I don't like the stuff never cooked it but my pilot keeps doing his thing of talking about how nice something would be instead of just asking for it so...guess I need to make some

Oven gets my vote. More traditional for those missing a home-cooked meal like Mama makes.

Oven, because stuffing is my favorite part of the dinner and its not as good cooked separately.

Gonna put one in the smoker in the morning

Oven , in an oven bag


Shove it full of oranges and limes ( the turkey)

No dry turkey .........ever

Smoker, Cherry wood if possible.

What a silly question from a man. Smoker.

I prefer the smoker.

Either way, oven or smoker when done put the bird in a cooler lined with aluminum foil and close the lid. Leave it in there for at least 1 hour and it will steam itself to make a nice moist bird that slices great (not dry and crumbly).

Will be smoking ours if can keep lit

You or the smoker, cotton? LOL

Got 4 breasts to put on smoker

Smoked a breast last year and there was almost a fight over it.
Nobody wanted the traditional turkey

If you are gonna smoke one make sure you brine it and spatchcock it for best result

Smoker - delicious
Oven - cardboard

Remember to pull the bag of liver and crap out of the turkey before cooking it!!

This year we're doing one of each, we will see how it they stack up.

Both

I drink mine out of the bottle.

Either way you decide, BRINE it overnight, rinse it and pat dry. Thoroughly season it accordingly to your likings, and if smoking it, recommend hickory or post oak wood @ 275 degrees for approx. 3 hrs. Check temp to not more than 160 internal temps! take-out and cover lightly with foil and rest it for 30 mins > hr. "Spatchcocking" is also easier and really gets a better "smoke" flavor :-) . . . I'm doing 2 - 11#'ers and a 12# prime rib Sat. :-)

Breast down in an oven bag in that Magnalite with the lid on. Take it out and let it sit 45 minutes before carving. It won't be browned and pretty but will be nice and juicy. Pretty, browned roast turkey might look good but the breast meat is always dry.

Turkey has a bad tendency to be dry. I like turkey at Thanksgiving, but besides as lunch meat, I don't really have any desire to eat turkey the rest of the year. I like turkey both roasted and smoked, but I think chicken is usually better roasted, smoked and prepared many other ways too.

Keith