November 21st, 2020 – Thanksgiving Turkey Preparation Maneuvers

Cigar Dave is joined by Colonel Ange from the Pooch Pit to discuss Thanksgiving Turkey Preparation Maneuvers including how to brine the turkey, the different ways to prepare the turkey including roasting, grilling, smoking and frying, so that you may host the ultimate Alpha Male Thanksgiving. Today’s cigar selection is the Alec Bradley Maxx, part of the November Officers Club selection, and it pairs beautifully with my Wild Turkey.

How to cook a turkey:

1	Roast Turkey in the Oven	Classic	325º – 350º		12-15	3.5 hours
	The classic way to prepare a turkey is roasted in the oven. It makes for a beautiful presentation, but if prepared incorrectly, can yield dry, flavorless meat
2	Grill a Turkey	Save space	325º – 350º	Indirect	12-15	3.5 hours
	Cooking the turkey on the grill is a wonderful way to free up your kitchen and give the bird fabulous flavor.
3	Smoke a Turkey	Long	220º – 225º		30 – 40	7 – 8 hours
	Smoking is a slower cooking process for turkey, but yields tasty results. A smoked bird can be a beautiful thing.
4	Spatchcocked	Quick	325º – 350º	Indirect	6 – 8	1.5 – 2 hours
	Oven or grill. Laying the bird out flat and spreading the legs out to the sides. This means that they cook faster—precisely what you want when your goal is cooking the dark meat to a higher temperature than light meat.
5	Cook a Frozen Turkey	Long	325º		30 – 40	7 hours
	Cooking a frozen turkey will take around 50 percent longer than cooking one that’s already been thawed. For a 14 pound turkey, which would ordinarily require 3.5 hours of cooking time, you’ll need about 6-7 hours in the oven, plus another 30 to 45 minutes to rest afterward.
6	Deep Fry Turkey	Fast	oil @ 390º		3 – 4	40-50 mins
	The turkey is fried whole in a fraction of the time it takes to bake, resulting in a brown and crispy skin and tender meat.
7	Roast or Grill Turkey Parts	Fast	325º – 350º		12-15	3.5 hours
	Deconstruct your turkey and roast the parts separately. With this method, you can alter the proportions of dark to white meat so there’s enough for everyone. This method also ensures that the white meat is as tender as the dark.
8	Braised	Not traditional	300º
	Deconstruct your turkey and brown the parts separately. Add aromatics braising liquids. Cover put in the oven.
9	Sous Vide	Not traditional	185º		30 – 40	7-Jun
	Place in water bath. Cut in pieces or a small bird.