Support local journalism. Join the Orlando Weekly Press Club.

Sunday, November 24, 2013

Bird, bird, bird, the bird is the word: four offbeat methods of cooking your Thanksgiving turkey

Posted By on Sun, Nov 24, 2013 at 12:05 PM

Just go HAM and make a turducken.
  • Just go HAM and make a turducken.

Thanksgiving countdown: only four days to go! Today's pretty much the last day you'll be able to buy your turkey of choice – after tonight they'll all be too big, too small or somehow not what you want, so get out there and do that shopping. Before you head out, though, here's some food for thought: Maybe this year you don't just do the usual brine-and-baste roast. Maybe you step out a little. Maybe you deep-fry, smoke, or poach your turkey ... or even prepare the infamous turducken.

Who better to walk you through the Deep-South arcana of fried turkey than Miss Paula Deen? She's still good for something, if that something involves too much butter and/or frying – which Thanksgiving most definitely does. Deep-fried turkey with Paula Deen

The Hearth, Patio & Barbecue Association (which is a thing that exists) says that 53 percent of consumers "plan to cook their turkey outdoors on grills, barbecues or smokers this year" ... this seems insanely unlikely until you realize that that's just 53 percent of people who would answer a survey by the Hearth, Patio & Barbecue Association. Regardless, smoked turkey is delicious and the leftovers will be epic. Try it. smoked turkey recipe

Now poaching a turkey sounds crazy ... but I've actually eaten it and it's beyond amazing. Slices of poached turkey breast fanned out on a platter make for a refined and unusual Thanksgiving, and super-juicy chunks of it on French bread make one of the best sandwiches you've ever eaten. A two-part recipe from the original Gourmet cookbook can be found in a Google books search (how to poach on page 386, and a preparation involving a lemon marinade and a pine-nut-and golden-raisin topping on page 383). Get more inspiration from this cook-though-the-book blog: Gourmet All the Way, No. 148

Or just go HAM and make a turducken: a chicken inside a duckling inside a turkey. This is some Henry VIII-level stuff, but what the hell, Thanksgiving comes but once a year. Just don't let me catch you beheading your wife after dinner. How to make a turducken

Tomorrow: three awesome stuffings, and the debate over whether you should stuff the bird or cook separately.


Tags: , , , , , , , ,

We welcome readers to submit letters regarding articles and content in Orlando Weekly. Letters should be a minimum of 150 words, refer to content that has appeared on Orlando Weekly, and must include the writer's full name, address, and phone number for verification purposes. No attachments will be considered. Writers of letters selected for publication will be notified via email. Letters may be edited and shortened for space.

Email us at

Support Local Journalism.
Join the Orlando Weekly Press Club

Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state. Our readers helped us continue this coverage in 2020, and we are so grateful for the support.

Help us keep this coverage going in 2021. Whether it's a one-time acknowledgement of this article or an ongoing membership pledge, your support goes to local-based reporting from our small but mighty team.

Join the Orlando Weekly Press Club for as little as $5 a month.


Never miss a beat

Sign Up Now

Subscribe now to get the latest news delivered right to your inbox.

Read the Digital Print Issue

December 1, 2021

View more issues


© 2021 Orlando Weekly

Website powered by Foundation