Turkey dinner at the dunes. What are your techniques?

[dunefreak]

How do you cook your turkey at Dumont? Deep fryer? Infrared?

In past years we injected ours with tabasco and deep fried ours. Turned out great.

[DirtBikeGuy]

Deep fried is the way to go... IMHO

[dunefreak]

I'd like to try infrared sometime.

[vegas style]

i think i have had turkey at dumont about every way oven, BBQ, deep fried, infrared, buried in a sand oven

[raspadoo]

Plucked

[White Rhino]

Yeap we do oven deep fried and infrared

This year less peeps in our camp so probably do oven.

[Jakster884]

Hell I just show up to eat. No cooking necessary. But I can tell you I have tried all the above. I must say buried gives it the best flavor. All the moisture stays inside with no where to go. Damn I am getting Hungry.

[DirtBikeGuy]

I'd like to try infrared sometime.

We have both and I prefer the deep fried

Plucked

This would be a must first... then stuffed with a chicken or Cornish Game hen...

[fishlips]

I'm bringing my treager smoker this year. A couple years ago we did a trash can turkey.

[Elkzok]

TRAEGER ... mmmHmmm ...

[sand chick]

Infared! The Big Easy. Its the best, in my opinion, unless of course it's in a smoker!

Pete you are more then welcome to try ours if you make it out.

[fireride]

Deep fried, injected with Cajun seasoning, other techniques may be easier, but this is the best, hands down!!!!!!! unless you deep pit, but that's a lot of work at the D !!!!!

[sanddunesaddict]

cooked in the oven at home and then in a crock pot at the dunes.....best ever.

I tried the Big Easy infrared it sucked for me bird wasn't done and turned into a fiasco.

[SAND~~SNAKE]

Hell I just show up to eat. No cooking necessary. But I can tell you I have tried all the above. I must say buried gives it the best flavor. All the moisture stays inside with no where to go. Damn I am getting Hungry.

I need ask this no offense please, What keeps the sand from the turkey? and with all the people that pee in the sand out there? Well I guess you know where I'm going. Can you esplain

[vegas style]

its a whole process Jim been tradition in the camp long before i started at dumont. day before dig a pit ours is usually about grave size about 4-5 foot deep (room for 4-5 turkeys). then build a good fire in the hole let it burn most of the day (to sanitize). thanksgiving day put a layer of charcoal in the hole and light it. the turkeys are prepared then put in a foil pan and wrapped in many many layers of tin foil. you put the turkeys in the hole spread more charcoal around and over them and fill the hole back up with sand. makes a big oven many hours later dig them up and unwrap. be sure to cone and mark off the hole so no one falls or drives in it.

[Jakster884]

No offense taken. I have never prepared myself but as Steve said precautions are taken. I was serious about showing up and eating. Last Turkey day I camped with Steve, Lou B, Krusty and crew. The buried turkey hands down was the best i ever had. Funny part was they cooked two turkeys and 15 minutes after eating both turkeys went to the trash. I got me a nice chunk but the rest was gone. They are not fans of left over Turkey.

Still debating to join the awesome bunch again.

[~JILL~]

Since it is normally just hubby & I, It goes in the oven either Dunes or home.

Edited November 15, 2013 by ~JILL~

[HelmetPigtails]

We do our turkey at the dunes in our infrared fryer. we love it. ours is never under cooked because we really rely on the thermometer, we inject it with all kinds of spices and do a dry rub, comes out crispy on the outside and fall off the bone tender on the inside. thought about buying a second infrared fryer because there was no turkey left. Funny thing, we didn't read the directions the first time, so we bought the biggest largest turkey we could get 23 pounds and the instructions said no more than 16 pounds, well we pushed that bad boy in the fryer and cooked it LOL we will buy oversized turkey again

[r1mudman]

Smoked! I have been brining and smoking turkey at Dumont for the last 4 years. I use a UDS smoker. As long as I have the smoker out I usually do ribs and pork butt too. Great times.