I’m already on all the Watchlists and have my own agents assigned to me. You should coordinate with them.
Not doing traditional this year because life sucks.
We gonna do a crab boil with shrimp and cajun sausage etc.
Been a real crap year; not much a turkey can fix.
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Just watch the stove 24/7 if there are kids in the house folks.
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My mother in law is from El Salvador and she cooks it with some stuff from home. She does a lot of spices and peppers and such. And it is one of the best ways this white boy from california has ever had turkey. MY mother in law is a master at cooking and she teaches me so much. It is a blessing to go eat at her house and I can not wait! and then the following week I have the recipe and I gonna cook for my wife our own little Thanksgiving dinner and see if I can replicate what she does!
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Trash stuffing
Sup scabber, I missed you buddy. Kush said hi
oɟɐɟ
My family has been cooking stuffed turkey for as long as I can remember and no one has ever gotten sick 
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Doing all the thanksgiving foods here but with chicken instead! And copious amounts of stuffing because I am biased 
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We have a big family so we cook two turkeys. One the regular way, one deep fried. Deep fried is the best but the only drawback is that if you cook it that way it won’t have any stuffing.
Day or two before Turkey Day, cut off the legs and breasts before cooking, season them with a dry rub and wrap them in bacon. Then use the remaining carcass to make turkey stock. With the leftovers, slice that bacon wrapped turkey breast and put it on slider buns with some Chick-fil-A sauce or a nice rosemary mayo. I’m stuck on it, I’ve done it this way for 3-4 years straight and… I honestly can’t think of a better way.
Inside of tamales. But without the turkey and delicious green chili chicken and red chili beef.
In a Very hot Oven for at least 3 hours
Of course whole bird. Otherwise I wouldn’t get the bag of giblets which is my lunch treat (sautéed in white wine, broth, and garlic.) 
Also there’s no processing chemicals, salt, and preservatives which goes into producing deli meat like your photo, and no dark meat which I prefer.
I’m taking inspiration from our new Drakthyr overlords - I’m cooking mine Dragonlands-style.
In the backyard.
Doing multiple passes with a homemade flamethrower and a zipline I strung up between the chimney and the back fence.
Pictures at 11.
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Slow cooked for 8 hours.
Tender and juicy
I usually just shoot it, then use my flamethrower.
Delicious.
Roasting in the oven.
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Not the way I wanted too.
I am pissed.