11-11-2019, 01:04 PM | #1167 |
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Taste freakin amazing! With some lettuce, tomato and onions!
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11-11-2019, 01:05 PM | #1168 |
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Thata a big ass Turkey!
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11-11-2019, 01:07 PM | #1169 |
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11-11-2019, 06:58 PM | #1170 | |||
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I have romped on her and I giggled like a drunk infant the entire time. - Sedan_Clan
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11-11-2019, 07:25 PM | #1171 |
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How do you cook your turkey? I suppose that could be its own separate thread....
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11-11-2019, 07:26 PM | #1172 |
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Last year's Thanksgiving turkey.
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11-11-2019, 08:24 PM | #1173 |
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11-12-2019, 09:23 AM | #1174 |
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Several years ago I would go thru localharvest, but they are just a clearing house for all the others, it seemed. The last time I tried I had placed an order from somewhere in Minnesota, but wolves broke into the pen and wiped out the flock. So we started growing our own Heritage.
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11-12-2019, 12:20 PM | #1175 |
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11-12-2019, 08:31 PM | #1176 |
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Yessir. And man, were my lips tired. (badump-tssshhh)
I've been smoking turkeys for 35 years. I brine them first. Then smoke them over apple wood.
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11-18-2019, 12:58 PM | #1177 |
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11-19-2019, 08:24 AM | #1178 |
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I'm fortunate enough to have a turkey farm just outside my neighborhood. Ordered a nice, plump, 27-30lb bird. 100% fresh, will be picked up on Wednesday.
Going to cook it on the Traeger this year. Free's up a lot of space in the oven and gives me a chance to embed some nice smokey flavor. win win situation I think ![]() |
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11-19-2019, 11:14 AM | #1179 | |
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I have romped on her and I giggled like a drunk infant the entire time. - Sedan_Clan
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11-19-2019, 11:20 AM | #1180 |
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Its funny, I live in a middle-class neighborhood outside Detroit. And right smack in the middle of it is a Turkey Farm thats been there for 50+ years. This time of year PETA has a field day picketing them. LOL
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11-19-2019, 12:59 PM | #1181 |
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Looking forward to Smoking my 2nd Turkey soon....
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11-19-2019, 01:17 PM | #1182 | |
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Ugh, PETA wants the entire world population to change to a plant based diet. I can't imagine that would be sustainable and wonder if they have attempted the math.
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12-02-2019, 11:16 AM | #1183 |
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This fits here.
Brined, basted with herb and butter mix. |
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12-02-2019, 11:32 AM | #1184 |
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Turkey from a few years back.
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12-02-2019, 12:36 PM | #1186 |
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That's on a Weber Smokey Mountain Cooker, AKA "bullet." Royal Oak lump charcoal for fuel with some hickory chunks for smoke. I did it at 290 degrees, to give it that nice mahogany color. It's not a traditional "low and slow" barbecue cut where you have a lot of connective tissue to break down, like a pork butt. You're basically baking it in a smoky oven. You can cook it at 225 degrees and have it taste exactly the same, but it'll take a lot longer and not get very brown.
I always brine my turkeys. I use 3/4 cup of kosher salt and 3/4 cup of table sugar per gallon of water - 4 gallons of water in a food-grade plastic bucket. This one was in brine for 6 days, though that's overkill time-wise. 2 or 3 days is plenty.
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12-02-2019, 07:15 PM | #1187 | |
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12-02-2019, 11:23 PM | #1188 | |
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Turkeys are honestly the hardest cut I smoke, and the most stressful cook I do all year. I can do briskets in my sleep and get solid-to-stellar results with zero stress. But having a dozen foodies and very accomplished cooks waiting inside while I cook the main dish of a once-a-year meal is way tougher. I haven't blown one yet, thankfully. By my count this was 29th consecutive smoked Thanksgiving turkey.
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