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-   -   My Turkey Experiment (http://www.bbq-brethren.com/forum/showthread.php?t=148496)

BBcue-Z 11-26-2012 05:14 PM

My Turkey Experiment
 
I decided to do something different with my Turkey this year by cutting into pieces prior to cooking.
I started with 3 turkeys
http://i45.photobucket.com/albums/f62/bbcue-z/Tday1.jpg

Separated the legs, thighs and wings, but kept the breast whole. I removed the back bone portion from the breasts, but kept the breast bone.
http://i45.photobucket.com/albums/f62/bbcue-z/Tday2.jpg

This also made it easy to brine in the refrigerator, since I was able to use smaller containers to soak the pieces
http://i45.photobucket.com/albums/f6...-z/Tday3-1.jpg http://i45.photobucket.com/albums/f6...-z/Tday4-1.jpg
24 hours later…
http://i45.photobucket.com/albums/f6...-z/Tday5-1.jpg
http://i45.photobucket.com/albums/f62/bbcue-z/Tday6.jpg
I placed the pieces on racks after brining and placed them back in the refrigerator for another 24 hours so the skin can dry out.
http://i45.photobucket.com/albums/f62/bbcue-z/Tday7.jpg
Onto the smoker on T-Day, I added the wings an hour later so they wouldn’t over cook
http://i45.photobucket.com/albums/f62/bbcue-z/Tday8.jpg
http://i45.photobucket.com/albums/f62/bbcue-z/Tday9.jpg
http://i45.photobucket.com/albums/f6...e-z/Tday11.jpg
The cooking was done just few min shy of 2 hours
http://i45.photobucket.com/albums/f6...e-z/Tday12.jpg
Dinner is served :-D
http://i45.photobucket.com/albums/f6...e-z/Tday13.jpg

http://i45.photobucket.com/albums/f6...e-z/Tday14.jpg

Results:
It was the juiciest Turkey I’ve ever had :-D
The breast meat was perfectly cooked, since I was able to take it out when it reached 160 internal temp. And the wings were not overcooked, since I added them later and the dark meat was smoky and perfectly done under two hours. The cooking temp ranged between 300 to 350 and I was using the SFB.
I would say this was a very successful experiment. Carving was a breeze and turkey was tasty and tender (every part of it), and the cooking time was short. Since I rarely bring a whole turkey to the table, I think I’m cutting my turkey into pieces from now on :-D

Smokeoholic 11-26-2012 05:43 PM

Look's like it turned out really well...

Nice job & great pic's!!:clap2::clap2:

Thank's for posting this.

tish 11-26-2012 05:47 PM

Looks like it turned out great! I've heard before that cutting them into pieces speeds things up a bunch. Seems they're right. Gonna try it next time out. Thanks! :grin:

neuyawk 11-26-2012 05:53 PM

Gorgeous!!

RW 11-26-2012 06:03 PM

When you think about it, Grandma had a roasting pan, an oven and a turkey. And a tradition was established. There's so much more flexibility on a grill.
Thanks for sharing.

Sent from my Kindle Fire using Tapatalk 2

cowgirl 11-26-2012 08:20 PM

It all looks great! Thanks for sharing your results and pics!

Pyle's BBQ 11-26-2012 08:26 PM

I might consider brining a turkey that way. I just don't have room to do whole turkeys. Great job on the pictures.

dealm9 11-26-2012 09:50 PM

Wow it comes out a lot better looking too! I am doing this from now on thanks to this post. It seems to be the optimal way to getting great results from less of a hassle.

AspenTD 11-26-2012 10:11 PM

Looks great, and I commend your butchering skills! This is certainly something I'll try in the future.

Tonybel 11-26-2012 10:37 PM

It's looks good. Something to think about for next year. Thank you for sharing.

Cloudsmoker 11-26-2012 11:25 PM

How is this possible? This idea is so simple ... Brilliant!
I agree with Aspen - great butchering skills, as well.

westy 11-27-2012 04:36 AM

Super nicely done all the way around. Beautiful turkey.

NickTheGreat 11-27-2012 06:27 AM

Thanks for this. I want to smoke a turkeye, and maybe this is a more practical way to do so. :eusa_clap

TBASS 11-27-2012 08:14 AM

Great idea. Simplicity is often the best approach. Thanks for sharing.

RAYSOR 11-27-2012 08:21 AM

Great idea, thanks!


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