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Old 11-22-2011, 12:20 PM   #1
is one Smokin' Farker
Join Date: 09-30-09
Location: Memphis
Default Thanksgiving turkey in the UDS Rotisserie style

Thought I would throw in my little turkey cook into the pile. Enjoy:

18 pounder slightly enhanced.

24 Hour Brine in Kosher salt/ Brown sugar and a mixture of flavor.

Next day did a rinse and 1 hour soak out in fresh water. The food grade bucket is from Lowes for $3.

Got the drum ready with a mix of clearanced Lump from Lowes and some fresh Peach and hickory chunks.

All rubbed down and tied up with a mixture of garlic butter and some poultry dry rub. Also thinly sliced a stick of butter and slid it under the skin in 4 places.

Iced the Breast to assist in being done the same time as the thigh.

Once the dumpster was up to around 325* went ahead and spit up the turkey and threw her on.

Half way through the cook, shes browning up nice.

After a few hours shes getting close. Notice the drip Pan. Two very important things I learned doing Turkey on a UDS:
Poultry fat dripping on the fire makes for a bad bird.
The second is you have to cook hot to get good color and bite through skin.

At temp, so off the spit and into the tent. Did about an hour rest.

After the rest and prepping for carving.

All carved up and ready for the feast!

Short video
18 Pound Thanksgiving turkey rotisserie style on Ugly Drum Smoker UDS - YouTube
UDS', mUDS, COS. Weber gasser & kettle. Thermapen,Digiq2, Golden-Tiger
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