P-Daddio 27# turkey unbelievable!!! (Pr0n heavy)

Turkey has always been one of my all time favorite foods & cooks. I've prepared them all different ways: oven, gas grill, fried, brined, injected, rubbed, etc.

I did a h/h roast on my new wsm 2weeks ago and the smoker put an outstanding flavor on an already excellent bird.

After finding Patio Daddios brine recipe and all of the positive feedback, I knew that I must give it a try with the 27# turkey (or ostrich) I reveieved from my boss (barely fit in the brining bucket).

I was concerned about the breast drying out so I considered butter flying or cutting up but then just decided to ice the breast and cavity for an out before hitting the pit. This worked perfectly, when the breast probed 165, the thigh probed 178! When I probed the breast, it was so juicy that the juice oozed out of the the hole.

This is when I first put it on the pit


Here is about 2 hours in (325 degrees), I covered in foil at this point, which was not easy to do having to fight the updraft in the wsm


Done!

Here is dark meat from the thigh (can you notice a smoke ring, lol)


Here is white meat just below where I removed the wing


I always remove the entire breast from the bird so that I can slice against the grain; here is a pick of the bottom of the breast where it touches the breast bone, notice the white meat smoke ring?


Lucky me, the bird was so large I brought 1/2 the bird to our friends buffet party and still have an entire breast for myself!


conclusion: this turkey by-far
Was the tastiest turkey I had ever Had. It was DEVOURED at the party and I overheard many asking "who brought the turkey." I have emailed the link to several who plan to try it on their own.

thank you for sharing this recipe Daddio; I truly appreciate the opportunity to try.

certified106 said:

That bird looks awesome!! :thumb: Does anyone have a thread with the brine recipe in it?? I have a 20# bird in the freezer that is just waiting for this!

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Here, subscribe to this thread so it is always easy to find http://www.bbq-brethren.com/forum/showthread.php?t=72774

Ps. I brined the turkey for 3 days

certified106 said:

Subscribed.....Thanks so much, I can't wait to try this. I wanted to smoke a trukey for our family get together this year but everyone begged me to fry it so that's what I did.

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Ok, here's what you do: next time fry a turkey while you got this one in the smoke and serve on 2 separate platters and ask your guest to try both. I did this and since then the turkey fryer has only been used to boil lobsters and sweet corn.


Ps., high heat is the way to go, skin gets crispy and comes out golden vs rubbery and black.

PatioDaddio said:

Wow! I am truly humbled that you guys would try my brine, and the success that you all have had is icing on the cake. I love happy eaters, and I can't thank you enough for your very kind and gracious comments.

John

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John, thank you for sharing this recipe; it's uses ingredients that are easy to find and gives us inexperienced cooks the chance to crank out a fabulous meal. (I made sure that everyone who tried knew who's recipe it was)

HankB said:

Glad to hear you got your H/H issues sorted. That bird looks great!

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Not really sorted, I had to keep the door open to keep it at 325, but the brethren have given me some great advice for future cooks so I am very happy.