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10-14-2012, 08:03 AM
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#1 |
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On the road to being a farker
Join Date: 06-03-12
Location: Wallingford CT
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Football n' Smoked Turkey!
What a way to spend a Sunday. Just put the cornbread for the stuffing in the oven. Decided to use the herb butter under the skin instead of a bbq rub. I salted the the bird yesterday and just took it out rinsed it and patted it dry. It'll be going on the wsm in an hour. I hope this works out it being my first turkey and all. Any last minute tips?
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10-14-2012, 08:10 AM
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#2 |
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Got Wood.
Join Date: 02-25-12
Location: Sudbury Ontario
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ya, spatchcock that sucker!
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10-14-2012, 08:18 AM
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#3 |
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On the road to being a farker
Join Date: 06-03-12
Location: Wallingford CT
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Thanks I forgot to do that.
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10-14-2012, 09:08 AM
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#4 | |
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is one Smokin' Farker
  Join Date: 01-01-11
Location: Southern NJ
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Quote:
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Proud owner of 4 VERY ugly drum smokers.... |
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10-14-2012, 12:54 PM
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#5 |
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On the road to being a farker
Join Date: 06-03-12
Location: Wallingford CT
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Just had some blackened striped bass I caught for lunch. It was smack yo' mamma in the mouth delicious. Who'd of thunk getting your cast iron skillet white hot putting melted butter and a heavily seasoned piece of fish in there would have been a great idea. Turkey looks good too.
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10-14-2012, 04:25 PM
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#7 |
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Full Fledged Farker
Join Date: 11-26-10
Location: Carroll Ohio
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Did you brine it with anything ? Just curious if it stayed moist ? Havent ried one yet but been tempted
Thanks, Stan |
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10-14-2012, 04:32 PM
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#8 |
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On the road to being a farker
Join Date: 06-03-12
Location: Wallingford CT
Downloads: 0
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No I didn't brine it. I salted it the night before and slathered it in herb butter. Slicing it up in a minute.
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10-14-2012, 06:16 PM
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#9 |
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Got rid of the matchlight.
Join Date: 09-08-12
Location: Birmingham, AL
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Wow looks good. I'm going to try smoking one soon, my girlfriend told her mom I would smoke a turkey this year for thanksgiving
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10-14-2012, 07:39 PM
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#10 |
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On the road to being a farker
Join Date: 06-03-12
Location: Wallingford CT
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It tasted even better than it looked.
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10-14-2012, 09:59 PM
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#11 | |
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Full Fledged Farker
Join Date: 08-08-11
Location: Huntington, NY
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Quote:
 Hey Big Biscuit, nice job on the turkey. Glad to have found you on this forum as well. Now how about posting pics of that striper on the other forum. mike
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2 WSM 22 WSM 18 La Caja China #2 Weber 22 Kettle Brinkman Vertical Charcoal (out on loan) Weber Q 200 Weber Summit Series Gasser super sneaky thermapen disguised as a protemp |
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10-15-2012, 12:01 AM
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#12 |
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is One Chatty Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Darn fine looking Turkey, glad it worked out on your first attempt.
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters. 
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10-15-2012, 12:09 AM
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#13 |
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somebody shut me the fark up.
Join Date: 06-28-09
Location: Lynnwood, WA
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Turkey looks great!
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Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids |
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10-15-2012, 12:51 AM
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#14 |
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Full Fledged Farker
Join Date: 07-02-10
Location: St.Louis
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I smoked one the year before last for Thanksgiving and I wasent that impressed.It was a "enhanced" bird so I dident brine it,but it still came out dry after butter rub and injecting it.I think this year I try my 1st deep fryed turkey
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10-15-2012, 03:28 AM
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#15 | |
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On the road to being a farker
Join Date: 06-03-12
Location: Wallingford CT
Downloads: 0
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Quote:
Mike I wish I had thought of taking a pic of the blackened striper. I've done it before and I'm always impressed with how good it comes out.
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