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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-28-2012, 02:21 PM | #1 |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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27# turkey -- are you crazy?
My company gave me this huge turkey for thanksgiving and it's been in the patoidaddio brine since noon.
What's the best way for a 325 degree cook on my wsm 22? Should I cut it in half? Remove the legs? What say my experienced brethren? Thank you in advance for your helping a brother out. |
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12-28-2012, 02:25 PM | #2 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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Personally if it fits I'd go for it It will make some the Year's best PRON
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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12-28-2012, 05:07 PM | #3 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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I would cook it as 1 huge breast and 2 leg quarters. Thats a biggun.
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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12-28-2012, 06:10 PM | #4 |
Full Fledged Farker
Join Date: 08-28-12
Location: San Jose, CA
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I'll be curious to see what you do, I have a 23# bird in the freezer I picked up day after Thanksgiving. Pix pls!
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12-28-2012, 06:44 PM | #5 |
somebody shut me the fark up.
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
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Frankenturkey there! I'd quarter something that size.
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12-28-2012, 07:27 PM | #6 |
Full Fledged Farker
Join Date: 02-07-12
Location: Washington, DC
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If you're running at 325˚ I say go for it whole!! We're gonna need pics of that thing. It'll make your 22" WSM look like a mini!
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12-28-2012, 07:29 PM | #7 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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farkin crazy sized bird.
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Out. Again. |
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12-28-2012, 07:35 PM | #8 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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I'd do a deconstructed Turkey.
Saw this on an episode of ATK and had been dying to try it and was really pleased with the results and if I had a bird that big, would not hesitate to do it. Took a 15lb. brined bird, cut the breasts from the bone, seasoned with Bigmista's Chicken Scratch and wrapped them back in the skin and tied them into a roast. Kept the legs and thighs whole, cooked them in a pan in the BWS Gater at 325-350* Not much to look at, but slicing the breast was a dream, nice and moist and the dark meat was where its at!
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12-28-2012, 07:37 PM | #9 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Wow, that's some kind of prehistoric monster you got there!
I'd cut it into sections and cook each section until it was perfectly done. Keeping it all in one piece poses a big risk of drying parts of it out while other parts cook, IMO. Good luck, and post some pics!
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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12-28-2012, 08:17 PM | #10 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Can't imagine how you even grow a turkey that large! That's farkin HUGE!
I think I would at LEAST spatch it. I'd DEFINITELY brine it, so good on ya for that! If it's still too big to fit on your smoker spatchcocked, then just continue to deconstruct and quarter it is probably the route I'd go. Although, it sure WOULD be some awesome farkin prOn if it was left whole and roasted. Good luck to you!
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[COLOR="Blue"][B]"Oh, I dont reject Christ. I love Christ. Its just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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12-28-2012, 08:23 PM | #11 |
is One Chatty Farker
Join Date: 09-11-11
Location: Baltimore, Maryland
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I would spatchcock or cut in half and put one on each grate.
Smaller turkeys are best for smoking. If you smoke it whole you'll probably have some dryness as it will take a long time to cook through. Let us know...
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Mak 1 Star, Blackstone 36, WSM 18, Weber OTG |
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12-30-2012, 02:30 PM | #12 |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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I'm considering going this route so that the breast doesn't dry out. I've done birds as large as 23# with great success and don't know why I feel like I should change my cooking methods on this one. Gonna start the cook tomm am so we'll see how she goes I guess.
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12-30-2012, 02:32 PM | #13 | |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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Quote:
Man, I'm really looking forward to trying patiodaddios brine recipe! |
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12-30-2012, 02:50 PM | #14 |
Knows what a fatty is.
Join Date: 05-17-12
Location: Grand Junction CO
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Cut it up!
I did a 30# beast a couple years ago that my father in law raised. It was good but it took 14 hrs in the cooker, alot of basting, and a chit ton of tending to. Will not even consider one that big again. |
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12-30-2012, 03:19 PM | #15 | |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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Quote:
Then I rubbed oil all over and under the skin and rubbed with spice, throttled up the wsm 22 to 325 and threw it the top rack. Didn't open the lid until the thermometer hit 175 in the thigh. Results? Moistest, juiciest, tastiest bird that I've ever tasted. Flavor was unreal, skin was crispy, smoke ring in the breast meat was killer. Prob could've used some foil at the end for aesthetics but it was devoured in record time. Zero leftovers from a 21# bird! Also, I used some apple chunks to flavor up. |
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