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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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12-01-2010, 12:39 AM | #1 |
is one Smokin' Farker
Join Date: 08-23-10
Location: Nebraska
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Thanksgiving Turkey (PRON)
This was some of the best Turkey I've had. The only problem was the skin. I smoked between 325 and 350, but the skin was chewy. I pulled it off, and the meat was great. I did notice that the breast didn't take on as much smoke as the legs did. Why would that be?
Last edited by energyzer; 07-15-2011 at 06:36 PM.. |
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12-01-2010, 01:09 AM | #2 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Looks great. When cooking at higher temps your meat will go through the temp range where it will absorb the smoke faster so it will not get as much smoke. The breast was probably done before the legs and thighs.
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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12-01-2010, 07:39 AM | #3 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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Yeah, that looks good. Did you ice the breast? It helps the breast and dark meat get done closer to the same time.
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Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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12-01-2010, 07:43 AM | #4 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looks good! Tell us more about how you cooked it.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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12-01-2010, 07:47 AM | #5 |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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That looks great, I'll bet it was delicious!
Skin is almost always the problem with smoked turkey. It just won't crisp up at those temperatures and it's kind of thick to achieve a bite through consistency. I think next time I'll break it down, then smoke it, then deep fry it. Get the best of both worlds, smokey flavor and crispy skin.
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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12-01-2010, 08:34 AM | #6 |
is one Smokin' Farker
Join Date: 08-23-10
Location: Nebraska
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Actually, they were done at the same time. I had the probe in the breast, which was in the center of the drum, and had the legs at the edges of the drum, where it was hotter. I took the breast up to 160. When I tested the legs at that point, they were at 175. Took it all off at the same time.
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12-01-2010, 08:50 AM | #7 |
is one Smokin' Farker
Join Date: 08-23-10
Location: Nebraska
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I guess the only other worthy comments about it is that I used PatioDiddio's turkey brine on it, then brushed it with EVOO, and then rubbed it with Yardbird both under the skin (breast) and on top of the skin. The legs were crazy good, Breast was ok. The whole thing was very juicy.
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12-01-2010, 09:05 AM | #8 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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After you brined it, did you let it rest and air dry in the fridge? That helps to let the skin and outer meat (which is thoroughly soaked after brining) to allow the moisture to redistribute throughout the bird, and the air drying in the fridge helps to dry the skin out a bit. Without this, the skin can really be too moist to get it anywhere near crispy.
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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Thanks from:---> |
12-01-2010, 09:15 AM | #9 | |
is one Smokin' Farker
Join Date: 08-23-10
Location: Nebraska
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Quote:
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12-01-2010, 11:18 AM | #10 |
is one Smokin' Farker
Join Date: 10-17-10
Location: Livermore, CA
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I picked up a fresh turkey the other day at half price, BONUS! I just took it out of the brine, and I am air drying it in the fridge now. Later this afternoon, it's going in the BGE. This will be my first smoked turkey on the egg, so I'm really glad I read this thread. Report card at 11:00
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Dave CBJ, 15' custom BBQ trailer with a Backwoods Competitor, Pitts & Spitts off-set, & Santa Maria grill. Ole Hickory CTO, 1 BGE, 2 Weber kettles and 1 Smokey Joe, BWS Chubby, Sonoma gasser, and a BBQ store full of everything BBQ. |
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