Almost turkey time
- Thread starter sterlingsmoker
- Start date
Frank Sacco
is Blowin Smoke!
Some nice eye candy you have there!
Jeremiah
is one Smokin' Farker
Out of curiosity, what temp did you cook that at? Looks pretty darn good.
matt
Knows what a fatty is.
Have one thawing right now ,going to smoke it sunday. would be nice to know what temp and how long?
Smokin' Gnome BBQ
is One Chatty Farker
I did a beer can turkey last year..very moist, how did you do yours??
I inject with Tony Chaechere's Creale style butter all over the bird.Rub the bird with oil Shake on some seasoning rub and I Get my WSM up to 350* dome temp throw a chunk of cherry on for smoke and when breast temp is 165* I pull it out and let sit for 15 min or so. I also stuff the bird with sliced oranges,onions and apples before putting on the cooker. Moist and wonderful every time!!
matt
Knows what a fatty is.
Thanks for the info!
wlh3
is Blowin Smoke!
Nice looking bird ya got there. I have PM nd you with address to send. Just kidding. Nice work. Its all good :icon_bigsmil
swamprb
somebody shut me the fark up.
That is a nice looking bird Terry! I was reading an E-mail from Sausage Maker claiming that larger Turkeys smoke better. I like 12-15 lb birds, how about you?
That is right where I like em 12-14 lbers.
Thank you. I like temps 325* to 350*. I have no problem getting there in a WSM, all vents wide open. 2.5 to 3 hours later AWESOME TURKEY!!
Brian in So Cal
Babbling Farker
Wow. I am going to have to try that. That looks great.
Rookie'48
Quintessential Chatty Farker
I agree - AWESOME BIRD:-D. Do you use water or sand in the pan, leave the pan empty or what?
david
is one Smokin' Farker
got a question!!! I'm doing a bird today, and it's been a long time since my one and only turkey test... do you just leave the thing on it's back the whole time it's cooking?
I just foil the pan catch the drippings and make awesome turkey gravy to go over the stuffing and mashed potatoes!!
Yes, I put it in on its back and let the WSM work it's wonders!!
