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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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Old 10-09-2012, 09:56 PM   #1
Knows what a fatty is.
Join Date: 02-25-12
Location: Sudbury Ontario
Default Smoked Thanksgiving Turkey Success!

Greetings Brethren,
Followed some great advice from this site, and produced yet another successful cook.

Smoked turkey:
Brined for 24hrs on friday in a simple brine, salt, sugar, garlic powder, pepper. Rinsed it well, and put back in the fridge for another 24hrs. Injected on Sunday morning with equal parts butter, honey, white wine and a bit of my rib rub. (very similar to tuffy stone's rub).

Rubbed butter and rub under the skin, then brushed the exterior with olive oil and a generous layer of same rub.

Smoked between 275-315 for 4hrs, spatchcocked style!

Thanks again for all the help!

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Thanks from:--->

Old 10-09-2012, 10:02 PM   #2
is one Smokin' Farker

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Join Date: 07-09-12
Location: Maquoketa, IA

That looks good!

Did you set it and forget it, or did you baste/spay during cook?
I use a formula
24 cans of beer ÷ lbs of meat X temp +- foil = vodka
Works almost every time <*{{{}}}><

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Old 10-09-2012, 11:06 PM   #3
somebody shut me the fark up.

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Join Date: 07-30-11
Location: Pemberton, New Jersey

Very nicely done bird....
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Old 10-09-2012, 11:10 PM   #4
Ye Olde Party Palace
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Join Date: 03-05-10
Location: Portland, MO

I like that you cooked it spatchcocked style. Very good idea. Looked great.
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Old 10-09-2012, 11:21 PM   #5
somebody shut me the fark up.

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Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie

Great looking bird! Nice job!!
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
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Old 10-10-2012, 01:39 AM   #6
is One Chatty Farker
Join Date: 07-05-09
Location: Aurora, Colo.

Looks very nice...
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Old 10-10-2012, 10:22 AM   #7
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Join Date: 04-28-12
Location: Wis-con-sin

Yumma yumma me want TURKEY!!!!!
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Old 10-10-2012, 10:24 AM   #8
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Join Date: 06-21-10
Location: Right over there

Excellent. I love to spatch the turkey action. I do a two day brine on mine then inject with rosemary garlic butter, slather with mayo and some rub then go to town. Makes me want to do up a couple next week. Unless I get an elk this week.
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Old 10-10-2012, 10:53 AM   #9
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Join Date: 08-30-11
Location: Huntsville, Ontario, Canada

I'll be up on the weekend for leftovers...
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Old 10-10-2012, 10:57 AM   #10
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Join Date: 06-10-12
Location: Richmond, Va

That looks fantastic. I would love to get more details on the cook. Would like to do this for Thanksgiving but want to practice first.
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Old 10-10-2012, 11:16 AM   #11
Smoking Westy
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Join Date: 06-10-12
Location: Bloomington, IL

Dang that looks tasty! Planning on doing one for Thanksgiving and need to practice on one before hand. I like that you spatchcocked it as well...been doing all my chickens that way.
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Old 10-10-2012, 11:48 AM   #12
Got Wood.
Join Date: 03-22-12
Location: Denmark

Looks very nice...will tryit thanks
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Old 10-10-2012, 12:38 PM   #13
is one Smokin' Farker

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Location: Charlottesville, VA

Looks Good!


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Old 10-10-2012, 01:36 PM   #14
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looks great!
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Old 10-10-2012, 01:55 PM   #15
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Join Date: 01-18-12
Location: Rancho Cordova, Ca

I'm gonna have to try this, looks really good.
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