P-Daddio 27# turkey unbelievable!!! (Pr0n heavy)

Freddy j · 01-01-2013, 08:42 AM

Turkey has always been one of my all time favorite foods & cooks. I've prepared them all different ways: oven, gas grill, fried, brined, injected, rubbed, etc.

I did a h/h roast on my new wsm 2weeks ago and the smoker put an outstanding flavor on an already excellent bird.

After finding Patio Daddios brine recipe and all of the positive feedback, I knew that I must give it a try with the 27# turkey (or ostrich) I reveieved from my boss (barely fit in the brining bucket).

I was concerned about the breast drying out so I considered butter flying or cutting up but then just decided to ice the breast and cavity for an out before hitting the pit. This worked perfectly, when the breast probed 165, the thigh probed 178! When I probed the breast, it was so juicy that the juice oozed out of the the hole.

This is when I first put it on the pit

Here is about 2 hours in (325 degrees), I covered in foil at this point, which was not easy to do having to fight the updraft in the wsm

Done!

Here is dark meat from the thigh (can you notice a smoke ring, lol)

Here is white meat just below where I removed the wing

I always remove the entire breast from the bird so that I can slice against the grain; here is a pick of the bottom of the breast where it touches the breast bone, notice the white meat smoke ring?

Lucky me, the bird was so large I brought 1/2 the bird to our friends buffet party and still have an entire breast for myself!

conclusion: this turkey by-far
Was the tastiest turkey I had ever Had. It was DEVOURED at the party and I overheard many asking "who brought the turkey." I have emailed the link to several who plan to try it on their own.

thank you for sharing this recipe Daddio; I truly appreciate the opportunity to try.

LMAJ · 01-01-2013, 09:07 AM

Yep - I was sold on that brine. I am not a big fan of turkey, but that brine changed my mind.
Looks great!

certified106 · 01-01-2013, 09:15 AM

Quote:

Originally Posted by LMAJ

Yep - I was sold on that brine. I am not a big fan of turkey, but that brine changed my mind.
Looks great!

That bird looks awesome!!

Does anyone have a thread with the brine recipe in it?? I have a 20# bird in the freezer that is just waiting for this!

Freddy j · 01-01-2013, 09:17 AM

Quote:

Originally Posted by certified106

That bird looks awesome!!

Does anyone have a thread with the brine recipe in it?? I have a 20# bird in the freezer that is just waiting for this!

Here, subscribe to this thread so it is always easy to find http://www.bbq-brethren.com/forum/sh...ad.php?t=72774

Ps. I brined the turkey for 3 days

certified106 · 01-01-2013, 09:19 AM

Quote:

Originally Posted by Freddy j

Here, subscribe to this thread so it is always easy to find http://www.bbq-brethren.com/forum/sh...ad.php?t=72774

Ps. I brined the turkey for 3 days

Subscribed.....Thanks so much, I can't wait to try this. I wanted to smoke a trukey for our family get together this year but everyone begged me to fry it so that's what I did.

Militant83 · 01-01-2013, 09:21 AM

Looks good

Mason Dixon Bowhunta · 01-01-2013, 09:24 AM

Nice looking bird

Freddy j · 01-01-2013, 09:41 AM

Quote:

Originally Posted by certified106

Subscribed.....Thanks so much, I can't wait to try this. I wanted to smoke a trukey for our family get together this year but everyone begged me to fry it so that's what I did.

Ok, here's what you do: next time fry a turkey while you got this one in the smoke and serve on 2 separate platters and ask your guest to try both. I did this and since then the turkey fryer has only been used to boil lobsters and sweet corn.

Ps., high heat is the way to go, skin gets crispy and comes out golden vs rubbery and black.

lcbateman3 · 01-01-2013, 09:57 AM

Pattio Daddy for the win...again!

Good looking bird!

HankB · 01-01-2013, 10:09 AM

Quote:

Originally Posted by Freddy j

Ps., high heat is the way to go, skin gets crispy and comes out golden vs rubbery and black.

Glad to hear you got your H/H issues sorted. That bird looks great!

Johnny_Crunch · 01-01-2013, 10:31 AM

Nice pr0n! Looks awesome.

Big George's BBQ · 01-01-2013, 11:56 AM

Very Nice I love Turkey I have used that brine It is awesome

rlt · 01-01-2013, 01:32 PM

That turkey looks great. I'm in the same boat as you are. I would always fry my turkeys, but then I cooked one on the egg. We haven't had a fried turkey in years.

Smoke House Moe · 01-01-2013, 02:07 PM

Glad to hear it turned out so well. Looks amazing.

PatioDaddio · 01-01-2013, 03:44 PM

Wow! I am truly humbled that you guys would try my brine, and the success that you all have had is icing on the cake. I love happy eaters, and I can't thank you enough for your very kind and gracious comments.

John

01-01-2013, 08:42 AM	#1
Freddy j is one Smokin' Farker Join Date: 11-22-12 Location: Boston	P-Daddio 27# turkey unbelievable!!! (Pr0n heavy) Turkey has always been one of my all time favorite foods & cooks. I've prepared them all different ways: oven, gas grill, fried, brined, injected, rubbed, etc. I did a h/h roast on my new wsm 2weeks ago and the smoker put an outstanding flavor on an already excellent bird. After finding Patio Daddios brine recipe and all of the positive feedback, I knew that I must give it a try with the 27# turkey (or ostrich) I reveieved from my boss (barely fit in the brining bucket). I was concerned about the breast drying out so I considered butter flying or cutting up but then just decided to ice the breast and cavity for an out before hitting the pit. This worked perfectly, when the breast probed 165, the thigh probed 178! When I probed the breast, it was so juicy that the juice oozed out of the the hole. This is when I first put it on the pit Here is about 2 hours in (325 degrees), I covered in foil at this point, which was not easy to do having to fight the updraft in the wsm Done! Here is dark meat from the thigh (can you notice a smoke ring, lol) Here is white meat just below where I removed the wing I always remove the entire breast from the bird so that I can slice against the grain; here is a pick of the bottom of the breast where it touches the breast bone, notice the white meat smoke ring? Lucky me, the bird was so large I brought 1/2 the bird to our friends buffet party and still have an entire breast for myself! conclusion: this turkey by-far Was the tastiest turkey I had ever Had. It was DEVOURED at the party and I overheard many asking "who brought the turkey." I have emailed the link to several who plan to try it on their own. thank you for sharing this recipe Daddio; I truly appreciate the opportunity to try.

01-01-2013, 09:07 AM	#2
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	Yep - I was sold on that brine. I am not a big fan of turkey, but that brine changed my mind. Looks great! __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

01-01-2013, 09:21 AM	#6
Militant83 is one Smokin' Farker Join Date: 05-05-11 Location: Circleville, OH	Looks good __________________ Pitboss 1100 Pro , 250 gal drum cooker, Weber OTG, Covert Black Thermapen ,Instagram- MilitantQ

01-01-2013, 09:24 AM	#7
Mason Dixon Bowhunta is one Smokin' Farker Join Date: 12-24-12 Location: Up a tree somewhere in MD	Nice looking bird __________________ [I]Perhaps this is the moment for which you have been created[/I] ~ Esther 4:14

01-01-2013, 09:57 AM	#9
lcbateman3 is One Chatty Farker Join Date: 02-24-10 Location: Durham, NC	Pattio Daddy for the win...again! Good looking bird! __________________ --Lionel You only fail if you do not try.

01-01-2013, 10:31 AM	#11
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX	Nice pr0n! Looks awesome. __________________ J Crunch

01-01-2013, 11:56 AM	#12
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	Very Nice I love Turkey I have used that brine It is awesome __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

01-01-2013, 01:32 PM	#13
rlt On the road to being a farker Join Date: 01-22-10 Location: Fort Lostinthewoods, MO	That turkey looks great. I'm in the same boat as you are. I would always fry my turkeys, but then I cooked one on the egg. We haven't had a fried turkey in years. __________________ Large BGE & One super duper screamin' fast green thermapen. It matches my BGE...Sort of!

01-01-2013, 02:07 PM	#14
Smoke House Moe On the road to being a farker Join Date: 09-13-12 Location: Robbinsdale Minnesota	Glad to hear it turned out so well. Looks amazing. __________________ 2 - WSM 18.5, 1 - WSM 22.5, and 1 - ECB Smoke n Pit.

01-01-2013, 03:44 PM	#15
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho	Wow! I am truly humbled that you guys would try my brine, and the success that you all have had is icing on the cake. I love happy eaters, and I can't thank you enough for your very kind and gracious comments. John