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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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10-10-2012, 07:27 PM
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#1 |
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On the road to being a farker
Join Date: 06-03-12
Location: Wallingford CT
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Lets Talk Turkey
Hi everyone I haven't posted in a while, I've been real busy at work. I want to smoke a turkey for Thanksgiving but I don't want to have that be my first time. I'd like to work out the kinks before the big day arrives. I'm going to get a 12 lb bird and give it a go this Sunday. So here's the the gist of this post. How did you all do it? Hot & fast or low & slow? To brine or not to brine? That is the question. Herb butter under the skin or a classic BBQ rub? Hickory or apple wood? I could go on all night. Help me!!!
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Professional Noob. |
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10-10-2012, 07:33 PM
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#2 |
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is One Chatty Farker
Join Date: 09-13-12
Location: canada
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325 for temp, injected with
2 tbs kosher salt 2tbs garlic powder 2tsp cayenne 1/2tsp onion powder 1cup melted butter Apple wood, if you low and slow it its in the danger Zone far too long 65f to 140f Cook to a min of 165 internal
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Backwoods party,22.5 wsm,18.5 wsm,14.5 wsm, smokey joe, performer,22.5 kettle. |
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10-10-2012, 07:36 PM
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#3 | |
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On the road to being a farker
Join Date: 06-03-12
Location: Wallingford CT
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Quote:
I forgot about the flavor injector.
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Professional Noob. |
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10-10-2012, 07:41 PM
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#4 |
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somebody shut me the fark up.
  Join Date: 06-05-09
Location: Mooresville, IN
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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10-10-2012, 07:45 PM
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#5 |
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Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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^^ Linky no worky ^^
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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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10-10-2012, 07:51 PM
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#6 | |
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Full Fledged Farker
Join Date: 08-04-10
Location: Orange County
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Quote:
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10-10-2012, 08:25 PM
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#7 |
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Knows what a fatty is.
Join Date: 02-25-12
Location: Sudbury Ontario
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I just did one last sunday:
http://www.bbq-brethren.com/forum/sh...d.php?t=145718 |
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10-10-2012, 08:58 PM
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#8 | ||
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On the road to being a farker
Join Date: 06-03-12
Location: Wallingford CT
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Quote:
Quote:
It's the thought that counts. 
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Professional Noob. |
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10-10-2012, 09:41 PM
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#9 |
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Full Fledged Farker
Join Date: 05-29-09
Location: In the stix, NC
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Cook/Smoke it just like a Large Beer can Chicken. Use a Foster's Lauger quart 'oil can' for the support.
I don't bother with brining - too much hassle. The beer can method always turns out moist, golden brown and lots of flavor.
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Smoke 'em if ya got 'em |
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10-10-2012, 10:06 PM
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#10 |
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is One Chatty Farker
Join Date: 09-13-12
Location: canada
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Beer can method is a waste of beer, butterfly it open. http://www.amazingribs.com/tips_and_...n_chicken.html
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Backwoods party,22.5 wsm,18.5 wsm,14.5 wsm, smokey joe, performer,22.5 kettle. |
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10-10-2012, 11:00 PM
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#11 |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I get the pit to 325 I spatchcock the buzzard and remove the wing tips (Save the parts for stock to make gravy) rub it down with a little oil season with Cajun seasoning and inject it with melted butter. a twelve lb bird takes about 3 hrs.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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10-11-2012, 01:54 AM
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#12 |
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is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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I do mine on the kettle with full baskets roaring hot on each side. Brine for approx 12 hrs in a sugarless brine. Herb butter under the skin, aromatics, onion, garlic, lemon, herbs in the cavity. More butter on the skin for browning and crispy skin.
Sent from my SGH-i917 using Board Express
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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10-11-2012, 07:49 AM
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#13 |
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On the road to being a farker
  Join Date: 04-22-12
Location: waupaca, WI
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If you got the time there is no reason not to brine 24 hrs in a simple brine. Then I did mine on a fosters beer can. 300 degrees or better for good skin. Try to get seasoning as many place as possible. If you plan to do turkeys often I suggest a turkey cannon. As good as a fosters oil can but you are not wasting beer.
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10-11-2012, 08:06 AM
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#14 |
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is One Chatty Farker
Join Date: 06-21-10
Location: Right over there
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I use the Smokin Okie's Holiday brine, do it for one or two days, nothing bigger than a 15lb bird most of the time. I smoke it at 225 for two hours then ramp to 350 to finish. I slather it with mayonaise and medium rub, turns out fantastic every single time. Going to spatchcock one this weekend.
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10-11-2012, 08:14 AM
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#15 |
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is One Chatty Farker
 Join Date: 10-09-11
Location: Pelahatchie MS
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I have done this one with veryy good results. In fact. too good, because my mother has put me in charge of the turkey cooks from now on...
http://www.bbq-brethren.com/forum/sh...ad.php?t=72774
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I LUV to smoke 'em... Trailer mounted reverse flow stick burner. Rehomed Weber Kettle #1 Black. Rehomed Weber Kettle #2 Copper Weber Kettle #3, Dads old cooker. Rehomed Brinkman electric. Rehomed Weber Smokey Joe. Rehomed Small Sunbeam tailgater. Rehomed Brinkman vertical smoker. Rehomed Little Chief electric smoker. Rehomed And 2 UDS go to set ups... Rehomed |
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