H Happy Highwayman Guest Nov 26, 2010 #1 Admittedly not smoked, but brined and roasted. 20+ lbs took about 5 hours at 500 for 30 min and then 350 for 4.5 hours.
Admittedly not smoked, but brined and roasted. 20+ lbs took about 5 hours at 500 for 30 min and then 350 for 4.5 hours.
B bobfeebish Guest Nov 26, 2010 #2 Happy Highwayman said: Admittedly not smoked, but brined and roasted. Click to expand... Cool, you can call it a Montreal Smoked Turkey Looks yummy. I bet it was delicious.
Happy Highwayman said: Admittedly not smoked, but brined and roasted. Click to expand... Cool, you can call it a Montreal Smoked Turkey Looks yummy. I bet it was delicious.
blackdog043 is one Smokin' Farker Joined Jan 21, 2010 Messages 870 Reaction score 180 Points 0 Location Denver, NC Nov 26, 2010 #3 Still looks good, even if you didn't Q it. Whats with the 500 for 30 mins ?
bigabyte somebody shut me the fark up. Joined May 10, 2006 Messages 26,208 Reaction score 24,796 Points 0 Location Overland Fark, KS Nov 26, 2010 #4 Hey, one nice thing about roasting...you don't have to worry about where the turkey fat goes!:thumb: Looks good!
Hey, one nice thing about roasting...you don't have to worry about where the turkey fat goes!:thumb: Looks good!
H Happy Highwayman Guest Nov 26, 2010 #5 blackdog043 said: Still looks good, even if you didn't Q it. Whats with the 500 for 30 mins ? Click to expand... I coat it with canola oil and the 500 degrees is just to give it a nice browning before slow cooking at at a lower temp. I use Alton Brown's recipe.
blackdog043 said: Still looks good, even if you didn't Q it. Whats with the 500 for 30 mins ? Click to expand... I coat it with canola oil and the 500 degrees is just to give it a nice browning before slow cooking at at a lower temp. I use Alton Brown's recipe.
H Happy Highwayman Guest Nov 26, 2010 #6 I made a crapload of gravy...I took the giblets and neck and made a turkey stock in my pressure cooker and then froze it to skim off the fat for the gravy. Came out great.
I made a crapload of gravy...I took the giblets and neck and made a turkey stock in my pressure cooker and then froze it to skim off the fat for the gravy. Came out great.