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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-10-2012, 08:27 PM   #1
Big Biscuit
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Default 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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Unread 10-10-2012, 08:33 PM   #2
grantw
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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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Unread 10-10-2012, 08:36 PM   #3
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Quote:
Originally Posted by grantw View Post
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

I forgot about the flavor injector.
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Unread 10-10-2012, 08:41 PM   #4
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HERE YOU GO
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Unread 10-10-2012, 08:45 PM   #5
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^^ Linky no worky ^^
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Unread 10-10-2012, 08:51 PM   #6
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Quote:
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^^ Linky no worky ^^
http://www.bbq-brethren.com/forum/sh...d.php?t=120494
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Unread 10-10-2012, 09:25 PM   #7
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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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Unread 10-10-2012, 09:58 PM   #8
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Quote:
Originally Posted by WineMaster View Post
^^ Linky no worky ^^

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Unread 10-10-2012, 10:41 PM   #9
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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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Unread 10-10-2012, 11:06 PM   #10
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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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Unread 10-11-2012, 12:00 AM   #11
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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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Unread 10-11-2012, 02:54 AM   #12
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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.

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Unread 10-11-2012, 08:49 AM   #13
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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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Unread 10-11-2012, 09:06 AM   #14
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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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Unread 10-11-2012, 09:14 AM   #15
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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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