My Turkey Experiment

BBcue-Z · 11-26-2012, 05:14 PM

I decided to do something different with my Turkey this year by cutting into pieces prior to cooking.
I started with 3 turkeys

Separated the legs, thighs and wings, but kept the breast whole. I removed the back bone portion from the breasts, but kept the breast bone.

This also made it easy to brine in the refrigerator, since I was able to use smaller containers to soak the pieces

24 hours later…

I placed the pieces on racks after brining and placed them back in the refrigerator for another 24 hours so the skin can dry out.

Onto the smoker on T-Day, I added the wings an hour later so they wouldn’t over cook

The cooking was done just few min shy of 2 hours

Dinner is served

Results:
It was the juiciest Turkey I’ve ever had

The breast meat was perfectly cooked, since I was able to take it out when it reached 160 internal temp. And the wings were not overcooked, since I added them later and the dark meat was smoky and perfectly done under two hours. The cooking temp ranged between 300 to 350 and I was using the SFB.
I would say this was a very successful experiment. Carving was a breeze and turkey was tasty and tender (every part of it), and the cooking time was short. Since I rarely bring a whole turkey to the table, I think I’m cutting my turkey into pieces from now on

Smokeoholic · 11-26-2012, 05:43 PM

Look's like it turned out really well...

Nice job & great pic's!!

Thank's for posting this.

tish · 11-26-2012, 05:47 PM

Looks like it turned out great! I've heard before that cutting them into pieces speeds things up a bunch. Seems they're right. Gonna try it next time out. Thanks!

neuyawk · 11-26-2012, 05:53 PM

Gorgeous!!

RW · 11-26-2012, 06:03 PM

When you think about it, Grandma had a roasting pan, an oven and a turkey. And a tradition was established. There's so much more flexibility on a grill.
Thanks for sharing.

Sent from my Kindle Fire using Tapatalk 2

cowgirl · 11-26-2012, 08:20 PM

It all looks great! Thanks for sharing your results and pics!

Pyle's BBQ · 11-26-2012, 08:26 PM

I might consider brining a turkey that way. I just don't have room to do whole turkeys. Great job on the pictures.

dealm9 · 11-26-2012, 09:50 PM

Wow it comes out a lot better looking too! I am doing this from now on thanks to this post. It seems to be the optimal way to getting great results from less of a hassle.

AspenTD · 11-26-2012, 10:11 PM

Looks great, and I commend your butchering skills! This is certainly something I'll try in the future.

Tonybel · 11-26-2012, 10:37 PM

It's looks good. Something to think about for next year. Thank you for sharing.

Cloudsmoker · 11-26-2012, 11:25 PM

How is this possible? This idea is so simple ... Brilliant!
I agree with Aspen - great butchering skills, as well.

westy · 11-27-2012, 04:36 AM

Super nicely done all the way around. Beautiful turkey.

NickTheGreat · 11-27-2012, 06:27 AM

Thanks for this. I want to smoke a turkeye, and maybe this is a more practical way to do so.

TBASS · 11-27-2012, 08:14 AM

Great idea. Simplicity is often the best approach. Thanks for sharing.

RAYSOR · 11-27-2012, 08:21 AM

Great idea, thanks!

11-26-2012, 05:14 PM	#1
BBcue-Z Is lookin for wood to cook with. Join Date: 08-16-12 Location: Atlanta, GA Downloads: 0 Uploads: 0	My Turkey Experiment I decided to do something different with my Turkey this year by cutting into pieces prior to cooking. I started with 3 turkeys Separated the legs, thighs and wings, but kept the breast whole. I removed the back bone portion from the breasts, but kept the breast bone. This also made it easy to brine in the refrigerator, since I was able to use smaller containers to soak the pieces 24 hours later… I placed the pieces on racks after brining and placed them back in the refrigerator for another 24 hours so the skin can dry out. Onto the smoker on T-Day, I added the wings an hour later so they wouldn’t over cook The cooking was done just few min shy of 2 hours Dinner is served Results: It was the juiciest Turkey I’ve ever had The breast meat was perfectly cooked, since I was able to take it out when it reached 160 internal temp. And the wings were not overcooked, since I added them later and the dark meat was smoky and perfectly done under two hours. The cooking temp ranged between 300 to 350 and I was using the SFB. I would say this was a very successful experiment. Carving was a breeze and turkey was tasty and tender (every part of it), and the cooking time was short. Since I rarely bring a whole turkey to the table, I think I’m cutting my turkey into pieces from now on

11-26-2012, 05:47 PM	#3
tish Babbling Farker Join Date: 11-13-11 Location: york, pa Downloads: 0 Uploads: 0	Looks like it turned out great! I've heard before that cutting them into pieces speeds things up a bunch. Seems they're right. Gonna try it next time out. Thanks! __________________ When all else fails, just ask yourself WWGALD???* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise <'\__! .// .\\ Puppy baby says 'piss on it and walk away!' ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

11-26-2012, 05:53 PM	#4
neuyawk Take a breath! Join Date: 03-15-12 Location: Flushing, Queens NYC Downloads: 0 Uploads: 0	Gorgeous!! __________________ Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com

11-26-2012, 06:03 PM	#5
RW On the road to being a farker Join Date: 02-13-12 Location: Texas Hill Country Downloads: 0 Uploads: 0	When you think about it, Grandma had a roasting pan, an oven and a turkey. And a tradition was established. There's so much more flexibility on a grill. Thanks for sharing. Sent from my Kindle Fire using Tapatalk 2 __________________ Weber Performer / 18.5 WSM / mini WSM / Char-Griller Akorn / #14 Old Smokey / Weber Jumbo Joe

11-26-2012, 08:20 PM	#6
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	It all looks great! Thanks for sharing your results and pics! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

11-26-2012, 05:43 PM	#2
Smokeoholic Got Wood. Join Date: 08-22-11 Location: Spokane Washington Downloads: 0 Uploads: 0	Look's like it turned out really well... Nice job & great pic's!! Thank's for posting this.

11-26-2012, 08:26 PM	#7
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	I might consider brining a turkey that way. I just don't have room to do whole turkeys. Great job on the pictures. __________________ Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ

11-26-2012, 09:50 PM	#8
dealm9 is one Smokin' Farker Join Date: 04-22-11 Location: Cleveland, OH Downloads: 0 Uploads: 0	Wow it comes out a lot better looking too! I am doing this from now on thanks to this post. It seems to be the optimal way to getting great results from less of a hassle. __________________ Mark...UDS, 22.5 weber knock-off kettle, gasser. GO BROWNS!!!

11-26-2012, 10:11 PM	#9
AspenTD Found some matches. Join Date: 08-03-11 Location: Austin, TX Downloads: 0 Uploads: 0	Looks great, and I commend your butchering skills! This is certainly something I'll try in the future. __________________ AspenTD - New Braunfels Bandera Smoker / Weber Genesis Silver B / Wine Box Cold Smoker

11-26-2012, 10:37 PM	#10
Tonybel Full Fledged Farker Join Date: 02-29-12 Location: Southern California Downloads: 0 Uploads: 0	It's looks good. Something to think about for next year. Thank you for sharing. __________________ WSM 18.5 , Weber one touch Gold 22.5, Charbroil Gas Grill, Blue Performer , Smokey Joe

11-26-2012, 11:25 PM	#11
Cloudsmoker Full Fledged Farker Join Date: 10-30-11 Location: Dallas, TX Downloads: 1 Uploads: 0	How is this possible? This idea is so simple ... Brilliant! I agree with Aspen - great butchering skills, as well. __________________ Primo Kamado \| Pitmaker Vault \| Klose Mobile Michigan Blue Thermopen

11-27-2012, 04:36 AM	#12
westy Full Fledged Farker Join Date: 06-01-11 Location: valley village, ca. Downloads: 0 Uploads: 0	Super nicely done all the way around. Beautiful turkey.

11-27-2012, 06:27 AM	#13
NickTheGreat is one Smokin' Farker Join Date: 05-08-12 Location: Iowa Downloads: 0 Uploads: 0	Thanks for this. I want to smoke a turkeye, and maybe this is a more practical way to do so. __________________ 18.5" WSM ; Weber E-330 ; Weber Q200 (tailgating) . . . Guess I'm a Weber fanboy!

11-27-2012, 08:14 AM	#14
TBASS Knows what a fatty is. Join Date: 03-13-12 Location: Atlanta, GA Downloads: 0 Uploads: 0	Great idea. Simplicity is often the best approach. Thanks for sharing.

11-27-2012, 08:21 AM	#15
RAYSOR On the road to being a farker Join Date: 01-18-09 Location: Houston Downloads: 0 Uploads: 0	Great idea, thanks!