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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 11-26-2012, 05:14 PM   #1
BBcue-Z
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Default 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
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Unread 11-26-2012, 05:43 PM   #2
Smokeoholic
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Look's like it turned out really well...

Nice job & great pic's!!

Thank's for posting this.
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Unread 11-26-2012, 05:47 PM   #3
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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!
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Unread 11-26-2012, 05:53 PM   #4
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Gorgeous!!
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Unread 11-26-2012, 06:03 PM   #5
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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.

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Unread 11-26-2012, 08:20 PM   #6
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It all looks great! Thanks for sharing your results and pics!
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Unread 11-26-2012, 08:26 PM   #7
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I might consider brining a turkey that way. I just don't have room to do whole turkeys. Great job on the pictures.
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Unread 11-26-2012, 09:50 PM   #8
dealm9
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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.
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Unread 11-26-2012, 10:11 PM   #9
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Looks great, and I commend your butchering skills! This is certainly something I'll try in the future.
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Thanks from:--->
Unread 11-26-2012, 10:37 PM   #10
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It's looks good. Something to think about for next year. Thank you for sharing.
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Unread 11-26-2012, 11:25 PM   #11
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How is this possible? This idea is so simple ... Brilliant!
I agree with Aspen - great butchering skills, as well.
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Unread 11-27-2012, 04:36 AM   #12
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Super nicely done all the way around. Beautiful turkey.
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Unread 11-27-2012, 06:27 AM   #13
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Thanks for this. I want to smoke a turkeye, and maybe this is a more practical way to do so.
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Unread 11-27-2012, 08:14 AM   #14
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Great idea. Simplicity is often the best approach. Thanks for sharing.
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Unread 11-27-2012, 08:21 AM   #15
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Great idea, thanks!
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