Almost turkey time

sterlingsmoker · 11-09-2007, 08:07 PM

I am gettin pumped up to throw some turkeys on the smokers

for Thanksgiving!! Here is a pic of last years bird.

Frank Sacco · 11-09-2007, 08:11 PM

Some nice eye candy you have there!

Jeremiah · 11-09-2007, 09:42 PM

Out of curiosity, what temp did you cook that at? Looks pretty darn good.

matt · 11-09-2007, 09:45 PM

Have one thawing right now ,going to smoke it sunday. would be nice to know what temp and how long?

Smokin' Gnome BBQ · 11-09-2007, 10:15 PM

I did a beer can turkey last year..very moist, how did you do yours??

sterlingsmoker · 11-10-2007, 06:06 AM

I inject with Tony Chaechere's Creale style butter all over the bird.Rub the bird with oil Shake on some seasoning rub and I Get my WSM up to 350* dome temp throw a chunk of cherry on for smoke and when breast temp is 165* I pull it out and let sit for 15 min or so. I also stuff the bird with sliced oranges,onions and apples before putting on the cooker. Moist and wonderful every time!!

matt · 11-10-2007, 06:51 AM

Thanks for the info!

wlh3 · 11-10-2007, 09:05 AM

Nice looking bird ya got there. I have PM nd you with address to send. Just kidding. Nice work. Its all good

swamprb · 11-10-2007, 09:42 AM

That is a nice looking bird Terry! I was reading an E-mail from Sausage Maker claiming that larger Turkeys smoke better. I like 12-15 lb birds, how about you?

sterlingsmoker · 11-10-2007, 12:53 PM

Quote:

Originally Posted by swamprb

That is a nice looking bird Terry! I was reading an E-mail from Sausage Maker claiming that larger Turkeys smoke better. I like 12-15 lb birds, how about you?

That is right where I like em 12-14 lbers.

sterlingsmoker · 11-10-2007, 12:56 PM

Quote:

Originally Posted by Jeremiah

Out of curiosity, what temp did you cook that at? Looks pretty darn good.

Thank you. I like temps 325* to 350*. I have no problem getting there in a WSM, all vents wide open. 2.5 to 3 hours later AWESOME TURKEY!!

jpw23 · 11-10-2007, 05:21 PM

Looks good man!

Brian in So Cal · 11-10-2007, 06:18 PM

Wow. I am going to have to try that. That looks great.

Rookie'48 · 11-10-2007, 07:38 PM

Quote:

Originally Posted by sterlingsmoker

Thank you. I like temps 325* to 350*. I have no problem getting there in a WSM, all vents wide open. 2.5 to 3 hours later AWESOME TURKEY!!

I agree - AWESOME BIRD

. Do you use water or sand in the pan, leave the pan empty or what?

david · 11-11-2007, 07:46 AM

got a question!!! I'm doing a bird today, and it's been a long time since my one and only turkey test... do you just leave the thing on it's back the whole time it's cooking?

11-09-2007, 08:07 PM	#1
sterlingsmoker is one Smokin' Farker Join Date: 10-22-06 Location: Sterling,Colo Downloads: 0 Uploads: 0	Almost turkey time I am gettin pumped up to throw some turkeys on the smokers for Thanksgiving!! Here is a pic of last years bird. __________________ Smoking meat and drinking beer it doesn't get any better!! Cookshack 008 2-WSM 2-UDS Bar-B-Chef offset

11-09-2007, 08:11 PM	#2
Frank Sacco is One Chatty Farker Join Date: 10-21-07 Location: Patchogue, NY Downloads: 0 Uploads: 0	Some nice eye candy you have there! __________________ Current: FEC100, Backwoods Party, BGE Medium, WSM Retired: Spicewine Med Weber Lineup: Performer, 22.5" One Touch Gold (redhead), WSJ Platnium, Genesis C Wicked fast, Super accurate, splash proof RED Thermapen www.blazinbuttzbbq.com

11-09-2007, 09:42 PM	#3
Jeremiah is one Smokin' Farker Join Date: 09-10-07 Location: Staten Island, NY Downloads: 0 Uploads: 0	Out of curiosity, what temp did you cook that at? Looks pretty darn good. __________________ \m/ Heavy Metal BBQ \m/

11-09-2007, 10:15 PM	#5
Smokin' Gnome BBQ is One Chatty Farker Join Date: 05-31-07 Location: Shippensburg PA Downloads: 0 Uploads: 0	I did a beer can turkey last year..very moist, how did you do yours?? __________________ I need a 2009 kcbs member pin, help a brother out!

11-10-2007, 06:06 AM	#6
sterlingsmoker is one Smokin' Farker Join Date: 10-22-06 Location: Sterling,Colo Downloads: 0 Uploads: 0	I inject with Tony Chaechere's Creale style butter all over the bird.Rub the bird with oil Shake on some seasoning rub and I Get my WSM up to 350* dome temp throw a chunk of cherry on for smoke and when breast temp is 165* I pull it out and let sit for 15 min or so. I also stuff the bird with sliced oranges,onions and apples before putting on the cooker. Moist and wonderful every time!! __________________ Smoking meat and drinking beer it doesn't get any better!! Cookshack 008 2-WSM 2-UDS Bar-B-Chef offset

11-09-2007, 09:45 PM	#4
matt On the road to being a farker Join Date: 08-19-07 Location: bloomfield indiana Downloads: 0 Uploads: 0	Have one thawing right now ,going to smoke it sunday. would be nice to know what temp and how long?

11-10-2007, 06:51 AM	#7
matt On the road to being a farker Join Date: 08-19-07 Location: bloomfield indiana Downloads: 0 Uploads: 0	Thanks for the info!

11-10-2007, 09:05 AM	#8
wlh3 is One Chatty Farker Join Date: 09-12-07 Location: Port Hueneme , CA Downloads: 0 Uploads: 0	Nice looking bird ya got there. I have PM nd you with address to send. Just kidding. Nice work. Its all good __________________ Weber 22.5" Weber Smokey Joe UDS is done and cooking UDS #2 is done and cooking Walker I BBQ because it is just so PRIMAL

11-10-2007, 09:42 AM	#9
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA Downloads: 0 Uploads: 0	That is a nice looking bird Terry! I was reading an E-mail from Sausage Maker claiming that larger Turkeys smoke better. I like 12-15 lb birds, how about you? __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/BWS Gater/BDS Clones/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

11-10-2007, 05:21 PM	#12
jpw23 Babbling Farker Join Date: 12-02-05 Location: Ky Downloads: 0 Uploads: 0	Looks good man! __________________ __________________ --------------------------------------------------- Chargriller pro offset X 2 Brinkman Gourmet Smoker 7-N-1 r2d2 looking cooker(on loan never to be returned) Slightly bent Weber kettle Scratch and dent wally world Uniflame kettle new link to new musical adventure coming soon!!!!

11-10-2007, 06:18 PM	#13
Brian in So Cal Babbling Farker Join Date: 02-12-07 Location: canyon Country, Ca, 91387 Downloads: 0 Uploads: 0	Wow. I am going to have to try that. That looks great. __________________ www.rocstock.org Blast Off BBQ, Brian K As a matter of fact I am a rocket scientist! Just call me Dad.

11-11-2007, 07:46 AM	#15
david is one Smokin' Farker Join Date: 08-11-03 Location: Beaverton, OR Downloads: 0 Uploads: 0	got a question!!! I'm doing a bird today, and it's been a long time since my one and only turkey test... do you just leave the thing on it's back the whole time it's cooking? __________________ David - Beaverton Steelhead Stats 2010: maybe I'll get around to buying a license this year! 2009: well, you'd need to actually go fishing to have stats :( 2008: David 0, Steelhead 1 2007: David 0, Steelhead 2

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Turkey Time Funk Recipes??? Limited Time Only	Pitmaster T	Q-talk	11	11-26-2011 11:20 AM
Turkey Time?	Riskyguy	Q-talk	5	11-20-2011 09:52 PM
Almost Turkey Time - UDS or Deep Fried Turkey?	Williefb	Q-talk	14	11-13-2011 02:05 PM
First Time Turkey Help?	TheCrazyWhls2	Q-talk	13	11-21-2010 10:48 PM
Turkey time	Roo-B-Q'N	Food Handling General Discussion	6	11-08-2009 08:46 AM