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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 09-30-2009, 12:43 PM   #31
Typically
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thanks Ashmont! i've been lurking around here for a few months and now that i have my UDS up and running i can't stay away i try reading as much as possible before asking questions because i know how annoying it gets answering the same questions over and over again thanks to all the brethren that makes this place what it is!!!
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Unread 09-30-2009, 01:21 PM   #32
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Momma just said she want's a beer can turkey this year.

No problem baby!!
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Unread 09-30-2009, 01:36 PM   #33
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Here's one I just did last Sunday - all that's left is bones for turkey soup (and there's only two of us!) - Smoked Turkey - Don't like it any other way now.
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Unread 09-30-2009, 01:47 PM   #34
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Quote:
Originally Posted by BBQ Grail View Post
I am so jealous. Around my house Thanksgiving cooking doesn't belong to me so I don't get to smoke or fry the Turkey.

You guys are amazing...
But... not even your squirkey?
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Unread 09-30-2009, 01:58 PM   #35
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Quote:
Originally Posted by Ashmont View Post
That is why I did this thread! We are here to help and learn. As you travel through the journey here in Brethrenville you will learn much. So as you adventure blossoms and you make your attempt at whatever that you have seen here or anywhere else ask questions. We want you to succeed and not fail. (Exception of most of Shanes briskets) But he is getting better with the help of Wyatt.

We are a family we share and learn. We joke and sometimes get pissy. This site is more than just a forum and you will find out quickly of how special this place is to be a part.
Many thanks Ashmont! I'll have to show this thread to my wife since smoked turkey is her absolute fave and maybe it will be the inspiration to actually get that smoker b4 TG is here!
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Unread 09-30-2009, 04:09 PM   #36
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on a weber rotisserie

20090920-IMG_7098.jpg

20090920-IMG_7123.jpg
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Unread 09-30-2009, 04:15 PM   #37
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Here is one I did years ago on my stickburner, followed by a couple of breasts I did recently on the WSM. Photography ain't as perty as others, but the turkey was good:



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Unread 09-30-2009, 04:16 PM   #38
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Quote:
Originally Posted by BBQ Grail View Post
I think that Squirkey is RTD! Is that a camera he is holding? I bet he taking pics of nut pron!
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Unread 09-30-2009, 05:31 PM   #39
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ok fellas I think all this turkey pron is awesome, however... Im not learning hot to do this. I would assume everyone is brining, cuz other wise that bird will be dry, but do you cook it hot like chiken, or do you go low and slow?
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Unread 09-30-2009, 05:35 PM   #40
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Quote:
Originally Posted by bocephus View Post
ok fellas I think all this turkey pron is awesome, however... Im not learning hot to do this. I would assume everyone is brining, cuz other wise that bird will be dry, but do you cook it hot like chiken, or do you go low and slow?
Poultry takes smoke very easy, so be careful with wood. I cook mine just about like in the oven and do not brine.
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Unread 09-30-2009, 05:37 PM   #41
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Wow great looking turkey guys! Can someone post their recipe? What is the largest size bird that can be cooked in a weber performer?
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Unread 09-30-2009, 05:47 PM   #42
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Quote:
Originally Posted by Pork Smoker View Post
Poultry takes smoke very easy, so be careful with wood. I cook mine just about like in the oven and do not brine.
yeah I know poultry takes smoke easy, I've had some chicken that tastes just like chewin on a stick. But either way, so you cook at like 350? is this what others do?
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Unread 09-30-2009, 05:49 PM   #43
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Quote:
Originally Posted by bocephus View Post
ok fellas I think all this turkey pron is awesome, however... Im not learning hot to do this. I would assume everyone is brining, cuz other wise that bird will be dry, but do you cook it hot like chiken, or do you go low and slow?
a lot of people brine. i never brine. i want it to taste like turkey... and cherry smoke.

of course, i don't know it all. it's just my experience and how i do it. try it both ways and see what you like best. some of it depends on your cooker type.
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Unread 09-30-2009, 05:56 PM   #44
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Quote:
Originally Posted by Rick's Tropical Delight View Post
a lot of people brine. i never brine. i want it to taste like turkey... and cherry smoke.

of course, i don't know it all. it's just my experience and how i do it. try it both ways and see what you like best. some of it depends on your cooker type.
I appreciate it, I normally don't bring my chicken. I just heard before that people brine turkey to maintain mositure. I have dont turkey brests before but that was a long time ago, and I can't even remember how they turned out, I would assume good. But I will be cooking on either my trusty UDS, or if I feel like cookin somthing else my stumps. guess it depends on the size of the bird too
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Unread 09-30-2009, 05:59 PM   #45
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I always brine turkeys. I've cut back on the salt and started using honey instead of brown sugar, and have been real happy with the results. Latest recipe can be found in this thread:
http://www.bbq-brethren.com/forum/sh...ad.php?t=59514

As far as temps, it all depends on how you like your skin. If you want it crispy, you will need to bump your temps to 300 or higher for the last hour or so.
If you aren't worried about crispy skin (when I do turkey breasts for sandwich meat, I remove the skin and don't worry about it) then keep it low and slow.
Another options is to just go with high heat (300 plus) all the way. Your turkey will still be nice and smokey, plus you will have a nice crispy skin.
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