Lets talk turkey! Let see the pron because I know you have it! - Page 6

Norcoredneck · 11-16-2009, 03:44 PM

Savannahsmoker · 11-16-2009, 03:45 PM

I smoke turkeys in my Traeger and crisp up in The Big Easy but smoking is smoking. I brine first.

Next smoke in the Traeger at 225 degrees until an internal temp of 130 or so is reached. This takes about three and a half hours for a 12 lb bird.

Next finish in The Big Easy to crisp up the skin.

Done

nolaman · 11-16-2009, 04:19 PM

Quote:

Originally Posted by BBQ Grail

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...

Everyone's pron looks great! Hey get this... My wife just tells me she dosen't like smoked turkey!

Says it tastes like ham...It's just her and I at home now. We've been invited to a neighbors' son's house for dinner. Fried turkey. Thats fine with her, and me. Thank God he,s not smoking it. So I know how you feel Grail...At least you get to create your hybred squirrels!HA! HA! HA! lol that is to funny! Now you have a seasonal avatar!

nolaman · 11-16-2009, 04:38 PM

Quote:

Originally Posted by Rick's Tropical Delight

the theory of icing the breast is to get the breast meat colder than the legs and thighs so you have a better chance of not overcooking the breast and getting it to 160 when the thigh hits 180. it's not my theory or idea so if there are any complaints, contact mad max on the bge forum.

I thought it was a form of "waterboarding" . Trying to trick the bird to thinking it's freezing, when his @$$ is roasting!!

bbq ron · 11-17-2009, 06:20 AM

one thing for sure, this pron is killing me

11-16-2009, 03:44 PM	#76
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	__________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

11-17-2009, 06:20 AM	#80
bbq ron is one Smokin' Farker Join Date: 01-11-09 Location: saint peters, mo Downloads: 0 Uploads: 0	one thing for sure, this pron is killing me __________________ kcbs (CBJ) lang 60 mobile chargriller duo gosm

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11-16-2009, 03:45 PM	#77
Savannahsmoker Got Wood. Join Date: 07-12-09 Location: Savannah, GA Downloads: 0 Uploads: 0	I smoke turkeys in my Traeger and crisp up in The Big Easy but smoking is smoking. I brine first. Next smoke in the Traeger at 225 degrees until an internal temp of 130 or so is reached. This takes about three and a half hours for a 12 lb bird. Next finish in The Big Easy to crisp up the skin. Done