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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 11-26-2009, 07:13 PM   #1
is One Chatty Farker
Join Date: 07-02-09
Location: Fayetteville, AR
Default How'd yours come out? Let's see some Turkey PRON!

Here is mine! Please excuse my mom's funky Thanksgiving tablecloth!

Let's see some PRON my Brethren!
The beatings will continue until morale improves!
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Old 11-26-2009, 07:19 PM   #2
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Old 11-26-2009, 07:22 PM   #3
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Old 11-26-2009, 07:53 PM   #4
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Old 11-26-2009, 08:02 PM   #5
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Old 11-26-2009, 08:04 PM   #6
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Location: Ohio

Turkey came out REALLY good. well worth the brining. It actually got done earlier then I expected since max smoker temp was 260. I was able to hold it in a cooler and took it to my sisters. It remained moist and tender even after slicing and laying on platter. Had a mild smoke flavor (cherry and apple). I iced the breast with the thought that with breast cooler the thighs and breast would get done at same time and they pretty much did. I also soaked some cheesecloth in a mixture of butter, white wine and some rosemary and layed it over the top. I basted it again about every hour or so, removing the cheesecloth for the last hour.

dressing was a "bacon /apple" that i got from home cuisine magazine. pretty much like this one but instead of 2 cups of onions , I used 1 cup celery and 1 cup onion. I also through in a little bob evans maple flavored smoked fatty for good measure.

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Last edited by boatnut; 01-22-2012 at 10:47 PM..
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Old 11-26-2009, 08:15 PM   #7
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Join Date: 09-17-05
Location: Mooresville, NC

Here's mine using the dry-salt brine recommended by leanza.. rubbed with Dizzy Shakin' The Tree and Tsunami Spin with olive oil soaked cheesecloth with fresh rosemary and tyme.

Cooked on XL BGE at 325 degrees.

Probably the best turkey I have made yet. I highly recommend the dry salt brine.
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Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

Last edited by MilitantSquatter; 01-02-2010 at 07:51 PM..
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Old 11-26-2009, 08:19 PM   #8
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I didn't get to , uncle did all the turkey cooking, and used that "big easy" propane fueled indirect cooker, I have to say it was very good.

I bought a turkey to smoke next week
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Old 11-27-2009, 01:44 PM   #9
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Old 11-27-2009, 01:58 PM   #10
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Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL

No bird for me but alla y'all have done some OUTSTANDING cookin'!
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Old 11-27-2009, 02:01 PM   #11
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Location: Lynnwood, WA

Deep fried Turkey goodness!

Last edited by NorthwestBBQ; 11-27-2009 at 06:00 PM..
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Old 11-27-2009, 02:20 PM   #12
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Join Date: 12-18-06
Location: Nashville, TN

Those all look good. The in-laws cooked yesterday, and my turkey is in the brine as I type. Tomorrow morning the bird goes in the egg for a lunchtime dinner. Then I'll post proof pics.
Large Big Green Egg, BBQ Guru Pit Competitor for overnights, Weber One Touch Silver
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Old 11-27-2009, 02:37 PM   #13
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Location: Mustang, Okla.

First time Turkey on the rotisserie. Nice set up. Wish they made one for the Ranch Kettle

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Old 11-27-2009, 02:43 PM   #14
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Join Date: 06-24-09
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UDS 12 lb stuffed with oranges. tasted better than it looked

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Old 11-27-2009, 02:47 PM   #15
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Originally Posted by heckler View Post
UDS 12 lb stuffed with oranges. tasted better than it looked
That is always better.
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