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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 11-26-2009, 07:13 PM   #1
GreasePig
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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!
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Unread 11-26-2009, 07:19 PM   #2
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Unread 11-26-2009, 07:22 PM   #3
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Unread 11-26-2009, 07:53 PM   #4
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for further information please refer to:
http://www.bbq-brethren.com/forum/sh...ad.php?t=73317
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Unread 11-26-2009, 08:02 PM   #5
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Unread 11-26-2009, 08:04 PM   #6
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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. http://www.cdkitchen.com/recipes/rec...uff75732.shtml. I also through in a little bob evans maple flavored smoked fatty for good measure.
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Unread 11-26-2009, 08:15 PM   #7
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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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Unread 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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Unread 11-27-2009, 01:44 PM   #9
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Stuffed and oven roasted.100_2588.jpg
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Unread 11-27-2009, 01:58 PM   #10
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No bird for me but alla y'all have done some OUTSTANDING cookin'!
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Unread 11-27-2009, 02:01 PM   #11
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Deep fried Turkey goodness!





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Unread 11-27-2009, 02:20 PM   #12
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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.
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Unread 11-27-2009, 02:37 PM   #13
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First time Turkey on the rotisserie. Nice set up. Wish they made one for the Ranch Kettle

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Unread 11-27-2009, 02:43 PM   #14
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Default First Timer

UDS 12 lb stuffed with oranges. tasted better than it looked

IMG_4337.jpg
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Unread 11-27-2009, 02:47 PM   #15
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Quote:
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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