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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 12-26-2009, 02:10 PM   #1
Sunra
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Default 1st. Turkey on the Performer

This was the first time I did a turkey on the performer. I brined the turkey for 24 hours in Apple Cider, cup of Jim Beam, Brown Sugar, Salt, Onions, Green Pepper, Celery, Lea n Perrins, Black / Red Pepper and Dried Mint. I stuffed the cavity with apples onions and green pepper. It came out moist and very favorable.






I forgot my camera son no pics of the dinner table.
Thanks for looking.
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Unread 12-26-2009, 02:26 PM   #2
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Nice bird! What are the last two pics? I get red x's.
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Unread 12-26-2009, 02:38 PM   #3
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Nice bird! What are the last two pics? I get red x's.
Hmmm.... no red x on my side the last two pics are another pic of the turkey and a pic of the wine I was drinking
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Unread 12-26-2009, 02:43 PM   #4
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I see five pictures. The bird looks great! How was the Shiraz? I haven't tried that one yet.
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Unread 12-26-2009, 02:47 PM   #5
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I see five pictures. The bird looks great! How was the Shiraz? I haven't tried that one yet.
The Shiraz was great wish I had more. Very nice
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Unread 12-26-2009, 03:35 PM   #6
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I thought that you put coals on both sides of the bird so it cooks both sides equal.How oftan did you turn it.Looks like it came out perfect.
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Unread 12-26-2009, 03:59 PM   #7
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I thought that you put coals on both sides of the bird so it cooks both sides equal.How oftan did you turn it.Looks like it came out perfect.
I turned it after about an hour. I didn't notice either side being any drier than the other. The total cook time was 2 hours and 45 minutes. The temp at the thigh was 170 degrees. The average temp at grill was between 375 & 400. I could have pulled it at 160 but was pre-occupied with a bottle of Shiraz LOL. It was moist and had a nice hickory smoke flavor.
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Unread 12-26-2009, 04:08 PM   #8
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Quote:
Originally Posted by Sunra View Post
I turned it after about an hour. I didn't notice either side being any drier than the other. The total cook time was 2 hours and 45 minutes. The temp at the thigh was 170 degrees. The average temp at grill was between 375 & 400. I could have pulled it at 160 but was pre-occupied with a bottle of Shiraz LOL. It was moist and had a nice hickory smoke flavor.
I get distracted with the fire water all the time.that was one quick bird.I have only done two turkey's on the bbq and both were great,I cant look back now
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Unread 12-26-2009, 06:32 PM   #9
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Nice bird, and blue performer too.
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