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Unread 10-29-2010, 12:22 PM   #16
JiveTurkey
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Quote:
Originally Posted by keverhart View Post
Hey man check this video out. I'm thinking of going this route for thanksgiving.
http://www.youtube.com/watch?v=stmmHSm-qqU

I do the turkey on my weber every year. It's just too easy. The guy in the video says he does't do coals on one side cuz it creates uneven heat. Wrong. In theory I can see the argument but the round shape of the weber prevents that. Tell me my turkey from last year was uneven. It didn't last very long on the table.



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Unread 10-30-2010, 03:31 PM   #17
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I've decided to go with the way brine, smoke, etc.

I've got the bird brining now, with about 1 & 1/2 cup of kosher salt, 1 1/4 cup salt, 2 Tablespoons of Red Pepper Flakes, about a 1 1/2 cup apple cider, & about 1/4 cup pure maple syrup.

I'm curious though as to rinsing the bird after the brine.
Every other time I've brined (about 5 times), I've never rinsed, just patted-down.


I'm also having trouble deciding whether to go for 350 degrees, or the classic 225 degrees. I'm a big fan of low and slow whatever I'm cooking.
What do you think?

I appreciate any and all advice again. Thanks!
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Unread 10-30-2010, 03:55 PM   #18
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I've never seen anyone do turkey that low and slow, but then, I'm still sorta new :)
I do mine at 275 and finish at 325-350. I'd love to see your pron and hear your thoughts if you go low and slow. Also, I don't rinse, either, but maybe I should?????
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Unread 10-30-2010, 04:44 PM   #19
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Rinse it, dry it, oil it, season it, stuff it (with aromatics) and cook it. No need for low and slow to do turkley. It doesn't have the connective tissue that butts and briskets have that need to break down to get tender. Nothing says you can't do it but you don't have to.
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Unread 10-30-2010, 04:46 PM   #20
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I do mine in our offset at 225. I always apply my rub above and below my skin.

This is not the best turkey ever. I did a few for a party and this one was on for a little longer than the others.

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Unread 11-01-2010, 06:41 PM   #21
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Well, I think the turkey was a success.

Most importantly, I know I can do better.

Now, I'm not making any excuses, but a bunch of my friends and I went out for Halloween and got kind of banged up. Needless to say, I wasn't feeling excellent the next day.
Pairing that, with the fact my favorite team had a bye week, it was kind of the perfect storm.

As a result, the turkey went on A LOT later than I had planned on, and I wasn't able to take it out of the brine and let the skin harden up a bit (which I definitely planned on doing).

I brined for about 36hrs straight.
1 1/2 cup sugar
1 cup kosher salt
2 tablespoons pure honey
1/4 cup grade B maple syrup (whatever I had left in the bottle just to use the stuff)
2 tablespoons red pepper flakes
2 cups apple cider

Mix that all up over the stove until dissolve in about 4 cups of water.
After the ingredients were dissolved I added it to a 5 gallon bucket which contained 1 gallon of water already.

After rinsing, I dropped the turkey in.

I don't have any pictures of this, sorry for that.

Sunday, after crawling out of bed, I pulled the turkey out of the brine, rinsed, but not heavily, and padded down the remaining water.
I cut up 2 lemons in halves, stuffed them up the butt.
Put the turkey on a plate and back in the fridge for about 45 minutes.

Threw on the UDS, with plenty of cherry wood and hardwood charcoal.
Had the UDS at about between 195-225 degrees

Low N Slow

After about 2 hrs, I began spraying the turkey every hr heavily with apple cider in a spray bottle.

4 hrs in, I mopped the turkey with melted butter.


After 6hrs, the turkey was done. I took the turkey out at 163 degrees and covered with foil and let it sit for 20 minutes.


It came out extremely juicy. Better than my Uncles, at least in my opinion. Everyone seemed satisfied as well. The skin was a little rubbery, but I know that was laziness and alcohol to blame. I know I will get better.
All in all, I proclaim success.

Thank you everyone for your input and for making this possible!
I owe you guys!
Here are some pics!
Enjoy and Thanks again!
Attached Images
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Unread 11-02-2010, 08:41 AM   #22
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looks great. congrats.
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Unread 11-02-2010, 09:12 AM   #23
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Nice job!


Hard to beat smoked turkey!
Thanks for the follow up!
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Unread 11-02-2010, 11:07 AM   #24
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Awesome glad it worked out. I've noticed my turkeys cook faster after brining as well.
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Cherry wood, chicken, Grill, grilling, smoke, Smoking, Thanksgiving, turkey, wood

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