First time Smoked Turkey (pron)

42BBQ · 01-20-2011, 03:35 AM

Smoked a 20# turkey on my Meadowcreek offset tonight. Brined using PatioDaddio's recipe with slight modifications due to available ingredients. Brined overnight in a tub in the refrigerator. Drained and rubbed down with canola oil. Seasoned with Montreal Chicken Seasoning top and bottom.

Following 'Daddio's advice I brought the offset up to 325* before dropping the bird on the lower grate. Put it on breast side up straight on the grate. Had a large aluminum foil pan for later.

Fired up the pit using about 5 lbs unlit K topped with a full chimney of K followed by two small cherry splits. Let the fire get good and hot before closing the door and slowly bringing down the vents. About every 30 to 40 minutes after I got her up to temp I dropped one or two small cherry splits onto the fire to keep the temp up to 325*. Temps varied from 325* to 365* for about 4.5 hours.

The end result shattered my highest expectations for a smoked turkey. Having never smoked a turkey I tried to follow other's advice (PattioDaddio thanks again). The breast meat was tender and incridibly juicy. I don't think the pron does this bird justice. With about an hour left in the cook I put the bird into the foil pan to catch some gravy drippings.

Pulled the dark meat and sliced the breast meat for later. Have all the bones in a stock pot and all the drippings and skin in the oven cooking down for gravy. I will never eat another turkey that isn't brined and isn't smoked. Thanks for looking.

Phubar · 01-20-2011, 04:45 AM

Last pic says it all...pink n juicy...and it has the "bend" factor.

Gore · 01-20-2011, 05:39 AM

Wow! Looks amazing!

42BBQ · 01-20-2011, 06:10 AM

Quote:

Originally Posted by Phubar

Last pic says it all...pink n juicy...and it has the "bend" factor.

I've never had carved turkey breast that came even close to being that juicy and tender. Truly a tribute to Brine, and to Daddio's awesome recipe.

By the way, I have about a gallon of Turkey Stock now in the freezer and whipped up a big pot of gravy using the drippings, a couple cups of the fresh stock, a bit of salt and pepper and some flour and water to thicken it up. Had a taste (at 5:00 a.m.) and its "eat with a spoon" gravy! Very tasty, followed a simple gravy recipe at

http://allrecipes.com//Recipe/savory...-2/Detail.aspx

but using the fresh stock and strained drippings made all the difference. And the whole house smells like Thanksgiving!

Sammy_Shuford · 01-20-2011, 06:23 AM

Turkey Sammie!

Garyclaw · 01-20-2011, 06:39 AM

A fine looking bird you made there. How do you like your Meadowcreek?

Skidder · 01-20-2011, 06:42 AM

Nice work looks like you nailed it. Ain't brining great? Try brining and seasoning a pork loin roast and throw that on your new cooker.

gtsum · 01-20-2011, 06:49 AM

I believe you nailed it there!

42BBQ · 01-20-2011, 06:56 AM

Quote:

Originally Posted by Garyclaw

A fine looking bird you made there. How do you like your Meadowcreek?

I love it! This is my first experience with a stickburner/offset. They are more work for sure but there is something about messing around with a good hot fire that is great. I have a maverick digital thermo that allows me to keep an eye on pit and meat temp from inside my house so keeping the temps where I want them is much easier. I don't have to stand there next to it to know what's going on. The Meadowcreek is really built well. Everything about it is solid and heavy duty. Can't wait for a brisket or shoulder now.

Big George's BBQ · 01-20-2011, 07:01 AM

Looks awesome

Wrench_H · 01-20-2011, 07:07 AM

Looks great. I love smoked turkey. Slice that thing up and enjoy some great sandwiches all week.

Rocky Branch BBQ · 01-20-2011, 07:09 AM

Looks like you dialed it in the very first time. I actually think I smelled a little smoke thru my computer monitor! Great job.

zwylde1 · 01-20-2011, 07:42 AM

Yo 42BBQ that looks absolutely AMAZING! Awesome job. I will be doing the exact same thing this Saturday with my buddy Tom02. Going to get it in the brine tonight for about 36 hours or so. Did you put anything in the cavity?

bluetang · 01-20-2011, 08:03 AM

Way moist! Looks like a homerun to me

Johnny_Crunch · 01-20-2011, 08:23 AM

Looks great! Turkey is becoming one of my favorite things to smoke.

01-20-2011, 03:35 AM	#1
42BBQ is One Chatty Farker Join Date: 06-26-10 Location: Manheim, PA Downloads: 0 Uploads: 0	First time Smoked Turkey (pron) Smoked a 20# turkey on my Meadowcreek offset tonight. Brined using PatioDaddio's recipe with slight modifications due to available ingredients. Brined overnight in a tub in the refrigerator. Drained and rubbed down with canola oil. Seasoned with Montreal Chicken Seasoning top and bottom. Following 'Daddio's advice I brought the offset up to 325* before dropping the bird on the lower grate. Put it on breast side up straight on the grate. Had a large aluminum foil pan for later. Fired up the pit using about 5 lbs unlit K topped with a full chimney of K followed by two small cherry splits. Let the fire get good and hot before closing the door and slowly bringing down the vents. About every 30 to 40 minutes after I got her up to temp I dropped one or two small cherry splits onto the fire to keep the temp up to 325. Temps varied from 325 to 365* for about 4.5 hours. The end result shattered my highest expectations for a smoked turkey. Having never smoked a turkey I tried to follow other's advice (PattioDaddio thanks again). The breast meat was tender and incridibly juicy. I don't think the pron does this bird justice. With about an hour left in the cook I put the bird into the foil pan to catch some gravy drippings. Pulled the dark meat and sliced the breast meat for later. Have all the bones in a stock pot and all the drippings and skin in the oven cooking down for gravy. I will never eat another turkey that isn't brined and isn't smoked. Thanks for looking. __________________ Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn- Last edited by 42BBQ; 06-05-2012 at 05:01 AM..

01-20-2011, 04:45 AM	#2
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Last pic says it all...pink n juicy...and it has the "bend" factor. __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

01-20-2011, 05:39 AM	#3
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	Wow! Looks amazing! __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

01-20-2011, 06:23 AM	#5
Sammy_Shuford is One Chatty Farker Join Date: 05-17-09 Location: Summerville, SC Downloads: 0 Uploads: 0	Turkey Sammie! __________________ UDS, Brick Red Weber Performer Platinum, Blue 22.5 Weber Kettle Gold, Bradley Electric Purple Thermapen CBJ SCBA Carolina Pit Master

01-20-2011, 06:39 AM	#6
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO Downloads: 0 Uploads: 0	A fine looking bird you made there. How do you like your Meadowcreek? __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my Fire pit, Big Pig Cooker "Nice talkin' to ya"

01-20-2011, 06:42 AM	#7
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma. Downloads: 0 Uploads: 0	Nice work looks like you nailed it. Ain't brining great? Try brining and seasoning a pork loin roast and throw that on your new cooker.

01-20-2011, 06:49 AM	#8
gtsum is one Smokin' Farker Join Date: 08-30-03 Location: Richmond, VA Downloads: 0 Uploads: 0	I believe you nailed it there!

01-20-2011, 07:01 AM	#10
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	Looks awesome

01-20-2011, 07:07 AM	#11
Wrench_H is one Smokin' Farker Join Date: 10-22-09 Location: Wilmington, NC Downloads: 0 Uploads: 0	Looks great. I love smoked turkey. Slice that thing up and enjoy some great sandwiches all week. __________________ Anthony - Pork City Grillers KCBS team CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy Multiple Time Zero Member Try the Throwdowns - MMMMM...tastes like liquid crystal

01-20-2011, 07:09 AM	#12
Rocky Branch BBQ Is lookin for wood to cook with. Join Date: 12-16-10 Location: Northwestern NC Downloads: 0 Uploads: 0	Looks like you dialed it in the very first time. I actually think I smelled a little smoke thru my computer monitor! Great job.

01-20-2011, 07:42 AM	#13
zwylde1 Full Fledged Farker Join Date: 12-17-10 Location: Cape Cod, MA Downloads: 0 Uploads: 0	Yo 42BBQ that looks absolutely AMAZING! Awesome job. I will be doing the exact same thing this Saturday with my buddy Tom02. Going to get it in the brine tonight for about 36 hours or so. Did you put anything in the cavity?

01-20-2011, 08:03 AM	#14
bluetang Quintessential Chatty Farker Join Date: 08-06-10 Location: Stuart, Fl Downloads: 0 Uploads: 0	Way moist! Looks like a homerun to me __________________ Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill Thanks landarc for the avatar!

01-20-2011, 08:23 AM	#15
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX Downloads: 0 Uploads: 0	Looks great! Turkey is becoming one of my favorite things to smoke. __________________ J Crunch

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