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TALKIN' TURKEY!! (The official/unofficial turkey thread)
- Thread starter Wampus
- Start date
stan5677
Full Fledged Farker
- Joined
- Jun 6, 2017
- Location
- Frederic...
Getting ready to go on the pellet pooper.
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Getting ready to go on the pellet pooper.
You can get rid of that red thing. It only pops up to tell you that you overcooked the turkey.
stan5677
Full Fledged Farker
- Joined
- Jun 6, 2017
- Location
- Frederic...
I took it out never use it.
Nice touch with bacon blanket over the turkey boobies!!
Plata-O-Plomo
Knows what a fatty is.
Bummer, sounds like the draft fan on the FEC is broken. Time for plan B. Fire up the Big Joe.
savagebrood
Knows what a fatty is.
Done on a vertical cabinet. Just salt and pepper.
stan5677
Full Fledged Farker
- Joined
- Jun 6, 2017
- Location
- Frederic...
Coming along
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silverfinger
Babbling Farker
- Joined
- Aug 2, 2010
- Location
- Santa Poco.
Hi Brethren,
Just put a 12 pound bird in a treger.
Never cooked with a treger before.
Could anyone tell me what temperature I should run it at and about how long it might take?
I have it on a rack in a aluminum tray.
Just put a 12 pound bird in a treger.
Never cooked with a treger before.
Could anyone tell me what temperature I should run it at and about how long it might take?
I have it on a rack in a aluminum tray.
savagebrood
Knows what a fatty is.
gtsum
Babbling Farker
- Joined
- Aug 30, 2003
- Location
- Richmond...
Sweet water spice turkey bath and brine (chef Tom recipe). Used it last couple of years and it’s always fantastic.
Memphis Elite
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Memphis Elite
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Clay-b-que
is Blowin Smoke!
- Joined
- Jun 18, 2014
- Location
- Denver, CO
Harvest brined 39 hours. Smoked 4 1/2 hours on the UDS. Injected with herb butter. Top 3 ever turkeys!
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SirPorkaLot
somebody shut me the fark up.
Harvest brined 39 hours. Smoked 4 1/2 hours on the UDS. Injected with herb butter. Top 3 ever turkeys!
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Looking good!
Clay-b-que
is Blowin Smoke!
- Joined
- Jun 18, 2014
- Location
- Denver, CO
It was INCREDIBLE John! THANK YOU for your wonderful products and for being a member here!
Plan B worked out OK. Injected with Scottie's Creole Butter and somked with some pecan chunks.
redchaserron
Full Fledged Farker
- Joined
- Sep 14, 2015
- Location
- Lafayett...
We had 29 people coming for thanksgiving so I did 3 birds, 2 in the smoker and one in the big easy. The smoked birds were brined for 24 hours with salt, brown sugar, rosemary and satsumas added to the brine. Then patted dry and refrigerated for 48 hour. I seasoned with a little Tony’s, Rosemary, thyme, oregano and garlic powder, the skin was oiled then smoked in my offset over oak at 325-350.
The third bird was dry brined with salt, injected with butter, garlic, Tony’s and hot sauce (a LOT of garlic) seasoned with Tony’s and hot sauce and cooked in the big easy. All we very good, but I don’t think I ever want to cook another turkey any other way than smoked again. These were the first turkeys I ever smoked and were by far the best turkey I’ve ever eaten. Holy crab they are delicious.
The third bird was dry brined with salt, injected with butter, garlic, Tony’s and hot sauce (a LOT of garlic) seasoned with Tony’s and hot sauce and cooked in the big easy. All we very good, but I don’t think I ever want to cook another turkey any other way than smoked again. These were the first turkeys I ever smoked and were by far the best turkey I’ve ever eaten. Holy crab they are delicious.
Bob in St. Louis
Babbling Farker
- Joined
- Jul 31, 2012
- Location
- St...
Rock on brother!
About five years ago, wifey gave me the order that I'll NEVER cook a turkey other than by smoker.
"Who am I to argue"? :laugh:
Plenty of other things left for me to "tweak" in the process, so I'll have plenty of things to adjust here and there. That'll help feed my addiction to smoking food.
While she toils away in the kitchen making the dozen "sides", I'll be in the garage with cocktails, a comfy chair, my smoker, and some good tunes.
Our T-day is actually this coming Saturday. For St. Louis, that day is going to be in the 60's and raining, which is why I'll drag my 22" WSM in the garage.
This day is 'bookended' by a couple days that will be in the 40's, so I feel fortunate with temps this warm.
Happy Thanksgiving my fellow Brethren. Rock on dudes, and dudettes.
I hope and pray all of y'all and y'all families are happy and healthy.
I hope everyone remembered to wear your stretchy pants for the meals we're eating this season.
I hope everyone goes to bed early with a full belly, slightly tipsy, and a smile on your face.
Rock on Brothers and Sisters.
About five years ago, wifey gave me the order that I'll NEVER cook a turkey other than by smoker.
"Who am I to argue"? :laugh:
Plenty of other things left for me to "tweak" in the process, so I'll have plenty of things to adjust here and there. That'll help feed my addiction to smoking food.
While she toils away in the kitchen making the dozen "sides", I'll be in the garage with cocktails, a comfy chair, my smoker, and some good tunes.
Our T-day is actually this coming Saturday. For St. Louis, that day is going to be in the 60's and raining, which is why I'll drag my 22" WSM in the garage.
This day is 'bookended' by a couple days that will be in the 40's, so I feel fortunate with temps this warm.
Happy Thanksgiving my fellow Brethren. Rock on dudes, and dudettes.
I hope and pray all of y'all and y'all families are happy and healthy.
I hope everyone remembered to wear your stretchy pants for the meals we're eating this season.
I hope everyone goes to bed early with a full belly, slightly tipsy, and a smile on your face.
Rock on Brothers and Sisters.
