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RClark115
11-25-2013, 12:06 AM
Well, here it is... End result was very good, we had our complications, but here it is. My first fresh turkey. Brined, trussed, then smoked on the UDS. Practice run in prep of our holiday meal.

http://i.imgur.com/m75hjDA.jpg?1
http://i.imgur.com/Cc6Zoay.jpg?1

Any thoughts?

BBQDaddio
11-25-2013, 12:08 AM
Looks mighty tasty. Awesome first turkey cook

chambersuac
11-25-2013, 01:30 AM
Looks really good. What were your complications? Tell us about the cook. What did you use for rub, wood, grate temp, etc.?

Congratulations, it looks like you're set for the holidays.

sliding_billy
11-25-2013, 02:56 AM
Nice looking bird.

Phubar
11-25-2013, 03:23 AM
Nice job!

Bigr314
11-25-2013, 05:39 AM
Nice looking bird.Would like to hear about the details of your cook.

Hollando
11-25-2013, 05:44 AM
looking good

foam2
11-25-2013, 08:26 AM
Was the lid touching the breast meat?

daninnewjersey
11-25-2013, 08:30 AM
Need cook details please. Turkey looks awesome....

grillinguy247
11-25-2013, 10:35 AM
That's a good looking bird. :becky:

ChickenWang
11-25-2013, 11:29 AM
Looks like you will make alot of people happy on Thanksgiving !

Hud
11-25-2013, 12:34 PM
https://scontent-a-pao.xx.fbcdn.net/hphotos-prn2/1479416_360469867430823_277629686_n.jpg

Hud
11-25-2013, 12:46 PM
Put some cheese cloth on it like this & paint with butter! The skin will stay nice!

Hud
11-25-2013, 12:48 PM
https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-prn2/1461435_360470907430719_838444492_n.jpg

Hud
11-25-2013, 12:51 PM
I let the bird brown for a hr. then put it on! Kepts the skin from cracking or turning black & helps the breast from drying out. You can use bacon too!

Hud
11-25-2013, 12:55 PM
https://scontent-a-pao.xx.fbcdn.net/hphotos-frc3/1477477_360472770763866_1229828924_n.jpg

RClark115
11-25-2013, 03:28 PM
I cooked her in the UDS and as someone guessed, my lid sat on the breast. So after a couple hours I had to flip it for a while. I cooked at 325 for 4.5 or 5 hours. I cooked until I ensured the thighs and breasts had exceeded 165. This bird was brined for 24 hours in a basic seasoned brine (thyme, rosemary, garlic. Also I used drinking water to avoid a tap water taste I read about). Then buttered and re-seasoned. Thanks for the comments. Regarding the lid, I just need to go buy a weber to ensure this does not happen again. Also, I know it is not the most suggested use, but I used Kingsford charcoal and threw apple chips on a couple times during the cook. However, IMO the bird was delicious.

Hud
11-25-2013, 05:09 PM
Your bird looks great & I'm sure it was tasty-tasty! I have 2 grill positions in my barrel! I use the lower one for the big birds 18# & up!

daninnewjersey
11-25-2013, 06:42 PM
Your bird looks great & I'm sure it was tasty-tasty! I have 2 grill positions in my barrel! I use the lower one for the big birds 18# & up! I was gonna say the same exact thing. The lower cooking level...at least in my drum smoker... allows me to fit a small ostrich in there...:mrgreen::mrgreen:

sincitydisciple01
11-26-2013, 09:56 AM
I did 2 full breasts on the drum last year for christmas and covered both in bacon weaves. People loved the pics and it was fun to do, but I don't think it really added anything to the birds. I suppose it's possible if you are doing a full bird it may actually keep the breast meat from cooking too fast, but I think it would be close to negligible.

Here's a link to a thread I started last winter w/ a few pics of the bacon weave.

http://www.bbq-brethren.com/forum/showthread.php?t=149835

FiremanVinny
11-27-2013, 02:00 AM
nice looking bird..

BBQ_MAFIA
11-27-2013, 03:04 AM
Tasty looking bird.