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mjpmap
05-10-2015, 11:14 AM
Doing a 21 pound turkey for Mother's day dinner. Got a good deal and the local market (.99 per). Put it in a brine overnight of salt, brn sugar, honey, maple, and fresh herbs. Pulled it this morning and got it washed off and air dryed. For a dressing under the skin, mixed a homemade pecan butter with salted butter, homemade maple syrup, and a touch of cayenne. For some reason I can only post one pic at a time, so will post updated pics as the day goes.

mjpmap
05-10-2015, 11:17 AM
Fresh herbs for the cavity

LarryO1947
05-10-2015, 11:18 AM
Sounds good. Looking forward to more pics.

mjpmap
05-10-2015, 11:19 AM
Trussed and ready to go, after putting olive oil and "Columbia" spanish seasoning on the skin

SYBQ
05-10-2015, 11:33 AM
Looking good so far.

mjpmap
05-10-2015, 11:54 AM
And the cook begins! Using cowboy lump with pecan for smoke

LarryO1947
05-10-2015, 11:56 AM
Alright!!!!!!!!

mjpmap
05-10-2015, 02:07 PM
After two hours and twenty minutes locked in at 350. Used the Igrill and probed the breast and thigh. Done a lot quicker than I thought. I'm thinking that the built in thermometer is showing a less temp than at the grill surface. Going to invest in an ambient probe next. In the meantime, the bird gets to sleep for the next hour before carving. The color and aroma are nuts!

mjpmap
05-10-2015, 02:11 PM
In the meantime, the better half came up with a recipe for artisan bread baked in the Lodge dutch oven. Love the smell of fresh bread!

chardaddy
05-10-2015, 02:21 PM
That looks awesome, I am doing a 14 lb brisket on the grill, 9 hrs in and looking good,I injected a home made version of Kosmos and am using hickory,keep up the good work I can smell that Turkey from here.

LarryO1947
05-10-2015, 02:26 PM
:clap: Great looking bird and bread!!!! Enjoy!!!! :thumb:

mjpmap
05-10-2015, 02:29 PM
Thank guys!

mjpmap
05-10-2015, 02:36 PM
Chardaddy, I've yet to try a brisket, but hope to attempt it this summer. Going to need to read up here to get it right. I'm sure yours will be delicious.