View Full Version : ECB Turkey

11-26-2009, 08:50 PM
Well another day of smoke and my belly hurts. Not because I over ate, but because I can't eat it until tomorrow.

I started out with a 21 lb Tom, brined for 3 days in a solution of salt, tenderquick, maple syrup, orange juice, onion and garlic powders and a little rosemary. After he drained for 12 hours, I air and pat dried him, inside and out. I mixed up 1 part each of rosemary, black pepper, celery seed and mustard flour. I ground this up very fine and added 2 parts brown sugar, dried and milled fine and 1/2 part pumpkin pie spice. I blended all this and creamed it with a stick of unsalted butter. Rubbed it all over, inside and out. I really should have added a little olive oil to help it spread more evenly ... but what the hey. :razz: I stuffed the cavities with 2 quartered oranges and 1 large 1/8th'ed white onion. Trussed him up and set a bag of ice on his breast. Or should I say 'man boob'?


Notice the extra skin cut from the neck flap on the ankles? I always cover them for the first several hours of smoking so they don't dry out or get over coloured from the smoke.

For my steam bath I heated up 2 quarts of water and a quart of OJ, 2 TBS of Minor's Chicken stock base, tossed in some roughly chopped carrots, onions and celery stalks. Threw in a hand full of garlic cloves, a couple sprigs of rosemary and parsley, then a few leaves of sage. And of course the turkey neck. :mrgreen:


With the ECB up to temp, pecan and maple chips smoking away and the water pan filled with the wonderfully aromatic concoction from above, I set the bird on the grate, and closed her up.

I melted another stick of butter with a 1/2 cup of OJ, 1/4 cup of orange marmalade and a 1/2 cup of maple syrup, in a double boiler, for a glaze. I always use a double boiler so it retains the heat when I go outside.

I kept the bird under smoke for 6 hours adding only maple. Then started applying the glaze.


He's a good looking guy. Wanna see another view?


Don't worry about those dark spots, that is just the butter and spice mixture under the skin. That discolouration will disappear during the course of the smoke.

After another 4 hours he was a perfect 165 in the thigh and a beautiful colour, so I brought him inside.


He smells great, almost like a breakfast sausage. Look closely you will see the dark blotches on the breasts have gone away.


Tomorrow he will be delivered, sliced up and devoured.


Hopefully I will get a pretty plated picture for you then. maybe a few of that ruptured fatty all sliced up too!

Well I need to run now, drippings should be about separated and ready for me to prep for gravy. :cool:

11-26-2009, 09:05 PM
You do some really wonderful stuff with the little cooker.

11-26-2009, 09:46 PM
That is a great looking bird sir! I'm going to have to remember to use the skin to cover the ankles like that.

11-26-2009, 10:08 PM
wow, that looks awesome, especially considering its out of a ecb. i'm hungry.

11-26-2009, 10:30 PM
Ausgezeisschnet mein Bruter!

11-27-2009, 12:23 AM
I'm impressed

11-27-2009, 05:54 AM
He looks good!
Do you have a new camera?

11-27-2009, 09:14 AM
Wow...that bird looks great. Nice job!!!

Desert Dweller
11-27-2009, 09:27 AM
wow, that looks awesome, especially considering its out of a ecb. i'm hungry.

I'm impressed

Could not have said it better...

11-27-2009, 10:09 AM
The people recieving this bird is one lucky family...excellent!

11-27-2009, 06:29 PM
Greendriver (http://www.bbq-brethren.com/forum/member.php?u=3012) ... thanks ... imagine what I could do with a real cooker. Oh say ... like your Backwoods.
GreasePig (http://www.bbq-brethren.com/forum/member.php?u=11098) ... it is a great trick ... and the best part is you can place it on the grill when it's time to pull it off and you get a little turkey skin treat for the cook!
mbshop (http://www.bbq-brethren.com/forum/member.php?u=5013) ... darn right it looks awesome! Ate it today and it tasted better than it looked. Got several request to do some for Christmas dinners. But that's gonna be a whole lot of work for 2 lil ECB's. Gonna have to figure something out.
deguerre (http://www.bbq-brethren.com/forum/member.php?u=11424) ... ????? Ausgezeisschnet ????? outstanding?
82muchhomework (http://www.bbq-brethren.com/forum/member.php?u=11799) .... you should be ... I can teach ya how to do it and it, and there will be homework assigned.
Phubar (http://www.bbq-brethren.com/forum/member.php?u=9928) ... thank you ...no its the same ol' camera ... you are the one with the new camera!
tubadude (http://www.bbq-brethren.com/forum/member.php?u=11861) ... thanks ... didn't Sousa write a fanfare for smoked turkeys?
Desert Dweller (http://www.bbq-brethren.com/forum/member.php?u=7482) ... Can I trade ya for the bike?
nolaman (http://www.bbq-brethren.com/forum/member.php?u=11754) ... They were thrilled. And it turned out to be more than a family. Turned out to be 40 people. Good thing I got a big bird. I am stuffed. I will post some pics later after the tryptophan wears off. But the way I fel write now that could be on Monday.

12-02-2009, 07:14 PM
Forgot to post some pics of the bird all sliced up and ready to serve 40 folks at the day after Thanksgiving Day bash.

That tom was juicy and succulent. There was even a light pink all the way through the breast. I know that is because of the Tenderquick but it sure looked purrty.



12-02-2009, 07:18 PM
Man, where's my plate?

12-02-2009, 10:59 PM
wow!!!!! Looks better than great!!!

12-02-2009, 11:09 PM
Looks like your hard work payed off. nicely done.

12-02-2009, 11:17 PM
Now that's a good lookin' bird right there!

12-03-2009, 02:35 AM
Just goes to prove, it's not about the equipment, it's about the cook.

Very nicely done. Looked great.

12-03-2009, 07:00 AM
great job!

12-03-2009, 09:52 AM
Nice bird! Thanks for sharing. Gives me something to strive for next time.

12-03-2009, 09:54 AM
Looks more than tasty Red!

12-03-2009, 05:46 PM
If that tasted half as good as it looks, it must have been great!!!!!

12-03-2009, 06:33 PM
deguerre (http://www.bbq-brethren.com/forum/member.php?u=11424) ... by my estimates about 6 hours away
cowgirl (http://www.bbq-brethren.com/forum/member.php?u=5148) ... Thank you jeanie ... it's not RTD's or your presentation quality but I was happy with the results, and I know they were too.
TrustTheDust (http://www.bbq-brethren.com/forum/member.php?u=12232) ... the hard work did pay off, but cooking is a labour of love so it was fun to boot!
Rookie'48 (http://www.bbq-brethren.com/forum/member.php?u=3263) ... it didn't look half as good as it tasted. Several folks want me to do birds for them for Christmas. But I only have 2 ECBs and one small fridge. I don't think I can work out the logistics of doing more than 2. But I am working on it.
smokeandbeer (http://www.bbq-brethren.com/forum/member.php?u=5759) ... I agree it the cook and not the cooker but boy do I wish I had something a little more user friendly. I feel like I am still DOS and everyone else is Mac.
tjus77 (http://www.bbq-brethren.com/forum/member.php?u=3191) ... thank you sir.
BlkJeep (http://www.bbq-brethren.com/forum/member.php?u=12752) ... I am sure with a little effort you can easily surpass what I did here.
Phubar (http://www.bbq-brethren.com/forum/member.php?u=9928) ... more than tasty! Is that the best you got? LOL thanks Phub
chambersuac (http://www.bbq-brethren.com/forum/member.php?u=9611) ... refer to my comment to Rookie'48 (http://www.bbq-brethren.com/forum/member.php?u=3263) ... thanks it was very good. I love the combination of orange and maple and I am glad every one else did too!