Saturday Turkey and ABT's and fresh bread!

Parruthead · 11-26-2011, 08:19 PM

Well since my mother in law's thanksgiving dinner left much to be desired I told the wife I would make her a decent meal which I think I accomplished this morning!

I started with making a loaf of white bread to go with dinner!

While it was raising I prepped the ABT's I mixed about 1 cup of crasin's with a 1/2 package of cream cheese and then dusted it with LARUE dillo Dust!

Then stuffed and wrapped them.

I then started two chimney's with 18 coals each and set the Weber Performer up for indirect grilling !

I cooked the bird for about four and a half hours adding ten pieces of charcoal every hour along with new piece's of Cherry wood. I took it out when the thigh read 180 degree's covered it in foil and put it in a warmed cooler to keep it till the ABT's were done!

I thought for sure that the bird was gonna be over cooked and dried out but it wasn't !!! All i did was dust it with Lawry's and rubbed the breast with butter! IT was a bit darker than i would have preferred but it still tasted great!

Here is some pictures of the finished meals. The meal was rounded off with Mashed Potato's, Mashed Rutabaga and Bake Corn and Bake Sweet Potato's with Pumpkin Pie and Cheese cake for dessert!

Boshizzle · 11-26-2011, 08:35 PM

Nice!

J_Don · 11-27-2011, 10:53 AM

Your turkey looks mighty fine to me. I hope everyone was pleased and you had a Great Thanksgiving. Your bird looks like mine, BURNT and I was too embarrassed to post a picture. The good thing is that the skin tasted great, not burnt and the bird was juicy and moist and everyone was happy as I fed 23 people at my house this Thanksgiving. This was the first time I smoked a turkey on my WSM and I tried cooking hot and fast. Started out at 350˚ and I slowed it down to smoke around 300˚. Cooked faster than I thought and when I checked and stuck it with my Thermopen the breast reat 185˚. I was shooting for 165. Oh well, better luck next time.

colonel00 · 11-27-2011, 11:00 AM

Good lookin' grub

I would have been concerned with the turkey too as it looks very dark. Glad it turned out alright for you.

11-26-2011, 08:19 PM	#1
Parruthead Full Fledged Farker Join Date: 04-21-11 Location: Shawano Wisconsin	Saturday Turkey and ABT's and fresh bread! Well since my mother in law's thanksgiving dinner left much to be desired I told the wife I would make her a decent meal which I think I accomplished this morning! I started with making a loaf of white bread to go with dinner! While it was raising I prepped the ABT's I mixed about 1 cup of crasin's with a 1/2 package of cream cheese and then dusted it with LARUE dillo Dust! Then stuffed and wrapped them. I then started two chimney's with 18 coals each and set the Weber Performer up for indirect grilling ! I cooked the bird for about four and a half hours adding ten pieces of charcoal every hour along with new piece's of Cherry wood. I took it out when the thigh read 180 degree's covered it in foil and put it in a warmed cooler to keep it till the ABT's were done! I thought for sure that the bird was gonna be over cooked and dried out but it wasn't !!! All i did was dust it with Lawry's and rubbed the breast with butter! IT was a bit darker than i would have preferred but it still tasted great! Here is some pictures of the finished meals. The meal was rounded off with Mashed Potato's, Mashed Rutabaga and Bake Corn and Bake Sweet Potato's with Pumpkin Pie and Cheese cake for dessert! __________________ 1- 84" Lang wide Body, 1-22.5" WSM,4-18.5" WSM's 1-UDS with custom cart, #2 La Caja China 2- Weber Performers, 2-22.5" Weber OTS 1-18" Weber OTS 2-Orion Cookers, 1-8' Event Gasser, 1- Terracotta pig and 1-Terracotta Elephant and [B]One very understanding wife[/B]...

11-26-2011, 08:35 PM	#2
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	Nice! __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

11-27-2011, 10:53 AM	#3
J_Don is One Chatty Farker Join Date: 07-02-09 Location: Hattiesburg, MS	Your turkey looks mighty fine to me. I hope everyone was pleased and you had a Great Thanksgiving. Your bird looks like mine, BURNT and I was too embarrassed to post a picture. The good thing is that the skin tasted great, not burnt and the bird was juicy and moist and everyone was happy as I fed 23 people at my house this Thanksgiving. This was the first time I smoked a turkey on my WSM and I tried cooking hot and fast. Started out at 350˚ and I slowed it down to smoke around 300˚. Cooked faster than I thought and when I checked and stuck it with my Thermopen the breast reat 185˚. I was shooting for 165. Oh well, better luck next time. __________________ Weber 22.5 Silver, Weber 22.5 Gold Weber 22.5 Performer, Weber 22.5 WSM Weber Smokey Joe & Weber Smokey Joe Mini WSM Kenmore Elite Gasser w/ Rotisserie Cajun Cooker (3) UDS In Progress [COLOR=#0000ff]BLUESMAN[/COLOR] Splashproof [COLOR=#0000ff]BLUE [/COLOR][COLOR=black]Thermapen :bow:[/COLOR] H D FXSTD

11-27-2011, 11:00 AM	#4
colonel00 Quintessential Chatty Farker Join Date: 06-03-10 Location: Shawnee, KS	Good lookin' grub I would have been concerned with the turkey too as it looks very dark. Glad it turned out alright for you. __________________ Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson

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