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It's TURKEY DAY!

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  • JeffJ
    replied
    This is what last year's bird looked like:
    Click image for larger version

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    Leave a comment:


  • Doublejab
    replied
    Thanks, Jeff. I usually use oil on turkey, too. I don't think I will deviate on Thanksgiving.

    Leave a comment:


  • JeffJ
    commented on 's reply
    I use vegetable oil.

  • Doublejab
    replied
    Quick Question: Whenever I smoke a chicken I use mustard as a binder for my rub. Has anyone used and/or recommend using mustard on a turkey?

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  • JPP
    commented on 's reply
    Awesome! Thanks!

  • fzxdoc
    replied
    You'd have more of a PBC oven that way, JPP. To my mind, the smoke that comes from the sizzling juices hitting that hot charcoal is part of the PBC's flavor machine.

    You can make really awesome turkey gravy from homemade broth made from the carcass of a roasted chicken (even a rotisserie chicken from the grocery, although I use the carcasses from chickens I smoke on my PBC), chicken wings, and some aromatics. You can make it ahead of time and store it in the fridge for a few days or freeze it.

    Use the broth (along with the neck, etc. from the turkey) in the turkey gravy recipe. When you pull your turkey off the PBC to rest, collect any juices and toss that in to the gravy as well.

    Here's how I make the chicken stock I use as one of the gravy components:

    http://www.seriouseats.com/2014/10/h...ken-stock.html

    And here's the recipe I use for turkey gravy (scroll through the recipe until you get to the gravy part). It's pretty doggone good. Scroll down to steps 3 and 4 for the gravy-making info.

    http://www.seriouseats.com/recipes/2...vy-recipe.html

    HTH,
    Kathryn

    Last edited by fzxdoc; November 18, 2015, 03:11 PM.

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  • JPP
    replied
    I have the turkey hangers which I'm going to use on Thanksgiving for sure... (bought the "holiday pack" since I'm outta PBC rubs and needed a nice pair of gloves anyway...)... but I was wondering... I have an "old fasioned" turkey rack that fits into a stainless pan... and was wondering if I put a bird in that and put pan, with rack and turkey on the grating how that would work out. Of course there'd be no dripping on the coals and there'd be no direct heat on the bird at all but the pan would catch drippings for gravy.

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  • JPP
    commented on 's reply
    About how long would you expect an 18lb turkey to take?

  • PappyBBQ
    commented on 's reply
    Yeah! Lately I'm doing half of everything in the oven. Oh well, whatever keeps everyone happy!

  • PappyBBQ
    commented on 's reply
    So when you cook for others do you "deliver hot" or what?

  • PappyBBQ
    replied
    Well, both cooks turned out yummy though my definite preference is the smoked turkey outta the PBC. It WAS nice having the oven cooked half for the gravy it gave up! Interesting, I always adjust the indoor oven to match the temp reported in the PBC, so as the PBC "wanders" I make the oven follow. Still, the PBC was done 30 minutes before the over bird was done.
    Last edited by PappyBBQ; November 14, 2015, 09:55 PM. Reason: Still learning how to spell oven!

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  • JohnF
    replied
    My wife all of a sudden don't like smoked anything, so I asked her why she buys smoked Bacon, I got that deer in the headlight stare! LMAO

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  • JeffJ
    replied
    We are doing 2 birds this year just like last year. One will be in the oven the other on the kettle with a little bit of wood. That way everyone is happy.

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  • Jerod Broussard
    replied
    Way to compromise.

    I just got an 18lber to cook in the Pit Barrel for a coworker.

    May have some more to cook come Thanksgiving. Good thing I am off that week.

    Leave a comment:


  • smarkley
    replied
    Awesome! Compromise is hard sometimes... And really hard to believe someone is not as crazy about smoking as we are!

    I have seen it too... I would be tempted to tell them to go to Applebees if they dont like it... Hahaha

    Iam sure you did an amazing job though!

    Leave a comment:

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