My PBC Turkey

[Hondo]

Everyone looked like they were having so much fun cooking turkeys that I had to get in on that action too!

This bird is 13.5 lbs... I've rubbed it with SPG and Lawry's poultry seasoning. Now I don't have one of those new fangled pbc turkey hangers yet, so I used the hanger from my turkey fryer.

I wanted to keep the temp up through the cook so I only used one bar, and i inserted it diagonally to place the bird in the center of the cooker.

It worked well and kept the pbc at about 330 degrees... cook time was 2 hours, 40 minutes... I was pleased with the results...

[Jerod Broussard]

Nice. I'm cooking one for someone in the morning. Going to try some B & B Hickory Lump.

Gonna hang it like a chicken. 15 pounder.

[Hondo]

I've cooked lots of chicken on the pbc but this was my first turkey... I'm pretty impressed with results. The breast is excellent and I was concerned about it drying out over the direct heat. But as usual the pbc nailed it...

[_John_]

Looks great, got 4 on tomorrow starting at 7:30, party time!

[Jerod Broussard]

I have enough with 2 and I did one of them yesterday. Thankfully I don't have to carve any, cook and it and ship it out.

Wife found a 17+ pound Choice brisket so we having chopped brisket for our protein. Had a 15.75 hr cook on the PBC yesterday. 3 big briskets, all separated....

[_John_]

Very nice. Just carving 1 here

[tongatim]

Just finished the bestThanksgiving turkey I've ever cooked. A 14.5 lb. brined Kosher bird from Trader Joe's. Lit the PBC per Kathryn's routine. Cooker temp slowly dropped from 350 to 270 during the cook. Good thing I was watching the bird temp. It hit 160 degrees in the breast in only 2.25 hrs. I've never had a whole turkey where the breast and the dark meat we're both perfectly done. Very moist and juicy throughout. The pics don't do it justice.

I've got so much time left over from the short cook that I think I'll go out and clean the grill. Wait a minute---there's nothing to clean.

Tim

[Jerod Broussard]

That is sweet lookin'!!!!!

[fzxdoc]

Great food and no cleanup: win-win!

Congrats on bringing that bird to the table in fine style. You're right, tongatim, until I had the PBC it was almost impossible to have the legs done at the same time the breast was done--and both light and dark meat juicy as all get out. That PBC is a wonder machine!

Kathryn

[JeffJ]

That looks great!

[CeramicChef]

Congrats and kudos on a wonderful cook!