Turkey on the PBC?

[3DJ]

Thanks Kathryn!

[fzxdoc]

I'm doing one PBC turkey and one conventional turkey for Thanksgiving--both around 13-14 lbs. I'll just bet that the PBC turkey will be long gone and the other one will be used for leftovers.

Kathryn

[_John_]

Finally found some turkey locally, need to try one soon. Pit barrel is packed all weekend so maybe next week.

[smarkley]

Thanks Kathryn... awesome!

[fzxdoc]

There is another topic here in the PBC section of The Pit with photos of cooks and more info. Click here for Turkey on the PBC topic.

HTH,
Kathryn

[David Parrish]

I shoot for 380-420 initial peak temp 5 minutes after the lid closes, then a steady drop to the 250-290 range. For turkey I'll try and keep it at the high end of that 250-290 range. Why not 325 you ask? The initial peak temps will make sure the skin crisps so I'm good holding a little less than 325 for the rest of the cook.

[David Parrish]

Check out the turkey video on this page: http://pitbarrelcooker.com/watch

[smarkley]

I just let the PBC run it's normal course... Mid to high 200s I guess.

[3DJ]

Thanks again David, I know to follow MH! Never would think of anything else. I did so on the last turkey I did and it was really good.

I don't see anywhere that the PBC has a turkey cook to follow. Can you direct me?

Thanks again,
Jim

[_John_]

You guys running it at high temps like chicken (325 ish) or in the normal range?

[David Parrish]

It took a little over two hours. As far as hanging, I'd go with the PBC video instructions. Use the video as a guide on how to cook the meat, and our "Ultimate Turkey Recipe" for how to prep (dry brine, inject with butter, Simon and Garfunkel wet rub).

[3DJ]

Hey David, so how long did it take? Also do you have any suggestions on how to hang the bird? The only experience I have with smoking a turkey was on my WSM and the dark meat was not co pretzels done when the white was.

Thanks! This place is invaluable.

Jim

[David Parrish]

I made a 6 lb smoked boneless turkey breast on the PBC that was the best turkey I've ever tasted. The key to success was salted brine and butter injection.

[smarkley]

Turkey on the PBC is awesome... I just did one a couple weeks ago and it turned out good. I dry brined, then rubbed with Simon and Garfunkel rub and hung it whole, breast side down between the bars. It was a 15 + pound turkey and took close to 4 hours.

[Steve Navarre]

I did a turkey on the PBC for 4th of July. It turned out really well and I have the method down pretty good on my old upright smoker so have a point of reference in regards to quality. It was as good or better than some of my older turkey cooks. Keep the bird whole. My 20 pounder took six hours. I'll be doing another for TDay too. I'd recommend watching the PBC turkey video for all you need to really know. :-)

PS. I make smoked turkey broth with the carcass for noodle soup. Awesome!