This is the official thread for posting Thanksgiving Day photos of your turkeys. Since this IS a recipe section, please also let us know how you cooked the turkey, what you thought of the results, and what you'd do differently next time. Even if you followed MH's ultimate turkey recipe please give specifics about what you did. Everyone executes a little differently and we all want to steal each other's techniques.... erm... share I mean
Ham Florentine mini cups are the appetizer of choice while we work on getting the Thanksgiving meal prepped. That last photo is my view today. It's a beautiful day to smoke a turkey on the coast of North Carolina.
As you can see the bimetal temp guage on the weber is off by.... A LOT...I let my coals get afire but the gravy boat with the liquid is suppressing my temp. I loaded the basket up figuring the outside temp and the addition of the water in the gavy boat wood do that...I let the charcoal go quite awhile with the gravy boat inside the cooker and could not get above 295 so I put the bird on. I just dont want rubbery skin....hate it...smoke or no smoke I hate rubbery fowl (pun intended) skin!!
Will be starting the Turkey cook in about 1.5 hrs, 13Lb. Spatchcocked on the SNS. 46* and 11 mph north wind with gusts to 21, should be interesting. Will have a bloody mary or 2 for the cook.
2:40PM, here's mine, cook time 1:58 at 330- 340* removed at 158* breast temp.
Last edited by JohnF; November 26, 2015, 04:42 PM.
hows that cook coming John? Mine shoulda been over but cannot keep cooker over 300 degrees....shoulda bought a welding blanket and wrapped my 22.5 WSM.
I'm 1:42 into the cook bird is 149* and grill is 327* had problems in the beginning getting the temperature up and now I'm trying to slow down as it's an hr before family arrives I think I'll be fine but having another drink so I can chill.
One breast has been cooking about 10 degrees hotter than the other, even after turning the turkey. What's the best thing to do, let it get done then carve it out and let the rest of the turkey finish?
Outside temp is killing me but took a peek at a hour and a half into cook..Pic #1....Still freekn cold here in colorado...Pic#2 and Im thinkn I just might have one of these on crushed ice...Pick #3...
We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
OK, David Parrish , this is a tad embarrassing to have to admit. We did our's inside this time. Here are a couple pics - you asked - I was just going to lay low on this one!
So, in our house we have two turkeys (actually a house full of 'em, but that is another story...): Fitz ("If it's Fitz - EAT IT!", the 22 pounder, brined and cooked in the inside oven) and Gloria - the "on the grill" bird. This year, Gloria weighs in at 11.5 lb. I brined the girl in Kosher salt, dark brown sugar, lots of citrus peels, thyme, pepper corns and garlic overnight. Then spatchcocking, coating with chopped up oregano and the juice of a lime every half hour. Gloria just went on the indirect side of the grill at 250 degrees with some alder chips for smoke... I have done this for several years now, and in about 4 hours, she will be crispy and tangy and with breast meat that is moist two days later in sandwiches.
If you used your phone, iPhones are notorious for this, the photo has no metadata that tells vBulletin which side is up. vBulletin defaults to making the longest edge of the photo horizontal. You can fix this by making any kind of minor edit to the photos before you post it. The editing process adds orientation information which vB will use to make sure the photo is right side up.
Hello group!
This was my first time using the ultimate turkey recipe and wow it turned out great. Reached 160 at 2.1 hours I had to place the bird in a cooler until all the sides were completed. Still moist and the flavor was out of this world. This will be my new method for years to come.
Comment