Well, I'm making a practice run on a Thanksigiving Turkey. I'm followimg AM's smoked turkey recipe. Just waiting on the celery for the gravy.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7200
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I've got a Butterball in flight position, thawing in the fridge, for a cook this weekend. It's a 13 pounder. It was either that or a 22 pounder at the grocery. No fresh turkeys available. Might as well give a shout out to my Mom by giving Butterball a try. She swears by BB.
Kathryn
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Tally, Ya done good! What a great idea as I haven't done a turkey on my smoker yet. AM's recipe??
I am doing one today or tomorrow. I am following MH's "Ultimate Smoked Turkey" recipe mostly. I got a Publix frozen 14 lb bird at $1.49/lb. The other brands were $3.00/lb or more. It looks like if it isn't TG or Christmas it is hard to find turkeys and if you do prices are high. I have it defrosted. Now I need figure if it has been injected or not and follow MH's recipe. I will try (try gives one the option to fail) to take pics and post the process
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7200
-
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Marauderer, you can look on the Nutrition information label to see if your turkey has been injected/brined. If its sodium content is around 225 mg per 4 oz serving, then for sure it's been brined. Even though mine was a Butterball, I injected the thighs, legs, and breast with 1/4 lb of melted butter as Meathead recommended.
I just smoked a frozen Butterball (took a week to defrost in the fridge) and wrote about it here. Since you're not using a PBC, you can follow Meathead's recommendations to the letter. I couldn't use a pan under the bird due to the design of the PBC, for example, so had to make my gravy with drippings from the chicken thighs that I roasted in the oven to put into my pan dressing.
That Simon and Garfinkel rub is delicious on the bird. I halved the amount of ground bay leaf and ground sage, but otherwise used all of the amounts specified.
Follow Meathead and you can't go wrong. The resulting turkey is absolutely delicious. Mine looked a little weird, but ohmigosh did it ever taste delicious!
Kathryn
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Kathryn, thank you for sharing your insights on the turkey. The only thing I am debating deviating is the rub. I have developed a Greek seasoning rub that is excellent on chicken and I am contemplating using that or the Simon and Garfunkel. I guess it will come down to what is in the cupboard to make the S&M rub. I will let you know how it goes.
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Originally posted by cdnichol View PostI'm doing a Turkey Breast next Sunday! Can't wait to try it on my Good-One! It's been about 2 years since I did one and I did that indirect on a Weber Kettle.
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I haven't used it as a stick burner but I have talked to a few members of group on Facebook of The Good One Owners that said they have and says it is just as easy to manage as Charcoal. I think they are pushing owners to use charcoal only now but you have the option. I use Royal Oak Lump in mines with no issues so far.
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