Post the details of your turkey cook here for future reference.

[RonB]

OK folks, after discussing this with Huskee , I'm starting a thread for people to add the details of their turkey cooks to help people in the future. Huskee will make it a sticky so it will be easy to find. Hopefully it will be the place for anyone to check first if they need help.

The idea is to post weight, time for the cook, and temp. Anything else you think is important such a weather and cooker. Tell us what went right and what went wrong, and if you would change anything. You can post a photo of the finished bird if ya want to.

If you have suggestions on how to make this better, please feel free to post 'em.

I'll add mine here to give everyone an idea of what I'm thinking.

Product - 4.8 lb boneless turkey breast
Cooker - Weber kettle with rotisserie
Prep - 48 hr dry brine
Rub - Simon and Garfunkel on the exterior only because of the netting
Wood - 1 small chunk of red oak
Charcoal - Costco briquettes
Temp - 350°
Time - 1hr 50min
Weather - sunny and mid 40s with no wind

I pulled it at 158° and the carry over took it to 167°. I was happy with the results - it was still tender and juicy at 167°.

[ecowper]

I fed 6 adults for Thanksgiving (which we did yesterday due to work schedules) ….

Product - Butterball Premium 14.75 lb turkey from Costco
Cooker - Weber Smokey Mountain 22
Temp - 335F average
Time - 2:15 hours
Weather - 45F, cloudy, no rain

Prep - spatchcocked and dry brined for 24 hours.
Rub - fresh thyme, rosemary, sage, garlic powder, black pepper mixed with olive oil. Rubbed in well in the cavity, under the skin and over the skin
Wood - Maple
Charcoal - Cowboy briquettes

I pulled with the breast at 160F. Turkey rested about 25 minutes before I carved. The report back from the dinner guest is that the turkey was very good. The platter that no longer had any of the breast, meat from the thighs, or the leg I put on the platter agrees that every one enjoyed it :-)

[RonB]

Good call on the prep and the other things you added. Now I need to edit to add that stuff.

[DavidNorcross]

I suck. We were so busy that I did not take a single photo….

[captainlee]

I made another post about this but here are my results.

Fresh bone in turkey breast which I de boned
Breast was 3 lb 6 oz, I side
Didn't dry brine or brine
light salt, pepper garlic powder
Smoker at 250
Injected breast 30 minutes into cook with non salt butter
Wrapped at 140 with lots of butter
Pulled at 155 , quick rest as the total cook was 3 hours, 45 minutes longer that estimated
Mild temps, full sun, elevation 8500 feet

Best turkey I have ever made, smoked or roasted.

[RiverJeff]

@captainlee
I have large sink outside by my smoker to do mainly the same during warm weather and now all water has to be shut down or freeze, my grates are to big to bring into her kitchen or would she let me. Now what would do?

[captainlee]

RiverJeff. My outside faucets are off now too for the winter. I just find a spot on my back driveway gravel and spray it down there then rinse the area well with a bucket of water. I can't do a sink wash as we are on septic and don't want that grease and cleaner in there.

[RiverJeff]

@captainlee
That sounds pretty simple now that you have mentioned it I do have a hot water hose bib that in the summer it supplies my sink, that then drains to a French drain I dug many years back. Thanks for the enlightenment.

[shify]

Disney style/ren faire turkey legs.

each leg was about 1 lb. Cured roughly using the recipe on the free side but had to double the recipe per leg to allow each leg to be fully submerged by the brine. Cured overnight and then rested uncovered overnight

smoked on the PBC which was humming around 290-300. Took a shade under 2 hours to get to 170-175 degrees depending on the leg

meat was nicely cured and tender with the right amount of smoke and salt. Skin not great but frankly not needed. Definitely going to be added to the thanksgiving menu from now on

[HawkerXP]

..., ..., ...!

[jfmorris]

Product - 17.8 pound frozen turkey
Thawing time - 1 week in fridge
Cooker - Weber Performer kettle with rotisserie
Prep - Overnight dry brine
Rub - Denny Mike's Turkey Lurkey
Wood - None
Charcoal - B&B Oak Lump
Temp - 325° to 350°
Time - 3hr 30min
Weather - Partly sunny and upper 40s with no wind

I pulled it at 163° in the breast, and 170° in the thighs, and was happy with the results. I did not monitor carry over cooking, but felt the breasts were not dry. Next time I will slide the fire a little more towards the thigh end of the bird, to see if I can get the thighs to a higher temp before the breast is done, as I had intended to pull at a breast temp of 157, but the thighs were lagging.

[bordercollie]

I came up short on pictures but did get this one of it on the HB. As typical for me, I pushed the "done" time and had to rush it at the last 30 min so transferred it to the pellet grill for those last minutes. I only did that because of the young'uns were getting restless and fussy at 6:00. I got lots of complements on the moist, smokey flavor though. I used Kingsford in a small pile on one end and a few chunks of oak from our fallen trees. Average temperature was about 250. 4 hours
I did a wet brine in a s,p,g and a dash of liquid smoke for 2 days. Rinsed, dried, and covered with bbq seasoning. Smoked indirect on the HB until I had to hurry up and calm the hungry kiddos.

[ecowper]

I'm always challenged whether I'm going to do the turkey on the WSM or the Hasty Bake. This year I went WSM and the Skillet Stuffing went on the Hasty Bake. Nice looking bird :-)

[jayjordan]

HONEY HOG SPATCHCOCK TURKEY https://www.meatchurch.com/blogs/rec...tchcock-turkey
Product - 12lb approx full turkey- spatchcocked with keel bone removed
Cooker - Traeger Woodridge Pro
Prep - 24 hour wet brine in Meat Church Bird Baptism Poultry Brine mix.
Rub - Meat Church Honey Hog, 16 mesh black pepper
Pellets- B&B Apple (originally intended to use pecan shell pellets but forgot I used them all)
Temp - 275. (Started at 225 for an hour on super smoke mode, then increased to 275)
Time - 2 hours 45 minutes
Weather - sunny, low to mid 40’s, light wind
Temperature monitor: ThermoWorks RFX, 2 probes and ambient temperature probe.
Target temp: 155

When RFX alarmed at 155, I checked breasts and thighs with ThermoWorks ThermaPen. Breasts at 155-157, thighs at 175. Pulled and rested on cutting board until had to leave for niece’s home.

Results: Crispy skin, moist meat in all parts. Family liked it, nothing left bit rib bones, leg bones and wing tips.

[Michael_in_TX]

I can see Honey Hog with pepper being really tasty!

[bordercollie]

Thank you . I forgot to say that I smoked the backbone that I cut out of the raw turkey along side the whole bird.. It made a delicious pot of homegrown collards wonderful. I must say that although I grew the collards from seed, I didn't cook the collards. My nephew in law did. But at least I can take credit for the HB smoked backbone. He used a recipe similar to the Flora Butcher that was published years ago.. that I can't find just now. but think bacon grease , greens cooked down and simmered with the backbone along with chicken stock.