Deets, per request @JCBBQ. So, it was small (12 lbs), because it was my first one and I was afraid I'd mess it up. It was easier than I expected. As I mentioned, I used cherry, and it resulted in that gorgeous color. Put a drip pan under the bird and that smoky gravy was DIVINE. I started with an inadequate amount of charcoal (so used to trying to keep the temp low). Cooked at 325. So, that took a little practice. It was done in two hours. Wish I'd taken it out when the breast was 155, instead of 160. It was a little drier than I wanted (although everyone else said it wasn't). It was interesting...my first taste of smoked turkey. I think the conventional turkey "steams" a little and can have a bit of a mealy texture. This, not at all. So it was a firmer flesh. It was weird, because the temp in the breast and thigh (I had a probe in each) got pretty far apart...like 30 degrees at one point. I was afraid that maybe the legs would burn. My son suggested loosely covering the legs with foil. And that actually kept their temp constant--didn't rise at all. Didn't soften the skin, either. The skin was the best part. And so crispy. WHY does ANYONE do turkey in the oven? :-) I never will again! I'd love to hear others' opinions on temp, when to remove, etc. I'd also love any advice on how to smoke at home, then bring it up to my mom's house, 45 minutes away, without softening the skin too much. Should I undercook it, then put it in the oven for a few minutes when I get there? All in all, far more successful than I ever hoped for! :-)
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I'm glad you are back and feeling well. That was a good looking turkey. I did not post photos of my turkey cook yesterday with good reason. A buddy of mine has a knock off barrel cooker. He brought it over. He brought over what he thought was a thawed 20lb turkey. Nope - frozen as a rock. We thawed it (mostly) in cold water. Took a couple of hours. We then rubbed and injected. I have never cooked in a barrel before. He has but we both determined that the bars and the turkey hanger he bought from PBC would put the turkey almost onto the coals. He said that the guy who made the barrel advised him to cook bigger items with the rods above the lid with the lid resting above it, slightly ajar. I put my thermometer in and we went inside to drink a beer and monitor the temp. "Is it supposed to be 450?" he asked. We ran outside and the turkey was on fire! We were able to pull it out and rest in on my BBQ grates. We put his grate down and some foil on it and hung the turkey again. Temps went between 215 - 350 for no reason, what-so-ever. I brought the computer outside and showed him the PBC site. He said "I know, but my wife was so proud of getting this for me. I do chickens and tri-tip all of the time with no problem." We couldn't get a good consistent temp on the turkey so we transferred it to my smoker to finish it off. By this time his wife was calling and texting him saying that the whole family had been at her house for hours waiting for the turkey to arrive. He had no idea she was calling for a family reunion. We tented it and he drove it 20 miles home. I didn't dare call him. Instead, I texted. He reported that the outside was burnt, the middle was good and the inside was a bit underdone. He said he ate the middle and served the rest up to the uninvited guests.Comment
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Oh my, tbob4 . Sounds like a harrowing experience. Sorry that happened to you. Hope you'll try again. I didn't inject, btw. Oil, salt, pepper, and Bells seasoning. It was great. Your next one will be, too. I'm sure of it!Comment
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Yeah, sorry to hear it - sounds like "deja vu" all over again. Happens sometimes. Just move along to the next cook!Comment
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That's a pretty bird! Nice job!Comment
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Congratulations!l
I'd like to try that. How do I do it on the PBC? Do you put the put pan right on the coals?
DavidComment
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Hiya! I don't know what kind of smoker that ia. In my case, I put the pan under the bird, on the grill grate. There is no charcoal in that area.Comment
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Great to have you back!! That bird looks mighty fine to me. Thanks for the invite
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Excellent! Good to see your doing your physical and mental therapy. By making some smoke!! GirlpoweredBBQ
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Welcome back! That turkey looks stupendous. Good job.Comment
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GirlpoweredBBQ turns out that my 20 year old is coming home from school saturday and asked me to cook a brisket for sunday! I ran down to Costco yesterday and picked up a beautiful 16 lb Prime Packer! -
Yay! That's awesome. My son (who is 24) was present for this turkey. Now that he has left home, every time we get to share a meal, I'm so grateful! Please post pics of that brisket, my friend! Cheers, Brianna
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All I can say is YUM!Comment
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that looks like a very tasty bird....will have to try doin' one like that. Not a lot of turkey fans in the family though...may have to send out invites.
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So did you smoke the turkey on a rack over a pan to catch drippings? Did the gravy taste smokey?
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I've always wondered that. I have always thought that the gravy would be too smokey. But I guess not. I am gonna have to try catching the dripping next week.Originally posted by Dr ROK View Post
GirlpoweredBBQComment
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Blasphemy! :-)Comment
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GirlpoweredBBQ, Welcome Back! ππGreat Looking π Turkey!ππ Just for Your Info I Usually Smoke a Stuffed Turkey on the Grill! I have an Old Electric Roaster I use to Cheat after 2-2 1/2 Hrs? The Smoked Stuffing will make You Cry!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
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