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
Huskee, It was smoked in the 22 1/2" Weber Kettle, S 'n S, Baffle Plate & BBQGURU Digi Q Dx-2 Temp. Controller! The Wood was a Mixture of Apple & Hickory Chunks! 🍀🍀 Pure Luck 🍀 I Think 🍀
From a Backyard Cremator in Fargo ND, Dan
Spinaker, Thanks John! That was 2015 TG, I never Posted it Last Year so I figured What The H---L Post It Now! Try to Repeat Next Week on the OK'A Joe H'ldr Offsett! Burning Red Oak with Apple & Hickory for Smoke?
From a Backyard Cremator in Fargo ND, Dan
@Pit, MEMBERS, RIBBERS ONE AND ALL! Just out of Curiosty I checked the Temp's Here in The Bottom Of Glacial Lake Aggazzis! Geologists have determined I would be sitting at the Kitchen Table under " 1 MILE OF ICE " during Glacial Times? Make for a Poor Thanksgiving BBQ'd Turkey I Think?
I have Posted 2015 TG Temps and this Mornings Temps Here for Your Consideration? 😅👙🤔Warmer or Colder?😱☃😨
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
I watched the Chris Lilly video... he talks about how he smokes a turkey on the pit. Any idea how long to keep it on a RecTec, same method? I assume it is to temp using my Thermoworks, but where do I take the reading on a whole bird inside foil? This method appeals to me, but I'm thinking about the Simon & Garfunkel option... if I can't figure how long the whole-foil-buttered approach will take.
Any advice/experience/thoughts?
I have just "spatchcocked" my first turkey. That just sounds awful to me, but it is a great idea! Still have all of my fingers, too! I started this turkey in a wet brine, but tomorrow night I am going to tank that idea, rub it with salt and let it dry out in the fridge for a crispy crust. I plan to use my GMG pellet grill at 365 to cook it Thanksgiving. It will be 40Ëš F outside with little wind chill and sunny. Do I need the "blanket" or should I just allow more time and pellets? (Backup turkey in oven just in case as this is my first smoked turkey.)
mfrese, edible hen has a point but it consider how salty your Brine is? How long vs recommended time it has Brined! I think you will be OK with a moderate Dry Brine perhaps Mixed with Your Rub! Good Luck! 👍👍🍀👍👍
From a Backyard Cremator in Fargo ND, Dan
Best turkey ever! Gone before I could take a pic! Took the turkey out of wet brine and dried out in fridge. Salt, pepper, oil and thyme. Cooked 3 hours @325Ëš. Outdoor temp 40Ëš. Used GMG "blanket" and fruit pellets. Wrapped legs in bacon. Made Drunken Cranberries.
The turkey breast using Meathead's modified Bobby Flay recipe will go on the smoker in a bit. But here's two small home cured hams coming off the smoker shortly and into the faux Cambro. Heirloom hog, Memphis Dust'd, Apricot Glazed'. Use MH's wet brine recipe with an 8 day cure. Cloudy, temps in low 40's, no wind, Big Poppa UDS, Kingston blue and white bag. Next time I would be more stringent on trimming the fat.
Well, that was fast. This is my first turkey, had a trial run with a chicken. I ran at 375 w webber 22.5 kettle SnS and party q. Prob too hot. I spatchcocked and dry brined the bird last night. Got up this morning later than I intended and was worried about time. Lol. It shot a little past my target at 1:15 min mark. So I started too early. Prob should have read up on temp but im ok with it. Also, I normal oil or butter the skin but I didnt. And these are pies I made last night. 2 cherry, 1 strawberry, 1 blueberry in chocolate crust.
20 lb natural fresh bird. Brined using a Rodelle brine from Costco for 24 hours. Left to dry for 12 hours, and placed in the MES 30 at 6:30 AM at 275 using apple wood chips. Temp has since been turned down to 225 to slow down the cook a bit, as it just hit 150 in the thigh. Final pics to follow once this beautiful bird is done and resting.
Last edited by Bustingrocks; November 24, 2016, 12:39 PM.
20lbs fresh turkey from Lee's Meat Market in Austin
Dry brined for 36 hours
Wet rubbed with S&G
injected with butter
Smoke on Pitts and Spitts pellet smoker. 30 minutes at 190, rest at 330 until breast was 155.
I would not change one thing, came out perfect!
sorry for the double pics. Can't figure this out on my phone.
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Last edited by RanchoStarvo; November 24, 2016, 01:58 PM.
My sister-in law made some killer chessy potatoes. These are the best potatoes I've ever had. Lots of butter, cheese, sour cream, cream of mushroom, cream of chicken all mixed with diced Yukon potatoes. The bird is in the old Westinghouse for a few more hours. This old thing is a fire hazard, but it makes a damn fine Turkey.
@Pit Club, David Parrish, Meathead, Ted Conrad, smb7402, Thanksgiving 2016, A 13# Natural Turkey from Northern MN, Dry Brined w/Kosher Salt, Refridgerated, Injected with Melted Butter and Garlic Juice, Stuffed this Late AM with Bread Dressing ( Onion, Celery, Bacon, Smoked Oysters, Mandarin Oranges, Raisons, Turkey Broth, Seasoned with Salt, Pepper, Poultry Seasoning, and Fresh Sage from the Garden! On the Oklahoma Joe Highland Offset at 1:00 PM CST! Smoker started with KBB then Oak Firewood for Cook, Apple Wood Chunks for Smoke! Cook Monitored with a 6 Probe FireBoard! Left Grill, Left Breast, Left Thigh, RT Thigh, RT Breast, RT Grill! I wish FireBoard could develop a Spool System for the Probes! Also the iPhone 5 s App only allows for Vertical Orientation! Once I was told How by [email protected] ,Customer Service most Helpful! More Later! Happy Thanks Giving!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
Having a Little Trouble Regulating the Temps in the OK Joe Highland? The DigiQ Dx-2 and I are having an Argument? I am Posting the FieBoards
Temps @ 6:00 PM as Well as the Most Current!! 5.5 Hrs In I'm Getting Hungry!
From a Backyard Cremator in Fargo ND, Dan
Thanks Giving 2016 Continued! The "Executive Chef" made a decision at 7:00 PM "Stick Big Bird In The Oven" for 1/2-3/4 Hr! Dinner was Served at 8:00 PM! Turkey was very Moist and Flavorful! The Dressing was Great, moist and smokey! In addition to Turkey the Johnston Household was treated to Eunice's, Homemade Buns, Candied Sweet Potatoes, Mashed Potatoes & Gravy, and Pumpkin Pie all Washed Down with a Red Wine Blend
from Washington furnished by Shawn!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
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Last edited by Danjohnston949; November 25, 2016, 11:28 AM.
Woah, WTF is this wicked temp system you got going here? I am a data freak, and this looks awesome. I just bought the Thermoworks Smoke, and am new to monitoring my cooks.
PaynTrain, Bob's BBQ, Thanks! First, PaynTrain, I Don't Know WTF was with the Stack of Pic's Dumped Here! This was my First Use of the FireBoard a 6 Probe Thermometer Monitored by iPhone and Amazon Alexa Echo Dot!
From a Backyard Cremator in Fargo ND, Dan
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