Ain't She Purdy? 2016!

[eriksink]

Just reconfigured my pit for this Thanksgiving, got great results. Like many, I was too rushed to get the bird out and transported over to our friend's house to snap some good final pictures, but I still wanted to share on here. Turned out fantastic this year. Did pretty much a straight up MH cook, used fresh herbs vice dried where I could (we are a military family living out in the desert of CA, not much good produce out here haha). Butter injection and herb rub the night before, light dry brine. 16.5lb from Trader Joe's. Used a mixture of red and white oak. Held the pit at 325-350 for about 3.5 hrs, a little heavier smoke for the first 45 minutes, then nice clean coals the rest of the way. Started off 26deg outside, warmed to 65, light and variable winds. BTW, just replaced my old, broken, Maverick for the new Thermoworks Smoke. AWESOME thermometer, very happy with the purchase. Durable, simple, reliable, has great range, probes are high quality, buttons are MUCH more intuitive, and the transmitter has a couple strong magnets in the back which made suspending it on the side of the pit a non-issue. If you do old-fashioned stick burning, go get this thermometer!

[Thunder77]

Great looking pit! Nice turkey too!

[PaulstheRibList]

That is super duper cool!

[Bob's BBQ]

Awesome pit - great job!

[Breadhead]

Oh my... I think we cooked to much food.🙀 I smoked a 22 pound spatchcocked turkey on the large BGE. It barely fit in the cooker. Cherry wood chunks in the cast iron smoke pot. It took 2 hours and 15 minutes to reach 160°. Then my son cooked his 16 pounder in a deep fryer. Then a guest brought a 12 pound honey roasted ham. The People and the feast were fantastic!!! We have lots of leftovers. Today will be turkey sandwich day.🤗

[Breadhead]

The older gentleman on the left is an interesting man. He was on the stage with Steve Jobs when he introduced the IPhone to the public the first time. He's also dined with Donald Trump. He flew so much in his business career he belongs to the 4,000,000 mile club and has a lifetime free pass.👍

[David Parrish]

Wow! And I was impressed with my wife's lifetime gold status... lol

[Breadhead]

David Parrish ... your wife just needs a couple million more miles Steve just turned 77 years old this week. He's flying to Beijing next week in the upper cabin of a 747 where there's only 12 private rooms. He's going on a 3 week cruise around Asia with friends. It's a $4000 flight he got for free.👍

[mgaretz]

My turkey. For the most part done to MH's recipe. Dry brined for close to 24 hours. Oiled and seasoned then smoked on the Rec Tec at 325F to a breast IT of 162F. I also used an Amaze-N-Tube for additional smoke. It turned out great. The white meat was nice and juicy, skin was crispy and the flavor was perfect.

[tbob4]

It looks delicious! Great job with the cook and the photo. Thanks.

[DWCowles]

Beautiful

[Bob's BBQ]

Wow mgaretz - that looks great!

[Big Jim]

I smoked two spatchcoked turkeys (12 and 14 lbs) at the same time on my 22" WSM one on the lower rack and one on the upper rack, putting the gravy into the water pan underneath. Took less than 3 hours at Temps between 300-325. In the past, we did one smoked and one in the oven but my family requested both to be smoked this year. Wasn't sure it could be done, but the WSM turned out beauty's!

[Breadhead]

Winner/winner turkey dinner. Those look perfect.👍

[fuzzydaddy]

Those ARE beautiful! I'm craving chicken now.

[EdF]

Very nice indeed!

[PaulstheRibList]

Well, I didn't get any great pictures of the birds on the top shelf of the smoker, which have the prettiest exterior. Lower shelf ones have some drip marks, but still look cool and tasted great! Spatchcocked, light salting, injected with butter with a little salt and come Cajun Red Head seasoning in the butter, then S&G / Desert Gold / Cherry rub under and over. Sit overnight, then on the Mixon with Oak at 275-300 for 2.5-3.5 hours, pulled as near to 160 in the deepest part that I could do. 16 birds overall. 12 of them at about 13 pounds, a couple brought by others were larger, about 18. As I commented on the salt thread, I was afraid of oversalting since they said they were already injected. As it turns out, they ended up under salted. Not good!

Overall, we shared turkeys with a dozen family & friends, and a good time was had by all!
#Thankful

[fuzzydaddy]

That is a mighty fine looking turkey!

[KiloVolt89]

Can't take credit, didn't make it myself, still only 26 so I get to be the hosted and not the host on Thanksgiving. Dad deep fried a 19 pound bird in about an hour, and no structures were burned down!

[Stevo]

Got tired of turkey leftovers

[Spinaker]

Here is what remains.........

[tbob4]

That's what mine looked like before it went in a big pot yesterday with veggies and chicken stock. The rest fell off and I had some dandy soup - wife won't let things go to waste.

[Spinaker]

I am not sure what happened to the carcass. This was the last I saw of it. tbob4

[BradFlood]

Okay, here's my Entry!

We had Thanksgiving Dinner at my step-daughter's home, so I didn't have the opportunity to do the turkey on Thanksgiving day (something I have done for the better part of the past 30 years, always on a Weber charcoal grill). Being a guy that loves a good turkey on rye sammich the day, or three, after Thanksgiving and also loves to make my own turkey corn soup, I decided to do our own 14#er on the Saturday after Thanksgiving.

This year, I decided to do the spatchcoked turkey and also to do it on my smoker, instead of the Weber. I followed the "Ultimate Turkey Recipe" pretty closely and we were extremely pleased with the process and outcome for the turkey dinner, but were even more pleased with the taste of the leftover turkey meat on our sammy's and completely blown away with the smokey flavor of the Turkey Corn Soup!!!

I smoked it at 325 and it took a little about 2.25 hours from on the smoker to off the smoker. Juicy, tender and FLAVORFUL!!!

The only big variance I made to the recipe was to add a bottle of Molson Ice (I almost always work a beer into my smoking/grilling recipes) to the drippings pan. The results were wonderful for the au jous gravy and I used the leftover au jous for the soup...FABULOUS!!!

Here are the photos:

Spatchcoked and ready to dry brine:



Simon & Garfunkeled and ready to SMOKE:



Smoked and ready to EAT:



The Landman Smoker:

[fuzzydaddy]

That's a gorgeous turkey! Well done.

[EdF]

Oh, how nice!

[3 ribs up]

how do i find the way to enter my turkey pics in 2017 contest

[HawkerXP]

If you look at the begining of this post you'll see that when Thanksgiving comes around one of the mods will start a new post, I would expect the same for 2017. Can't wait to see what you have to offer!

[eugenesisco]

Is there a 2017 contest? Started prepping my turkey last night for a cook tomorrow!

[Graco]

Very good indeed.

[alanwest]

We are given turkey's at my work as a holiday gift. This year I took my turkey, spatchcocked it, made some Simon & Garfunkel rub and gave it a lot of love. Using Traeger Gourmet pellets I put it out on my Texas Elite Grill 34 and smoked her until she became the beauty you see below!

[kmhfive]

Wonderful!

[Huskee]

Ladies & gentlemen, the 2017 topic is here: https://pitmaster.amazingribs.com/fo...giving-special