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
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Well, I have certainly cooked chicken using the spatchcock technique...and have COMPLETELY abandoned beer can chicken after reading the discussion here. So, after turning to my online outdoor cooking "bible", I decided I'd either vertically roast or spatchcock the turkey for Thanksgiving this year. Wish I had decided to get TWO turkeys, 'cause I'm betting that a vertically roasted bird would be spectacular...but I went with the latter technique.
I made a rub of sage, marjoram, rosemary, black peppercorn, paprika, and salt. Not putting it on the grill for a while, but wanted to share the evolving photos.
I finally got to it this morning, Huskee! Too much fun last night with family, and a few drinks, too! Posted a picture down the thread a bit...it was sublime!
Now that the eating is done I can report back that my practice runs worked. This bird was awesome, lots of compliments from the family and I was very pleased with the result.
Howdy from our nation's capitol y'all. Just set this Simon & Garfunkel rubbed beauty down to take a nap in my Weber Kettle (with Smokeanator) for the next several hours. Hope she turns out great! More updates soon. Happy Thanksgiving.
The rub looks a little light on the outside of the skin. If your bird hasn't been on for long I'd give it another coat of spices. Spritz lightly with a little oil and gently sprinkle on some black pepper, sage, and thyme.
Well, mine sure ain't purdy! If it had as many thermometer probes sticking out of it as I stuck in it....it would look like a dang porcupine! Dinner is to be at 1, at 11 turkey looking great so figure time to check temp. 180 180??!! poked the poor thing in every place I could sure the thermometer is broken. Of course it wasn't....I have just been serving family and friends way over cooked food forever. New Years Resolution made today..never cook anything without thermometer in. Hugs to MH and his gang of moderators for insisting I invest in them. On a positive note, a beautiful 60 degree day here, family here and healthy so who cares if bird looks like pincushion? Happy Thanksgiving everyone!
Well, mine sure ain't purdy! If it had as many thermometer probes sticking out of it as I stuck in it....it would look like a dang porcupine! Dinner is to be at 1, at 11 turkey looking great so figure time to check temp. 180 180??!! poked the poor thing in every place I could sure the thermometer is broken. Of course it wasn't....I have just been serving family and friends way over cooked food forever. New Years Resolution made today..never cook anything without thermometer in. Hugs to MH and his gang of moderators for insisting I invest in them. On a positive note, a beautiful 60 degree day here, family here and healthy so who cares if bird looks like pincushion? Happy Thanksgiving everyone!
OTR we're glad to help. I seem to recall us having that convo about the digital thermometer. Even at 180 it'll probably still be OK, at least the dark meat. Much better than it would have been without the thermometer, anyway
Actually, the turkey was delicious! But you're right David, without thermometer I would have let it cook for another hour and we would have eaten cardboard. I have learned more here in 3 months than from all the cookbooks I have. Not only about grilling and BBQ but everyday cooking in general. Again, thanks all!
No, that's a Big Worm turkey.
I'm under the influence of Jack Daniels right now. LOL.
BEST TURKEY EVER!
Here's some PBC ribs for your enjoyment, no sauce
BGE Large
45 gal Imp. UDS Weber 22.5" Silver - for the lake
Weber 22.5" OTG - 2014
Centro Natural Gas - on it's last legs Couple Maverick ET-733's
Thermapen
ThermoPop
BBQ Guru DigiQ II
Beer - Original 16
Bourbon - Bulleit
Rye - Gibsons Sterling
It's a spice I got from a local place called Savory Spice Shop. It's called Tiny Town Turkey Rub and is a mix of Paprika, Sage, Onion, Garlic, Rosemary, Pepper, Thyme, Parsley, Marjoram, Red Bell Pepper, Coriander, Allspice, Oregano, and a few other state secrets they don't disclose. We haven't tried it before so I'm keeping my fingers crossed. Other than a rub substitution I've followed MH's recipe to a tee.
What did you rub it with?
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