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
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Ain't She Purdy? 2014
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
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- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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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.
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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.
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Originally posted by Beefchop View PostI just found out that a spatchcocked 16 lb bird won't fit on an 18.5" WSM. Plan B. Happy Thanksgiving!
LOL. Perhaps vertically?
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Farm fresh turkey cooks way quicker. This is my 18 1/2 pound bird, took just over three hours at 250.
-Alden
- Likes 5
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
- Likes 1
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- Likes 1
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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.
Howdy back and Happy Thanksgiving!
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Thanks for the tip, Pit Boss. Most of the rub is under the skin.
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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!
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Originally posted by ontheranch View PostWell, 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
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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!
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Originally posted by Ernest View PostI'll edit later today. Cooked on Big Worm
- Likes 1
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
-
Founding Member
- Jul 2014
- 357
- Warman, Saskatchewan Canada
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Curtis D
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
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
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.
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