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KBQ Turkey Guide

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  • Mastro
    Former Member
    • Oct 2017
    • 24

    KBQ Turkey Guide

    Thought we'd would get this started with Thanksgiving just around the corner. I don't want to leave anyone out, so if you have something other than a KBQ feel free to contribute too!

    How many birds:

    Frozen, fresh:

    Spatchcock or not:

    Brine wet/dry time & ingredients:

    Wood type:

    Temperature range:

    KBQ step up - pan dry/h2o otherwise:

    Beer, hard liquor or both!:

    Any other relevant info. that will make guest envy our turkeys:

  • HawkerXP
    Club Member
    • Jul 2016
    • 5347
    • Virginia
    • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
      Thermopops
      Dot and Chef Alarm with probes
      Slo n Sear
      Cold beer

    #2
    1 bird, frozen, spatchcocked, not sure yet, pecan, PBC so whatever I can get with one rod removed, no pan, beer, beer and more beer.

    Comment


    • ComfortablyNumb
      ComfortablyNumb commented
      Editing a comment
      That should be beer, 1 bird frozen, beer, spatchcocked, beer, oh to hell with it, beer.......

    • HawkerXP
      HawkerXP commented
      Editing a comment
      Ahhhh! How could I make that big of an error in my Thanksgiving plan? Thank you for straightening me out ComfortablyNumb!

    • Mastro
      Mastro commented
      Editing a comment
      Nicely done!
  • Spinaker
    Moderator
    • Nov 2014
    • 10533
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

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    #3
    Not sure yet. But I will be sure to post the results here! Great thread idea!

    Comment

    • Dr ROK
      Charter Member
      • Dec 2014
      • 1350
      • Morrill, Nebraska
      • Retired high school teacher and principal
        Dr ROK - Rider of Kawasaki &/or rock and roll fan
        Yoder 640 on Husker themed comp cart
        Cookshack Smokette smoker
        Antique refrigerator smoker
        Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
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        Tru-Temp wireless thermometer
        Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)

        Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

      #4
      2 birds frozen, both dry brined, 1 smoked, 1 spatchcocked and roasted for traditional turkey and gravy. Smoked bird will be on rec tec @ 180 for 12-14 hours w/ amazentube. Using Louisiana Brand cherry wood pellets. Plenty of beer and wine.

      Comment


      • Fayettejim
        Fayettejim commented
        Editing a comment
        I'm smoking my first turkey (12-14 lbs) on my new RecTec so I'm appreciating your post. Your advice, please: 1) what do you use to dry brine 2) any disadvantage to putting a pan of water with the bird? Thanks in advance for the help and Happy Thanksgiving.

      • Dr ROK
        Dr ROK commented
        Editing a comment
        I never use a water pan on my rec tec. To dry brine you just use kosher salt. Happy Thanksgiving to you too!
    • EdF
      EdF
      Club Member
      • Jul 2016
      • 3201
      • Atlantic Highlands, NJ
      • Uuni Pro (new kid in town)
        Karubeque C-60
        Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
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        Thermapen
        Thermapen Air
        ThermaQ (or its predecessor)
        Thermoworks Hi temp IR
        BBQ Dragon & Chimney of Insanity
        Various other stuff

      #5
      I have a 14-16 lb bird coming "hard cooled". Going to be a dry brine with herbs, and stuffed with pork/bread/herb stuffing. Probably oil under the skin or butter on the outside. I'm waiting to see what the weather shapes up to be before committing to a cooker. The KBQ is ready to go, but the wife is a bit skeptical about using it for the big meal with guests. I keep reminding her it will keep me out of the kitchen, and she keeps reminding me that she might have some other tasks for me. Next alternative is the BGE, which will need a cleaning burnout over the weekend. And finally, we have two indoor kitchens. So, we'll see.

      Here's the basic idea: https://www.evernote.com/l/AKIPIWtH6...z_iRGPCCLGcIps

      Comment


      • Mastro
        Mastro commented
        Editing a comment
        Why septical on th KBQ? Asking because trying to determine to go KBQ, Egg or oven.

      • EdF
        EdF commented
        Editing a comment
        She just doesn't want to take the risk of doing something that might be very different when we're entertaining. It's not a technical reason.
    • BourBonQ
      Club Member
      • Oct 2017
      • 773
      • Lowcountry of South Carolina
      • Pit Barrel Cooker
        Blaze 32" Gasser with Sear Station and Rotisserie
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        Selection of Grandma's Antique Cast Iron Cookware
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        Weber Standard Size Chimney Starter
        Foodsaver Vac Sealer

      #6
      1 whole turkey, frozen, thawed, dry brined, S&G rub, aromatics in the cavity, oiled skin, oven roasted on rack in roaster pan (500F for 30 min, finish at 325F to 160F internal breast). Drippings and giblets for thin gravy.

      1 fresh whole breast, skin on, for the PBC, "airline" cut with the drumette attached, dry brined, S&G rub. 325F target cooker temp to 160F internal. Wood species TBD, thinking fruit or nut wood of some sort (Apple? Cherry? Pecan?)

      Will pull out the Willet's or Old Weller bourbon; or Woodford Reserve in a pinch. Gon' be a good day...

      Comment


      • EdF
        EdF commented
        Editing a comment
        I do like apple with poultry.

      • BourBonQ
        BourBonQ commented
        Editing a comment
        EdF you talked me into it!
    • Steve R.
      Club Member
      • Jul 2016
      • 2272
      • Elizabethtown, KY
      • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Ranch Kettle w/ Guru adapter.

      #7
      I will be cooking 2 birds in the 15-20 lb range, one on Thanksgiving Day in the PBC and the other on the following Saturday in the Old Country Over/Under. This will be my first attempt at turkey in the PBC, and I have a small stack of apple wood somebody gave me ready to go for Saturday. Will likely mix that apple with cherry. Because cherry. Will spatchcock both of these and pretty much follow Meathead's recipe using S&G. That was a huge success last year. I'm hauling the PBC 150 miles to the in-laws for the Thanksgiving Day cook. My Saturday afternoon will be filled with college football, frosty beverages and burning sticks in the OC's firebox.

      Comment

      • edible hen
        Club Member
        • Feb 2016
        • 185
        • Yoder Durango 20
          Maverick ET-733
          Maverick Pro Temp

        #8
        I will be doing 3 birds: 24lb and 22lb birds for Thanksgiving and a 15lb bird either the Friday or Saturday following like Steve R.. Gonna wet brine for 36 hours, inject with butter, rub with black pepper and a little paprika, and smoke whole the 1st 2 birds. The 1 for the weekend will be a cajun bird all the way, injected and rubbed with Malcolm Reed's cajun recipe and smoked whole as well.

        Comment

        • Livermoron
          Charter Member
          • Aug 2014
          • 435
          • 22" Weber one touch w/roti and SnS
            PBC
            Volcano3
            Lodge Sportsman

          #9
          Has anyone actually done a turkey breast in the KBQ? I'm concerned about getting the temp up to 325 for crispy skin.

          I have the PBC on standby if the KBQ isn't the right tool for the job...

          Comment

        • Spinaker
          Moderator
          • Nov 2014
          • 10533
          • Land of Tonka
          • John "J R"
            Instagram: JRBowlsby
            Smokin' Hound Que
            Minnesota/ United States of America

            ********************************************
            Assistants
            Dexter (Beagle mix)
            Kinnick (American Foxhound)
            ************************

            Grills/Smokers/Fryers
            Big Green Egg (Large) X2
            Blackstone 36" Outdoor Griddle 4-Burner

            Broil King Keg
            Karubeque C-60
            Kamado Joe Jr. (Black)
            Lodge L410 Hibachi
            Pit Barrel Cooker
            Pit Barrel Cooker 2.0
            R&V Works FF2-R-ST 4-Gallon Fryer

            Weber Spirit Gasser
            ******************.
            Thermometers
            FireBoard (Base Package)
            Thermoworks ThermaPen (Red)
            Thermoworks MK4 (Orange)
            **************

            Accessories
            BBQ Dragon
            Big Green Egg Plate Setter
            Benzomatic TS4000 Torch X 2
            Benzomatic TS800 High Temp Torch X 2

            Bayou Classic 44 qt Stainless Stock Pot
            Bayou Classic 35K BTU Burner

            Digi Q DX2 (Medium Pit Viper Fan)
            Dragon VT 2-23 C Torch
            Eggspander Kit X2
            Field Skillet No. 8,10,12

            Finex Cat Iron Line
            FireBoard Drive
            Lots and Lots of Griswold Cast Iron
            Grill Grates
            Joule Water Circulator
            KBQ Fire Grate

            Kick Ash Basket (KAB) X4
            Lots of Lodge Cast Iron
            Husky 6 Drawer BBQ Equipment Cabinet
            Large Vortex
            Marlin 1894 .44 Magnum
            Marquette Castings No. 13 (First Run)
            Smithey No. 12
            Smokeware Chimney Cap X 3
            Stargazer No.10, 12
            Tool Wizard BBQ Tongs
            Univex Duro 10" Meat Slicer
            ********************************
            Fuel
            FOGO Priemium Lump Charcoal
            Kingsford Blue and White
            Rockwood Lump Charcoal
            Apple, Cherry & Oak Log splits for the C-60
            **************************

            Cutlery
            Buck 119 Special
            Dexter 12" Brisket Sword
            Global
            Shun
            Wusthof
            *******
            Next Major Purchase
            Lone Star Grillz 24 X 48 Offset

          #10
          Originally posted by Livermoron View Post
          Has anyone actually done a turkey breast in the KBQ? I'm concerned about getting the temp up to 325 for crispy skin.

          I have the PBC on standby if the KBQ isn't the right tool for the job...
          I have. I was up well over 325 F. Make sure you have a solid, thick coal bed and you should have no problem getting close to 400 F.

          Comment


          • Livermoron
            Livermoron commented
            Editing a comment
            Thanks!
        • treesmacker
          Club Member
          • May 2018
          • 892
          • Grants Pass OR
            • Rec Tec Trailblazer RT-340
            • O-Grill 600 Portable Grill with O-Dock
            • Cuisinart 360 Griddle
            • Ooni Fyra (coming soon)

          #11
          We'll be taking the trailer to the coast for the weekend, so I'm thinking I'll prepare some Sous Vide turkey in advance and then just reheat on Thanksgiving day. I've been studying up on it...
          https://www.seriouseats.com/recipes/...nksgiving.html
          https://www.chefsteps.com/activities...ey-breast-ever
          Has anyone here done this? Suggestions?

          Comment

          • Greatplainsbrewer
            Founding Member
            • Jul 2014
            • 73

            #12
            Plan is a 12-14 lb bird, dry brined and SG rub.

            Comment

            • Livermoron
              Charter Member
              • Aug 2014
              • 435
              • 22" Weber one touch w/roti and SnS
                PBC
                Volcano3
                Lodge Sportsman

              #13
              I'm thinking one turkey breast (might do two, in case a neighbor has a Thanksgiving dinner accident), butterballed...

              Comment

              • RustyHaines
                Club Member
                • Sep 2017
                • 683
                • Tiedeman's Pond, WI

                #14
                19 lb. first time in PBC, whole, untrussed. Have always done whole or spatchcocked in Performer with SNS (or the Smokenator in the old days). I used to wet brine but now only dry brine. I use SG rub on oiled skin and under the skin with salted butter. I always agonize over thermometer placement and finished temp for breast and thighs hence why spatchcocking when I can. This year since I am using PBC and whole bird I will again agonize over internal temp and doneness I guess

                Comment


                • MBMorgan
                  MBMorgan commented
                  Editing a comment
                  Don't bother agonizing, the PBC will cook that bird perfectly. With the dark meat closest to the heat, it will be perfect ... just don't forget to take full credit for being an awesome chef.
              • MBMorgan
                Club Member
                • Sep 2015
                • 6166
                • Colorado
                • > Weber Genesis EP-330
                  > Grilla Grills Original Grilla (OG) pellet smoker
                  > Pit Barrel Cooker (gone to a new home)
                  > WeberQ 2000 (on "loan" to a relative)
                  > Old Smokey Electric (for chickens mostly - when it's too nasty out
                  to fiddle with a more capable cooker)
                  > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
                  > Thermoworks Smoke
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                  > Thermoworks Thermapen
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                  > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
                  > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
                  > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

                #15
                How many birds: 1 twelve pound Butterball for the two of us (😒)

                Frozen, fresh: frozen

                Spatchcock or not: not

                Brine wet/dry time & ingredients: none

                Wood type: none ... unless you count the kitchen cabinets: knotty alder

                Temperature range: 350 +- whatever the electric oven thinks is appropriate

                KBQ step up - pan dry/h2o otherwise: no KBQ or anything else outside ... just a large plastic oven bag indoors

                Beer, hard liquor or both!: beer, wine, and if that's not enough, brandy later (also have scotch, Irish whiskey, grappa, gin, aquavit, etc., in reserve if needed)

                Any other relevant info. that will make guest envy our turkeys: wife wants a "normal" Thanksgiving dinner this year ... so I'm hoping that the wine, beer, and brandy will see me through dry white meat, under-done dark meat, and rubbery skin (sigh). No envy necessary ...
                Last edited by MBMorgan; November 11, 2018, 01:44 PM.

                Comment


                • jecucolo
                  jecucolo commented
                  Editing a comment
                  Bummer! I just can’t go back to bad turkeys! I’d have to cook one in the PBC and let her do the oven one.

                • MBMorgan
                  MBMorgan commented
                  Editing a comment
                  jecucolo - To be honest, neither of us is a big fan of turkey (don't quite know why she wants to cook one this year). Normally we have chicken, Cornish hen, prime rib, or duck (all smoked) for Thanksgiving ...

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