KBQ Turkey Guide

[Livermoron]

Thanks!

[Spinaker]

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.

[Livermoron]

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...

[Dr ROK]

I never use a water pan on my rec tec. To dry brine you just use kosher salt. Happy Thanksgiving to you too!

[Fayettejim]

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.

[EdF]

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.

[Mastro]

Why septical on th KBQ? Asking because trying to determine to go KBQ, Egg or oven.

[edible hen]

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.

[BourBonQ]

EdF you talked me into it!

[Steve R.]

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.

[EdF]

I do like apple with poultry.

[BourBonQ]

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...

[EdF]

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

[Dr ROK]

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.

[Spinaker]

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