Ain't She Purdy?!? A 2017 Thanksgiving Special

[Spinaker]

It is that time of year folks! Let's see those birds. It doesn't matter if you roast, smoke, fry, SV, grill or whatever you do to that bird; WE WANT TO SEE IT! Briefly walk us through what you did to get such great or not-so-great results.

Happy Thanksgiving everyone!

Here is last year's Ain't She Purdy

Be sure to enter your awesome turkey photos (cooked outdoors only) in our annual Turkey Photo Shoot Contest in the comment section section at the bottom of this page: https://amazingribs.com/tested-recip...-recipe-easily
More details on the contest: https://amazingribs.com/contests-fun...ed-thermoworks


And the 2017 winners have been announced on this page: https://amazingribs.com/contests-fun...ed-thermoworks

It just so happens that the 1st Place Winner is a very active Pit Member, 6th Borough BBQ ! Put your hands together!!!!!

[Spinaker]

Well I will kick things off. I cut these turkeys in half, then I dry brined over night in the fridge, uncovered. In the morning, I added the Simon and Garfunkel Rub to the surface, under the skin and over. Then I Butterballed those suckers with butter and corn oil.

I KBQ's these babies at about 325 F. They cooked in about an hour and a half. The aroma coming out of the KBQ was spectacular. I don't like making poultry, but this was a great smelling cook.

Then from the smoker, I went to the vac sealer and shock. Then froze for delivery to a co worker tomorrow. (He hates to cook, so I was the fall guy.) All in all this was a great cook. I tried some of the wings and they were amazing..

Looking forward to seeing more turkeys as the holiday approaches!
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[sadbronc]

Spinaker, here is what I was able to get...<img src="//uploads.disquscdn.com/images/ba90fa281f065774b1d4624b41cc25ed8eb0f3b86be71f2792 3bfe047e17fafd.jpg" alt="Thumbnail" height="240">

[sadbronc]

Spinaker, maybe this helps?

https://disqus.com/home/discussion/amazingribs/barbecue_turkey_and_turkey_on_the_grill_the_ultimate_smoked_turkey_recipe/#comment-3625078785

[sadbronc]

Spinaker,
Were you able to find anything out? Thank you,

sadbronc

[Steve B]

Dude did you just eat part of the wing and ship off the rest with bite marks on them?? Awesome brother. 👍
heck if I know it is good enough for you than I’m All in.
Your a good guy Spinaker Helping out someone in need.
That’s what the holidays are all about. 🙏

[Spinaker]

Thanks Steve.

[HouseHomey]

Spatchcoked a turkey. Added the normal SnG rub with balsamic and butter. Ran the 26 wide open with lit and unlit coals. Very delicious and juicy. Pulled with breasts at 155° and thighs at 171°











that's 114° not 174° BBQRapper.

[HouseHomey]

HawkerXP my secret is out. Ha!! I had to make sure I set the low bar so ya'allz can pile on and show it off.

[kmhfive]

Boom!!!

[Pirate Scott]

Yup, I am gonna cook mine In a stock pot just like you that came out great for boiling it.

[EdF]

We've got some strong entries out of the gate!

[Spinaker]

We've got some strong entries out of the gate!

Yes Sir!!! I figured since mine was cooked "for thanksgiving" for a friend and Homey has to work on TG, we could post a little early.......I can't wait to see this thread tomorrow and the days that follow.

[HouseHomey]

Ditto! Line em up boys and girls!! Speaking of girls, is fzxdoc hanging a turkey? CandySueQ is at a comp right?

[CandySueQ]

No, according to my Thermopen I'm done! Until next year...

[fzxdoc]

No turkey this weekend, but am smoking a lot of other stuff. Couple of turkeys next month. Happy Turkey Day, HouseHomey .

[BigCountryQ]

I did a trial run last week. Dry brine over night with SnG rub just before. No buterball on this one, but I will for TG.

[Pirate Scott]

Awesome!

[Troutman]

Can't vouch for the taste but that's about the prettiest turkey I've ever seen. Put that on the cover of Cooking Magazine.....

[6th Borough BBQ]

That's a good looking bird. Well done!

[BigCountryQ]

BourBonQ, it turned out fantastic. The breasts (tehe) were juicy and my family absolutely devoured it. I picked it up at our local grocery store. Come to think of it, I never even checked to see if it was "pre-brined" however I'm sure it was. I typically use more like 3/4-1tsp of kosher salt per pound of meat. No real reason why, it's just how I've always cooked. It was not over salty at all, in fact I still added a touch when it was plated up. I'm anxious to get home tonight to get the feast started for tomorrow. This one took me about 3 hours 15 minutes at an average of about 335°F and it was ~12lbs.

[HouseHomey]

Keep em coming. I can't wait.

[eugenesisco]

Here you go, Boys!

During, after, and Muffings!

[DogFaced PonySoldier]

Wow that's awesome! You cut out the breastbone! lol Takes a big man to admit that one. I'm personally not a fan of S&G rub, I dunno, tried it a few times on chikkin and dint like it. So I've injected with Tony Chachere's butter oil, gonna dust the skin with Tony's as well.

[HouseHomey]

You are a big man indeed. That's must have been good beer to strong arm that breast. Awesome story, I love it. We have all done stuff like that. I once served a tray of deli sandwiches forgetting to take the plastic off the Boars head turkey. Some how I managed to make twelve sandwiches and never notice. 🍷🍷🍷

[EdF]

eugenesisco Classic! A tale for future generations!

[Spinaker]

I have three birds in the fridge right now. One turkey, two chickens. All are being deep-fried. The chickens are getting the Cheeto.

What is the Cheeto? Well......we take the chickens and brush them with egg wash, then coat with the Cheetos and deep fry it!!!! Oh man is it good!!!

Pics to come. I can't wait to see what everyone comes up with this year. Happy Thanksgiving everyone. I am thankful for all of you that make this such a great place to learn and hang out. Cheers!

[Biobus]

Wow, that sounds amazing!

[DogFaced PonySoldier]

Yeah, I wanna see some pics of that. And the purpose it achieves is.... super crispy skin, or is it for flavor, or what?

[HouseHomey]

I can see the greasy Cheetos chicken fingers now. Sounds great!

[HouseHomey]

Turns out my late shift was canceled. We are closing early. Me: nothing to cook.

Benefits, watching football, eating all day, not cooking, no dishes, some one else cooking. I already ate one thanksgiving meal for breakfast. On the smaller side of course.

cons: no doubletime pay. Have to go to my inlaws.

I am living through all of you pit people today. Leftovers to come soon (new thread perhaps)

Post away peeps and Happy Thanksgiving to all of you.

[Mr. Bones]

Well, I'm kinda glad fer ya' havin' th' day off, except fer th' inlaws thing. Enjoy, as best ya' can!
Gimme holler, if ya' wanna...I'm home, bout to hit a nap, before goin' gorgin', 'bout 1400...
Done seen alla th' turkeys I need to, fer at least this year...

[6th Borough BBQ]

Happy Thanksgiving Everyone! My first Smoked Turkey! 12LBS at 325 degrees on my Lang Smoker for just over two hours (faster than expected!), pulled at 160 Degrees. Yummy!

[Huskee]

Incredible shots!

[PaulstheRibList]

So pretty!

[Psinderson]

This is now my third year smoking the turkey. Here is this year’s version:

not a great picture but everyone thought this was the best yet. I smoked at around 300 and pulled when it was 158.

[Troutman]

Another pretty bird....nice !!!!

[Mr. Bones]

Beautimous Birdy!