Thanksgiving up here in the sticks this weekend so got this here 6.62kg buzzard
I’m going to smoke on Sunday.
Leaving it to thaw overnight then brine on Sat
Equipment:
Weber Genesis
Weber Spirit Special Addition, with Griddle and Grillgrates (just got)
Thermoworks Smoke (2)
Thermoworks Thermapen (2)
Thermoworks IR (1)
Maverick IR (1)
Penzey's Spice rack with loads of spices
Hobbies:
Cooking, wine, guitar, golf, beach, board games, travel, herb gardening
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
A while back i started cutting 3 approx 2"x1" holes along the spine of the bird. This gets a traditional bird to release its drippings while it cooks, preventing the "bath" that otherwise gathers in the inner cavity, and generally makes for a bird as close to spatchcocked as one can get while still keeping the bird looking like Grandma's. I had posted some photos on this site a few years ago, though can't find them now to repost.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Man did I just learn somethin. All those fancy schmancy chefs & their thing between the finger & thumb or when the juice runs clear, not here buddy. It’s done when it’s the same color as the fence. Touché! 🕶
So for Canadian Thanksgiving today in Toronto, I'm doing a 12lb turkey today on Weber Performer 22" on the Rotisserie. First time for a turkey with the rotisserie unit. Targeting 325F and thinking about 3 hours. Any suggestions on the timing? 3 hours sound about right?
I've never tried turkey on the rotisserie so can offer no advice there.
I would give it more time, mine got caught in a wicked stall for almost 3 hours.
I would advise some kind of water pan for moisture.
Didn't help I ran low on fuel at the 5 hour mark and had to reload.
Spritze it with an apple juice BBQ sauce mixture every 45-60 mins.
Last edited by smokin fool; October 14, 2019, 09:12 AM.
Well....didn't get a pic of the final product as my life was on the line because of the length of this cook....
Originally planned for a 6 hour at 250 to an inside temp of 180
Didn't happen, at 4 hours or so hit a wicked stall would not pass 140 inside temp.
At 5.5 hours ran low on fuel and had to put cook on hold to add charcoal.
Cranked open dampers and got unit up over 300 to speed up cook.
At 7.5 with an inside temp of 156 was told in no uncertain terms the turkey was done, crave it, serve it....
In the end it was delicious, breast meat was done, still moist with a nice smoke ring.
Dark meat was the same, the only parts of the bird I wasn't happy with where the hip and shoulder joints.
It seems the heat had a hard time getting in there, the meat was done but not perfect as I would have liked it.
Family and guests loved it so all in all a good cook.
Learned a lot, it was very different from the turkey I cooked last Christmas.
180 degrees as measured where? To me, that is way over done. Turkey is done and safe when it hits 165 in the inner thigh and the thickest part of the breast. I'd also have cooked it around 325. Glad you and your family enjoyed it though.
That's why we try different things. To cook enjoy and learn.
Sounds like everything turned out bar the timing and we all know that is always a big cooking challenge.
pkadare I don't know where the 180 came from now to be honest.
At the end of the day it may have been info overload, had so many temps in my head I didn't know what I was talking about.
The Keg was pretty consistent yesterday running in the 260-280 range so didn't play with temps to much in case it ran away from me and I couldn't get it cooled down again.
Cook and learn
Happy Thanksgiving to you and yours. The board looks good to me! at least it sounds like your guests and family loved it. And hey, learning something new is an added bonus.
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