i know i saw a video or article on Meatheads smoking a turkey at 325 and he had a drip pan under it with (i think ) chicken broth, bay leaf, celery and what ever! been all over the site and can not find it. i did use the search. HELP
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Meatheads turkey
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Club Member
- Apr 2016
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- Near Richmond VA
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Weber Performer Deluxe
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lots of probes.
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Founding Member
- Jul 2014
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- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
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PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
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Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
I use this recipe as the basis for my turkey .... and it's awesome. I actually think the smoked gravy is what makes it so special!
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My wife despises smoky gravy. So I had to use an alternate method. It's posted somewhere on the site - more of a traditional stuffed approach, but done outside with mild smoke.
This was originally written based on using a BGE, but it's easily adapted to other cookers. https://pitmaster.amazingribs.com/fo...ockwell-turkeyLast edited by EdF; November 16, 2020, 10:57 PM.
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My turkey recipe is a Meathead/Malcom Reed blend.
Mostly Malcom, sorry Meathead....
The one huge difference is the amount of kosher salt used, the turkey I did last weekend there was maybe a cup of KS in the brine. The one time I put in the recommended KS the gravy was better for road brining that covering your mashed taters.
In my pan this year, a tall boy of red beer and at the risk of sounding like a prima donna this years gravy was fantastic.
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
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My toys:
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Meathead's Thanksgiving Tukey article (from the link posted earlier) is one of his best on the free side. It's right up there with the pastrami article/recipe, the brisket and the pork butt recipes too. The brisket article on the free side is the biggest reason why I started following AR and, when the Pit came into being, joined the Pit early on. The fact that Meathead gives so many free recipes, tips, and ideas away on the AR site has always amazed me. There's a lot of free stuff on the internet, but not often of that curated quality. He's a generous man, for sure.
Kathryn
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Club Member
- Jan 2016
- 300
- Chesapeake Va
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Weber Smokey Joe
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Favorite Beer - Bells Two Hearted
I've done atleast one this way since joing the site. Last year was two for our group and 3 for friends dinners. Always great results.
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Couple of questions about recipe. I just finished a practice run with a 15# turkey. I used @meatheads recipe. I did not see any mention of dry brining so I did not. I also poured all of the juices from the bag into drippings pan. Then I used the wet rub under and over the skin. The one thing I forgot to do was dry the bird first. I spatchcocked the bird and it cooked at around 340 for two hours. It was temped at 175-180. It came out very moist and tender but the skin did not crisp. Which mistake or procedure caused this failure? I did not take pictures because it looked rather ugly. That’s why we practice, right? First time using a drip pan for gravy, that part seemed to come out ok, flavor was really good. Going to have to get a fat separator. What’s the best way to handle the liquid after you take the pan out?
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The skin will be hard to crisp IMHO, the three times I've smoked a turkey I've never got the skin to crisp up. No ones really made a big fuss about it.
For the pan drippings I pour them into a pot and put it in the freezer for a while while the turkey rests, fat congeals on top and spoon it off. Back on the burner for finishing.
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I enjoy the step by step Turkey Day direction. The gravy is great. I have always smoked the turkey on a WSM Bullet. I am trying my first turkey on a Silverbac pellet smoker. Do you still use a pan for the gravy? I am looking to follow Meathead's directions and looking for advice adapting to a pellet smoker. Thanks. I really enjoy this site.
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I always needed to add hot wood charcoals part way thru the cook. The results were always amazing,however, keeping the high temp during a cold and windy day was difficult. So, I bought a Grilla Silverbac and it turned out well this year. I thought it would be a set and leave, but I definitely needed to watch the different temps using several probes to learn the ins and outs of pellet cooking.
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