We received a free turkey for spending $100
I spatchcocked it and seasoned it with Meatheads Poultry Seasoning and Dry Brine
I was unsure about this seasoning due to its aroma. It wasn't bad—not bad at all—but it was unfamiliar to me. I am glad I used Meathead's Poultry--Fantastic.
We ate on that bird for days.
Last edited by bbqLuv; December 9, 2024, 02:28 PM.
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
I've been trying to good all-purpose poultry seasoning for awhile. I love S&G on turkey, but not so much on chicken. I also love Meat Church's Holy Voodoo on wings, but really only on wings....not on chicken in general.
The one I actually did like a lot was PBC's All-Purpose, but it is expensive (especially with their shipping) and my local ACE stores carry it very erratically.
The two commercial ones I do want to try are Meathead's that you showed here and also Chud's BBQ's poultry seasoning.
That bird looks delicious. Nice color. I used a Proctor/Silas electric roaster for our TG turkey and it came out looking like your seasoned/uncooked bird.
Question - did you take it off when your turkey pop up timer popped up?
I didn't mess with the pop-up timer until after the cook and pulled it out.
I ignored it. I like to cook to a temperature and use the temperature probe that works with my Traeger.
Cookers:
Oklahoma Joe Offset (older thick steel version!)
Camp Chef Woodwind
OK Joe Bronco
Weber Genesis
Ooni Karu
Weber Kettle
My goal is to eventually have at least one of every style of cooker….. I have work to do. Lol!
Thermometers:
ThermoWorks Thermapen MK4
ThermoWorks Thermapen ONE
ThermoWorks Thermopop
ThermoWorks RFX
ThermoWorks IRK-2 Infrared
Maverick XR-50
TempSpike Plus
Other Gear:
Megaforce 3000 Meat Grinder
Weston 7-pound sausage stuffer
Jerky Gun for making poppers. (Game changer!)
Amaz-N-Tube
Original SnS with drip n griddle
Weber Chimney
Fuels Used:
Splits/Chunks, whatever I can get. Usually B&B competition. Favorites are Cherry, Apple, Post Oak, and Hickory.
Pellets, Lumberjack.
Charcoal, whatever is on sale. Currently have a bunch of KBB. Will eventually try B&B. Use whatever lump is on sale in my Ooni.
Propane, Blue Rhino.
Rubs:
Usually make my own riff’s on Memphis Dust and BBBR. Also use Meathead’s commercial rubs and occasionally try something new. I like a couple from Tuffy Stone and Kinder’s. After several surgeries, I’m very sensitive to “spicy” stuff, so I need to be careful about heat levels.
I smoked a turkey breast last year with Meathead’s Poultry Rub only for the first time last year specifically with the intent of slicing it and keeping it for sandwiches and my family raved for months that it was the absolute best turkey they had ever had on sandwiches. That is now the only rub I will use when smoking turkey for sandwiches.
I tend to avoid any premade seasoning that has herbs in it because I am not a fan of sage. For some reason, poultry seasoning tend to have sage in it.
Did you figure out what aroma that was. Was it.....sage? 😉
Haven’t tried any of Meatheads commercial seasonings, but as I recall that Poultry rub is based on S&G. My house made S&G is absolutely my go-to for Turkey. It’s also a nice option for pork chops!
With chicken we’re typically looking for a different flavor profile than “thanksgiving turkey” so I came up with a simple blend that my family loves…equal parts black pepper, garlic, paprika, and parsley. Dry brine first, of course.
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