Holiday Turkey Cooking Thread

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ddog27

Sous Chef
Joined
Mar 16, 2005
Messages
544
Location
Queen Creek, AZ
We are getting very close to Thanksgiving and I am sure that there will be a lot of questions and suggestions about smoking a turkey. So I thought I would start a thread for us to discuss and give our insights! :D :D

Smoked Turkey......YUM....... :D :D
 
Captain Morgan said:
Here's a great discussion on cooking turkeys...from right here. Remember the search function folks until we get a FAQ section.

I might warn you, this topic is full of debate, name calling and some pretty funny jokes...topic eventually got locked, but it's full of turkey info from a bunch of turkeys.
http://www.getphpbb.com/phpbb/viewtopic ... orum=bbq4u
Now that's funny, I don't care who u are...
 
Best strategy is talk the warden out of turkey and steer her over to fresh picnics. Cook it sliceable and tell her its unsalty ham. I been doing this trick for years.

bigwheel
 
Captain Morgan said:
Here's a great discussion on cooking turkeys...from right here. Remember the search function folks until we get a FAQ section.

I might warn you, this topic is full of debate, name calling and some pretty funny jokes...topic eventually got locked, but it's full of turkey info from a bunch of turkeys.

http://www.getphpbb.com/phpbb/viewtopic ... orum=bbq4u

NOTE: The brine recipe I posted should read 3 gallons of water not 2 gallons.
 
bigwheel said:
Best strategy is talk the warden out of turkey and steer her over to fresh picnics. Cook it sliceable and tell her its unsalty ham. I been doing this trick for years.

bigwheel

BW I would prefer a good country ham or picnic myself over turkey almost all of the time, But at Thanksgiving its too much of a family tradition and I do like to keep those running. we usually do turkey and ham , but this year I was informed that I would be smoking one. At that point and time I think the proper answer is "Yes ma'am" :D
 
When I do the bird, I set up the weber kettle, indirect heat with a foil pan. I put the bird on the grate with a quartered apple in the cavity, lay bacon slices across the breast and both thighs. I replace the bacon halfway through the cook when it is crisp.

Roast on high heat, all vents wide open. Temp = ??? (no thermometer on the weber).

Takes about 2.5 hours if memory serves.
 

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