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Old 10-15-2009, 04:12 PM   #1
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Turkey time again

How do you plan on doing your turkey? In the oven,deep fry,smoke then fry or smoked. Brine,no brine, butterball, free range? What is on tap?
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Old 10-15-2009, 05:03 PM   #2
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Re: Turkey time again

Quote:
Originally Posted by HUCK
How do you plan on doing your turkey? In the oven,deep fry,smoke then fry or smoked. Brine,no brine, butterball, free range? What is on tap?
Fresh Turkey + Basic Brine + Smoked over Hickory
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Old 10-15-2009, 06:55 PM   #3
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I favor the free ones from Kroger. Think it was Honeysuckle White last year. It was a whopper 22 lbs seems like. Pumped to the gills most likely. Gave it a rub under the skin with cheap eyetalian dressing and put to use a good rub tip I got from some nice fella on here which is Paul Purdhommes Poultry Magic mixed 50/50 with high quality Lemon Peppa which was rubbed under the skin and allover whilst bagged up overnight in the icebox. Thanks for whoever gave out the rub combo. Cooked it face down on the electrical Brinkmann on the bottom rack right over the water pan. Took about 9 hrs. to get to 175 in the thigh. Dayam that was a good turkey and I dont even like turkey. Think I used a mix of hickory chunks and small pee can limbs for smoke. Maybe a little stinky N. Texas mesquite in small doses. I am not permitted to fry Turkeys at my crib since I nearly burnt down the house a few years back. Sides I like em smoked mo betta. Or at least the Warden claims I do.

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Old 10-15-2009, 07:08 PM   #4
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Well...................................;}-

The jury is still out in that one,I favor Frying,however it's Trish that makes the choice
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Old 10-15-2009, 08:42 PM   #5
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October 24th is fall turkey season… Sooo hopefully a fresh smoked bird again this year.
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Old 10-15-2009, 10:14 PM   #6
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Gonna do a turkey on probably my OTG since I haven't done many cooks on thw WSM. Only one cook actually. I want to do a fresh one, brine it and smoke it with some apple.
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Old 10-16-2009, 05:13 PM   #7
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Butterball on the grill, smoked with hickory. Can't wait for the soup stock!
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Old 10-16-2009, 06:46 PM   #8
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I was just talking it over with the wife. I'm going to get a turkey breast and smoke over hickory.
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Old 10-17-2009, 01:10 PM   #9
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How big a bird are you planing to do this year? We are thinking 13-15 lbs. may be getting some scarlet oak to add with apple to smoke with.
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Old 10-17-2009, 01:22 PM   #10
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We kind of go nuts around here. One in the oven, one in the WSM, one in the deep fryer. All about the 8-10 pound range. Who knows what else will fall into the deep fryer. We still Q in winter, but this is the last blow out of fall. Low stress, no stress, lets all chow down. Is this not what it's all about?

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