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Old 10-21-2006, 12:51 AM   #1
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Holiday Turkey Cooking Thread

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!

Smoked Turkey......YUM.......
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Old 10-21-2006, 06:02 AM   #2
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Should I brine?
Hotter or cooler cooker temps?
What do I do with that 'pop up" thingy?

Well, that should get you guys started. [smilie=a_takethatfoo.gif]
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Old 10-21-2006, 06:26 AM   #3
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HERE is some good advice from someone who knows a little about smoke roasting turkeys!!
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Old 10-21-2006, 09:57 AM   #4
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First, get a turkey....
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Old 10-21-2006, 11:43 AM   #5
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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
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Old 10-21-2006, 11:53 AM   #6
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Quote:
Originally Posted by Captain Morgan
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...
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Old 10-21-2006, 12:42 PM   #7
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sounds like a bunch of jive turkeys
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Old 10-21-2006, 06:57 PM   #8
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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.

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Old 10-21-2006, 09:05 PM   #9
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Quote:
Originally Posted by DATsBBQ
First, get a turkey....
See, now thats why I hang here...for info I can't get anywhere else...
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Old 10-22-2006, 08:39 AM   #10
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Quote:
Originally Posted by Captain Morgan
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.
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Old 10-22-2006, 08:40 AM   #11
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[quote=Larry Wolfe]
Quote:
Originally Posted by Captain Morgan":1tosc3o8]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.

[url="http://www.getphpbb.com/phpbb/viewtopic.php?mforum=bbq4u&t=2353&postdays=0&posto rder=asc&start=0&mforum=bbq4u
http://www.getphpbb.com/phpbb/viewtopic ... orum=bbq4u[/url]
NOTE: The brine recipe I posted should read 3 gallons of water not 2 gallons.[/quote:1tosc3o8]

Damn, now he tells me!
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Old 11-08-2006, 09:14 AM   #12
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Hey if you buy one of those turkeys that is already in a brine solution, the “enhancedâ€
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Old 11-08-2006, 09:35 AM   #13
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Quote:
Originally Posted by bigwheel
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"
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Old 11-08-2006, 09:36 AM   #14
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[quote="ddog27"]Hey if you buy one of those turkeys that is already in a brine solution, the “enhancedâ€
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Old 11-08-2006, 09:54 AM   #15
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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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