Turkey Time! - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 11-13-2012, 03:22 PM   #1
Administrator
 
Janet H's Avatar
 
Join Date: Aug 2012
Location: Washington State
Posts: 190
Turkey Time!

Anyone doing a turkey this year? I thought I might step out of my comfort zone and do one in the Weber. Any advice?
__________________

Janet H is offline   Reply With Quote
Old 11-13-2012, 03:48 PM   #2
Moderator
 
bbquzz's Avatar
 
Join Date: Sep 2009
Location: Newark, OH & Indian River, MI
Posts: 5,011
Buy fresh !!! I did a basic brine on the last I did on the Weber it was very good. Doing the Weber or the oven buying fresh "free range type" is well worth the extra.
__________________

__________________
Buzz Price
WSM 18.5 WSM 22.5 Performers, Black & Green Q 300 Gasser
KCBS Certified Judge #53267
bbquzz is offline   Reply With Quote
Old 11-13-2012, 10:40 PM   #3
God O'Que
 
Vermin999's Avatar


 
Join Date: Oct 2009
Location: San Diego CA
Posts: 2,848
I have to work nights on Thanksgiving so I'm going to make a stuffed pork loin instead of a turkey this year, a lot less involved. I like to inject a turkey rather than brine it, it is a lot less hassle.
__________________
Weber Blue Performer
Weber 22.5 OTG with Weber Rotisserie
18" WSM
Weber Jumbo Joe
UDS
Weber Q100
Santa Maria Style Grill

John
Vermin999 is offline   Reply With Quote
Old 11-13-2012, 10:54 PM   #4
Wizard of Que
 
Tannehill Kid's Avatar


 
Join Date: Nov 2007
Location: Winnfield LA
Posts: 1,812
Doing 2 smoked and 2 fried this year.
__________________
Geaux Tigers
Tannehill Kid is offline   Reply With Quote
Old 11-14-2012, 01:47 AM   #5
Moderator
 
dledmo's Avatar
 
Join Date: Nov 2006
Posts: 536
I love deep fried turkey, bought a turkey fryer some years back and loved the bird it turned out, then moved to a place where I didn't have a decent spot to use it. Still have the fryer and now am in a place where I can deep fry one again, but will visiting the father-in-law for Thanksgiving this year.
dledmo is offline   Reply With Quote
Old 11-14-2012, 12:18 PM   #6
BBQ NOOB
 
Join Date: Nov 2012
Posts: 5
Question How do you do it??

How the heck do you cook a turkey on a grill rotisserie? I can't keep chickens to stay on the damn thing, so the thought of trying to wrestle a turkey on there is totally daunting.
Gomezaddams51 is offline   Reply With Quote
Old 11-15-2012, 11:09 AM   #7
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Works just like with a chicken. Depending on how much room you have in the pit..head space..floor space etc. you might be limited in size. For example on my gasser it maxes out on about a 9 pounder and sometimes you have to cut off the wings so it dont bump into stuff. Have a lot more room on a charcoal grill or two but havent tried a turkey on one of them yet. Makes the best turkey in the world if you got the room to spin it.
bigwheel is offline   Reply With Quote
Old 11-15-2012, 03:54 PM   #8
Administrator
 
Janet H's Avatar
 
Join Date: Aug 2012
Location: Washington State
Posts: 190
I have large rosemary and sage bushes in my yard. The rosemary is pretty woody and both are close to 5 feet tall. What do you think about adding some of this to the kettle when cooking the turkey?
Janet H is offline   Reply With Quote
Old 11-15-2012, 04:40 PM   #9
Max
Wizard of Que
 
Max's Avatar


 
Join Date: Dec 2011
Location: Detroit, Michigan
Posts: 1,543
Smoked and fried myself, I brine, and inject my smoked birds. For the deep fried, I really do nothing. They both always come out great.

Are you going to be smoking it on your Weber, or are you going to be grilling it?

Janet I would use Rosemary and Thyme, Sage is also good for poultry. I don't use it because I dont like it. You could always use a pinch of all-spice. Dont use too much it is potent stuff.
__________________
Brinkmann Trailmaster Limited
Brinkmann Vertical Charcoal Smoker
Weber Spirit E-320 Propane
Weber One-Touch Silver 22-1/2"
Weber Jumbo Joe 18"
Weber Smokey Joe Gold 14"
Fully Functional UDS 22.5" Dual Layer
Max is offline   Reply With Quote
Old 11-16-2012, 11:36 AM   #10
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Dittos..had a smart cookie type tell me one time on using the aromatic spices of which Rosemary and Thyme are full fledged members of the genre..if you can tell what it is for sure when you taste the food you have used too much. He say just give em a tease on the flavor. Always made sense to me. Rosemary in the fire should make it taste like Rosemary..lol.
bigwheel is offline   Reply With Quote
Old 11-16-2012, 08:33 PM   #11
Administrator
 
Janet H's Avatar
 
Join Date: Aug 2012
Location: Washington State
Posts: 190
Quote:
Originally Posted by Max View Post

Are you going to be smoking it on your Weber, or are you going to be grilling it?
I was thinking about smoking. The guest list is getting long and with sides, I'm running out of oven space - so the weber seemed like the choice. I have to admit I don't use it much - it's big and often we just fire up the propane grill for steaks or burgers (sooo easy) Now I'm wondering if I can slip a couple of loaf pans of stuffing in there too
Janet H is offline   Reply With Quote
Old 11-17-2012, 01:28 PM   #12
Moderator
 
Griff's Avatar
 
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
I smoked a free range turkey this summer. It was the toughest bird, and coincidentally the most expensive, turkey I have ever cooked. And I have smoked a lot of turkeys. It was the only thawed at the store bird I could find so I bought it out of necessity. I have smoked 4 wild turkeys and the "free range" bird was multiple times tougher than a wild bird. Maybe just a bad one ... .
__________________
Griff
Friends don't let friends eat farmed fish.

"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
Griff is offline   Reply With Quote
Old 11-17-2012, 06:01 PM   #13
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Thanks for the tip Griff. Thought it was just the price which kept me from buying one of the free range birds. Should have known it would also not be fit to eat. For a regular old pumped turkey nose down in a water smoker works well to cook it. Take out the top rack to give some room. Always makes a good bird.
bigwheel is offline   Reply With Quote
Old 11-18-2012, 02:50 AM   #14
Max
Wizard of Que
 
Max's Avatar


 
Join Date: Dec 2011
Location: Detroit, Michigan
Posts: 1,543
Say it with me, " BUTTERBALL ".....

Works everytime.
__________________
Brinkmann Trailmaster Limited
Brinkmann Vertical Charcoal Smoker
Weber Spirit E-320 Propane
Weber One-Touch Silver 22-1/2"
Weber Jumbo Joe 18"
Weber Smokey Joe Gold 14"
Fully Functional UDS 22.5" Dual Layer
Max is offline   Reply With Quote
Old 11-18-2012, 05:21 PM   #15
Moderator
 
bbquzz's Avatar
 
Join Date: Sep 2009
Location: Newark, OH & Indian River, MI
Posts: 5,011
"Hain't" nothin' wrong with a BB, doin' one as I write.
__________________
Buzz Price
WSM 18.5 WSM 22.5 Performers, Black & Green Q 300 Gasser
KCBS Certified Judge #53267
bbquzz is offline   Reply With Quote
Old 11-18-2012, 06:47 PM   #16
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Cooking 30 so far.....and the count seems to be climbing...
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 11-18-2012, 06:51 PM   #17
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
We are uppercrust Honeysuckle White afficionados. The BB's have a funny looking breastes. Makes em hard to hold face down without tumping over. Sorta like Dolly in a round about way.
bigwheel is offline   Reply With Quote
Old 11-18-2012, 08:05 PM   #18
Moderator
 
Griff's Avatar
 
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
Quote:
Originally Posted by Puff View Post
Cooking 30 so far.....and the count seems to be climbing...
So is that enough to constitute a flock?
__________________
Griff
Friends don't let friends eat farmed fish.

"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
Griff is offline   Reply With Quote
Old 11-19-2012, 07:30 PM   #19
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Go Puff Go. See Puff Go. Go Puff Go!

I'm doing 2, 1 in the oven and 1 on the WSM
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 11-19-2012, 07:55 PM   #20
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Quote:
Originally Posted by Griff View Post
So is that enough to constitute a flock?
Depends on what gun we are using.
__________________

__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







All times are GMT -5. The time now is 04:59 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
×