Let's talk Turkey

Smoked on pellet pooper at 225 until 140 IT then bumped to 375 until done. Juicy with crisp skin. Never doing oven again.

 

Looks amazing!

 

I'll have what you're smoking.

 

Last year was the first time in ~15 years I didn't smoke a turkey. I deconstructed one and did the breast in the oven tented and dark meat in the instant pot. Came out great although my oldest son complained the breast (he only eats white meat) was too wet LOL. Damn kids and he is 30. Did my usual skin treatment and injection that I use for smoking.

Wall oven died and just spent $2,500 for a new one that is getting installed next week. Looking at my deck and smoker and grills this morning may do that again, I'm getting too old for this white chit.


I've splatchcocked a lot of chickens over the years but never a turkey. I prefer to do all my poultry on a rotisserie. Because meat always taste better on a stick especially if it is a spinning stick. Think Costco and the popularity of their rotisserie chicken. Which is injected. And about 10 years ago went to injections instead of brine. Much better and less mess than a brine IMO. I normally do my chickens on a rotisserie also, same method as turkeys.



Chicken or turkey I first combine one part baking powder with three to four parts kosher salt (about a teaspoon of baking powder per tablespoon of kosher salt will work), add some black pepper to taste, then sprinkle it evenly over the surface of the skin. Then—and this is key—let it rest, uncovered, in the refrigerator for 12 to 24 hours. That will give you crispy skin. Make sure you use aluminum free baking powder it isn't hard to find. And don't over do it.

Then before it goes on the smoker or even oven inject the hell out of it.



In sauce pan simmer butter, orange juice, honey, maple sugar (the real stuff), and some thyme and bay leaves from my plants for 20 minutes or so. Then inject the bird until it will not take anymore. That is the marinade I like not everyone is the same.

On the gasser with the juices dripping down on potatoes, onions, carrots and celery for gravy.




On the roti for the kettle



My favorite is on the roti for the WSM.



No need to add any wood chunks to the fire the dripping juices provide a lot of flavorful smoke. The butter and marinade will drip out along with the fat rendered from the bird giving it a unique taste, one that I like.

4 hours at 250-275° almost done, then I crank it up to finish off the skin.



Let it rest for a bit.



And the juices still run all over the place.



However you do a turkey if you plan on doing it differently than how you normally do it highly recommend doing a test run first. As in right about now. On the other hand never had one turn out bad yet.

 

I used this recipe last year and it turned out great.

https://www.atbbq.com/thesauce/barbecue-smoked-turkey/

 

Just came across a couple pics doing the bird on the Kamadoe Joe.

 

Man I am HUNGRY!!!

 

I really wish I didnt see this thread. Its going to be sunny and 68 on saturday. I have a strong urge to conduct a test run on the smoker before the big cook in a couple weeks. Now I gotta run to the meat market for a pork butt and get the salt rub on tonight.

 

Fried is the way to go!

 

Here are a few of mine. These are all smoked. All have crispy skin, super moist and juicy.

2015:


2016:


2017:

 

We'll have both a fried and a smoked one for us again this year (they are so cheap around this time that I can't help but do both).

I fry for a lot of other people, though. Folks that want a turkey let me know ahead of time and I pick them out for everyone, so that they can be prepped ahead of time. Folks show up Thanksgiving morning and I have the fryers going with a loose schedule for when everyone's bird goes in. I put out a badass Bloody Mary bar (bacon swizzle sticks, smoked ice, BBQ rub garnish, pickles, olives, numerous different peppers, etc.) for people to make a drink, then we all stand around by the fryers, shoot the breeze, tell jokes, catch up, meet new people, etc. It is great because friends of ours and my family that don't otherwise know each other get to meet, talk, etc.

When your turkey is done, I wrap it up in a pan/foil and keep it warm until you're ready to head back to your house and have Thanksgiving with your family/company.

It is a tradition that a friend of the family (Jimmy) started some years ago. We used to be the guests. He had to stop doing it and I took over about 3 or 4 years ago. Many of the folks that used to go to Jimmy's come over to my place now, plus some new people in the fold. It's become a part of a lot of people's Thanksgiving tradition. I think I'm adding a third fryer this year to keep up with demand! 8 sign-ups so far and expecting more!

 

That's awesome dude!

 

I too spatchcock my turkey. It is the only way for moist, it is so easy and of course quicker.

 

You is a good man!

 

That’s what the season is all about.

 

Bump, almost that time!

 

don't forget to plug in your igrill. Best purchase ever

 

Sister really wanted to do the turkey this year. I guess mines waiting until Friday before it goes on the smoker. oh well, I'll just have to find a way to live with 13 pounds of "leftovers..."

On another note, side dishes, and how many can you sneak alcohol into! I just found the perfect complement to my whipped cream to go on spiked desserts and spiked eggnog-
Pecan liqueur infused cream. I call it Pralines and Hwhip.

 

We’re at an Airbnb so we were at the mercy of the gas grill, still pleased with the results. Happy Thanksgiving everyone!