Update Big Poppa's   2014 Thanksgiving tips
Drum Smoking Big Poppa Smokers
Need Pellets?
The West Coast Offense
Update Big Poppa's   2014 Thanksgiving tips
Results 1 to 8 of 8

Thread: Update Big Poppa's 2014 Thanksgiving tips

  1. #1
    Administrator Big Poppa's Avatar
    Join Date
    Jul 2010
    Location
    La Quinta California
    Posts
    8,091

    Update Big Poppa's 2014 Thanksgiving tips

    This is going to be another sticky in the Hall of Fame. Believe it or not each year we learn something new about Turkey. As the fads go we roasted, then maybe weber kettled (still great) fried (super dangerous) and now you are going to smoke it. I think this is the very best way. But there are tips that some Im going to repeat and some are new.
    1. Cook w small turkeys instead of one big one. By the time the big one is done at the bone the stuff near the skin is overcooked. Younger birds are more tender too.

    2. Cook one traditionally and cook the other spatchcocked. Google it if you dont know it.
    you can also cook at a higher temp without sacrificing the tenderness....I dont go above 325 . But it is a two hour cook with a 13 lb bird....(use a wired thermometer for safety) Give the traditional one a 2 hour head start I cook my traditional ones at 275. I think this gives the best results when you consider skin vs breast tenderness.

    3. This is the new trick. I got it from Serious Eats it makes total sense. DO NOT USE A ROASTING PAN> The temp of the roasting pan at the bottom is sometimes 80 degrees less than the top. Ever notice that the skin is perfect
    on the top and a mess on the bottom? The bottom wasnt roasted. Use a baking sheet
    with a foil lining for easy clean up and a roasting rack for ease of handling but more
    importantly to improve the circulation With a pellet cooker you have convection and

    4 Rest your meat. Twenty minutes.

    5. Carve it right. Do not slice it like your dad or uncle or aunt or Mom did with the grain with the breast attached to the bird. Remove the legs and wings and then slice along the length of the bird along the top down and then cut the bottom off giving you what looks like a boneless skin on chicken breast and then slice against the grain. Pics in the other sticky.

    6. Make your stuffing in a crock pot. Dont stuff a smoked bird...no bueno as far as bacteria and food safety goes. Be adventurous and play with different kinds of stuffing....sourdough...corn bread ...mix up your sausages and flavors...you can always make another traditional one

  2. #2
    Senior Member
    Join Date
    Oct 2010
    Location
    San Diego CA
    Posts
    1,234
    Thanks BP, have a wonderful Thanksgiving.
    MAK 2 Star General is smokin' in So Cal where the waters warm, the skie's are blue and somebody is always having a Que.
    WSM 22.5
    Weber Platinum Performer
    Weber Q 320
    Weber Genesis S-330
    PK Grill

  3. #3
    Moderator scooter's Avatar
    Join Date
    Oct 2010
    Location
    SF Bay Area, CA
    Posts
    3,382
    In case some missed it, I'm going to point them to the turkey primer thread which holds lots of information about cooking turkeys but also goes into:

    1) Turkey carving
    2) Making gravy
    3) Making stuffing

    Lots of great info there.

    Big Poppa's Thanksgiving Turkey Tips
    - MAK owner for life! -
    2015 2 Star General prototype #0 with WiFi and beta FlashFire™ Ignition System
    2009 2 Star General #28
    2 BPS Engineered Drum Smokers, steel & stainless steel
    Smokin' Yankee's Competition BBQ Team
    CBBQA
    KCBS - MCBJ, CTC


  4. #4
    Good stuff! I read that as well...gonna give it a whirl on my MAK 1 Star. Have a great Thanksgiving everyone!
    Wine Country "Q" Competition BBQ
    PNWBA Team of the Year...2011, 2012, 2013, 2014 & 2016
    We cook on MAK Grills!
    Proudly sponsored by MAK Grills, Kosmo's Q, BBQr's Delight, and Ravenswood Winery!

  5. #5
    This is the new trick. I got it from Serious Eats and then Meathead picked up on it but it makes total sense. DO NOT USE A ROASTING PAN> The temp of the roasting pan at the bottom is sometimes 80 degrees less than the top. Ever notice that the skin is perfect

  6. #6
    Administrator Big Poppa's Avatar
    Join Date
    Jul 2010
    Location
    La Quinta California
    Posts
    8,091
    I already added that

  7. #7
    If I cook one whole and one spatchcocked. Do I cook for two hours with the whole @275, then increase the temp to 325 when I put the spatchocked one on? If I do them both differently, can you recommend a different seasoning. I am doing the whole with salt, pepper an olive oil, and would like to give the other a different flavor.

    Will I be able to get both on my MAK 1?

  8. #8
    Administrator Big Poppa's Avatar
    Join Date
    Jul 2010
    Location
    La Quinta California
    Posts
    8,091
    sorry i missed this but I never cook at turkey at 325...275 and spatchcock is very quick....about 2 hours 40 minutes for that 14-15 lb bird the intact turkey should take about 18 minutes a pound for the same

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •