turkey day
Drum Smoking Big Poppa Smokers
turkey day
Page 1 of 4 123 ... LastLast
Results 1 to 10 of 40

Thread: turkey day

  1. #1
    Member
    Join Date
    Oct 2010
    Location
    napa valley and pebble beach
    Posts
    62

    turkey day

    any recommendations on cooking a whole turkey.

  2. #2
    Administrator Big Poppa's Avatar
    Join Date
    Jul 2010
    Location
    La Quinta California
    Posts
    8,173
    Ah Yes Robin...We will make this the main thread for Thankssgiving.

    I believe in smaller birds and more of them...Think about is by the time you get the interior of the breast to the temp you want (I like 165 internal) the outer edges are overdone.

    I don tbelieve in using any rub or seasoning with paprika as it burns

    I like to smoke them at about 250 in a pan with some liquid.(wine/stock splash of champagne nvinegar) I p[ut chunks of onions carrots celery and apples in the juice

    You must rest the bird for at least 20 minutes I love watching people cut a hot out of the smoker of oven and seeing all the juice run out onto the cutting board and hearing people ohh and ahh about how juicy it is....That juice stays in the bird if you let it settle down...hot gravy will warm it up fine

    Search the brining recipes as there are some great ones....I dont brine which makes me a communist amongst serious cooks But there is never any meat left on the 5 turkeys I cook each year....

  3. #3
    Member
    Join Date
    Oct 2010
    Location
    napa valley and pebble beach
    Posts
    62
    Ok, I put an 11+ pounder on my Max General at 1 pm this afternoon. I spatchcocked it, rubbed in olive oil and sprinkled Hasty-Bake Gourmet Greek Seasoning (plus a little exptra pepper). Cooking at about 260 degrees. This is a test run. I will report back.

  4. #4
    Quote Originally Posted by rbaggett View Post
    Ok, I put an 11+ pounder on my Max General at 1 pm this afternoon. I spatchcocked it,[...] I will report back.
    Oh my! How do you spatchcock a turkey? I have trouble cutting the backbone out of a chicken with kitchen shears. Are you using a saw, or what?

  5. #5
    Administrator Big Poppa's Avatar
    Join Date
    Jul 2010
    Location
    La Quinta California
    Posts
    8,173
    ht lift weights Robin is an old and I mean old catcher! I have pics of a spatchcock turkey in the gallery...it is great!

  6. #6
    Quote Originally Posted by Big Poppa View Post
    I have pics of a spatchcock turkey in the gallery...it is great!
    Saw the pictures there; it definitely looks good. Are you really just using kitchen shears on it? I guess doing a 12 lb turkey instead of a 20 pounder would make it easier.

  7. #7
    Member
    Join Date
    Oct 2010
    Location
    napa valley and pebble beach
    Posts
    62
    On Spatchcocking, it wasn't that difficult with kitchen shears.

  8. #8
    Moderator CarterQ's Avatar
    Join Date
    Oct 2010
    Location
    Central California
    Posts
    2,451
    Quote Originally Posted by rbaggett View Post
    On Spatchcocking, it wasn't that difficult with kitchen shears.
    For dramatic effect spatchcocking with a Sawzall might be cool........
    "Secondhand smoke doesn't kill, it just makes the neighbors jealous............."

    MAK 2 Star #37 (OG Stylin with the beverage holders)
    Hasty Bake Gourmet

  9. #9
    Quote Originally Posted by CarterQ View Post
    For dramatic effect spatchcocking with a Sawzall might be cool........
    Okay; now you're talking!

  10. #10
    Member
    Join Date
    Oct 2010
    Location
    napa valley and pebble beach
    Posts
    62
    Ok, here are the results. Cooking time 3 1/2 hours at 260. Bird was done and not over done. Grade c+. It was very average. I think I had a cheap bird. Safeway? You can't make chicken soup out of chicken shit. Bird cost $10 for 11 pounds. Tomorrow I am getting a high quality bird and doing a brine for 24+ hours. I will cook it Wednesday and report back. Thank God, Thanksgiving is still more than a week away.

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
  •