Turkey boulder on the MAK

[Chili Head]

Wednesday I smoked a ten pound boneless turkey boulder with oak pellets and a generous dusting of desert gold. My goodness did this ever turn out good! Thanks squirt for the heads up on where to get them this size.

Seven hours later it was done. After having some for dinner I wrapped the rest tight in film to keep the air out and set it outside in the cold to cool before going to the fridge. After letting it set two days here's what we got. Sliced and ready for the freezer.

This is hands down the best boneless turkey I have smoked so far.

 

[squirtthecat]

Oh yeah! I need to do a couple more myself...

 

[sparky]

looks fantasic dude. nice job 1st turkey boulder. wish we could get those here. i love sliced smoke turkey. we need gravy now.

 

[MossyMO]

That looks excellent, great post!
OK, so I missed out on where... or is this an Illinois deal only? I want a turkey boulder!

 

[CarterQ]

Looks great! Gotta get a turkey boulder, I'm sick of getting robbed everytime I buy smoked turkey lunch meat. That looks so much better!

 

[ACW3]

Chili,
You did it again. I guess I need to start looking for a nice turkey boulder around here. Slicing it and packaging it up for future use is a really good idea. We buy smoked turkey all the time for sandwiches.

Art

 

[Tatonka3A2]

Dang that looks great!!!

 

[Chili Head]

This is really the way to go. With the cost of the turkey and the pellets it comes out to 4.50 per pound. Store bought is around 7 - 8 bucks per pound.

 

[squirtthecat]

Chili and I order them from Gordon Food Service, but you might be able to order them from another vendor.

Product details:

Perdue Foodservice : RTC S/O Tky Breast Roast, Foil, 18%

I also get the Jennie-O version at Restaurant Depot in St Louis. They are about the same, maybe a few bucks cheaper if they are on special.

 

[cowdog]

Looks great! What temp(s) and times did you use for this cook? Thanks.

 

[Chili Head]

It was cold out so I had the MAK set on 265 to keep the pit temp around 250. I didn't use anything for glue just BP's desert gold. The IT was 165 at around 7 hours after a solid 2 hours on smoke setting first. About 9 hours total
And the turkey was partially frozen when I put it on. The next one i do will be done on the upper rack to compare cook times.

 

[TentHunter]

Looks like you got a decent smoke rings too, especially for turkey. Beautiful!

 

[Rip]

That looks fantastic Chili!

 

[bflodan]

Thats the way to go for turkey meat!! I need to get a slicer!!! Looks great!

 

[Hobbit]

Great looking boulder.