How many of you used my Turkey Technique?

[Big Poppa]

If you did were you happy?

If you didnt did you find anything useful in my Poppa's Turkey Sticky?

thanks


Im just curious...I did have one person complain...he said his turkey was too juicy..."Im not used to turkey that juicy"

I can take that criticism

 

[TentHunter]

I found the tip about removing the breast then trimming to be really helpful. It makes a lot of sense.

 

[CarterQ]

I went with cooking at 275 for the whole cook and it came out perfect. My Mother In Law did question the turkey being done as it seemed "too juicy". Guess we have to fight through years of folks being conditioned to dry turkey!

 

[tbone]

I pretty much followed all your tips. From the size of the bird (13 lbs), to cooking temp and time, to resting and carving, and even the jalapeno dressing. Easiest Thanksgiving meal we've done.

My family all gave it 5 stars.

Thanks BP!

tbone

 

[sparky]

we cooked ours in the oven but mrs sparky cut the breast the way you taught us. way better than the old way we use to do it. the stuffing (hawaiian bread / pineapple / linguica, very good by the way. 1st stuffing gone), mashed potatoes, sweet potatoes, rolls and dessert were cooked on #336 & #63. so yes, your stickey did work. at least for our house anyway. ty BP.

 

[Magnus]

I have one on the Mak right now, its been on for about an hour at this point. Looking forward to dinner tonite!

 

[Deb]

I cooked at 275 , I like that temp.

I also carved my turkey like you but have been doing it that way for a few years. It is so much better that way.

Your sticky is a good one!

 

[Big Poppa]

thanks Everyone

 

[Hobbit]

BP, I took your guidelines and went with a smaller bird this year (10 to 12 pounds) and lowered the temp as well. I used to 275 for the cook with a "rest" for an hour in the middle for a little more smoke. Dinner was done perfectly and so juicy that I was questioning whether or not it was completely done. But tour pull temp was right on and the after cook rest was perfect. Great advice.

 

[MSUSmoker]

I followed some of the tips but couldn't resist my own spin (beer can...)... mine turned out really good but it still could have been better. I'm going your route next year.

 

[FLBentRider]

I cooked at 275 , I like that temp.

I also carved my turkey like you but have been doing it that way for a few years. It is so much better that way.

Your sticky is a good one!

i also have been doing the bird this way for a few years. The carving I gleaned from my BIL.

 

[So Cal Smoker]

I carved the BP way and found it much better. Thanks for all your tips BP.

 

[roburado]

I stayed pretty close to your advice on bird size, cooking temps, rubbing rather than brining, etc. I spatchcocked and didn't do it in the foil pans.

 

[NorCal Smoker]

I took your advice on size (13 lbs), method (even used apple slices in bottom for the first time), and temp of 275F the entire time. Came out great. My wife didn't think it was done because it was so juicy, but I had three separate probes in the breast so I am sure it was done! If I have to come up with a complaint, I would say the skin was not the best. I may crank up the temp towards the end next time. Everything else was wonderful. Thanks for the help. As I have said before on this site, the best thing is learning from what others have done so your first attempt comes out great!