Turkey

Postby **DATsBBQ** » Fri Dec 21, 2007 10:44 am

Sis N Law and her S.O. are coming over tomorrow for the Holiday meal. She requested Turkey so I'm brining one at this moment. Haven't decided yet if I'm gonna roast it in the Weber or go low & slow on one of the ceramics. Leaning towards the Weber as it's on of the few times each year it gets used.

Progress can be tracked at http://www.ncre.biz/DATsBBQ/CookLogs/cooklogmain.html . Click the Solstice turkey link. :wreath:

Larry Wolfe · Postby **Larry Wolfe** » Fri Dec 21, 2007 4:11 pm

I like the finished results going low and slow 240-260 range! HERE's some pic's of the one I did for Thanksgiving. Good luck, it's gonna be good no matter how you cook it!!

Postby **DATsBBQ** » Fri Dec 21, 2007 4:27 pm

Larry Wolfe wrote:I like the finished results going low and slow 240-260 range! HERE's some pic's of the one I did for Thanksgiving. Good luck, it's gonna be good no matter how you cook it!!

Good looking bird and ham there!

bigwheel · Postby **bigwheel** » Fri Dec 21, 2007 5:38 pm

Hey DAT's done about the best turkey which ever been seen on earth last T-day. Got a hot tip from a fella over on Dave Klose's list to rub it liberally with a 50/50 ratio of Paul Purdhommes Poultry Magic and good quality Lemon Peppa. I chose Lawrys CA style with chives I think. It was a killer. Might try that if you up for some rub idears. Also remember to cook it breastes down. That allow the backbone to baste the breastes instead of vice versa. Was a 22 pound enhanced model done in about 7.5 hours so suspect it was going purty fast. Maybe 275-300 or so. If you work from the neck down you can get that rub nearly everywhere under the skin. Helps to have small hands I think. Might put Mama in charge of that operation. I know all you Jyrene bullet stoppers got big hands which come in handy for jerking out folks hearts and letting em watch it beat for a while afore they go to Mecca or where ever enemy type folks go:) Merry Christmas.

bigwheel

OSD · Postby **OSD** » Fri Dec 21, 2007 5:53 pm

Sounds good.

With that brine, it ought to be real tasty.

Postby **Gator** » Fri Dec 21, 2007 6:11 pm

Got an extra plate or 5?

Just let us know what time... :lol:

bowhnter · Postby **bowhnter** » Sat Dec 22, 2007 9:45 pm

So how'd it turn out?

Postby **DATsBBQ** » Sun Dec 23, 2007 11:03 am

bowhnter wrote:So how'd it turn out?

Pretty good. All the pix have been published. Turkey was nice and moist. Was going to take a pic of the carved bird but by the time I found the camera and returned the mob had already plowed into it.

Sides included the obligatory green been casserole, chilled sliced beats, cranberry sauce, homemade shepherds bread, gravy, 2 kinds of stuffing, and twice baked potatoes. Accompanied by a nice glass of Mead.

Larry Wolfe · Postby **Larry Wolfe** » Sun Dec 23, 2007 11:23 am

Beautiful finished bird!!

DJ · Postby DJ » Sun Dec 23, 2007 12:09 pm

Wicked Good Lookin Turkey!!
dj

bowhnter · Postby **bowhnter** » Sun Dec 23, 2007 12:39 pm

Nice color, looks great!

bigwheel · Postby **bigwheel** » Sun Dec 23, 2007 1:05 pm

All I can see is the pit gallery. Must be clicking the wrong link or something.

bigwheel

Postby **DATsBBQ** » Sun Dec 23, 2007 1:10 pm

bigwheel wrote:All I can see is the pit gallery. Must be clicking the wrong link or something.

bigwheel

Try this one:
http://www.ncre.biz/DATsBBQ/CookLogs/Tu ... 22007.html

bigwheel · Postby **bigwheel** » Sun Dec 23, 2007 2:42 pm

Ok..got it that time. Looks muy stalweener. Good job!!

bigwheel

honu41 · Postby **honu41** » Sun Dec 23, 2007 10:13 pm

Mahalo for the pix. Awesome looking... I brined my last turkey and it turned out so moist that from now on I will brine turkeys. Also thanks for the brine recipe...

Mele Kalikimaka!

Take care a hui hou,

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