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How do you cook your turkey?
Posted on 11/27/24 at 7:28 pm
Posted on 11/27/24 at 7:28 pm
I have an 18 lb bird. I will rub the outside with vegetable oil, season with 2 Step and Garlic Powder, stuff with apple, orange, lemon, garlic, onion, celery. 400 degrees for about an hour, uncovered, then reduce heat to 250 degrees, tent with foil, and cook another approximately 8 hrs. I paint the juices and some melted garlic butter on about 2 hours before done, then again just before done.
I also have an 8 lb bone in breast. I will inject it with Tony's Cajun butter tonight then place back in the fridge. Remove from fridge in the morning, season with 2 Step Fire about an hour later, and place on a rotisserie spit in about a 300 degree grill for around 3 hours.
I also have an 8 lb bone in breast. I will inject it with Tony's Cajun butter tonight then place back in the fridge. Remove from fridge in the morning, season with 2 Step Fire about an hour later, and place on a rotisserie spit in about a 300 degree grill for around 3 hours.
8
Posted on 11/27/24 at 9:23 pm to DRock88
I used to cook the turkey. My nephew fries it now. I like having my ovens free to cook the side dishes and the turkey is just as good as it was when I roasted it.
Posted on 11/27/24 at 9:31 pm to DRock88
Inject, add seasoning/rub, smoke with lump, pecan and cherry wood
Posted on 11/27/24 at 9:58 pm to DRock88
Dry brine with 1 Tbsp/4 lb of turkey for 24 hrs, and add a Tbsp of bbq rub to that. Spatcock smoke over lump with pecan or hickory until the breat hits 158F
Posted on 11/27/24 at 10:00 pm to DRock88
Spatchcocked on my kamado Joe over mesquite charcoal
Posted on 11/27/24 at 11:10 pm to DRock88
I’ve been smoking mine for a few years. This year I’ll be spatchcocking it on the smoker. It’s only supposed to take about 3 1/2 hours that way.
Posted on 11/27/24 at 11:47 pm to alajones
quote:
I’ve been smoking mine for a few years. This year I’ll be spatchcocking it on the smoker. It’s only supposed to take about 3 1/2 hours that way.
What's the cooking temp?
Posted on 11/27/24 at 11:50 pm to KosmoCramer
260
Posted on 11/27/24 at 11:51 pm to alajones
Gotcha.
Was planning on 2 hours max for a 17 pound spatchcocked bird at 350.
Was planning on 2 hours max for a 17 pound spatchcocked bird at 350.
Posted on 11/28/24 at 12:46 am to DRock88
Wet Brined for 24 hours, Spatchcocked, Kamado set to 285° for about 3 hours (157° internal ) & 30 minute rest.
This post was edited on 11/28/24 at 6:51 am
Posted on 11/28/24 at 1:06 am to DRock88
I'm only doing a 15 lb. bird and I'm putting it in the oven to bake. Last night I made my injection liquid and hit the breast, legs and thighs with some added moisture and flavor.
Before it goes in the oven I will make sure it's as dry of any water as I can get it, lightly oil the skin with olive oil so the seasoning I put on it will stick better before baking it.
Then it's just a matter of baking to temperature and letting it rest before carving.
Before it goes in the oven I will make sure it's as dry of any water as I can get it, lightly oil the skin with olive oil so the seasoning I put on it will stick better before baking it.
Then it's just a matter of baking to temperature and letting it rest before carving.
Posted on 11/28/24 at 4:52 pm to DRock88
Remove the wishbone, filet the breasts off whole, remove the leg quarters and wings, throw it all into a wet brine overnight.
Oil and lightly salt the carcass, roast then remove and make a stock.
Remove pieces from the brine the next morning. Season with Cattleman's Grill Ranchero seasoning. Smoke at 325 until breasts are 150, leg quarters are 185 and wings are 195.
Oil and lightly salt the carcass, roast then remove and make a stock.
Remove pieces from the brine the next morning. Season with Cattleman's Grill Ranchero seasoning. Smoke at 325 until breasts are 150, leg quarters are 185 and wings are 195.
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