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re: Turkey pictures in game thread.
Posted on 11/28/19 at 7:45 pm to Lsuhoohoo
Posted on 11/28/19 at 7:45 pm to Lsuhoohoo
Didn't post finishing pictures of mine because it was embarrassing. I put it on too late and had a frustrating finish. Everything else was ready for 1, as planned, and my turkey was chilling at 145. I pulled it off and threw it in the oven at 350. It wasn't done by 1:30 and I was frustrated, so I cranked the oven up to 400. Was done by two, but the skin was extra crispy.
It was still good, but that extra hour wait and the mistakes pissed me off.
It was still good, but that extra hour wait and the mistakes pissed me off.
This post was edited on 11/28/19 at 7:46 pm
0
Posted on 11/28/19 at 8:20 pm to oOoLsUtIgErSoOo
Posted on 11/28/19 at 8:25 pm to timdallinger
Very nice.
4 birds
Closest was roasted, 2 whole breasts smoked, and the far was fried.
4 birds
Closest was roasted, 2 whole breasts smoked, and the far was fried.
Posted on 11/28/19 at 8:57 pm to KosmoCramer
Dry brined this 18# bird for two days then smoked at 275 F for ~5 hours. Happy Thanksgiving everyone!
Posted on 11/28/19 at 9:49 pm to SoItGoes
Looks good, brotha! Lota of spatchcocks thia year
I smoked mine without the back and no dark meat. Wasnt sure if I should spread them out, but barely had room on the top rack of the WSM so it worked fine. Cooked quickly enough and no dark meat to contend with.
I smoked mine without the back and no dark meat. Wasnt sure if I should spread them out, but barely had room on the top rack of the WSM so it worked fine. Cooked quickly enough and no dark meat to contend with.
Posted on 11/29/19 at 9:58 am to The Nino
quote:
Do you have a recipe or YouTube tutorial for that method?
Yes
It’s a lot easier with a chicken. Smaller and less tendons but if you take your time turkeys are not hard. Just more bulky.
Cooked at 450 for 2.5 hours and it was done. Covered with foil after an hour so skin didn’t burn. 19 lbs.
I do a lot of chickens like this but one thing I’ll say is even if you don’t debone it always remove the wishbone. It makes carving it much easier.
Also I got a gallon of good roasted stock out of the carcass. It utilizes the whole bird so you get your moneys worth. Just something different. I like to stuff chickens with spinach, mushrooms, onions and garlic.
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