Since Thanksgiving is just around the corner I thought it would be a good idea to cook a 'practice' turkey. Uh... especially since I volunteered to serve same to our family gathering on my new, and much bragged-about, cooker. Seemed the best way to aleviate the self-induced pressure.
Here's last Sunday's
victim subject. Nothing special... just a plain ole turkey from the grocery store. It was a little over 14# and had been 'processed' with salt, etc.
In keeping with my plan to "keep it simple 'till I'm good" promise to myself, the seasoning consisted of a dusting of Kosher salt, coarse ground black pepper, and Old Bay. After that it went back in the fridge for ~1 1/2 hours.
While the bird was waiting I fired up Yoda at the default temp of 350*. Of course I had probes here and there to watch temps, otherwise nothing special. I did pull the damper out ~5-6 inches.
Yoda had about an hour to get up to temp and stabilize. Not that it needed it, but a video call from our son and newest granddaughter had our attention for a while. Technology still amazes me.
Once back to the task at hand the bird hit the grate.
Picking up my old habits I settled in on the computer to catch up and piddle. The temps were staying close to the setting, and temp balance was even enough that I didn't try messing with the damper. About 2 3/4 hours later I glanced up at the Maverick and was shocked to see the IT was at 171*!
But this is the first time 'smoking' at that high of a temp, so I guess that was about normal.
Anyway here's what I found when I opened the lid.
My little instant-read thermometer was used to confirm internal temps, and off for a loose tenting of foil. I didn't get pics of the final product (still trying to get into posting cooks), but when I started 'slicing' I found the turkey to be very juicy and tender, and smelled wonderful. A few samplings from me and my wife confirmed that it tasted as good as it smelled.
Once all the meat was put away I put all the bones, fat, neck, etc in a big pot to simmer for a few hours. I ended up with my first home-made turkey stock! Now I need to look around for ideas on what to do with it.
After that experience you would think the T-day pressure would be gone and for a little while it was. Then my wife came home with a 24# bird for the big day. Not sure if I'll tackle that, but that's a whole 'nother story.
Thanks for lookin'...
