Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: tekn50 on September 01, 2014, 11:09:35 AM
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I finally got up the nerve to try a turkey. I had my some family over for test subjects. They are always willing to volunteer, when it comes to taste testing. I used Weber's Roasted Garlic rub, I love that stuff on chicken. So I figured it would work well on turkey. Everything came out good, and there were no complaints. It was real juicy and skin was good. I do need to changes things up a little next time, to make it better. Like choose a better quality turkey, use more smoke, didn't want to over smoke it. Any way, on to the cook
Thawed 13.5lbs turkey in fridge for 3 days. It was enhanced one, so I didn't brine it. Rubbed with olive oil and seasoned. Then sat in fridge, uncovered for and hour. Lit barrel, which I totally blew this time. It happens once in a while, so I had to crack the lid some threw out the cook. Kept the barrel between 250 and 275 with 2 small chunks of hickory. Next time I will use 3. It took just under 3hrs to 167 in the breast, and 172 in the thigh. Pulled and let rest in oven for 30min before carving. Threw some corn on the barrel while bird was resting.
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Looks good and sounds good. Nice job!
Art
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Great looking turkey and corn on the cob. ;)
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Don't see anything wrong with that bird. Great first turkey.
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I'm going to ask most likely a dumb question. But would it have made more sense to hang it breast up?
Bird looks awesome!
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Now that looks great!
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A great looking bird!!! Don
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Pappy....You hang it breast down so you can use the stronger backbones for the hooks.
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Looks really good,nice job.
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Nice cook in the barrel. Love how chicken and turkey turn out in the barrel.
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Great looking bird, but where is the dressing :(
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Looks delicious.
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A very nice looking turkey - nice job! Do you soak the corn first? Wondering what you will choose for a turkey next time...
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Couple of suggestions if you're open for them. Have cooked probably 50-75 turkeys over the years and hope I've learned something. Don't have a PBC, BUT, I would hang it breast down, just like you did--more fat in the dark meat, so you get to take advantage of that. Also learned several years ago to use a paste of baking soda and water (I use peanut oil--higher smoke point) all over the skin. Makes the skin crispy, not chewy. And, once I broke down and did it, now ALWAYS brine my turkeys. Smaller ones in frig, plastic bag in a large bowl in case of leaks Larger ones, again plastic bag--brining bag if I can find one, OR even a double layer of plastic trash bag, then put in a cooler with a bag of ice on top. Works like a charm! And, then inject them with butter and varying rubs, herbs, spices--depending on what strikes my fancy. Good looking cook--good results. Just keep doing them and you'll learn something new every time, I guarantee.
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Delicious looking bird!
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That is one beautiful looking Turkey!
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That is one beautiful looking Turkey!
Indeed it is. I'm really looking forward to trying my first one on the PBC come Thanksgiving!
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Thanks for the replies and suggestions. I am going to try and get a better quality turkey next time. I think that will make a big difference. It was a experience trying to hook and unhook that thing. I have some cheap welding gloves I use just for the PBC stuff. One thing to look out for that I forgot to mention. Hot juice hangs out in the neck and main cavities. So use caution when pulling it out.
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Is a turkey too long to hang like a chicken in the PBC?
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It might be, I was thinking about that. I think it would be good butterflied. You might have to double hook each side, like you do a brisket.
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I've enjoyed following this thread. Think I'll get a turkey and do some experimenting with injecting it with a couple of different "flavorings" to see how it turns out in the PBC.
Hub
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It might be, I was thinking about that. I think it would be good butterflied. You might have to double hook each side, like you do a brisket.
I'm now itching to experiment.
I bet one could use 4 hooks and hang it like a chicken. A medium sized turkey cant be longer than STL ribs, can it?
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Good idea - will try it
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Good idea - will try it
I did and yes it can be hang like a chicken.
I had a few mishaps with cooking time but it can be done easily http://www.letstalkbbq.com/index.php?topic=9420.210
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Perfect looking turkey.
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Great looking bird.
I always say I'm going to cook a turkey some time during the year that is not Thanksgiving, but I always forget. This should get me motivated.
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Great looking bird.
I always say I'm going to cook a turkey some time during the year that is not Thanksgiving, but I always forget. This should get me motivated.
I was thinking the same thing, until I looked at the price of turkeys yesterday. ??? I think I can wait until Thanksgiving and then stock up on a few when the stores are practically giving them away.
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Great looking bird.
I always say I'm going to cook a turkey some time during the year that is not Thanksgiving, but I always forget. This should get me motivated.
I was thinking the same thing, until I looked at the price of turkeys yesterday. ??? I think I can wait until Thanksgiving and then stock up on a few when the stores are practically giving them away.
Good point!