Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: HighOnSmoke on September 22, 2013, 07:44:10 PM
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I have been asked by a few of my co-workers to smoke them a turkey for the upcoming holidays. I normally do these on
my WSM, but at the most I can only get 2 on the 18.5 WSM. I know my Grid Iron will hold more than that and I wanted
to see how it would do as far as smoke flavor goes.
I picked up a 14.75 (package weight) turkey the other day and defrosted it in my refrigerator most of the week. I am using
the Simon and Garfunkel rub from Amazing Ribs. Here it is coated with the rub and getting ready for my injection. I did not
brine since it said enhanced on the label. Injected it with some melted butter and now waiting for the Grid Iron to heat up.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/OTHER%20FOOD%20COOKS/Sunday%20Smoked%20Turkey/DSC_2266_zps598749de.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/OTHER%20FOOD%20COOKS/Sunday%20Smoked%20Turkey/DSC_2266_zps598749de.jpg.html)
It is ready for the smoker. I covered the breast area with cheese cloth soaked in butter while it was going through the smoke mode.
I picked this up from a post on Pelletheads. It is supposed to keep the breast from cooking too fast, so we will see.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/OTHER%20FOOD%20COOKS/Sunday%20Smoked%20Turkey/DSC_2271_zpsf4630798.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/OTHER%20FOOD%20COOKS/Sunday%20Smoked%20Turkey/DSC_2271_zpsf4630798.jpg.html)
Put onto the Grid Iron at 180 and at P5. I originally started in Smoke mode for the first half hour but the temp was too low and kept
flashing because it was below 150 (dropped to 140 and was holding there). I am definitely going to like that for jerky, etc. I believe
I am getting more smoke at P5 and 180 then I was with the same setting on Smoke.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/OTHER%20FOOD%20COOKS/Sunday%20Smoked%20Turkey/DSC_2273_zps282a41ae.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/OTHER%20FOOD%20COOKS/Sunday%20Smoked%20Turkey/DSC_2273_zps282a41ae.jpg.html)
After 3 hours I removed the cheese cloth then put the turkey in a pan with a little water and upped the temp to 225 at P4. Once it hits
140 internal will up the temp again to 350 to finish.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/OTHER%20FOOD%20COOKS/Sunday%20Smoked%20Turkey/DSC_2275_zps5a9ac14a.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/OTHER%20FOOD%20COOKS/Sunday%20Smoked%20Turkey/DSC_2275_zps5a9ac14a.jpg.html)
6 hours total and the turkey is done. The real dark areas are from the Simon and Garfunkel rub under the skin. I believe I used a tad
too much! ;) I will adjust the next time.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/OTHER%20FOOD%20COOKS/Sunday%20Smoked%20Turkey/DSC_2280_zps69250e56.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/OTHER%20FOOD%20COOKS/Sunday%20Smoked%20Turkey/DSC_2280_zps69250e56.jpg.html)
After resting about 30 minutes, the turkey was sliced. I know I need to work on my turkey carving skills, but the samples I tested
while carving said “let’s eat”!
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/OTHER%20FOOD%20COOKS/Sunday%20Smoked%20Turkey/DSC_2282_zps6aa80395.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/OTHER%20FOOD%20COOKS/Sunday%20Smoked%20Turkey/DSC_2282_zps6aa80395.jpg.html)
Plated with some scalloped potatoes and steamed broccoli.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/OTHER%20FOOD%20COOKS/Sunday%20Smoked%20Turkey/DSC_2288_zps56a6a14d.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/OTHER%20FOOD%20COOKS/Sunday%20Smoked%20Turkey/DSC_2288_zps56a6a14d.jpg.html)
Turkey was very tender and juicy. Next one I do I will use less of that rub as it tends to be overpowering. It was almost a disaster
as I was going by my Maverick ET732 food probes (one in each breast). They were reading about 20 degrees less than what my
Thermopen showed. So the breast were cooked to 170 and the legs and thighs were about 178. I need to recalibrate my Maverick
probes again before my next cook.
Thanks for looking!
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NIce one Mike!
170F is great. I like to check at the joint where the thigh joins the body of the turkey. That seems to be the las to get done for me. And - unlike beef and pork I want the probe to touch the bone at that location. If the bone hits 165F-170F, I know that the whole bird is "food safe" and done!
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Looks really good!!
Art
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Sure does look really good, can't wait until thanksgiving now :) I think I may brine a fresh turkey this year....
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Looks fantastic!
I will take that plate with the leg ;)
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Very nice looking turkey HOS! I'll take a plate just like that too! :P
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Really nice turkey!
Nice job!
Ed
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great looking gobbler.
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Looks wonderful, plate me some!
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Nice bird.
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Great cook.
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Great looking turkey!
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Turkey is my least favorite bird but that looks delicious!!! Nice cut up plate and final plate looks great!!! Don
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Great cook! I'll take a plate please.
Mike
Sent from my iPhone 5 using Tapatalk
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Very Nice. Got me thinking about Thanksgiving......
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The bird looks great. The skin appears nicely browned and not leathery. I believe that bird is a winner winner....turkey dinner!
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Looks picture perfect
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Looks like great turkey! I can't wait to do one in the SRG
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Nice looking turkey. I'm torn this year. I usually cook turkey in my SRG but might give my pellet grill a shot this year.
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Looks mighty tasty. Nice job carving it too!
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Nice looking turkey. I'm torn this year. I usually cook turkey in my SRG but might give my pellet grill a shot this year.
Hi TX - Great looking turkey ....I am planning to do a turkey this coming T-day with my new SRG...can you give me any pointers such as brine or not, inject, rubs, foils on the wings,cook Hi/Lo temp settings, etc
Thanks in advance for any guidance.....Mo
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What a great looking turkey. We are hosting Thanksgiving this year - 40 people for dinner. I'm looking for several ways to prepare the birds to give some variety. This looks like a winner. Thanks for sharing.