Let's Talk BBQ
Outdoor Cooking Equipment => Charbroil Infrared & SRG style Cookers => Grills & Smokers => Big Easy (BEESR) and SRG Type cookers => Topic started by: TMB on October 17, 2012, 10:49:15 PM
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Melt 2 sticks of butter and 2 Tbs of rub (I used Teesquares WOW rub) Way Out West Trail Dust
Let the rub and butter simmer for a few mins then turn off the heat. In the mean time wash and dry the turkey real good.
Make sure you get all the moister off so the skin crisp up real nice.
Next use an injector to inject the butter and rub under the skin and deep into the meat. Keep back about 1/3 so you can brush on skin
Using a Big Easy or SRG on high set the turkey in lid/top down or temp set to high. Once the IT hits around 130 to 135 open the lid/top and let it finish
to 165 IT.
Let the turkey "rest" in the chamber for 15 min and your ready to serve one of the best turkeys out there
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Here it is all finished up
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Ohhh, I'm betting that bird is mighty juicy with that butter injected in it. That skin sure looks nice and crispy.
Your 2 stick turkey gets 2 buttery thumbs up from me! :D
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Great color on that bird. Well done!
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And it was wonderful too..I watched him cook it and I ate it too. Pammie
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Me too!! It was mighty tasty!! Tommy knows his way around the SRG!!
Art
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Tommy cooked big bird and it tasted great.
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Man, that looks good! Winner winner turkey dinner!
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Good looking turkey!! That SRG churns out great looking chickens and Turkeys!!
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Tommy cooked big bird and it tasted great.
LOL, don't tel obama ;)
Really, adding butter kicks up the flavor and moister just remember to use a good rub in the melted butter and by all means try T's Way Out West Trail Dust. This stuff is really good and I'm not just saying that. Pam & IR2dum will tell you ;)
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turkey looks fantastic. love the color. my daughter cooks chicken on her SRG 3 times a week. she loves it. she also marinades steak w/ lime juice and stuff. she heats up the SRG and sears the steak. oh man. the best tasting steak i have ever had. she cooks steak better than me. good for her. she's mean like her mom. :'(
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Im gonna try this when I find me a gobbler.
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assuming you need to let the butter cool quite a bit before injecting, did you inject and season night before or right before cooking?
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assuming you need to let the butter cool quite a bit before injecting, did you inject and season night before or right before cooking?
I injected just before cooking
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One of my best friends is a cardiac surgeon and he loves this recipe. He doesn't eat it but he's never happier than when his prospective patients do.
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i'm going to try it. we brined a turkey breast and cooked in the oven. icky. will try one this weekend in the srg. thanks for posting this. ;)
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If Tommy cooks it in an SRG - you can bet it will be great. He knows that cooker...
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If Tommy cooks it in an SRG - you can bet it will be great. He knows that cooker...
Thanks, Tim that means a lot to me to know folks like you like what I do in an SRG or any of my infrared cookers.
Really looking forward to my next challenge in the infrared world! I hope to have it posted soon
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dude, keep cooking on them. teach my daughter a thing or two on the srg. so i can get her the h#!! out of here. i like learning on them too. i tell ya what. it produces a fantastic steak. :P
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Melt 2 sticks of butter and 2 Tbs of rub (I used Teesquares WOW rub) Way Out West Trail Dust
Let the rub and butter simmer for a few mins then turn off the heat. In the mean time wash and dry the turkey real good.
Make sure you get all the moister off so the skin crisp up real nice.
Next use an injector to inject the butter and rub under the skin and deep into the meat. Keep back about 1/3 so you can brush on skin
Using a Big Easy or SRG on high set the turkey in lid/top down or temp set to high. Once the IT hits around 130 to 135 open the lid/top and let it finish
to 165 IT.
Let the turkey "rest" in the chamber for 15 min and your ready to serve one of the best turkeys out there
What lb was the bird and how long did it take? will be trying this for sure.
Also, how often did you need to add wood to the smoker box to keep the smoke going?
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Tommy cooked big bird and it tasted great.
LOL, don't tel obama ;)
Really, adding butter kicks up the flavor and moister just remember to use a good rub in the melted butter and by all means try T's Way Out West Trail Dust. This stuff is really good and I'm not just saying that. Pam & IR2dum will tell you ;)
never heard of this: T's Way Out West Trail Dust.
Where can it be purchased?
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go to the forum sponsor page for Renaissance foods and you will be all set!!
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go to the forum sponsor page for Renaissance foods and you will be all set!!
Thanks.
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Bookmarked for future cook.Thank You Tommy.
Thats a pretty pretty bird.
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Bookmarked for future cook.Thank You Tommy.
Thats a pretty pretty bird.
The only thing I would have added would be gahhlick, lots of gahhlick. Pam .☆´¯`•.¸¸. ི♥ྀ.
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That's a great looking bird, will have to try the WOW on my next one. ;)
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Great job ... I'll take one of those gobblers to go :D
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Oh my Lordy I would love a turkey samich !!!!!
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Note to self.....pick up a turkey at the store soon!!!!
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Tommy, that's a beautiful turkey. Are you counting the turkey butt in your total of butts cooked in the SRG? Do turkeys even have butts?
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Tommy, that's a beautiful turkey. Are you counting the turkey butt in your total of butts cooked in the SRG? Do turkeys even have butts?
They sure do,all they do is eat and poop.We raised a couple and butchered at 7 weeks,good food and I didnt miss them not being here in the least.
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Don, I worked with some turkeys who carried their butts on their shoulders. Dee