Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: smoker pete on December 16, 2016, 01:04:13 PM
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(http://i854.photobucket.com/albums/ab105/papa_peter/Turkey/MAK14lbTurkey12152016/14lbTurkey10_zpsssq5tjfz.jpg)
On Wednesday my local Safeway's weekly ads came out and they advertised 49¢/lb frozen turkeys. I like to stock my freezer with 3 to 4 14 to 17 pound birds to smoke every couple of months during the year. It's hard to beat the deals you can get during the holidays on turkeys.
I got there around 9 AM and just like Old Mother Hubbard - I found the cupboard to be bare!! Not a single gobbler was available. I had a few words with the person behind the counter about the situation and he told me that they should be getting a shipment on Saturday. Needless to say, myself and another shopper were not happy customers. As I was leaving a woman in the meat department offered to sell me a fresh Foster Farms Young Turkey which was priced at $2.49/lb for the advertised 49¢/lb. I took her up on her offer and selected a 14½ lb bird. She let the cashiers know and also took my phone number so she could contact me on Saturday when the turkeys come in. She offered to set aside 4 turkeys for me. Now, that's what I call 'customer service'!!
Yesterday we received some much needed rain here in Northern California. My MAK 2 Star is under cover so it's not a big deal and the ambient temperature was around 60ºF. Rubbed roasted garlic extra virgin olive oil on and under the skin before rubbing Jan's Original Dry Rub. Wrapped in plastic and refrigerated overnight.
Smoked the 14½ lb turkey at 200ºF with Hickory for 2½ hours before bumping the pit temperature to 350ºF. Cooked at 350ºF until the internal temperature at the breast reached 170ºF. Rested the smoked turkey for 20 minutes under a foil tent while fixing the sides. For planning purposes only: The entire cook took 5 hours - 30 minutes preheat/smoke for 2½ hours/1¾ hours at 350ºF/15 minutes rest.
Enjoyed a delicious plate with all the fixings (more gravy was added after the photo) ... pulled the remaining turkey off the carcass ... set aside an ample portion to graze on for the next couple of days and vacuum sealed the rest for future use in casseroles and/or soups, etc.
(http://i854.photobucket.com/albums/ab105/papa_peter/Turkey/MAK14lbTurkey12152016/14lbTurkey6_zps4vsqsey5.jpg)
(http://i854.photobucket.com/albums/ab105/papa_peter/Turkey/MAK14lbTurkey12152016/14lbTurkey7_zpshuymtbvq.jpg)
(http://i854.photobucket.com/albums/ab105/papa_peter/Turkey/MAK14lbTurkey12152016/14lbTurkey8_zpsq0gmlje3.jpg)
(http://i854.photobucket.com/albums/ab105/papa_peter/Turkey/MAK14lbTurkey12152016/14lbTurkey9_zpskvyuzx0l.jpg)
(http://i854.photobucket.com/albums/ab105/papa_peter/Turkey/MAK14lbTurkey12152016/14lbTurkey11_zpsql2zuu8y.jpg)
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That looks fantastic Pete! Bookmarked!
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looking real good.
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Great cook..only needs more gravy .☆´¯`•.¸¸. ི♥ྀ.
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Great looking turkey. Fix me a plate just like yours, please.
Art
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Great cook..only needs more gravy .☆´¯`•.¸¸. ི♥ྀ.
Rest assured Pam that a ton of gravy was added after the photo was taken ... I LOVE Gravy!!! :D :D :D
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YES!!!!! Now that's cooking out doors :thumbup:
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What beautiful color you got. And great service!
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Fantastic!
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That is one beautiful looking bird along with a appetizing plate of deliciousness.
This has made me so hungry I got to find something to munch on, :)
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Beautiful bird Pete!