Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: smoker pete on May 11, 2016, 11:26:44 AM
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(http://i854.photobucket.com/albums/ab105/papa_peter/Turkey/MAK14lbTurkey05102016/SmokedTurkey7_zps0fztzo1t.jpg)
Last night's dinner was a 14 lb pound hickory smoked turkey with a few quick and dirty sides ... Life is good!!
(http://i854.photobucket.com/albums/ab105/papa_peter/Turkey/MAK14lbTurkey05102016/SmokedTurkey11_zpsflguivli.jpg)
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Nothing like a smoked yard bird...except a BIGGER yard bird! ( turkey ;) )
That is a beauty Pete!
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That is one beautiful bird!! Nicely done, Pete!
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Most excellent..pretty bird and we all know it has to be pretty..just sayin .☆´¯`•.¸¸. ི♥ྀ.
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Beautiful!! And there is GRAVY !!!!! :D :D :D :D :D
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Man would I have slept like a baby after a plate of that goodness.
That Turkey was beautiful....you ought to write a book ;) :) ;) :)
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Man would I have slept like a baby after a plate of that goodness.
That Turkey was beautiful....you ought to write a book ;) :) ;) :)
If he did they would just talk about on the radio ;) ;) ;) ;) ;) ;)
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Awesome looking turkey and sides Pete!
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Looks great Pete!
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Fantastic meal
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Good tasty looking meal.
I am curious about what pit temperature you smoked it at and how long did it take?
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Good tasty looking meal.
I am curious about what pit temperature you smoked it at and how long did it take?
It took 3 hours and 45 minutes cooking time for the 14 lb turkey.
I trimmed excess fat and skin from the bird and rubbed under and on the skin with Roasted Garlic EVOO and Jan's Orginal Dry rub. Wrapped the bird in plastic and refrigerated for 3 hours.
Preheated my MAK 2 Star to 200ºF with hickory and smoked the gobbler for 2 hours. Then bumped the pit temp to 350ºF until the breast temp reached an IT of 170ºF. Rested the bird for 15 - 20 minutes loosely under a foil tent before carving.
For easier handling on and off the grill I chose to use a "V" rack rather than placing it on the frogmats. No problems placing a bird on frogmats but sometimes I get a wild hair and use a "V" rack ...
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Good tasty looking meal.
I am curious about what pit temperature you smoked it at and how long did it take?
It took 3 hours and 45 minutes cooking time for the 14 lb turkey.
Thanks much and now that I have reprogramed my Grid Iron to producing great smoke at 200 to 225 I will do it the same as you.
Again great looking bird and ever a vegetarian got's to love smoke turkey
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Pete,
You killed it!! I don't start thinking of turkey until the Fall, usually. It would be great for a meal and then you still have some leftovers. That would make a great sandwich, I'm sure. The carcass would be great in a soup pot, too.
Art
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The carcass would be great in a soup pot, too.
Art
Exactly Art.
Wondering how much smoke taste that bird acquired at 2 hours of smoke and I know that is subjective?
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Pete,
You killed it!! I don't start thinking of turkey until the Fall, usually. It would be great for a meal and then you still have some leftovers. That would make a great sandwich, I'm sure. The carcass would be great in a soup pot, too.
Art
Thanks Art.
I load up on 12 to 15 lb frozen turkeys during the Thanksgiving and Christmas holidays when some grocery stores practically give them away to get you in the door. We enjoy a gobbler every month or so during the year - then graze on some leftovers and freeze the rest into nice portion sizes which we take with us on the road when RVing or use in casseroles.
You're correct about boiling down the carcass to make some great soup. But I have never used a carcass from a smoked bird. Have you?
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Pretty bird Pete!
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You're correct about boiling down the carcass to make some great soup. But I have never used a carcass from a smoked bird. Have you?
Pete, I have used a smoked bird carcass to make stock. It makes the best stock you will ever taste. The smoke flavor is there in the background.
BTW, the turkey in your photo is beautiful!
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Great looking bird Pete!!! Great sides with it too!!! I have used smoked chicken carcass for soup and tastes good! Don
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Looks like I will be using my smoked poultry carcasses for stock from now on instead of tossing them out. Thanks for the input guys.
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Looks like I will be using my smoked poultry carcasses for stock from now on instead of tossing them out. Thanks for the input guys.
I almost always use the bones for stock after smoking birds, and the smoke flavor doesn't hurt the stock flavor in any way-- it's pretty subtle, IMHO. I imagine you'd get more flavor influence from any rub or stuffing you used on the inside of the bird while it was cooking.