Let's Talk BBQ

FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: bake426 on June 25, 2017, 07:53:13 PM

Title: Turkey
Post by: bake426 on June 25, 2017, 07:53:13 PM
I dug a turkey out of the freezer a few days ago to thaw. This was a 13 pounder.

I used Old Bay, pepper and garlic salt with a olive oil as a rub.

I threw it in the PBC and 2 1/2 hours later, the breast was reading 155. I cracked the lid and took it up to 165, which was just shy of the 3 hour mark. 

(https://uploads.tapatalk-cdn.com/20170625/0f2813bea0c720e9b9b4a72f4bd1bf8b.jpg)It is currently in the oven resting waiting to be sliced.




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Title: Re: Turkey
Post by: sparky on June 25, 2017, 10:14:34 PM
Looks pretty good from here.
Title: Re: Turkey
Post by: tomcrete1 on June 26, 2017, 08:41:38 AM
Nice lookin Bird! :thumbup:
Title: Re: Turkey
Post by: Savannahsmoker on June 26, 2017, 11:22:47 AM
I sure would like to taste that bird. :)
Title: Turkey
Post by: Pappymn on June 26, 2017, 05:49:29 PM
Love to try a slice of white meat


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Title: Re: Turkey
Post by: smoker pete on June 26, 2017, 06:36:44 PM
Good looking Gobbler!!
Title: Re: Turkey
Post by: Tailgating is my game on June 26, 2017, 07:28:39 PM
Thanksgiving in June.....sounds good
Title: Turkey
Post by: bake426 on June 27, 2017, 12:54:47 AM
It was less than 100 degree's so felt like winter!!

PBC didn't disappoint. Came off and when I sliced it, the juice was running out of it. Surprised that it cooked so fast, but maybe the weather helped. Another success story.


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Title: Re: Turkey
Post by: HighOnSmoke on June 27, 2017, 06:48:33 AM
Very nice looking bird!
Title: Re: Turkey
Post by: Martin G on July 05, 2017, 10:29:35 AM
Nicely done!
Was the rub the only prep you did and did you put anything inside the cavity?
How was it after you sliced it?
I haven't done one before but have been given the task for next month.
Title: Turkey
Post by: bake426 on July 06, 2017, 12:06:57 AM
Quote from: Martin G on July 05, 2017, 10:29:35 AM
Nicely done!
Was the rub the only prep you did and did you put anything inside the cavity?
How was it after you sliced it?
I haven't done one before but have been given the task for next month.
Martin, I only did the rub described above inside the bird as well as the outside. I used the turkey hanger again and it is great.

It was moist when I sliced it, but not nearly as good as my thanksgiving bird. That bird I did a dry brine with salt over night in the fridge. Leaving it uncovered which helped dry out skin for crispier finish.

Like others said in your other post, don't overthink it. It is simple and my suggestion would be to cool a little longer after you think it's done, to be sure the dark meat cooks thoroughly.

Good luck


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