Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Patriot on October 28, 2014, 11:45:52 AM
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Wanted to try a turkey on the PBC before the actual main event and it was a complete success. Picked up a frozen 15 pounder on Thursday and on Friday I thawed it out from 6 PM to 2 AM in a cooler filled with water, changing the water every 30 minutes. I had lots of beer on hand for this endeavor! After thawing it out I removed it from the bag, wiped it down and sprinkled some salt over the skin and let it sit uncovered in the fridge until Saturday afternoon. I then made a wet rub (mixture of olive oil and Simon and Garfunkel rub) and rubbed it under and over the skin completely covering the bird and let it sit in the fridge until Sunday. Hung it around noon and pulled it around 3. The results were amazing, can't wait to blow everyone away on Thanksgiving with my PBC turkey.
Right after hanging.
(http://i1278.photobucket.com/albums/y513/montwx/hungturkey_zpsd19ac38f.jpg)
The finished product.
(http://i1278.photobucket.com/albums/y513/montwx/doneturkey_zps68854234.jpg)
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Looks like you nailed it.
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Gorgeous! Thanks for sharing ;D
Hub
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The PBC does an excellent turkey. Now your ready for the big day :)
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Color is perfect ;D
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well done (http://i50.tinypic.com/20ztyfl.gif)
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Nice cook and the color is outstanding!!! Don
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Mmmmm that skin is beautiful! I know I'll never go back to oven-baked turkey!
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That looks so good!
I think I am going to give a PBC Turkey a try ;)
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Love the color of that bird!
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Looks really good, and the skin looks dang near perfect!
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Good call with Thanksgiving coming up. Beautiful turkey ya got there.
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That looks outstanding. I will probably do a PBC turkey for thanksgiving also.
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Practice - apparently - makes Perfect ! ! !
BD
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Fantastic looking turkey!
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Pretty bird!
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That's a great looking bird. Being in the south I prefer to roast my turkey outside because even in November it can be warm, and rather not heat up the house. But the main reason is to get the results like you did.
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Awesome looking bird!
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Thanks everyone! Really looking forward to this Thanksgiving, the PBC is going to make it extra special.
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Very nice..you nailed it. perfect. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Great looking bird from the PBC. ;)
I'm thinking of doing the same thing, a trial run bird first then again on T-Day. I'll be up to my ??? In turkey so I'll have to be more creative with leftover dishes. :P
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Wow, that truly does look amazing and done in only 3 hours!
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Good looking bird!
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Great trial run - that bird looks outstanding.
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Wow! Great looking turkey
I expect to receive my PBC tomorrow (just ordered it last week). The plan is to cook Thanksgiving turkey on it. I like the idea of a trial run before presenting to family and friends. As in: I thought about perhaps just cooking a turkey breast, since I'm the only one in my family who likes dark meat. Found a great looking recipe in the NY Times dining section – an adaptation of a recipe from Torissi's Italian Specialties restaurant, a very high-end and expensive place in Manhattan. Brine the breast overnight, pat it dry, wrap it 4 times in plastic wrap and once in foil, insert a temperature probe, cook in a 250 degree oven until an internal temp of 135, plunge into an ice bath for 5 minutes, unwrap, remove skin and slather all over with a roasted and mashed garlic plus honey mix and put it back in a 425 degree oven for 15 minutes to spiff up the glaze. It sounded great. It tasted "spit it out of my mouth horrible" I don't know what I did wrong (burn the garlic during roasting maybe?). I'd shown the recipe to my wife, and she advised me to do the trial run before Thanksgiving Day. No wonder I love that woman, with advise like that. I will say the breast meat was very moist and tender. It just tasted horrid.
Anyhow, long story short, I finally got off the fence about ordering a PBC.