Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: bake426 on June 25, 2017, 07:53:13 PM
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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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Looks pretty good from here.
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Nice lookin Bird! :thumbup:
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I sure would like to taste that bird. :)
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Love to try a slice of white meat
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Good looking Gobbler!!
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Thanksgiving in June.....sounds good
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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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Very nice looking bird!
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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.
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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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