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--------------------------------------------------------------------------- "There is nothing to be learned from the second kick of a mule" - Mark Twain |
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11-21-2012, 09:42 AM
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I might fry again next year, but will see if some neighbors want to bring down a bird also. I had a friend out in Piru that had a 6' deep pit that we would wrap turkeys in foil, place in tubs and lower into the pit of burning lemon wood. Place a steel plate and cover with dirt. Show back up in the morning and you had some MOIST turkey that fell off the bone. We would have 20-30 turkeys, pork butt and ham in there. Good times.
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--------------------------------------------------------------------------- "There is nothing to be learned from the second kick of a mule" - Mark Twain |
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11-21-2012, 09:55 AM
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Join Date: May 2007
Posts: 3,901
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First time to BBQ / Smoke a turkey... Basically, cut the turkey down the back bone like I would do my frisbee chicken...
 Then inject the turkey with a seasoned brine, rub with dry rub and place on grill...  About an hour into cooking...  About 2 hrs into cooking... 
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He was a helluva plumber and his costume was self explanatory |
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11-22-2012, 11:38 AM
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No Band
Join Date: May 2007
Posts: 3,901
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And all finished up about 3 hrs later(put the bird on at about 9:20am)...
 (Note: this was a 12 pound bird and I kept my grill on the top end of heat...) I should have taken the bird off at 12pm (2 1/2) hrs, Not that the bird dried out too much, but it would of been optimum if I would have taken it off 30mins earlier... oh well, back to the Makers Mark lol, Happy Thanksgiving Everyone!
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He was a helluva plumber and his costume was self explanatory |
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11-22-2012, 11:42 AM
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Join Date: Oct 2004
Posts: 415
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I did a boned, stuffed, and rolled breast this year. It came out great.
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11-22-2012, 05:15 PM
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The brining. Sea salt, coriander, peppercorns and oranges...
 The butter, garlic, thyme and prosciutto mix that was placed and massaged under the skin...  Ready for the oven....  The finished product. Man, was it good! Moist and tender, lots of flavor, A huge hit! 
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--------------------------------------------------------------------------- "There is nothing to be learned from the second kick of a mule" - Mark Twain |
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11-23-2012, 08:48 AM
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závodník 'X'
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Craigster- Sound's delicious but quite a bit of work. Getting under the skin seem's tricky without tearing. How many pound bird for the cooking time noted?
I'd like to try Turducken: Turducken - Wikipedia, the free encyclopedia 
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11-23-2012, 12:03 PM
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AutoBahned
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Once you go Turdunken, you'll never go back.
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11-23-2012, 02:19 PM
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So, any new ideas/ recipes his Turkey Day?
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--------------------------------------------------------------------------- "There is nothing to be learned from the second kick of a mule" - Mark Twain |
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11-25-2013, 02:34 PM
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Licensed User
Join Date: Feb 2003
Location: ....down Highway 61
Posts: 6,507
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Im doing an apple cider brined bird on a ceramic smoker.
Here's the Brine: -Simmer 1qt of apple cider, 1.5 cups of kosher salt, 1/4 cup allspice berries & some bay leaves for 5 mins -Add 3qts of apple cider & 4qts of cold water to the above -brine bird overnight in the fridge (covered) -drain the brine, rinse the bird, pat dry, and refrigerate (uncovered) the night before Last edited by Shuie; 11-25-2013 at 05:29 PM.. |
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11-25-2013, 05:20 PM
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1983 Porsche 911sc Cabriolet 3.0
