Turkey in Texas (TNT)

Discussion in 'Poultry' started by bdskelly, Aug 17, 2013.

  1. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    So.... I come home today after playing 18... Stick my head in the refrigerator to get a frosty beverage and see that the Boss brought home a fresh 15 pound Turkey. She sees that I have spied the gobbler and says "Kids are bringing the grand baby over Sunday" 

    "Yes Ma'am" I reply

    Nuff said. I'll get to the prep work. 


    Brian
     
    Last edited: Aug 17, 2013
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Man I cant wait to see this.   Spatch it.     LOL
     
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    POOL PARTY!

    Save those bones! Sunday gumbo!

    Actually I thought this thread was going to be about Turkey Texas, maybe some Bob Wills Days...... Texas Swing! Aaeeeeeeeeeeiii
     
    Last edited: Aug 17, 2013
  4. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    I'm going to insert butter and Brian's Magic Turkey Dust under the skin.  I'll also stuff the cavity with some citrus and apple to give this gobbler a great fresh taste and  help keep the bird moist.

     
    Last edited: Aug 17, 2013
  5. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    A little Olive Oil and Rub on the outside. And into the fringe it goes.  In the morning i'll inject with a little cajun butter before I put it in the smoke. 

     
    Last edited: Aug 19, 2013
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Wow
     
  7. fwismoker

    fwismoker Master of the Pit

    Cajun butter... Mmmmmm sounds good
     
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Looks terrific. Watching for the finished product!

    Disco
     
  9. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    [​IMG]  , I'm in...

    I'll drink one of these for you , [​IMG]  and you drink one of these for me...[​IMG]  [​IMG]  .
     
  10. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Fair enough Stan. ...Fair enough my friend. [​IMG]

    Okay, its 7:30 am and the Texas Turkey has been injected and put into the smoker at 250 degrees.  I've got the maverick remote thermometer keeping and eye on the smoker temp and the meat probe is inserted into the breast. I'm looking for an internal breast temp of 165 degrees before I take this bird off the grate.  I'm expecting a cook time of "about" 30 minutes per pound.  But really going by the internal breast temp of 165 before I will call the gobbler fully cooked.


    This Thin Blue Smoke is courtesy of the AMNPS loaded with the Pit Master blend pellets.

     
    Last edited: Aug 18, 2013
  11. Brian

    Looks good so far. I like the fruit idea.

    [​IMG]

    Happy smoken.

    David
     
  12. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Looking good, Brian!  Your family is eatin' good today!

    Red
     
  13. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    After 6.5 hours the breast temp hits 165 degrees. Pulling the probe exhibited a good amount of clear running juices. So I know its just right.  I'll take this bird out of the smoker and cover it with a bit of foil and let it loaf for 30 to 45 minutes before I carve it. 

     
    Last edited: Aug 18, 2013
  14. Very nice looking!
     
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    So do you need to run a bit of turkey thru the food processor for that grandbaby?

    Looks great man. Be there in an hour (or 12).
     
    Last edited: Aug 18, 2013
  16. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Now that.. is funny Foam. She's having minced TNT and some mac n cheese.  
     
  17. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    I like to filet the breast meat off the bird and then slice it.  The Turkey turned out very well. ...Moist with a firm texture and buttery creole flavor. 

     
    Last edited: Aug 18, 2013
  18. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Time to dig in. White or dark meat?

    I'm serving this bird along with a few sticks of smoked andouille sausage, mashed potatoes, fresh green beans.

    Time for me to have a beer!

    Brian

     
  19. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I will take dark meat.   [​IMG]

    Looks wonderful.
     
  20. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    What really uspsets me is when someone makes a meal like this and doesn't invite me!

    [​IMG]

    Disco
     

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