Smoked Turkey on the Weber Kettle today

jjwdiver

Smoking Fanatic

Original poster

Feb 5, 2010

911

16

St. John, U.S. Virgin Islands

• Dec 22, 2011

• #1

Work gathering tonight...did some beef knuckle yesterday and brined a 14# bird overnight. The brine I use is a bit of this & that - no real measuring. I dissolve salt and brown sugar in some water, pour in a bunch of apple juice, some Jim Beam, crack up some peppercorns and set the bird in the bucket. I then top off with water and spple juice so it is submerged, add a ziplock bag & cover then set in fridge.

Grilled like I did the beef:

Pellets on the charcoal! Ran steady at 250 from 9:30 this morning until 3pm on the bell. Internat temp at breast was 181...crispy skin and super juicy!

On for almost :45

Noon

1:40

And on the board ready to be torn apart

Crispy skin is for me while I remove the meat - gotta keep the cook happy!


Thanks for looking - Merry Christmas!

John


Sent from my iPhone using Tapatalk

 

alelover

Master of the Pit

OTBS Member

Jul 9, 2010

4,882

169

Concord, NC, near Mt. Pleasant, 2 houses past the

• Dec 22, 2011

• #2

Nice looking bird. That Weber does a nice job.

 

mneeley490

Master of the Pit

OTBS Member

SMF Premier Member

Jun 23, 2011

3,772

2,245

Everett, WA

• Dec 22, 2011

• #3

Nice turkey! I have several other bbqs and smokers, but I always seem to use my Weber kettle the most. So easy and versitile.

Christmas on St. John? I wouldn't need any other present. The turkey would be a bonus!

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• Dec 22, 2011

• #4

Nice Bird...I think 180*F is pretty well done, you really only need 165*F, I hope its not dry...JJ

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,390

12,228

Central Florida (Sebring)

• Dec 22, 2011

• #5

Awesome looking bird! Gotta love those Weber kettles!

 

jjwdiver

Smoking Fanatic

Original poster

Thread starter

Feb 5, 2010

911

16

St. John, U.S. Virgin Islands

• Dec 24, 2011

• #6

Thanks for looking and the compliments.  JJ - the turkey was super moist all the way even the breast was perfect.  Pulled apart easy at that temp (used for a work function and no fancy slicing needed).  Mneeley..it's not like back in MN, but that is why we are here and not there...all good!

John

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Dec 24, 2011

• #7

Now thats a good looking bird but I'm with JJ and say that 180° is way to high. Next time go with 165° (I go 160°) and then let it rest.

 

jjwdiver

Smoking Fanatic

Original poster

Thread starter

Feb 5, 2010

911

16

St. John, U.S. Virgin Islands

• Dec 24, 2011

• #8

I will give that a try next time, thanks!

John