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Thanksgiving 2013 - DRAMA ALERT!!! Whole Fresh Amish Turkey and Assorted Turkey Thighs and Legs

post #1 of 18
Thread Starter 

Greetings all!

 

So I've been a little light on the smoker use through the late summer and fall, due to some health issues my wife has been having.  However, we aren't traveling to see the in-laws in Connecticut this year, so we decided to hose a Thanksgiving gathering of our own this year.  We decided on a 14lb fresh turkey from the meat market she works at, and we're pretty excited.  I did a test run on the smoker to make sure I could hit the required heat levels, and you can see the results of that test run here at http://www.smokingmeatforums.com/t/152990/cold-weather-test-run-turkey-parts.  So, we're ready to rock 'n' roll!

 

Here's the plan:

 

Tuesday 11/26  
Prepare turkey brine 7:45 AM
Chill brine 8:15 AM
Pickup donuts (cook fuel) 8:30 AM
Pickup charcoal (smoker fuel) 8:45 AM
Pickup turkey 9:00 AM
Rinse turkey 9:30 AM
Add turkey to turkey brine 9:45 AM
Pickup legs and thighs 11:30 AM
   
Wednesday 11/27  
Prepare parts brine 7:00 AM
Chill parts brine 7:30 AM
Remove turkey and rinse 7:45 AM
Towel dry turkey 7:50 AM
Turkey to fridge for air dry 7:55 AM
Rinse parts 9:00 AM
Add parts to parts brine 9:10 AM
Remove parts and rinse 9:05 PM
Towel dry parts 9:10 PM
Parts to fridge for air dry 9:15 PM
   
Thursday 11/28  
Start chimney lighter 7:00 AM
Load fuel to smoke box 7:10 AM
Coffee, coffee, coffee 7:15 AM
Dump chimney into fire box 7:20 AM
Remove turkey 7:30 AM
Towel dry turkey again 7:35 AM
Oil and rub turkey 7:40 AM
Turkey to smoker 7:45 AM
Remove parts 11:00 AM
Towel dry parts again 11:05 AM
Oil and rub parts 11:10 AM
Parts to smoker 11:15 AM
Remove turkey to tray 12:30 PM
Foil tent turkey and rest 12:35 PM
Dampen smoker air flow 12:40 PM
Remove parts to tray 12:45 PM
Foil tent parts and rest 12:50 PM
Carve turkey 1:00 PM
Serve turkey and parts 1:15 PM
Add wood chips for cheese 2:00 PM
Remove cheese to trays 2:05 PM
Cheese to smoker 2:10 PM
Remove cheese 4:10 PM
Vacuum seal cheese 4:25 PM
Blast chill cheese 4:30 PM
Distribute cheese to guests 4:45 PM

 

 

More to come!!!!


Edited by piaconis - 11/26/13 at 11:07am
post #2 of 18
Thread Starter 

Just got back from the poultry market with the turkey pieces

 

Stay tuned!

So here comes the first update.  I started the brine using Chef Jimmy's brine as a base recipe, and throwing a couple of my own twists in.  Here's the modified recipe:

 

1/2C Coarse Sea Salt

2T Paprika

2T Gran. Garlic

2T Onion Powder

2T Dry Thyme

2T Black Pepper

1C Apple Cider Vinegar

2C Apple Cider

1t Tabasco

1-1/2 Gal Cold Water

6 Leaves Pineapple Sage (fresh from my now indoor herb garden)

 

Some Q-view so far (or technically off-Q view, seeing as how the fire doesn't start until Thursday, but I digress...)

 

Simmered the brine to marry the components, then chilled with ice.  You can see the pineapple sage leaves floating on the top

 

Brine is chilling. You can see the pineapple sage leaves on top.

 

 

Got to Duma Meats in Mogadore at 9:00AM sharp, and there were already people in line ahead of me. Hey, just because my wife works there, doesn't mean I get special treatment!  Just heard from my wife that it's absolutely crazy now.

 

Got to Duma Meats in Mogadore at 9:00AM sharp, and there were already people in line ahead of me. Hey, just because my wife works there, doesn't mean I get special treatment!

 

 

Turkey takes a dunk in the brine. Threw some clear plastic wrap on the edges to help the lid seal so I don't splash any out while I move it.

 

Turkey takes a dunk in the brine. Threw some clear plastic wrap on the edges to help the lid seal so I don't splash any out while I move it.

 

 

Nestled in the new fridge, ready for the "power cool" cycle. To the left, you can see stacks of cheese I plan to smoke after the turkey and requisite smoker cool down.  Also, there have been comments and speculation that I purchased the new fridge just to have more room to store pre-smoked and smoked meats and cheeses.  I will neither confirm, nor deny those statements. :icon_cool:

 

Nestled in the fridge, ready for the "power cool" cycle. To the left, you can see stacks of cheese I plan to smoke after the turkey and requisite smoker cool down.

 

Just got back from the poultry market with the turkey pieces

post #3 of 18

Nice, what a plan, down to the minute.  I'm not that disciplined, more power to you.  I'm in for the updates!

post #4 of 18
Thread Starter 

They're obviously all approximations, but a good gauge if I start falling behind.  With so many moving pieces to Thanksgiving dinner, it helps to at least have a barometer.

post #5 of 18
Quote:
Originally Posted by WaywardSwede View Post
 

Nice, what a plan, down to the minute.  I'm not that disciplined, more power to you.  I'm in for the updates!

 

All that coffee, he might have forgotten to add something in his itinerary ........

post #6 of 18
Thread Starter 

OK, so time for some updates...

 

Removed the bird from the brine. I set it on my beer can chicken stand to hold it upright so it can air dry in the fridge another 24 hours. It's a nice looking bird.

 

Removed the bird from the brine. I set it on my beer can chicken stand to hold it upright so it can air dry in the fridge another 24 hours. It's a nice looking bird.

 

 

Into the empty stock pot and back into the fridge. If it still had a head, it would be peeking out.

 

Into the empty stock pot and back into the fridge. If it still had a head, it would be peeking out.

 

 

Meanwhile, brine batch #2 is chilling in the fridge, getting ready for turkey parts.

 

Meanwhile, brine batch #2 is chilling in the fridge, getting ready for turkey parts.

 

Stay tuned for more!

post #7 of 18
Thread Starter 

And now, the attention turns to the parts...

 

Did a quick rinse of the assorted parts

 

Did a quick rinse of the assorted parts

 

 

Placed the parts into the brine, with a little ice to help it return to safe temperatures after rinsing

 

Placed the parts into the brine, with a little ice to help it return to safe temperatures after rinsing

 

 

Back into the fridge

 

Back into the fridge

 

 

That does it until later tonight!

post #8 of 18

I'm not sure which is more impressive, your beautiful food, or your precision schedule and masterful organization!

 

Wow have you folks just got it together! Terrific post!

 

Have a wonderful holiday and here's to great health things improving too!!!! Cheers! - Leah

post #9 of 18
Thread Starter 

Thanks Leah!

 

So, the fun continued.  I decided to leave the parts in the brine for another hour, just to give a little more time for all of those flavors to circulate.  I also decided to do a fresh batch of rub, since I was running low.

 

Rinsed off and in the process of being dried

 

Rinsed off and in the process of being dried

 

 

Back into the fridge for some cool dry time

 

Back into the fridge for some cool dry time

 

 

Made myself some fresh Bubba Chix rub (Chef Jimmy's recipe)

 

Made myself some fresh Bubba Chix rub (Chef Jimmy's recipe)

 

 

Finished two days worth of tasks. The big one awaits!

 

Finished two days worth of tasks. The big one awaits!

 

 

Well, that's it for Wednesday.  See you all tomorrow, and best of luck to everyone doing a smoke of their own!

post #10 of 18

Well that just continues to sound magnificent! happy holiday (officially) and happy feasting!!! Beautiful stuff! Cheers! - Leah

post #11 of 18

I'm impressed.  I do a time line in my head and have yet to keep with it, something always goes wrong or comes up. Perfect example I was going to start smoking turkeys mid AM yesterday 11/27, didn't get started till 2 PM due to a snfu. This link explains what went on http://www.smokingmeatforums.com/t/153165/back-to-making-tbs-and-smoky-goodness . Going to be a LONG day tomorrow I may be able to grab a couple hours shut eye around 6 AM if I'm lucky.

post #12 of 18
Thread Starter 

Thanks folks.  Here's the morning update...

 

 

This is the Thanksgiving morning scene, after two days of snow.

 

This is the Thanksgiving morning scene, after two days of snow.

 

 

Chimney started

 

Chimney started

 

 

The bird. Yep, still dead.

 

The bird. Yep, still dead.

 

 

Rubbing on some olive oil

 

Rubbing on some olive oil

 

 

And applying the rub

 

And applying the rub

 

 

I loosely packed the cavity with apple slices, two sprigs of rosemary, and a sprig of sage. I like using fresh aromatics in the bird.

 

I loosely packed the cavity with apple slices, two sprigs of rosemary, and a sprig of sage. I like using fresh aromatics in the bird.

 

 

On my Weber rib/roast rack and ready to hit the smoker

 

On my Weber rib/roast rack and ready to hit the smoker

 

 

IT...IS...ON!

 

IT...IS...ON!

 

 

More to come!

post #13 of 18
Thread Starter 

Oh no!!!  I checked in on the turkey a little over an hour in, and found the front end of the bird (facing the firebox) got blasted by heat.  Apparently, my carefully placed baffle plate slipped, leaving the turkey to get blasted by radiant heat.  Though I don't mind a little char here and there, I probed the meat to find it was also cooking that end WAY faster than parts of the breast, and was a full 20 degrees ahead of the thighs.  My answer to the problem was similar to my reaction....

 

I flipped the bird.

 

Flipped the bird!

 

 

I removed the roast tray and flipped it over.  It's an EXTREMELY risky move, and may have dire consequences.  I'm also in a full-on heat retreat, as I have pulled back to a safe 250 degrees to prevent this from becoming a Thanksgiving turkey BRUNCH.  Crispy skin is an afterthought now, as the crispness of the front resembles a grand piano finish.  I'll pump the heat back up for the parts.

 

Now I know what you're all thinking.  I just violated the cardinal rule of smoking...I was fooling around the smoker mid-smoke.  However, it's my belief that the benefit of attempting to restore temperate balance to the bird outweighed the risks.  Will my move reflect the wisdom of a seasoned veteran, or will my toying with the smoke turn out to be a rookie mistake?  Stay tuned...

post #14 of 18

Looks to me like you are going to have a meal to be thankful for and that is on top of a having a wife who works in a meat store!

 

Happy Thanksgiving!

 

Disco

post #15 of 18
Thread Starter 

Update...

 

Turkey is righted again.  Temps leveled out, and I continued my plan.

 

Oiled and rubbed the parts

 

 

 

And they're on. You can see the "blackened" turkey in the background. I threw some foil over the charred skin to block it from further assault.

 

 

 

Getting close to done

post #16 of 18
Thread Starter 

Well, it was a successful smoke, but a photo fail.  I missed the final pic of the bird as I had hungry guests in front of me.  So, here are some pics from along the way..

 

 

Parts are looking good, main bird is resting

Parts are looking good

 

 

Check out the smoke penetration on the carved breast

 

Check out the smoke penetration on the carved breast

 

 

Finished parts, along with the carved parts from the main turkey.  Everything was done right on time.

 

Finished parts, along with the carved parts from the main turkey

 

 

Well, I missed a whole-bird pic, but you can see the carcass and the smoke penetration

 

So since I missed the whole bird, I at least had a chance to post the carcass

 

 

My plate, with all the fixins

 

My plate

 

 

Cheese is on...early Christmas present for my guests

 

Cheese is on!

 

 

 

Finished product, being vac sealed and sent home with guests

 

Finished product, being packed up for guests

 

 

Thanks for following my Thanksgiving!  Hope you enjoyed yours as well!

post #17 of 18

Well that all looks like a perfectly beautiful holiday!!! Thank you for sharing! Cheers! - Leah

post #18 of 18

Dang nab it  great detailed post and great pics, Looks like you had a great turkey day.

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