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BD's Pre Holiday Smoked Turkey. A Foamheart Request - Page 4

post #61 of 127
I'll post some QView on Sunday, I'd love to get that same color, did you tent it at all during the smoke? I'm using my CharGrill propane with apple chips and it holds nice at 250 so I'm thinking 6 hours for a 13lb bird.
post #62 of 127
Thread Starter 
Quote:
Originally Posted by Jetsknicks1 View Post

I'll post some QView on Sunday, I'd love to get that same color, did you tent it at all during the smoke? I'm using my CharGrill propane with apple chips and it holds nice at 250 so I'm thinking 6 hours for a 13lb bird.

No foil tent while cooking. After the breast reaches 165 take it off the grate and put it on the kitchen counter with a foil tent. Let it rest there for about 30 minutes
post #63 of 127
Quote:
Originally Posted by BDSkelly View Post

No foil tent while cooking. After the breast reaches 165 take it off the grate and put it on the kitchen counter with a foil tent. Let it rest there for about 30 minutes


Lovin the fruit idea BD. Brined overnight, injected with honey garlic and sittin in the fridge till morning. icon14.gif
post #64 of 127
Thread Starter 
Quote:
Originally Posted by Jetsknicks1 View Post




Lovin the fruit idea BD. Brined overnight, injected with honey garlic and sittin in the fridge till morning. icon14.gif


Looks awesome!  Keep us posted on the finished bird! Take your time and remember 165.  Looking forward to the next photos. Brian 

post #65 of 127


Birds in. Hoping for a 2:00 finish so it can sit while I deep fry the other one.
post #66 of 127
Thread Starter 

Looking good.  I use to own one of those smokers. They work great. Keep us posted brother.  This has the beginning of being a great one!

Brian 

:points:

post #67 of 127
Quote:
Originally Posted by BDSkelly View Post

Looking good.  I use to own one of those smokers. They work great. Keep us posted brother.  This has the beginning of being a great one!
Brian 
points.gif
Thanks. I found the smoker on sale, this is the 4th smoke and so far everything's been good.
post #68 of 127

Bout 3-1/2 hours in, you can never have too many legs biggrin.gif. I'll check the bird in about 40 mins to make sure it's at 140.
post #69 of 127
Thread Starter 
Quote:
Originally Posted by Jetsknicks1 View Post


Bout 3-1/2 hours in, you can never have too many legs biggrin.gif. I'll check the bird in about 40 mins to make sure it's at 140.


Looks great.  The color is really coming out. AND you just can't beat extra drumsticks.  Remember to pull that bird when the internal brest temp hits 165 degrees .  Then set it on the counter covered with a sheet of foil for about 30 minutes.  It will be nice and juicy .  You're on your way to being the backyard hero today!  b

post #70 of 127
Quote:
Originally Posted by BDSkelly View Post


Looks great.  The color is really coming out. AND you just can't beat extra drumsticks.  Remember to pull that bird when the internal brest temp hits 165 degrees .  Then set it on the counter covered with a sheet of foil for about 30 minutes.  It will be nice and juicy .  You're on your way to being the backyard hero today!  b
Lol thanks BD, that still remains to be seen but so far, so good.
post #71 of 127
Sorry to be super late Brian, not sure how I missed this but sure a nice thread & had to be tasty ! icon14.gif
post #72 of 127
just off the smoker, sitting on the counter waiting for the fried bird. Loving the color so far.
post #73 of 127
Thread Starter 

Looks great! 

:points:

post #74 of 127
Can't believe I missed this one, BD. Very pretty bird!
I like the fruit in the cavity. I've been trying to get the Mrs. to put something in that cavity for a few years now ( We still do it in the oven. It's her time to shine ), anything, I'ts just meant for filling! She relented this year and filled it with dressing. After all was said and done, she declared it was the best dressing she'd ever made. (Sigh..). Next year I'm pushing for fruit!!
Points!
Dan
post #75 of 127
Thread Starter 
Quote:
Originally Posted by SmokeyMose View Post

Can't believe I missed this one, BD. Very pretty bird!
I like the fruit in the cavity. I've been trying to get the Mrs. to put something in that cavity for a few years now ( We still do it in the oven. It's her time to shine ), anything, I'ts just meant for filling! She relented this year and filled it with dressing. After all was said and done, she declared it was the best dressing she'd ever made. (Sigh..). Next year I'm pushing for fruit!!
Points!
Dan


Howdy Dan

This is actually an old post that was bumped up for the Thanksgiving holiday.  Lots of folks ask how to do one on a Masterbuilt. So I bumped this one up.  Thank you my friend!

Brian 

post #76 of 127
Quote:
Originally Posted by BDSkelly View Post

Looks great! 
points.gif

This is the smoked bird.

This is the fried one


All the cut meat was from the smoker. Thanks so much to DB for giving me the idea to use the fruit, the bird was really juicy and I think the fruit had a good bit to do with that.
post #77 of 127
Thread Starter 

Nice job! b

post #78 of 127
Quote:
Originally Posted by BDSkelly View Post

Nice job! b
Thanks, and thanks for your help. icon14.gif
post #79 of 127

This will be good for Thanksgiving. 

post #80 of 127
Thread Starter 

Nice job! b

Quote:
Originally Posted by jakester View Post
 

This will be good for Thanksgiving. 


Thanks Jake!

I'd forgotten about this post.  Thanks!  We get a hundred requests from folks the day before Thanksgiving looking for help with smoking a bird.   Last yearmwe had so many it was like answering the Butterball Hot Line!  LOL b

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