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TWO 20 POUND TURKEYS FOR THANKSGIVING - Page 2

post #21 of 35
Thread Starter 

Thank you

 

Gary

post #22 of 35

Hello Gary.  Great looking birds.  Family around and good food, can't get much better.  Keep Smokin!

Danny

post #23 of 35

Dang Gary!!!bravo.png

 

You not only make Awesome Brisket----Your Turkeys are Fantastic too!!!----:drool-----------:points:

 

 

Totally Awesome!!Thumbs Up

 

 

Bear

post #24 of 35

Very tasty looking bird. I love the color and a full smoker.

Happy smoken.

David

post #25 of 35
Thread Starter 

Thanks again to everyone,   40 years of practice

 

Gary

post #26 of 35
Thread Starter 

One thing I would like to add is about brining. It's probably a 50/50 split on here on brining or not brining.  My two cents worth.

About 15 years ago, we were sitting around watching cooking shows  when on cam on about baking the perfect chicken. The chicken was brined for 24 hours, then patted dry and brushed with a mixture of melted butter and brown sugar.. Turned out better than any of the ones we had done before. They went in to a detailed explanation of how the brining works. Makes sense. So we have brined all the chickens and turkeys every sense. They are super juicy and moist.

This works for me and my family, Not to say this is the only way or wright way, Just a good way.

 

I do believe in brining poultry, I never brine beef or pork, dry rub only. again just works for me.

 

Gary

post #27 of 35
Quote:
Originally Posted by gary s View Post
 

One thing I would like to add is about brining. It's probably a 50/50 split on here on brining or not brining.  My two cents worth.

About 15 years ago, we were sitting around watching cooking shows  when on cam on about baking the perfect chicken. The chicken was brined for 24 hours, then patted dry and brushed with a mixture of melted butter and brown sugar.. Turned out better than any of the ones we had done before. They went in to a detailed explanation of how the brining works. Makes sense. So we have brined all the chickens and turkeys every sense. They are super juicy and moist.

This works for me and my family, Not to say this is the only way or wright way, Just a good way.

 

I do believe in brining poultry, I never brine beef or pork, dry rub only. again just works for me.

 

Gary

 

 

yeahthat.gif

My thoughts exactly!!

 

Bear

post #28 of 35

Super job!

 

:points:

post #29 of 35
Thread Starter 

Thank you

 

Gary

post #30 of 35

I know this post is from last year, but I just had to comment lol

 

Been beating my brains out about this Thanksgiving.  I already know i'm doing a bird with my traditional recipe in the oven... but I've been dying to try smoking one, too

 

I think i'm going to do an 18-20 pounder the traditional way.. keep the wife happy lol (she's not a big fan of change)

 

THEN, I think i'm going to do another 12-15 pounder in the MES

 

Hadn't even thought about spatchcocking... but that might just give me enough space in my little MES 30 to also do a small pork butt (my sisters request).

 

Thanks for the inspiration, and I hope my birds come out looking half as good as yours did!!  Cheers!

post #31 of 35
Thread Starter 

Thank you

 

Gary

post #32 of 35

Gary, what was your ultimate IT?  

post #33 of 35
Thread Starter 
Quote:
Originally Posted by StanN View Post
 

Gary, what was your ultimate IT?  

 

 

Poultry needs to at 165º Minimum   I really don't remember what the final IT temp was, probably around 170   ???

post #34 of 35

I'm looking forward to 2015 Thanksgiving threads!!  My smoker is packed up though :(((.  By the time I get back from vacation, we'll have freezing temps outside.  I havent quite figured out how I'm going to do my turkey.....

post #35 of 35
Quote:
Originally Posted by gary s View Post
 

 

 

Poultry needs to at 165º Minimum   I really don't remember what the final IT temp was, probably around 170   ???

Ok, thanks!  Made my mouth water looking at those pics, awesome smoke!

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