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14# Bird done!

post #1 of 21
Thread Starter 
Here's the second q-view from my smoking venture for our Thanksgiving family feast. If you missed the first, it was an 8# brisket found here http://smokingmeatforums.com/forums/...hlight=brisket.
This one is the 14# Butterball and it came out pretty good. This is my first full turkey, I've done breasts and whole chickens, so I was a little nervous.

I had it in the fridge thawing for a few days and was trying hard to find a 5lb bucket somewhere to brine this thing in. I couldn't find one so I ended up using the pot from my turkey fryer. I went to put it in the fridge and found it was too tall. Just as I figured this out, Mama-Fokker yells from the garage "d*mn, we're out of beer"......DING-DING, we've got a winner...I pulled the empty keg out, wrapped the tap (cause I'm a germophobe) and slid the pot in to the keg fridge with ease!

BTW- We still don't have any beer....

This morning I got the bird out of the brine, rinsed, patted dry and started the injection process with this:

I got this idea from Shellbellc (thanks!) and it's maple syrup & butter...I added some honey and regular table syrup and the end result was a taste reminiscent of caramel popcorn.
I rubbed some butter under the skin and on the outside and in the box it went:

along with these stuffed poblano's:

The poblano's are my new fav! I did a small q-view here http://smokingmeatforums.com/forums/...ad.php?t=10453

The bird went in directly on the grates, breast side down for the first 2 hours. Here it is after the first 2 when I flipped it:

I spritzed with some apple juice and came back after another 1.5hrs:

..another spritz after another hour (4.5 hrs so far)

and after a total of 5 hrs 35 mins, the bird hit 165° in the breast. I pulled it, tented w/foil and let it rest for a while.
Here it is, done:

Nice color, but at 165° in the breast, I felt the dark meat was still a little "iffy" so I quickly sliced, panned and put it in the oven for a while.

It was a pretty good smoke, though next time I think I'll either go till 170°/breast or monitor both the thigh and breast to get a more accurate read. Sorry about not having sliced pics, but it's already in the fridge because I've got a 300 mile drive tonight.

If any newbies are reading and are unaware of the setup, I'm using a GOSM gas smoker, my temps were between 275°-315° and I used Pecan wood. The general consensus around here is to do poultry higher, like 350°, but my wood catches fire when I get that hot soooo... I guess I'm due for a wood box mod.

Oh yeah, here are the peppers:

They were done in about 2.5 hours. Be sure to poke a hole in the bottom of the pepper with a toothpick to allow juices to flow. This will also help prevent your stuffing from pushing out the top.

That's it for me, I'm off for a nap now to rest up for this 6 hour drive tonight. You all have a great Thanksgiving, be safe if you're traveling and as always...smoke em' if you've got em' icon_cool.gif

post #2 of 21
Damn, you've been a Fokkin smokin fool!!PDT_Armataz_01_22.gif
Look's good bro!PDT_Armataz_01_34.gif
post #3 of 21
Man, I saw the keg and went ALRIGHT!!!!! PDT_Armataz_01_37.gif
Then I find out its EMPTY PDT_Armataz_01_27.gif What type of smokin pro are you?? PDT_Armataz_01_05.gif

Great looking smoke otherwise, the bird looks fantastic. My wife wants me to subtract points for no beer though biggrin.gif
post #4 of 21
Great job and excelent post BF!

ps Nice kegerator too!
post #5 of 21
Good lookin' bird!! PDT_Armataz_01_37.gif

Looks like there will be a lot of satisfied folks for Thanksgiving.
post #6 of 21
Happy Thanksgiving B-F!
post #7 of 21
Nice smoke!

Take care, have fun, and do good!


post #8 of 21
Hey Fokker, gawd that looks good... nice smoke!! PDT_Armataz_01_34.gifPDT_Armataz_01_34.gif
post #9 of 21
I agree, I just don't know how you and the Mrs made it without any barley pop? PDT_Armataz_01_10.gif
post #10 of 21
Wow! ... you injected a Butterball ...
Can't wait to hear how that came out ... taste texture etc.
I'm having Poblano envy right now ... they are only available here for a very short time ...icon_cry.gif
Have a great holiday!
post #11 of 21
Great looking bird, hope mine comes out that good. I'll be starting at 5:00 am.
post #12 of 21
Nice looking Bird.. Thanks for posting, I'm doing my 1st turkey tomorrow and it gives me a idea for cook time...

thanks again..
post #13 of 21
nice work!
post #14 of 21
I totally agree with your temps. I also had my wood catch on fire earlier tonight when I had the temps close to 350. I am also using a GOSM. I'm going to bring the temps up to 170-175.
post #15 of 21
Thread Starter 
Well the big day is over and everything went pretty well. We ended up with 3 birds, 2 hams and a brisket, stuffing, corn pudding, collard greens, string bean casserole, cabbage, sweet potatoes, potato salad and macaroni & cheese. 7-up cake, sweet potato pie, white potato pie, bread pudding, jewish apple cake and pumpkin cake all brought up the rear.
We had about 40 family members total and everyone still ended up leaving with a plate or two for leftovers.
The 2 baked birds went quick and the smoked still had some leftovers. I thought it tasted pretty damn good myself, but most of our family present didn't seem to be open to "alternative" styles. The peppers weren't a hit with most of them either...oh well, more for me! The brisket on the other hand, flew off the platter! Some asked if it was deer (huh?) and others said "man that's some good roast beef!", but it's gone, so I know they liked it.

I hope everyone had a great holiday and all the nervous newbies got their birds donePDT_Armataz_01_26.gif .

Thanks for tuning in and I'll see you fine folks next time icon_cool.gif

post #16 of 21

Great posts in this series and followup. The bird was sure beautiful. Glad it worked out for you. I did two types of ABT's, mild and hot. Used both Anahiems and Jalapenos. They all went quick, but then some of the guests were already smokers, so they knew what to expect.

post #17 of 21
We pulled the bird at 165° at Ma's the other day, and tented of a few. Seen it hit 170 in the deep breast. All the meat we cut off looked good, but was a little hard to seperate legs. An autopsy on the frame yesterday before goin' in the stock pot revealed some kinda red spots, and alot of tough joints around the wish bone and lower pelvis/back areas.

I'm gonna go back to pulling it at 170-175 or so. Never had a real prob with dry, and I just do not feel comfortable with the 165. Maybe on the smaller chicken... but not the turkey.
post #18 of 21

good looking bird

Looks pretty good!
post #19 of 21
Nice job! looks great!
post #20 of 21
Classic description of an undercooked bird ... therm. should be in the thickest part of thigh, when it is ready, your'e good to go. Generally the breast will be done earlier.
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