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Injected Turkey

post #1 of 11
Thread Starter 

Decided on a 19 pound turkey today.  Tracey (Walle) and his family joined us in an early Labor Day cook out.  I injected the bird with Cajuninjector's Creole Butter.  I (sort of) spatchcocked the bird but didn't lay it flat so there's no backbone.  Used the Two Irish Fools So CA rub (sparingly). 

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Out of the smoker.  Didn't get any pics of the carving as our hands were a little slippery. 
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Also had to do some stuffed poblano peppers from Tracey's garden.  Stuffed with cheddar cheese and a combination of JD sausage, cream cheese and chipotle powder.  Good stuff!
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Thanks for checking out my bird.

post #2 of 11

Turkey looks great Keith, So do the ABTs...

post #3 of 11

Keith, thanks again for the invite - the turkey was one of the best I've ever had, and that mix you threw at those pob's was da bomb!

 

The bass fishing and beer drinking were right up there too!

 

Don't tell anyone about those twice baked potatoes either.... you'll have half the forum over for dinner!

post #4 of 11

Had to pull up this post to see what you stuffed those pobs with... made me hungry for turkey again, so I'm bumping it!

post #5 of 11

You're right.  I'm hungary now.  Thanks

post #6 of 11

Looks nice!

 

Thanks for reminding me that I want to do a turkey trial-run before T-Day (never done one in the smoker before).  I've been wanting to try Tip's Slaughterhouse recipes on one.

post #7 of 11

That's a very nice bird Bassman   I'm wondering about your temp and time on that golden nugget...........I'm kinda planning to have my build done by T-Day and planning to smoke some (national birds) for friends and family; My build isn't complete yet so i'm not sure how she's gonna cook, Im gonna try to get a few smokes under her belt by then, but instead of doing a trial and era on 12 turkeys your advice would be greatly appreciated!! You make it look soooooooooooooooo Good 

post #8 of 11
Thread Starter 

I usually run the temp at about 250 for the big birds.  This one at 19 pounds was quite a bit larger than I really like to smoke.  I prefer a 12-14 pound bird.  This one took about six hours with a 25 minute rest after smoking.  I normally don't care about the skin on these, but it came out nice and crispy.

post #9 of 11

Thanks for pulling this back up Tracey!

I missed it the first time around!

 

Nice Bird & Peppers Keith!

 

Real Nice,

Bear

 

PS: Where's the Bass pics?

post #10 of 11
Thread Starter 


 

Quote:
Originally Posted by Bearcarver View Post

Thanks for pulling this back up Tracey!

I missed it the first time around!

 

Nice Bird & Peppers Keith!

 

Real Nice,

Bear

 

PS: Where's the Bass pics?

I guess there are more walleye and stripers than there are bass, but you get the idea.
 

 

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post #11 of 11
Quote:
Originally Posted by Bassman View Post


 

I guess there are more walleye and stripers than there are bass, but you get the idea.
 

 

100_1654.jpg


 

 

Bunch of good eatin' there !

Pretty nice Bluegill too

 

You and Tracey must have had a blast!

 

Bear

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