Ok, so do to our kitchen remodel (doing it our selves) and the fact that the kitchen wasn’t fully functional till late Thursday night our big turkey feast got a little pushed back...... and it was well worth the wait!!!
The first coarse started of with a slice of pecan streusel pumpkin pie that my wife made last night.....the pie was also joined by a piece baklava that my daughter made (both of them when nuts having two ovens.....
Now this is a proper breakfast for a thanksgiving day (late) feast!
Next just a shot of my wife making homemade croutons from her focaccia bread she made yesterday. Man you could make a feast out of this little rosemary, thyme, and oregano season little jewels!
So the BIG star of the show would be the fresh 20 lber......the plan was to do the cook at 325 on the pellet. The initial thought was it would take about 4-4.5 hours.....on it went....
The only problem is an hour in I’m like snap this thing is going to be done in 3 hours tops.....agh.....so why you may ask would a full turkey get done so quick.....well I experimented with my partial backbone removal for the cook....
This allows for real healthy air flow through the bird cavity.......so after hearing that my wife needed 3 hours for rolls I promptly jumped up and dropped the smoker temp to 235 to stall the cook!!
I let it roll there for about 2 plus hours then bumped it back up to 325 for the last 45 min....pulled IT breast 160 legs/thigh 180, and wings at 185.....and to my surprise it turned out the bomb!
I think I’ve discovered a new way to do the turkey! Total cook time 4 hours with 30 min untented rest time.
And finally the better late than never feast!
All is good now and nothing but happy memories!
The first coarse started of with a slice of pecan streusel pumpkin pie that my wife made last night.....the pie was also joined by a piece baklava that my daughter made (both of them when nuts having two ovens.....
Now this is a proper breakfast for a thanksgiving day (late) feast!
Next just a shot of my wife making homemade croutons from her focaccia bread she made yesterday. Man you could make a feast out of this little rosemary, thyme, and oregano season little jewels!
So the BIG star of the show would be the fresh 20 lber......the plan was to do the cook at 325 on the pellet. The initial thought was it would take about 4-4.5 hours.....on it went....
The only problem is an hour in I’m like snap this thing is going to be done in 3 hours tops.....agh.....so why you may ask would a full turkey get done so quick.....well I experimented with my partial backbone removal for the cook....
This allows for real healthy air flow through the bird cavity.......so after hearing that my wife needed 3 hours for rolls I promptly jumped up and dropped the smoker temp to 235 to stall the cook!!
I let it roll there for about 2 plus hours then bumped it back up to 325 for the last 45 min....pulled IT breast 160 legs/thigh 180, and wings at 185.....and to my surprise it turned out the bomb!
I think I’ve discovered a new way to do the turkey! Total cook time 4 hours with 30 min untented rest time.
And finally the better late than never feast!
All is good now and nothing but happy memories!
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