- Nov 5, 2018
- 96
- 78
Thanks to tons of great info here, I pulled off my first Thanksgiving turkey!
Injected on Tuesday with creole butter, dried it overnight Wednesday, and this morning rubbed in garlis salt pepper butter blend. Poured boiling water on the skin, dried again and rubbed more butter blend on it. Stuffed with onions and apples.
14lb'er, 6 hours at 225, then a baste with leftover butter, and one hour at 300 to get to 165/185 temps. Skin was excellent (until it went into the cooler for the ride to the gathering - softened a bit but still bite-thru-able.)
Cooler with towels worked great - hot as hell when carving it up. Either the family is a bunch of good actors or they really like it - so that was cool.
Thanks for letting me share - was a really rewarding day. Can't get over how much I've enjoyed my Camp Chef pellet grill, and learning how to better use it with all the information shared here.
Injected on Tuesday with creole butter, dried it overnight Wednesday, and this morning rubbed in garlis salt pepper butter blend. Poured boiling water on the skin, dried again and rubbed more butter blend on it. Stuffed with onions and apples.
14lb'er, 6 hours at 225, then a baste with leftover butter, and one hour at 300 to get to 165/185 temps. Skin was excellent (until it went into the cooler for the ride to the gathering - softened a bit but still bite-thru-able.)
Cooler with towels worked great - hot as hell when carving it up. Either the family is a bunch of good actors or they really like it - so that was cool.
Thanks for letting me share - was a really rewarding day. Can't get over how much I've enjoyed my Camp Chef pellet grill, and learning how to better use it with all the information shared here.
