Research of the first Thanksgiving Turns Into a Personal History!

[chopsaw]

Yup . 99.9 % Northwestern European .
Got one completely boned and rolled , the other has the rib cage , but trimmed out the wish bone and the wing sockets .
Sweet BBQ rub and a Cajun seasoning .

Hope to get the skin like yours . I like it rendered down more than crisp .
Did you start with a higher temp then lower ?

 

[civilsmoker]

PS.....this is the secret to perfect whole turkey on the Pellet. This was from last year....

 

[civilsmoker]

Yup . 99.9 % Northwestern European .
Got one completely boned and rolled , the other has the rib cage , but trimmed out the wish bone and the wing sockets .
Sweet BBQ rub and a Cajun seasoning .
View attachment 517329
Hope to get the skin like yours . I like it rendered down more than crisp .
Did you start with a higher temp then lower ?

looks like a good start. I did mine (whole) strait at 335. I’ve noticed that the back part of my smoker is a bit hotter better air flow so I push it back a bit away from the lid then rotate.

 

[civilsmoker]

My smoked breasts I did skinless at 225....

 

[chopsaw]

Thanks . I was thinking starting around 350ish for 30 minutes then lower to 325 or so . A lot of air movement in this grill . Probably have to baste at some point .

 

[civilsmoker]

Thanks . I was thinking starting around 350ish for 30 minutes then lower to 325 or so . A lot of air movement in this grill . Probably have to baste at some point .

for a smaller piece like that I would think a bit higher would be good, as it will have less time to roast and crisp up....maybe even 375 then down to 325 a 335....

 

[civilsmoker]

Here is mine, had to slice into one for a taste for breakfast.....going to get some croissants for a samich!

 

[Bearcarver]

Great Looking Turkey, Civil!!
Nice Job!
Like.

Bear

 

[chopsaw]

Looks good . These are about 9 lbs. each . Had them in Pop's brine with some lemon extract overnight .
Got them on the counter to warm up a bit , then they're going on .
I did chicken breast skinless like that .

 

[civilsmoker]

Great Looking Turkey, Civil!!
Nice Job!
Like.

Bear

Thanks Bear!

 

[civilsmoker]

Looks good . These are about 9 lbs. each . Had them in Pop's brine with some lemon extract overnight .
Got them on the counter to warm up a bit , then they're going on .
I did chicken breast skinless like that .

Thanks, I was on the “easy” tract with these.....oh man yours should to be tasty! I really like citrus in brine!

 

[chopsaw]

I really like citrus in brine!

Well , I've been thru it with Pop's brine . From not enough to to much . 1/2 tsp per gallon is where we like it .
It's really good . I also have maple and anise extracts .
This I did with the Tips slaughter house brine / Pop's combo . Lol cure and the extract added .
The skinless is a great way to do lunch meat .

 

[civilsmoker]

Well , I've been thru it with Pop's brine . From not enough to to much . 1/2 tsp per gallon is where we like it .
It's really good . I also have maple and anise extracts .
This I did with the Tips slaughter house brine / Pop's combo . Lol cure and the extract added .
The skinless is a great way to do lunch meat .

how did the birds turn out?

 

[chopsaw]

how did the birds turn out?

We had the one that was boned out . It was fantastic . Some of the best I've done . It was great because the kids went to their Mom's side of the family and ate dry turkey yesterday . LOL . My Daughter took a bite and just shook her head and said " This is so good " She doesn't eat gravy , so I always wonder .
I started at 350 and spun after an hour . Then dropped to 325 . When it got to 150's I dropped the temp to 225 and basted with butter and honey mixed . Doing this because it's gonna be done early .
Started the MES and set the Auber to 100 . When the breast hit 165 I wrapped in foil and put them in the 30 and reset the Auber to 145 . Let it hang out while the kids made sides .

Completely tender , but not falling apart .

Great texture on this .

They both said we should have this again tomorrow .

 

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