TALKING TURKEY ON A WEBER KETTLE

[Hawging It]

Greetings All!! Continuing with the Weber Kettle theme. Been smoking on it a lot the past few days as you guys know. I decided to talk a little turkey today. Bought a small Butterball at the store the other day and put in the refrigerator for a couple of days to thaw. Washed it off and dusted heavy with McCormick Rotisserie Chicken rub. Fired up the kettle using my briquette method with cherry chunks. Easily maintained 250 to 260 degrees and pulled the it off when internal reached 165 degrees. Let it rest for an hour then sliced thin for sandwiches and such. Very tasty and juicy. Another fun and enjoyable cook. Take care and keep on smokin!!

 

[TNJAKE]

Damn nice color on that turkey!

 

[Hawging It]

Damn nice color on that turkey!

Thanks Jake. Yeah it surprised me. Haven't smoked many turkeys in my time. Gonna do another one soon. Will do some research on different turkey/chicken rubs just for kicks.

 

[mike243]

Looks great, I like the Tony C's creole butter injection also with smoked turkeys

 

[Hawging It]

Looks great, I like the Tony C's creole butter injection also with smoked turkeys

Thanks, will try that next time.

 

[HalfSmoked]

Great looking turkey and a better meal for you new health issue.

Warren

 

[chopsaw]

That looks great . I like the Tony C's myself . Inject and in the fridge overnight .
I've gone to black pepper only on poultry .
Looking at those slices , I'd have to say keep doing it the way you did that one . Lol .
Nice work .

 

[SmokingUPnorth]

Makes my mouth water. Is it just the breast?

 

[Hawging It]

Makes my mouth water. Is it just the breast?

Thanks. It's the whole bird minus the drumsticks

 

[SmokingUPnorth]

nice work. How did you like on the grill? I’ve smoked one bit it was a bit weird to me. I’ve only had them fried and in the oven. Tough to beat fried for me but might have to try the kettle

 

[daspyknows]

Always smoke turkeys. Its a fun thing to do at a tailgate party.

 

[gmc2003]

Kettle cooking can be addicting, and you did a great job on that Tom. I really like the slicing. As for rubs I like either the Weber or McCormick Garlic and Herb on poultry.

Point for sure
Chris

 

[chef jimmyj]

Good looking Turkey Breast. Still playing around. I had a steady 250 for a hour or so then the temp dropped to 200. Opened to see everything looked fine. Temp came up after awhile.
I'm loving the Kettle as a Grill but kind of missing the Set and Forget ease of my MES for Smoking...JJ

 

[Hawging It]

nice work. How did you like on the grill? I’ve smoked one bit it was a bit weird to me. I’ve only had them fried and in the oven. Tough to beat fried for me but might have to try the kettle

Kettle smoking is great!

 

[Hawging It]

That looks great . I like the Tony C's myself . Inject and in the fridge overnight .
I've gone to black pepper only on poultry .
Looking at those slices , I'd have to say keep doing it the way you did that one . Lol .
Nice work .

10-4

 

[Hawging It]

Kettle cooking can be addicting, and you did a great job on that Tom. I really like the slicing. As for rubs I like either the Weber or McCormick Garlic and Herb on poultry.

Point for sure
Chris

Going to experiment with a few different ones.

 

[Hawging It]

Good looking Turkey Breast. Still playing around. I had a steady 250 for a hour or so then the temp dropped to 200. Opened to see everything looked fine. Temp came up after awhile.
I'm loving the Kettle as a Grill but kind of missing the Set and Forget ease of my MES for Smoking...JJ

The charcoal method I use keeps it steady but I been practicing. LOL!!!

 

[JCAP]

That is some killer color there!

 

[HalfSmoked]

Thanks for the like Hawging It it is appreciated.
Keep on track and stay healthy.

Warren