Today's Turkey

[meowey]

It's Turkey Day Today!

The 13 pounder was brined overnight. The CharGriller fired up to temps previously unknown to it. I wanted crisp skin and ran the unit at 300-325°F, it sure used a lot of charcoal, and burned off a bunch more paint. The reviews are in and it was worth all of the charcoal and burned off paint.

Bird placed in the smoker.

Hour and a half!

Ready for a rest before carving.

Plated with mashed sweet taters, cornbread dressing, smoked gravy, and jellied cranberry sauce.

Take care, have fun, and do good!

Regards,

Meowey

 

[homebrew & bbq]

That looks mighty good, meowey! Now you've gone and made me hungry and we aren't eating turkey until tomorrow.

 

[flash]

Of course, I can skip those dang cranberrys.

 

[seaham358]

Thats a Great looking Turkey..
Man!! were off to a good start for Smoked Turkey pics... Can't wait and see what Friday brings..

 

[rip]

Thats a good lookin bird, what kind of wood did you use?

 

[meowey]

Lump charcoal and apple chunks.

Take care, have fun, and do good!

Regards,

Meowey

 

[ajthepoolman]

No rub? Is there an oil on it?

 

[meowey]

I used no rub. I did spray it with a 3-1- mix of apple juice and Captain Morgan's Spiced Rum.

Take care, have fun, and do good!

Regards,

Meowey

 

[capt dan]

Thats some good stuff right there. Brings tears to my eyes, mainly cuz I gotta wait another day for mine to hopefully look that good.

I was just noticing the pop up is still down, wonder why!

 

[meowey]

I don't know what temps the pop ups are set to pop. I was measuring the breast and thigh with digital probes. I pulled it at the point when the breast was 166°F and the thigh was 173°F. I left the popper in so moisture would not run out during cooking.

The bird was done, moist and tasty!

Take care, have fun, and do good!

Regards,

Meowey

 

[allen]

Hey Meowey, Now we're talking turkey. Looks good and thanks for the Pics, I have been asked to smoke some turkeys in the future and now have an idea as to the color as it smokes

 

[bigarm's smokin]

I'll forgive ya for no rub Meowey, but you got the rum/apple juice mixture bass ackwards.

 

[deejaydebi]

Nice loooking turkey Meowy! Happy Thanksgiving!

 

[wilson]

That's one pretty bird you got there Meowey.
I'll bet that meal tasted as good as it looks.
Happy Thanksgiving

 

[rip]

How long did it take????

 

[capt dan]

crap, I pulled mine out before it went into the brine. I hope I don't find a lil sprinkler under the lid tomorrow when I open the smoker!

 

[jaynik]

Great color! You guys are killing me! My wife said conventional turkey for T-day, but has given me the green light for a smoked turkey for Christmas after seeing your pics. I"ll be busy. I'll have a ham to stuff on Christmas eve and a turkey to smoke on Christmas day! I couldn't have a better dilemma and your guys' pics are my inspiration. I plan to load up on some cherry this weekend, so may do the turkey in that. I'll smoke some chicken breasts as a test. I'm inspired!

 

[meowey]

As I had trouble maintaining a steady 325°F because of wind and the fact that the air temp was 33°F, it took a little under 4 hours.

Hope this helps!

Take care, have fun, and do good!

Regards,

Meowey

 

[crewdawg52]

Dont quote me, but I do believe those stupid, plastic thingies "pop" at 180 degrees....To high a temp for me.

 

[meowey]

I think you're right about 180°F. If the breast gets to that temp it dries out.

Take care, have fun, and do good!

Regards,

Meowey