Turkeys

Discussion in 'Poultry' started by ultramag, Apr 16, 2007.

  1. ultramag

    ultramag SMF Events Planning Committee

    Smoked a couple 10 ½ lb. turkeys today. Used peach wood for flavor and RO lump.

    Before, rubbed w/ olive oil, a little Sea salt, Tony C's, and fresh cracked pepper:

    [​IMG]

    Done, skin was nice and crisp on these guys, very moist and juicy:

    [​IMG]

    I made an awesome platter w/ wings, thighs, drumsticks, and sliced white breast meat. It turns out no one here was smart enough to get a pic of it though. I'm gonna have to dock the photographer's pay. [​IMG]
     
  2. ddemerath

    ddemerath Smoke Blower

    Those sure looked good. Nice job!
     
  3. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Need some turkey! (He says while drooling on keyboard)

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  4. smoked

    smoked Master of the Pit OTBS Member

    looked pretty dang tasty chad....as I eye that peach tree in the back corner of my back yard....hummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm smoker ain't big enough for two of those however..... [​IMG] how is the kid doing?
     
  5. bigal

    bigal Smoking Fanatic OTBS Member

    Nice job Chad! What is the secret to getting crisp skin? I never have crisp skin. Those sure look good! [​IMG][​IMG]
     
  6. smokincowboy

    smokincowboy Smoking Fanatic OTBS Member

    And he said with a grin as he wiped off his chin I'll have another piece of that turkey please
     
  7. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    Gorgeous birds. I am also interested in the secret to getting the crispy skin. I have tried but never been able to achieve it.
     
  8. msmith

    msmith Master of the Pit OTBS Member

    Those birds look very good Chad.
     
  9. ultramag

    ultramag SMF Events Planning Committee

    No secret on these, the direct heat really kept them from getting rubbery it seems. Other than that I did nothing special because I was just seeing where my starting point would be with this smoker. BTW, cooked @ 225°-240° for 4 hours.
     
  10. cheech

    cheech Master of the Pit OTBS Member

    Those birds llok awesome. Hope to do a couple myself soon. I like the simplicity of your rub. I assume that it tasted well.

    Would you use peach again?
     
  11. deejaydebi

    deejaydebi Smoking Guru

    Looking good Chad! [​IMG]
     
  12. ultramag

    ultramag SMF Events Planning Committee

    The turkeys tasted very well Cheech. All four dinner participants had turkey sammies for lunch the day after. [​IMG] As for the peach, loved it. I put 5 butts over it today. Been a long time since I experimented w/ wood for pulled pork. [​IMG]
     
  13. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    The BDS is the crispy skin secret, direct heat. Boy, do they look good!

    Same photographer (morel lover) who is taking pics of the location for the gathering? [​IMG]
     

Share This Page