Whirling Tom for Easter

[bakerman]

I said I was going to spin a turkey, and I did. A bit late on the post, but that's my fault.
Dry brined for 2 days after a 3 day thaw. Stuffed with apples and onions. Put on the spit at 450-425 degrees for 3 hours. Best, absolutely the very best turkey I have ever eaten in 66 years of my life. This had it all, super juicy, crispy skin, slight smokiness ( chunk of cherry on grill ), and lovely seasoning. Nothing special sprinkled SPG with a sprig of thyme inside.
We had this for Easter dinner. I had a leg of lamb but my wife wanted that for Good Friday. That was prepared in a French Oven. It was also absolutely delicious.

I 've been on a roll (spin) with this rotisserie for a bit. This past weekend I did the Peruvian chicken(s) together with the Aji Amarillo sauce. I posted that meal earlier this year with the recipes included.

 

[JLeonard]

Never too late to showcase a beautiful bird like that!

Jim

 

[gmc2003]

That bird looks phenomenal Baker. Great Job.

Point for sure
Chris

Question: About how big a bird was that?

 

[KimberlyO]

WOW! Excellent! Glad it turned out so good!

 

[sawhorseray]

Looks great, nice work! RAY

 

[chopsaw]

That's a beauty !! Nice work bud .

 

[bakerman]

That was a 13 pounder. I picked it up a few weeks ago for $6.00. Best $6.00 I ever spent.
Thanks for the replies all.

 

[Rafter H BBQ]

Nice spin, that is one tasty lookin bird!

 

[zwiller]

Nailed it! Yeah, longer brine, spun at higher temp, kiss of smoke: that should be right on. Congrats!

 

[DRKsmoking]

Great looking turkey, and sounds good with the apples and onions


$6.00 ...you bet that is a great deal

David

 

[motocrash]

Beautifully Bronzed Bird!
Strong work

 

[smokin peachey]

Looks great!

 

[bakerman]

Oh My I made my first carousel! ! I am honored to be sure. Thank you.

 

[Brokenhandle]

That is a beautiful bird! Glad it turned out so good for you!

Ryan

 

[bakerman]

Thanks all. I am a dry brine guy from here on out. No where near as messy, and the moistness of the meat, especially the breast, makes this my go to from here on out. I was originally worried about the 2nd day brine, but it actually worked better for this bird. The only problem was keeping it safe in my fridge.

If I am going for a flavor profile I will do a wet brine, like my Peruvian birds. Otherwise dry brine. Works great on steak too.

 

[zwiller]

Thanks all. I am a dry brine guy from here on out. No where near as messy, and the moistness of the meat, especially the breast, makes this my go to from here on out. I was originally worried about the 2nd day brine, but it actually worked better for this bird. The only problem was keeping it safe in my fridge.

If I am going for a flavor profile I will do a wet brine, like my Peruvian birds. Otherwise dry brine. Works great on steak too.

Been dry brining for years now. 2 days is the min for me on poultry. I like 5-7 days. I've tested it. Injecting is actually faster but I like not having to make up the solution and clean the injector. You wanna hold at least overnight if injecting for it to work it's magic. Rubbing immediately before smoking is a fools errand IMO.

https://www.smokingmeatforums.com/threads/wood-fired-yardbird.314837/

I have a beer fridge so easy for me but if you like this hobby enough find another. Even a used dorm size works.

Congrats on the Feature! Well deserved.

 

[Sven Svensson]

Few things better than a spinning bird. I think they're at their best when spun.

 

[uncle eddie]

Fine looking dizzy bird!