Winner Winner Turkey Dinner!

Discussion in 'Poultry' started by foamheart, Jan 7, 2015.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Trying to empty out some room in the freezers. 13 lb pre-brined turkey, thawed two days, injected, a bit of compound butter placed under the breast skin and rested over night.


    This morning I added to the cavity a bit of salt and pepper, the skin was rubbed down with oil, legs trussed and sprinkled with Tony's. The whole bird not just the legs! Shesh!


    Turned the smoker on, set to 275. Pulled the chip tray, filled the AMPs with pecan and apple, lit it in a well ventilated place to support good combustion.

    When the smoker was 275, I inserted the bird, the AMPs, vent to 100% open, opened the tray on the Masterbuilt Electric Cold Smoker for ventilation. Set my Maverick up and left the proble dangling in the box to check MES's readings. No sense probing the bird this early.

    Half hour later, I regulated the vent while checking for a good draft. Maverick and the Smoker onboard meat thermometer were right on. Box about 15 to 18 high. I can live with that. Walked away!

    Came back and hour later, probed and inserted the full chip tray. Probed temp was 112, Set the cooking temperature back to 230. Walked away.



    When the bird hit 165 IT breast, I pulled and brought inside and allowed it to rest.


    And a hour later, carved 1/2 the bird. (Wish you could see that juice and smell the aroma from the injected turkey!).


    Simple meal of turkey, baked potato, and a green salad. (Dark meat)


    So not to be accused of being pre-juiced now the White meat!

    Fast, easy, juicy delicious, and after yesterdays prep...... almost zero effort today.

    I don't know about where you like but where I live a 12 lb. turkey costs almost the same as a 6 lb. chicken. Whats the difference? I get more leftover dinners with the turkey.

    How can you lose? Turkey, its not just for the holidays anymore.
     
    bdskelly likes this.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    You are the master at turkeys.

    Nice job.
     
  3. grillmonkey

    grillmonkey Smoking Fanatic

    Now you've got me thinking turkey this weekend.
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty Kevin! Nice smoke!

    Is yours 3 pieces for $1.79???? If so break out the poker table and I'll throw down a couple dollar bet!
     
  5. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Dang... Nice turkey Kev. Makes me want to smoke one now...  Those birds are great value. And don't they make a nice presentation?  I'm sure you save those leftovers for gumbo. ...Dang Now I have to make some gumbo. I'd better go eat my lunch

    Points Goldie.

    b
     
    Last edited: Jan 8, 2015
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Not the master....... But I have smoked a few. I keep swearing I am going to by a roll of that elastic netting like Pops and the other real smokers use to hang their meats.
    I usually lay in a few during the holidays while they are cheap. I have got to find an old butterball to cook been so long I probably can cook one. Guy on the other side of Baton Rouge quit college with only 6 hours left to his finance degree and bought a farm. He just had an epiohany one day and decided his calling was a farmer. I understand he's run out of land to buy around his farm. Actually it would be a ranch. He raises cattle, sheep, pigs and turkeys and uses the new pasture rotation method. He sells all his meat as custom meat, and people stand in line for next years harvest. Poor guys is just getting rich and loving what he does. Don't we kive in a great country.

    ANYWAY....... sorry for side tracking, I was promised a turkey next year from a friend.  I hope he remembers (He had consumed a pint or two), cause I would love to try one.

    Turkey is so versitle, you could cook it just for the leftover abilitys. Seriously, they are good for you, inexpensive (Compared to other meats), and just dang tastee! How can you lose?
     
  7. superdave

    superdave Smoking Fanatic

    My wife wouldn't let me buy anymore meat until I started getting the extra Thanksgiving turkeys out of the freezer.  Saturday, a 15# bird will be going in the smoke. 
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Hey, for you Case, it would be on the house. A full house?
    Thanks Brian, Yes sir they can be pretty to look at. I really want to find an old butterball to try soon.

    Pretty close to gumbo stage now, had open face hot turkey sammies for lunch. Maybe grind up some turkey salad, and gumbo the rest.

    BUT Tonight...... </insert drumroll here> ....... its Chili!
     
    Last edited: Jan 8, 2015
  9. b-one

    b-one Smoking Guru OTBS Member

    Nice looking bird! I'll take the unwanted food from your freezer if you want!
     
  10. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

     LOL.... Ya know, I have 3 large freezers and 4 big reefers and they all stay full. I get all excited when I pull something like a pkg of butts, then I have a hard time finding room to put the homemade andouille back in its place!
    I didn't say I needed to throw it out, maybe just buying another freezer would solve the dilemma, you think?
     
  11. That was one fine looking Bird,  I love smoked turkey

    Gary
     
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you kindly Gary, I do love smoked fowl of any kind.

    Made gumbo last night (I give it a 5 of 10), and smoked turkey salad. Its been mellowing since last night. Really nice slight smokey background to the meat. Will have those cute little crustless sandwiches tomorrow and make everyone think they are special. LOL. Maybe some beigets for dessert?

    I made a batch of beignets last night also. Put the dough in the reefer, you can pull from it and fry for days. Nothing to it. Its great during carival season when unexpected guests drop by for coffee.
     
  13.  I love   beignets  been a long time since I had any.    Use to be a place in Dallas (Deep Elum) called Crescent City Cafe had super good Cajun food and fantastic beignets 

    Gary
     
  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Dang, Foamheart! Great looking turkey. Glad I didn't miss this one.

    Disco
     
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    They are too simple to just not make them yourself. Make the dough and you can have 'em 3 or 4 times when every you like for prbably up to a week. I just had the last of the ones I made last week I think.

    Its just a heavy butter bread that puffs when fried, and who doesn't enjoy powderd sugar..... My neice's 5 year old daughter had the best time Sunday afternoon making some and powdered sugar is just too much fun for a 5 year old...>LOL I don't know who enjoyed it more, her or my 90 year old Pop....LOL It was everywhere! Cleans up super easy. LOL They did have a big time though.
     
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you sir, nothing special just a big chicken. <Knock on wood> that has not gone up in price like everything else good.

    Smoked turkey dinner, Hot turkey open face sandwichs, Turkey tetrazzine, smoked turkey gumbo, and smoked turkey salad. That makes the turkey good for 7 or 8 meals easy. Thats frugality! AND good eats!
     
  17. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Nice looking bird you have there, Foam.  Love the color.

    T
     
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you sir,


    That skin isn't crisp, definately not rubbery though. Kind of like parcxhment paper.
     
  19. grillmonkey

    grillmonkey Smoking Fanatic

    Didn't get to do it last weekend, but it's supposed to be nice this weekend so I believe (barring some unforeseen circumstance) I'm going to try a small one on my side firebox smoker. I've got some white oak that should be dry enough by now.
     
  20. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Fowl is what I started on, I believe if you can do a delicious bird, everything else just falls into line. Besides back then chickens was cheap.......
     
    Last edited: Jan 12, 2015

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