In Honor of Turkey Talk 2011 Opening . . . Who's in?
- Thread starter LarryR
- Start date
Not sure if it's gonna be this weekend, but I'm not far behind you. I've got a bird in the deep freeze that needs to be barbecued.
Regards,
Chris
Regards,
Chris
Russell McNeely
TVWBB Wizard
I'm in! I picked up a 12-pounder after work today and put it in the fridge to thaw. Great idea!
Len Dennis
TVWBB Diamond Member
First time bird on Sunday for Thanksgiving.
He will already have had his bath in apple brine. He'll then have an apple-cherry smoke while he's waiting for the rest of his guests.
Also coming to the party will be:
-ABT's
-Sweet Onion Dip
-Hot Apple Cider (although the temps are supposed to be in the mid '70's which is very unusual
-the usual Turkey friends and
-Whatever else I can think of
He will already have had his bath in apple brine. He'll then have an apple-cherry smoke while he's waiting for the rest of his guests.
Also coming to the party will be:
-ABT's
-Sweet Onion Dip
-Hot Apple Cider (although the temps are supposed to be in the mid '70's which is very unusual
-the usual Turkey friends and
-Whatever else I can think of
Derek Stapleton
TVWBB Super Fan
Hopefully will be doing a turkey on Monday .. Can't wait. Len, I hear you on the oddball temperatures ... 40's this morning and should be 70's by tomorrow ...
Bob Sample
TVWBB Diamond Member
Well since it's Thanksgiving weekend here in Canada of course I'm having friends over and barbecuing a brisket.
Russell McNeely
TVWBB Wizard
Last year I did apple juice brine a couple of times. Today I decided to try the "traditional" Thanksgiving bird. Here it is seasoned with Kosher salt and pepper. Tried to loosen the skin and season under the skin as much as I could. Right before cooking I'll brush it all over with melted better and tie the legs. Probably not gonna start until after the OU-Texas game though
.
LarryR
TVWBB Diamond Member
Nice Russell, what's interesting is I almost went traditional myself but the JD was calling my name.
Just got my stock on, strong cup of Joe going and some Skynyrd on in the background. Weather's calling for sunny and 75 with a good chance of a several Miller Lites being consumed during this cook and a nice Zin being served with the bird. Life on the patio will be good today
I'll be doing homemade gravy with the goodness from the drippings. Going Mad Max's gravy recipe again, can't beat it.
How's everyone doing their birds today, low and slow or grilling temps? I'm going 325 at the dome; will be using either Rancher or Frontier Lump and a nice chunk of cherry wood.
Just got my stock on, strong cup of Joe going and some Skynyrd on in the background. Weather's calling for sunny and 75 with a good chance of a several Miller Lites being consumed during this cook and a nice Zin being served with the bird. Life on the patio will be good today
I'll be doing homemade gravy with the goodness from the drippings. Going Mad Max's gravy recipe again, can't beat it.
How's everyone doing their birds today, low and slow or grilling temps? I'm going 325 at the dome; will be using either Rancher or Frontier Lump and a nice chunk of cherry wood.
Russell McNeely
TVWBB Wizard
Sounds like a lot of fun, Larry! It's supposed to be in the upper 70's to low 80's here today. Should be really nice. I'm planning on doing about 350 degrees for mine. Gonna be my first time cooking one on the kettle. Have done them in the WSM in the past. Just looked up that Mad Max's gravy recipe. Looks great. Gonna have to give that a try.
Russell McNeely
TVWBB Wizard
Here's how mine turned out
Just made an open faced turkey sandwich with sliced bread, turkey, and Tonya's home-made turkey gravy. Simple yet delicious!
The bird turned out great - moist and delicious. Now comes the hard part - deciding which one to cook for Thanksgiving this one or the apple juice brine turkey.
Hope to see some pics from everyone else's cooks.
Just made an open faced turkey sandwich with sliced bread, turkey, and Tonya's home-made turkey gravy. Simple yet delicious!
The bird turned out great - moist and delicious. Now comes the hard part - deciding which one to cook for Thanksgiving this one or the apple juice brine turkey.
Hope to see some pics from everyone else's cooks.
LarryR
TVWBB Diamond Member
Why does having such a great time always come with a price the next day? Anyway, bird turned out AWESOME! Cook went quite fast, she was done in 2.5 hours(15 lb bird at 325ish). I think I finally convinced Ed C. to do the JD Brine. Very moist, great flavor, both dark and white done perfectly and finished at the same time. Picture perfect cook. Plenty of Lite and two bottles of Zin consumed. Great evening, bring on Thanksgiving!
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chris Allingham:
Not sure if it's gonna be this weekend, but I'm not far behind you. I've got a bird in the deep freeze that needs to be barbecued. </div></BLOCKQUOTE>Here are some photos of today's effort. A sneak peek at the November 2011 TVWB feature article:
Salted, Butterflied Turkey
Regards,
Chris
Not sure if it's gonna be this weekend, but I'm not far behind you. I've got a bird in the deep freeze that needs to be barbecued. </div></BLOCKQUOTE>Here are some photos of today's effort. A sneak peek at the November 2011 TVWB feature article:
Salted, Butterflied Turkey
Regards,
Chris
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR:
Did you foil during the cook? </div></BLOCKQUOTE>No. Top cooking grate, about 2.5 hours @ 325*F. No rub, just salted, rinsed, then a little melted butter and black pepper. 1 chunk apple, 1 chunk cherry.
Regards,
Chris
Did you foil during the cook? </div></BLOCKQUOTE>No. Top cooking grate, about 2.5 hours @ 325*F. No rub, just salted, rinsed, then a little melted butter and black pepper. 1 chunk apple, 1 chunk cherry.
Regards,
Chris