CaseT
TVWBB Platinum Member
I thawed out a small turkey to cook yesterday. I wanted to smoke the bird on the 18" WSM. The wife wanted oven roasted. Since I spatch most my poultry I decided to whack the spatchy in half. Oven roast one smoke the other.
Mini-WSM with KBB and apple 350° (34° outside temp and windy) Oven 350 degrees (72° household temp. ceiling fan on). Both birds finished within 5 minutes of each other. The oven bird finished first.
The night before I gave both halves a good dusting of salt, pepper, onion & garlic. I placed them both on racks over pans to air dry and put them in our new walk-in fridge (AKA the the non-insulated garage - 34°).
Chopped up some Brussels, golden beats, onion, garlic and some baby carrots to roast. Mixed in a couple swirls of EVOO, and a good amount of salt and pepper.
I boiled down the neck and back bone to make stock for gravy. Had salt, pepper, and a few garlic cloves. I like to make a clear gravy so left it simple and just added corn starch to thicken.
So here's the results. I think the smoked bird was the best. Wife (who didn't try the smoked bird) thought the oven roasted bird was the best.
Ready to go into the walk-in to dry overnight.
Root veggies ready for the oven (these go in for 1 1/2 hours).
Into the fire!
Not as exciting!
Done! Look at that golden goodness!
What can one say... Wife doesn't eat the skin anyways!
Both birds came out moist and tender.
Sorry no plated shots of the oven bird. Wife probably knew she was beat and wouldn't allow any photos!
Mini-WSM with KBB and apple 350° (34° outside temp and windy) Oven 350 degrees (72° household temp. ceiling fan on). Both birds finished within 5 minutes of each other. The oven bird finished first.
The night before I gave both halves a good dusting of salt, pepper, onion & garlic. I placed them both on racks over pans to air dry and put them in our new walk-in fridge (AKA the the non-insulated garage - 34°).
Chopped up some Brussels, golden beats, onion, garlic and some baby carrots to roast. Mixed in a couple swirls of EVOO, and a good amount of salt and pepper.
I boiled down the neck and back bone to make stock for gravy. Had salt, pepper, and a few garlic cloves. I like to make a clear gravy so left it simple and just added corn starch to thicken.
So here's the results. I think the smoked bird was the best. Wife (who didn't try the smoked bird) thought the oven roasted bird was the best.
Ready to go into the walk-in to dry overnight.
Root veggies ready for the oven (these go in for 1 1/2 hours).
Into the fire!
Not as exciting!
Done! Look at that golden goodness!
What can one say... Wife doesn't eat the skin anyways!
Both birds came out moist and tender.
Sorry no plated shots of the oven bird. Wife probably knew she was beat and wouldn't allow any photos!
