August Gobbler

[Bill Schultz]

So one of my WSM Bucket list items is a smoked turkey. What better time than August right?
12 pounder, injected with Stubbs Chicken Marinade, and rubbed with Szeged Chicken Rub with a touch of smoked paprika added

Decided to cook at high heat and used Royal Oak Lump and a full starter to get her going. Also decided to start using my old electric smoker trick for the wood, so I don't get flare up temps and the smoke last longer, soaked pecan for about an hour and foiled chunks. Used my trusty Swiss Army and punched slits in the foil. Worked like a charm.

Basted the bird ever 45 minutes or so with butter seasoned with the Szeged

Man sized beer for a man sized job. D@mn this is good beer

Last baste, temp at 160, about to pull in 15 minutes

Done and done

The CEO used the smoked giblets to make her home made gravy magic and some small baked for the meal. The meat was extremely juicy and tender.

Your plate with some baby peas and onions, and some nice white wine

 

[Kim Drana]

Nice looking bird!

 

[JimmyE]

Looks fantastic, and I'm definitely not a turkey guy. Great post Bill, you are a class act Sir.

 

[Tony R]

I can see that it was delicious!
I bet the aroma was amazing... Now I want turkey

 

[Dwain Pannell]

Very nice. I'll be doing one in a cpl weeks. We always have "Thanksgiving in July" at work ...but we have it in Aug. It's kind of a joke but always turns out great. Yours looks like it was a very good meal.

 

[Levi M]

Nice looking turkey. I am going to try and get a small one and give it a shot.

 

[Mike Cosgrove]

It looks amazing, but shouldn't you have a bigger plate? More food man!

 

[Bill Schultz]

Oh Mike there were seconds, and maybe thirds. I cannot confirm or deny.

 

[Paul Kastner]

Great job on the turkey.

 

[Mike Coffman]

Absolutely delicious looking turkey and sides!

 

[Bill - Bigbill]

Good looking turkey there.

 

[James Lake]

Great looking bird and nicely done. I'll bring over some more beer if you still have turkey left over.

 

[John Solak]

Your turkey looks like a total success and August sounds like a perfect time to cook a turkey!!

 

[Jerome D.]

Tremendous meal all around, from the beautiful color on the turkey skin, to the fine choice of beer. I'm glad to see that the smoked neck and giblets were put to good use.

 

[NeilH]

Nice looking bird. Looks nice and tender.

 

[MikeD125]

Awesome Bird! How long did it take?

 

[Bill Schultz]

About three and a half hours I think, came out extremely juicy, but the skin was not quite where I want it. Not rubbery but not totally crisp either. Cooked at 325 to 350 and basted with butter so not sure what else to do.

 

[Brian Dahl]

It's nice to see someone else rockin' Szeged. I have a tin of the steak rub, I didn't they made it for poultry. Very nice lookin' turkey, Bill.

 

[Kurt]

Fantastic job on that turkey

 

[Andy Beers]

Fantastic moist lookin turkey