Getting a jump start on Thanksgiving

[Chris Allingham]

Getting a jumpstart on Thanksgiving, doing tomorrow’s turkey today as we’ll be taking it to mom & dad’s house. Salted for 24 hours and now smoking with apple and cherry at 325-350F, probably 2.5 to 3 hours. Looking for 160-165F in breast, 170-175F in thigh. For details, see https://www.virtualweberbullet.com/whole-turkey-salted/

 

[BFletcher]

Good luck! What did you use to pin the skin?

 

[Chris Allingham]

Success! Two hours five minutes, done. Rest 30 minutes then carve.

 

[Lynn Dollar]

Great color !

I see you used two medium chunks of cherry. I think too much wood in the smoke turns turkey a lot darker.

 

[Bob Correll]

Looks great Chris!
Enjoy your day with family!

 

[Chris Allingham]

Good luck! What did you use to pin the skin?

Three toothpicks, just around the cavity opening. You'll notice in the finished photo that I had a tear that I pinned, but it broke loose and opened up. No biggie, this turkey will get carved before anyone (besides you folks) get a chance to see it.

 

[Chris Allingham]

Great color !

I see you used two medium chunks of cherry. I think too much wood in the smoke turns turkey a lot darker.

On this particular one, I used one apple, one cherry...just to mix things up. Color is a bit lighter, I think.

 

[Rich Dahl]

Beautiful bird Chris and Happy Thanksgiving. Barb and I hope you have a wonderful day with your family.

 

[BFletcher]

Picture perfect! I love the color.

 

[Tony-Chicago]

Wow that really looks perfect! How you going to keep it until time to eat? And willpower not to start cutting it up right now. Yummm.

 

[BillSmith]

Looks great! What are you doing for the gravy?

 

[Dwain Pannell]

Beautiful bird! Have a great Thanksgiving. ...and go Cowboys!

 

[Chris Allingham]

Looks great! What are you doing for the gravy?

That's sister-in-law's job, not mine!

Seriously, collected drippings in water pan over suspended sheet of foil, could have used it to make gravy if needed.

 

[Chris Allingham]

Wow that really looks perfect! How you going to keep it until time to eat? And willpower not to start cutting it up right now. Yummm.

I let it rest 45 minutes, then carved it and arranged in a disposable foil pan. Will reheat at mom & dad's house tomorrow.

 

[KToliver]

Did you season, Chris? Or rub the skin with Olive oil before cooking?

I was planning to spatchcock, but that bird looks near perfect.

 

[Andy Linn]

looking forward to using this method for our Thanksgiving turkey

 

[J Hasselberger]

I've done the wet brine for 4 or 5 years now and I'm thinking of doing a dry brine this year. I really like the dry brine process for beef -- steaks especially. Is there a downside to the dry brine?

Jeff

 

[Jim C in Denver]

How many pounds?

Two hours is FAST.