Michael Chen
TVWBB Fan
This year we did two smaller turkeys on the WSK, and I actually remembered to take (some) photos and post them.
Started with two smaller Butterball pre-injected/pre-brined turkeys, about 9-10 pounds each if I recall correctly.
About two days prior, we cut the spines out of each one (saved for soup), and then split each bird in half.
Placed the halves into Cambro square containers and poured Bachan’s (regular) to cover, tossed in some minced garlic and ginger.
Morning of, the turkeys were removed and placed on trays to air dry in the fridge.
I lit a mix of used and new Binchotan at the lower charcoal level of the WSK, and placed the turkeys on direct, no heat deflector.
Brushed both sides with a mixture of Bachan’s (citrus yuzu flavor) and chopped scallions. Started skin side down and flipped the turkey after about 30 minutes, brushing again.
Target cooker temperature was about 350 F but the Binchotan was a little temperamental and it took a while to get back to 350 after I placed the cold turkey in; cook time was about an hour and a half.
Pulled the birds off when the breast reached 157 F.
After 20 minutes teas, broke down the halves, sliced the breast, and took a five-minute trip to my Uncle Jeff’s house for dinner with the rest of my mother’s side of the family. We may have eaten a bit of the turkey right before we left; it was a smaller group so we only brought three of the halves with us.
Here is Randy, my cousin Jocelyn’s dog, eying the table:
Only gadget used was a ThermoWorks Smoke X4 to monitor the temps remotely.
Finishing off with a plate photo a la Brett:
Started with two smaller Butterball pre-injected/pre-brined turkeys, about 9-10 pounds each if I recall correctly.
About two days prior, we cut the spines out of each one (saved for soup), and then split each bird in half.
Placed the halves into Cambro square containers and poured Bachan’s (regular) to cover, tossed in some minced garlic and ginger.
Morning of, the turkeys were removed and placed on trays to air dry in the fridge.
I lit a mix of used and new Binchotan at the lower charcoal level of the WSK, and placed the turkeys on direct, no heat deflector.
Brushed both sides with a mixture of Bachan’s (citrus yuzu flavor) and chopped scallions. Started skin side down and flipped the turkey after about 30 minutes, brushing again.
Target cooker temperature was about 350 F but the Binchotan was a little temperamental and it took a while to get back to 350 after I placed the cold turkey in; cook time was about an hour and a half.
Pulled the birds off when the breast reached 157 F.
After 20 minutes teas, broke down the halves, sliced the breast, and took a five-minute trip to my Uncle Jeff’s house for dinner with the rest of my mother’s side of the family. We may have eaten a bit of the turkey right before we left; it was a smaller group so we only brought three of the halves with us.
Here is Randy, my cousin Jocelyn’s dog, eying the table:
Only gadget used was a ThermoWorks Smoke X4 to monitor the temps remotely.
Finishing off with a plate photo a la Brett:
