Lets talk Turkey

[Curt Davis]

Back at Thanksgiving I picked up a turkey cheap and threw it in the freezer. My plan is to practice so I can be ready for the big day this year. I injected and rubbed with butter and rubbed with Italian Seasoning and cherry wood for seasoning.


It was a 12 pounder and only took 3 hours. I thought I was cooking at 250 but it turned out to be 300. Apparently my lid thermo does not work so i will call Weber. Here is the finished bird.



And here is your plated pic served alongside homemade mashed potatoes and skillet green beans



The turkey was as juicy as any I have ever had. I will try the apple brine next time and a different rub. Thanks for looking.

 

[Bill Schultz]

That is a gorgeous bird Curt. I think you are ready for that big day already. Well done bud

 

[Robert T]

Wow that turkey looks good. Nice job adjusting for temp difference. I'd say you're ready for the big day already.

 

[Hamilton Barnes]

Looks Great! especially the temp difference you were working with- mark of a great cook!

 

[Tony R]

I love the color on the turkey!!!
Well done Curt.

 

[Gregory R]

Oh I'd say you're ready!! Looks great Curt!!

 

[Brian Dahl]

Nothin' wrong with that bird!

 

[Paul Kastner]

Yes sir this is talking turkey.

 

[MikeD125]

Awesome color!

 

[Curt Davis]

Thanks for the comments. It also made for great sandwiches today. Also, if you look in the background I got the Weber grill gloves which I love. The extra wide spatula I got was handy as well.