LarryR
TVWBB Diamond Member
PICTURES
Overall my fist WSM Thanksgiving was a success. Everyone loved the bird and people who usually stay away from the breast meat due to others drying it out had second helpings of breast meat commenting it was the "moistest" they'd ever had.
The bird was a 19 lb. natural fresh turkey. I brined her in my Jack Daniels/Maple Syrup brine for 24 hours, then air dried for about 12 hours. Skin was excellent! Great tip on the drying. Pulled her out of the fridge and iced down the breast for a little over an hour (more on this below). Smoked her on the top rack over 2 1/2 chimneys of lit Rancher with 3 chunks of cherry wood for 4 1/2 hours. Early on in the cook I had a hard time getting her over 305. Turned door upside down at the one hour mark, propped the door open about 1/4 of an inch and she settled in around 335 for the rest of the cook. and pulled when breast hit 165. She rested foiled for about 40 minutes while I did the gravy.
I purchased a 10 x 15 roasting pan that fit perfectly in the WSM. I placed it on the bottom rack under the bird and positioned the bird directly over the roasting pan to catch drippings. Worked perfectly and caught nearly all the drippings. Pan fit over two burners (see picture) for prep. of the gravy (which turned out fantastic!).
Sliced the bird per the posting from the NYT removing the breast(s) whole then slicing, I really like this method. Bird was very moist with breast and thigh perfectly. However, for breakfast this a.m. I had one of the legs and it was very dry on the outer part of the leg but moist near the bone. What I think happened here is I let the legs get to warm while I was icing down the breast. Or, maybe it was due to the fact that the legs where to close to the outer edge of the grate and the hot air rising dried the legs out. Other than the legs the rest of the bird was done to perfection.
She had a very mild smoky flavor to her with a hint of the Jack Daniels and Syrup. Both were very subtle. I was a little concerned about using three chunks of wood but the bird handled it very well.
Overall a best for me turkey wise and I'll definitely ice my breasts from now on. Not many leftovers, a little white meat, the wings and one dry leg left. Gravy was a huge hit and everyone commented that it was the best gravy they'd ever had, I'm so glad I bought the roasting pan for the drippings. I also did some almond green beans and caramelized onions that were a major hit. You can see them in the messy gravy picture. Highly recommend.
This cook as left me wondering why I don't do turkey more often.
Many thanks to everyone who helped out with my many questions. If I wasn't hung-over I'd lift a glass in toast to you . . . maybe tomorrow night
Per a couple of requests here's the recipe:
Jack Daniels Maple Syrup Turkey
Container large enough to brine your turkey in (a 5 gallon food grade container works well for large birds)
2 cups maple syrup
1 cup bourbon
1 tablespoon pickling spice
Remainder of container filled with salt water mixture with ½ cup table salt per gallon of water (you can also add apples oranges etc.)
Ice can be added to brine to insure safe temperatures
Brine in refrigerator for 24 - 36 hours, rinse bird and allow to air dry in the refrigerator overnight
Season cavity, place carrots, celery, pierced lemon and anything else you desire in cavity.
Butter and season skin
Smoke or grill to 155 Breast/175 Thigh, cherry or other fruit wood recommended
Be sure to use a drip pan below your bird to capture all the "goodness" for your gravy.
Note: I ice down the breast for approximately 45 minutes prior to cooking. This helps the breast and thigh come to temp. at the same time. Ziplock bags of ice work well.
Overall my fist WSM Thanksgiving was a success. Everyone loved the bird and people who usually stay away from the breast meat due to others drying it out had second helpings of breast meat commenting it was the "moistest" they'd ever had.
The bird was a 19 lb. natural fresh turkey. I brined her in my Jack Daniels/Maple Syrup brine for 24 hours, then air dried for about 12 hours. Skin was excellent! Great tip on the drying. Pulled her out of the fridge and iced down the breast for a little over an hour (more on this below). Smoked her on the top rack over 2 1/2 chimneys of lit Rancher with 3 chunks of cherry wood for 4 1/2 hours. Early on in the cook I had a hard time getting her over 305. Turned door upside down at the one hour mark, propped the door open about 1/4 of an inch and she settled in around 335 for the rest of the cook. and pulled when breast hit 165. She rested foiled for about 40 minutes while I did the gravy.
I purchased a 10 x 15 roasting pan that fit perfectly in the WSM. I placed it on the bottom rack under the bird and positioned the bird directly over the roasting pan to catch drippings. Worked perfectly and caught nearly all the drippings. Pan fit over two burners (see picture) for prep. of the gravy (which turned out fantastic!).
Sliced the bird per the posting from the NYT removing the breast(s) whole then slicing, I really like this method. Bird was very moist with breast and thigh perfectly. However, for breakfast this a.m. I had one of the legs and it was very dry on the outer part of the leg but moist near the bone. What I think happened here is I let the legs get to warm while I was icing down the breast. Or, maybe it was due to the fact that the legs where to close to the outer edge of the grate and the hot air rising dried the legs out. Other than the legs the rest of the bird was done to perfection.
She had a very mild smoky flavor to her with a hint of the Jack Daniels and Syrup. Both were very subtle. I was a little concerned about using three chunks of wood but the bird handled it very well.
Overall a best for me turkey wise and I'll definitely ice my breasts from now on. Not many leftovers, a little white meat, the wings and one dry leg left. Gravy was a huge hit and everyone commented that it was the best gravy they'd ever had, I'm so glad I bought the roasting pan for the drippings. I also did some almond green beans and caramelized onions that were a major hit. You can see them in the messy gravy picture. Highly recommend.
This cook as left me wondering why I don't do turkey more often.
Many thanks to everyone who helped out with my many questions. If I wasn't hung-over I'd lift a glass in toast to you . . . maybe tomorrow night
Per a couple of requests here's the recipe:
Jack Daniels Maple Syrup Turkey
Container large enough to brine your turkey in (a 5 gallon food grade container works well for large birds)
2 cups maple syrup
1 cup bourbon
1 tablespoon pickling spice
Remainder of container filled with salt water mixture with ½ cup table salt per gallon of water (you can also add apples oranges etc.)
Ice can be added to brine to insure safe temperatures
Brine in refrigerator for 24 - 36 hours, rinse bird and allow to air dry in the refrigerator overnight
Season cavity, place carrots, celery, pierced lemon and anything else you desire in cavity.
Butter and season skin
Smoke or grill to 155 Breast/175 Thigh, cherry or other fruit wood recommended
Be sure to use a drip pan below your bird to capture all the "goodness" for your gravy.
Note: I ice down the breast for approximately 45 minutes prior to cooking. This helps the breast and thigh come to temp. at the same time. Ziplock bags of ice work well.
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