Thanksgiving Day Turkey

[Gary S]

Last Christmas I cooked an 18lb. turkey on my 22" kettle. That inspired me to cook a bigger turkey on a bigger kettle.
For our Thanksgiving this year I thought I would try a 20lb bird. We cooked it a day early as Sunday was more suitable for the family. It was injected with a mixture of salted butter, stock from the bird and Simon & Garfunkel Rub. I also made dressing. Cooking on the kettle allows me to get the temps up so the dressing reaches at least 160F.
I smoked the bird with four small pieces of cherry. The flavour was mild and as you can see quite dark.

It rained for a good part of the afternoon, the cook took 6 hours.

I cook deeper into the kettle so that I have some clearance from the dome. I like to have 3 inches or so and be able to take advantage of the radiant heat. I also like to raise the bird up out of the fire so this was my set-up using my cast iron charcoal grate.

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Time to carve

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[Dwain Pannell]

That is a lovely color. Happy Canadian Thanksgiving eh!

 

[Tim McCann]

Nice color! I'm sure it was good!

 

[Bill Schultz]

Gary that looks outstanding, love good turkey all year round. Made my day my Friend

 

[Mike Cosgrove]

.You are a true "grill engineer".

 

[Tony R]

Happy Canadian Thanksgiving eh!

Turkey looks good!!!

 

[Morgan C.]

Great looking bird Gary!! You did it up right!! Happy Turkey day buddy!! Bet that was fantastic!!

 

[Paul Kastner]

Ah parsley sage rosemary and tyme. And it made a great looking turkey.

 

[John Solak]

Beautiful looking turkey!! I love the color cherry adds to poultry.

 

[Mike Coffman]

Awesome looking turkey!

 

[russ olin]

i would eat that bird anywhere anytime nice color

 

[NeilH]

Very nice Gary. Looks tasty.

 

[Gary S]

Thanks everyone for having a look.

 

[S.Six]

Great lookin bird! I've smoke about 4-5 turkeys now and this year will be my first on the wsm. I've got a Performer, but I want to try it this year on the wsm.

 

[Andy Beers]

That color is fantastic

 

[Bob Mann]

That looks great Gary!

 

[Bob Correll]

Super looking bird cook and pics Gary!

 

[~Mark~]

Last Christmas I cooked an 18lb. turkey on my 22" kettle. That inspired me to cook a bigger turkey on a bigger kettle.
For our Thanksgiving this year I thought I would try a 20lb bird. We cooked it a day early as Sunday was more suitable for the family. It was injected with a mixture of salted butter, stock from the bird and Simon & Garfunkel Rub. I also made dressing. Cooking on the kettle allows me to get the temps up so the dressing reaches at least 160F.
I smoked the bird with four small pieces of cherry. The flavour was mild and as you can see quite dark.

It rained for a good part of the afternoon, the cook took 6 hours.

I cook deeper into the kettle so that I have some clearance from the dome. I like to have 3 inches or so and be able to take advantage of the radiant heat. I also like to raise the bird up out of the fire so this was my set-up using my cast iron charcoal grate.

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Time to carve

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How did I miss this post!!! Nice looking bird, and kettle!!! I love the inverted grate, it makes life so much easier.

 

[Gary S]

How did I miss this post!!! Nice looking bird, and kettle!!! I love the inverted grate, it makes life so much easier.

I don't know but your idea of the inverted grill played a great part in my cook! So simple. There was a fellow on here for awhile, haven't seen him post in a long time, can't remember his name..Lew I think and his handle was "Old dogs new tricks, one cook at a time" I learned a new trick from you Mark Just as Tony mentioned this site is all about sharing!

 

[Michael Goldman]

Great looking bird..did you save me a wing????