Throwdown #24: Turkey

[Scott Zee]

So here's my first turkey on my new 14.5 I don't have plate pics but I'm still elated with way it turned out. Everyone said it was the tastiest, juiciest turkey they ever had. I brined for approx. 20 hours using Williams-Sonoma Apples and Spice brine that I received as a gift. Placed on vertical rack on lower grate and smoked @ 325 for 1:55...It was perfect.


chillin before going in the 14.5


1:55 minutes later


Another view after resting in a warm oven for approx. an hour



If anyone wants an easy brine... go to Williams-Sonoma website. The Apples and Spice is clearance priced @ $6.99 and free shipping. I just picked up 2 more.


Drink a little drink, Smoke a little smoke

 

[timothy]

Oh my, those are some tasty lookin birds. Take a bow, because you all rock!

Tim

 

[James Lake]

Pepperoni Stuffed Turkey

Here is my entry to the challenge

Started with a 12 pound bird that had been dry brined for 24 hours

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Stuffed Pepperoni, Sage and Lemon Peel underneath the skin.

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All herb buttered up and on the stick.

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Kettle temp was between 325 - 350 and applewood was used for the smoke.

After one hour on the stick

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Bird is getting close to being done

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Pulled the bird after it hit temp and put it in timeout for an hour, just enough time to prepare this Weber Recipe:

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Squash going on with some Oak Wine Barrel Staves for the smoke

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Bird out of timeout and breast carved

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Squash is done

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And platted:

Pepperoni Stuffed Turkey

Citrus Cranberry Sauce

Oak Barrel Smoked Butter Nut Squash with Candied Pecans

Sweet Corn Bread Dressing

Garden Root Vegetable Whip

Home Baked Roll with a Smear of Fresh Garden Herb Butter

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[Scott Zee]

Dayummmmm, thats a great looking plate James. You hooked it up, Slainte'


Drink a little drink, Smoke a little smoke

 

[Chris Allingham]

Time to vote!

Poll: Throwdown #24: Turkey

 

[Brian Dahl]

This is a nice slate of contenders: may the best turkey win!