Turkey and rib roast on deck for the Oakford

[Jay D in Jersey]

Have a frozen turkey, 9lbs. I believe and a smaller 5lb. rib roast both in the chest freezer. Turkey is from Christmas...grocery store freebie and I grabbed the rib roast last week when they were $5/lb. for Easter.

If it ever stops raining here, the turkey will go on the Nexgrill Oakford 580. So far, April is behaving like mid-March...cold and a LOT of rain.
Was fortunate for Easter...15 people at the beach house for Easter dinner....burgers, my wife's outstanding potato salad and Mac and cheese plus cheesecake, good coffee, beer, wine...the usual suspects.
The Broilmaster P3 was on point, but I need to check, clean, lube and/or replace the valves...whole new manifold. It's either blazing inferno full blast, but flames out on low. Still got the job done.

 

[Bob Erdman]

Looks like sunny days ahead, once we make it to Friday. Smoked turkey tastes awesome cooked on a pellet grill. I'm going to make marinated thighs, it's been a few weeks since making some, can't wait for the jersey corn to pair with it.

 

[Jay D in Jersey]

Looks like sunny days ahead, once we make it to Friday. Smoked turkey tastes awesome cooked on a pellet grill. I'm going to make marinated thighs, it's been a few weeks since making some, can't wait for the jersey corn to pair with it.

BTW, I took you up on the suggestion to marinate some thighs in Italian dressing and throw them on the pellet grill. That was some good eating both for dinner and cold for lunch the next day. Thank you, Sir!

Debating whether to defrost the turkey and dry rub or brine it. I like the dry rub method better. The downside is the space it occupies in the refrigerator while thawing.
Every brine recipe I see always has fresh herbs...some pretty unusual ones too...Juniper berries? Just no.

 

[LMichaels]

Yeah, not into the juniper thing. Makes everything taste like a bottle of gin or a Christmas tree. Yuk

 

[Jay D in Jersey]

Yeah, not into the juniper thing. Makes everything taste like a bottle of gin or a Christmas tree. Yuk

I think the turkey brining thing is messy and time consuming with overall unimpressive results.

 

[Bob Erdman]

If the bird was already injected, like a butterball, I just dry rub the skin and let the smoke do the rest.

 

[Jay D in Jersey]

If the bird was already injected, like a butterball, I just dry rub the skin and let the smoke do the rest.

I don't know if it is. I'd be ok with injection before or during a cook though...way less trouble than brining.

 

[LMichaels]

I think the turkey brining thing is messy and time consuming with overall unimpressive results.

Well than it IS turkey.................MEH even more like "blah" to me

 

[Jay D in Jersey]

Well than it IS turkey.................MEH even more like "blah" to me

Turkey because FIFO vs FISH= First In First Out vs First In Still Here

 

[Jay D in Jersey]

Moved the turkey to a cold water thaw per USDA. Plan to dry rub and put it on the Oakford tomorrow. Time to read up on turkey cooks on a pellet grill.

 

[Bob Erdman]

I use a drip pan or put the bird in a shallow pan with a rack.

 

[Jay D in Jersey]

I use a drip pan or put the bird in a shallow pan with a rack.

View attachment 89546

Good info. I have some foil pans. I'll use one.

 

[LMichaels]

When I cook turkey I slather it really well with oil so it slides into the trash easier

 

[Jay D in Jersey]

OK. I spatchcocked this little bird. 10 lbs. Dry rub. Smoke gor an hour at about 220 or do and then crank to 325 to finish.
We'll see how it goes.

 

[Bob Erdman]

I usually just do 350 and let it rock until done.

 

[Jay D in Jersey]

Looks ok. Smells awesome. I think I put the Inkbird probe in wrong. It's reading way higher than as actual with the Thermapen. I cranked it to 350. It's getting there.

 

[Jay D in Jersey]

Looks OK. Certainly cooks faster when spatchcocked.