Turkey cook.

[timothy]

Son had a 20# that we tried to rotisserie but with the wind and cold we decided to grate it.
Did the apricot cilantro brine and glaze.
40mph gusts and 20 deg temps, the auto kamado shined.

 

[Timothy F. Lewis]

Huzzah, huzzah, huzzah!

 

[timothy]

Expertly carved by my son.

 

[Timothy F. Lewis]

I can only imagine that YOU taught him that carving technique!?
Expert work there young man!
Since I’m closer to 70 than 60, I say that with impunity.
Looks like a turkey I might actually want to eat!

 

[Chris in Louisiana]

40mph gusts

If you need wind, just ask me to set up the smoker for a big holiday cook. Guaranteed to go from still to blowing at record speed.

That's a beautiful turkey. Great color, and nice job slicing and presenting.

 

[Tim Campbell]

Gorgeous bird!!!

 

[timothy]

We did try the rotis. The wind was coming out of the NNW, so I closed the N, W , and E sides of my gazebo.

The wind was still swirling, and I couldn't get the temp over 200°. The target was 350°

So we aborted and used the grate, temp shot up pretty quickly. He had his Meater stuck in the breast and I used the Akorn probe stuck in the thigh.

Took 4 hrs, which wasn't bad considering the hiccups.

 

[timothy]

This is what he used for the turkey.

Glazed Pork Loin with Cilantro and Garlic

When I was little, I would beg my mom to make pork chops, because she'd top them with this sweet, sticky condiment called Saucy Susan. It's a sort of jam made from apricots, and ever since she first combined the two ingredients, I've been obsessed with how well the fruit goes with pork...

www.epicurious.com

I used it on pork loins and tried it on a yardbird (spun) as it rocked.

We decided to try it on a turkey, but doubled everything in the recipe except the 10 cloves of garlic (20 seemed too much ).

And add enough water to cover. 24 hr brine, then on a rack to air-dry in the fridge.

 

[Tim Campbell]

This looks outstanding!!