Hey guys! I have been lurking here for a while and have learned a lot from the more experienced members. Thanks to Chris A. for such an excellent site. I have two twelve pound turkeys I would like to cook at the same time on the WSM with or without a brine. Anyone ever use just olive oil, salt, and pepper? I have cooked several like this on a weber kettle and they were all great. I am open to brining if it is better, though. Would time or temps. be different for two turkeys? Any advice would be greatly appreciated. Merry Christmas everyone!
Two turkeys on WSM?
- Thread starter DeeC.
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Jim Minion
TVWBB Emerald Member
DeeC
You will find that the turkey's will have more moisture with brinning but your way will work.
Because of the amount of meat you may notice it will take a little longer to cook but 2 12 pounders is doable.
Jim
You will find that the turkey's will have more moisture with brinning but your way will work.
Because of the amount of meat you may notice it will take a little longer to cook but 2 12 pounders is doable.
Jim
Hey Jim, Thanks for the reply. Do you think the turkeys would be OK without brine? I'm trying to stay away from all of the sodium as I have parents who are on a low sodium diet. Would lump charcoal give a better flavor than Kingsford? At what temp. is turkey best taken off? I have two polders so I will cook strictly by temperature. Thanks for your patience with all these questions.
Pat Barnes
TVWBB Pro
DeeC,
Hope it's OK if I butt in on the post. You mentioned your parents and thelow sodium diet. As a seasoning/rub you might want to investigate a Web site I use a lot. it's
gumbopages.com The guy who runs it has some great recipes for Creole/Cajun food. He has agreat recipe for what he calls Creole Seasoning Blend. It has no salt at all. I make it and put it in a shaker and keep it on the stove. The beauty of it is you can season as zippy as you want and then add as much or as little salt as you want. It is listed under"Creole and Cajun Recipe Page"
then click on "The Basics" and follow the link or type Creole Seasoning Blend in the search box and it will take you there. Hope you like it and let us know how the double bird comes out.
Hope it's OK if I butt in on the post. You mentioned your parents and thelow sodium diet. As a seasoning/rub you might want to investigate a Web site I use a lot. it's
gumbopages.com The guy who runs it has some great recipes for Creole/Cajun food. He has agreat recipe for what he calls Creole Seasoning Blend. It has no salt at all. I make it and put it in a shaker and keep it on the stove. The beauty of it is you can season as zippy as you want and then add as much or as little salt as you want. It is listed under"Creole and Cajun Recipe Page"
then click on "The Basics" and follow the link or type Creole Seasoning Blend in the search box and it will take you there. Hope you like it and let us know how the double bird comes out.
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