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Author Topic: Show us your turkey  (Read 1788 times)

blksabbath

  • WKC Ranger
  • Posts: 695
Re: Show us your turkey
« Reply #15 on: November 22, 2018, 06:48:37 PM »
Dry rubbed two days ago with kosher salt and Penzyís Northwest.  Frickin good stuff!




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WEBERNV

  • WKC Brave
  • Posts: 188
Re: Show us your turkey
« Reply #16 on: November 22, 2018, 07:07:52 PM »
Nice work everyone! Turkeys all look great! Happy Thanksgiving.

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Kettle Karl

  • WKC Brave
  • Posts: 101
Re: Show us your turkey
« Reply #17 on: November 22, 2018, 09:39:49 PM »
Brined one turkey and spun it on my Performer with some apple and peach wood. Then deep fried the other to have the family do the taste test. The consensus was the rotisserie bird had better flavor. Both birds had crispy skin, and the deep fried one was excellent too!


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HoosierKettle

  • WKC Performer
  • Posts: 4958
Re: Show us your turkey
« Reply #18 on: November 23, 2018, 05:32:54 AM »
Excellent looking turkeys


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San Luis Grill

  • Happy Cooker
  • Posts: 3
Re: Show us your turkey
« Reply #19 on: November 23, 2018, 11:15:29 AM »
First time cooking birds. One with herbs and the other BBQ. Letís see. Trying with charcoal and little chips. Thinking about 2 to 3 hours.


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San Luis Grill

  • Happy Cooker
  • Posts: 3
Re: Show us your turkey
« Reply #20 on: November 23, 2018, 12:15:55 PM »
Looking good!


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San Luis Grill

  • Happy Cooker
  • Posts: 3
Show us your turkey
« Reply #21 on: November 23, 2018, 12:20:32 PM »
Any recommendation to keep temperature above 300 F? I am only able to keep it at 250F. Adding hickory chips every 30 mins.


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56MPG

  • WKC Ranger
  • Posts: 1278
Re: Show us your turkey
« Reply #22 on: November 23, 2018, 03:31:49 PM »
Yuengling lager brined and spun/smoked on the Summit. 23 degrees ambient here in PA today. Turned out great.
Resembles a Weathered Warrior

Heyjude

  • WKC Performer
  • Posts: 4648
Re: Show us your turkey
« Reply #23 on: November 23, 2018, 04:04:27 PM »
Yuengling lager brined and spun/smoked on the Summit. 23 degrees ambient here in PA today. Turned out great.


@56MPG    Did you use the infrared on that bird?   8)
I don't care if you don't like my Avatar, its there for me..

Transit98

  • WKC Brave
  • Posts: 148
Re: Show us your turkey
« Reply #24 on: November 23, 2018, 07:57:02 PM »
This year we fried it. Happy Thanksgiving Guys!


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56MPG

  • WKC Ranger
  • Posts: 1278
Re: Show us your turkey
« Reply #25 on: November 24, 2018, 02:36:49 AM »
@Heyjude I used the IR burner for the first twenty minutes only. It's too much of a good thing to use throughout the cook.
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Gunslinger2071

  • Happy Cooker
  • Posts: 5
Re: Show us your turkey
« Reply #26 on: November 24, 2018, 04:19:01 AM »


Injected with butter infused with parsley, rosemary, sage and thyme. Then rubbed with the same. Stuffed with onions, celery, and apples.



Yes I know it's not a Weber, and even worse, it's a gasser but I'm at my parents house! The turkey turned out great but zero smoke flavor despite the wood chips.



All done!
« Last Edit: November 24, 2018, 04:34:58 AM by Gunslinger2071 »
Gunslinger2071

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Travis

  • WKC Ambassador
  • Posts: 6398
Re: Show us your turkey
« Reply #27 on: November 24, 2018, 04:39:37 AM »
Any recommendation to keep temperature above 300 F? I am only able to keep it at 250F. Adding hickory chips every 30 mins.


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How did it go?  They look good!
When your cooking for a long period of time like that youíll have to replenish your coal base every hour by either adding more unlit coals or more lit coals. I prefer lit. If youíre trying to bump up the heat you just need to add a few more coals during that time.
Also, and this might just be my opinion, but lifting the lid too often letís a lot of the heat escape and makes it hard to recover or stay consistent with a desired temp.
Try to get the grill to settle in to your desired temp, then leave it alone only opening every hour to add coals, baste or whatever and get that lid back down quickly.


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HoosierKettle

  • WKC Performer
  • Posts: 4958
Re: Show us your turkey
« Reply #28 on: November 24, 2018, 06:43:03 AM »
Great advice Travis. I was adding unlit every hour. I wonít do that again. It added time to my cook by about an hour.


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inkaddictedchef1

  • WKC Ranger
  • Posts: 1001
Re: Show us your turkey
« Reply #29 on: November 24, 2018, 07:55:02 AM »
Citrus sage brown butter injected with a honey bourbon chipotle rosemary glaze

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