Turkey trial run

[iCARRY]

So wanting to switch things up and do the turkey different this year(I have done the Rotisserie and spatchcock previous years) I am going with a direct cook using the WSM. Picked up a 12 lb fresh butterball this afternoon and spatchcocked it. Just some salt and pepper for the skin.

I started up the WSM with a bunch of leftover weber coals. Took out the water pan. Got it up to 350 on the maverick and put the bird on. 1 small piece of apple and the rest of the smoke will come from the drippings.


Stay tuned for the finish.


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[JEBIV]

looks like a grate start

[iCARRY]

I will get more fancy with the real bird on thanksgiving. Probably inject it with creole butter, put some butter under the skin, and maybe a real rub on it, but for now I just wanted to try it out and see how long it will take.


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[iCARRY]

45 minutes in, 81 in the breast, started at 37. Moving along nice and fast.


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[jcnaz]

Looking good so far!

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[iCARRY]

2 hours in, 145, looking good. Should finish up right at about 2.5 hours.


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[iCARRY]

And then life happened, kid is sick, off to the dr we go. Going to be over cooked. Finished 172 in the breast. Oh well. Just a trial run.


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[kettlebb]

Hope the kiddo isn’t too sick. Good luck with the doctor.


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[iCARRY]

Thanks. Nothing too serious. Just strep throat.
Turkey was actually ok. Not too dry. Still better than a traditional turkey in the oven. It will be much better once I inject and rub it up. Might use more smoke wood though. Didn’t have much flavor on that end. Pretty crappy butchering job, was starving and just wanted to eat.



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[TheDude]

My first turkey was direct on a 18” WSM, last year. Pro tip: Don’t out-cook your mom on thanksgiving. All said and done, my bird was picked clean. There was a pile of her oven roasted bird left.


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[iCARRY]

My first turkey was direct on a 18” WSM, last year.

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Some details please. How big was the bird? What temp? Smoke wood? Brined? Anything else you can think of.


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[TheDude]

Injected with creole butter the morning of. Will probably do that the night before this year. I think the smoker was running about 350°. Don't remember exactly how long, but longer than expected. I think it was about an 18# bird. Sorry I can’t be more detailed. I just kinda winged it.

[vader06]

Did the turkey turn out good for you?  It looks good. 

[iCARRY]

Yes it was pretty good. Just lacking some flavor that will be fixed with the real one.


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