Show us your turkey

[HoosierKettle]

Citrus sage brown butter injected with a honey bourbon chipotle rosemary glaze

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That's a beauty chef. What size was that bird?


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[inkaddictedchef1]

Citrus sage brown butter injected with a honey bourbon chipotle rosemary glaze

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That's a beauty chef. What size was that bird?


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13 pounder

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[Foster Dahlet]

Great advice Travis. I was adding unlit every hour. I won't do that again. It added time to my cook by about an hour.


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I added charcoal every hr.  Grill temps were in low 300s.   20 lb bird cooked in less than 4 hrs.   Brining speeds up cook time.

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[HoosierKettle]

Great advice Travis. I was adding unlit every hour. I won't do that again. It added time to my cook by about an hour.


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I added charcoal every hr.  Grill temps were in low 300s.   20 lb bird cooked in less than 4 hrs.   Brining speeds up cook time.

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Not fair. Your in Georgia

What charcoal were you using?  I recently switched to RO ridge and have been underwhelmed.


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[Speedster]

Cherry smoked turkey on 26er


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[2kewlgypsy]

Brined with southern pecan beer and salt. Rudy's turkey rub and butter. And we have some teenage boys, so a couple of lemons added for effect.

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[HoosierKettle]

Brined with southern pecan beer and salt. Rudy's turkey rub and butter. And we have some teenage boys, so a couple of lemons added for effect.

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Looks awesome!


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[HoosierKettle]

Cherry smoked turkey on 26er


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Love it. I did cherry as well.


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[LightningBoldtz]

My family has spoken, even though my turkeys on the weber come out amazing, they simply do not like turkey.  So sorry no picks but I did Brisket the day prior on the Summit smoked with cherry wood and Pecan.

[Foster Dahlet]

Great advice Travis. I was adding unlit every hour. I won't do that again. It added time to my cook by about an hour.


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I added charcoal every hr.  Grill temps were in low 300s.   20 lb bird cooked in less than 4 hrs.   Brining speeds up cook time.

Sent from my LG-TP260 using Weber Kettle Club mobile app

Not fair. Your in Georgia

What charcoal were you using?  I recently switched to RO ridge and have been underwhelmed.


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I used a relatively unknown brand called Barbeque Wood Flavors...bought it at publix.  Good stuff and inexpensive.

Temps outside were upper 50's....crossed over 60 for a brief while. 


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[jcnaz]

I used the Cellar2full technique on this 15 lb. Bird.
Prepped with a simple dry brine and sprinkled with Tony's.

[NISMOrob]

21lbs first ever time cooking turkey. Came out good, upper breast could have been a little juicier. Hot and fast 3hrs at 450ish.


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[NISMOrob]

Sorry only lower pick is the  Weber cooked Bork, other was the backup presmoked, did not even get cut into.


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[nvandyke]

Alright that's it!  I'm doing this next year....or sooner

[JPotter]

20.5#s on the roti , fresh herbs n butter

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