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2019 Turkey thread?

Started by blksabbath, November 28, 2019, 08:06:38 AM

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blksabbath

Go!
19.5lbs dry brine with salt and Penzsy's Bicentennial Rub the stuffed with apples.  This thing was a bitch to balance.



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bbqking01

I'm doing mine tomorrow. Yours look very nice. Put up some pics when done.


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blksabbath

I think going to be in the market for a 26" grill plus roti.  This bird is as big as my spit.


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michaelmilitello

Quote from: blksabbath on November 28, 2019, 09:06:07 AM
I think going to be in the market for a 26" grill plus roti.  This bird is as big as my spit.


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Nice bird!


Check this deal out.  Read the details.  Right what you want.  Good deal overall. 




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blksabbath

Done!  Temp reads 160+ throughout.  We'll carve it around 5 or so at my parents.


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SixZeroFour

Thats a good size bird and a great use of the locking pliers as a counterweight. Came out great.

Happy Thanksgiving all!
W E B E R    B A R - B - Q    K E T T L E

LiquidOcelot

Got her rollin a little late but its rollin

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MTW524

Not on a spit. 165° through and through. Packed butter sage tyme and rosemary under the skin-- came out so juicy.amd flavorful. Layered bacon on top to "baste".

Pie is still cooling.

Happy Thanksgiving y'all.

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inkaddictedchef1


Neil_VT00

Was planning to run mine on the rotisserie, but my wife came home with a 20Lb turkey so the WSM got the call.

I used Meathead's recipe with a tray of gravy underneath and it came out fantastic.




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Wanted: Burgundy 18"

bbqking01

Now these last pics are very sweet looking...on second thought, all the pics are great. Thanks for sharing.


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jmike314

Late to the party be here's my latest effort.

I've never cooked a turkey before...let alone for thanksgiving...so the was new territory fir me.

Brined an 11lbs butterball for a little over 24 hours. Shoved some carrots, red onions, & orange sections up in it. Trussed. Cover in a rub from my local butcher. Put it on the WSM14 at 250-275F.

Rainy day but got it done.











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"Crying is for little girls, babies, and men who just had their ears ripped off." - Oobedoob Benubi

Cellar2ful



Late posting my Thanksgiving rotisserie turkey.  19.25 lbs





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HoosierKettle

I tried a spatchcock turkey for the first time. I put an herb butter between the skin and breast. I was very pleased. A friend and I ate the wings before I got a picture. This was just for leftovers. I don't host. We made turkey bacon club sandwiches the next day and two different turkey soups.




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bbqking01

This turned out very juicy and moist. Just used a lot of butter up under the skin and in cavity. Only basted it a couple times,


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