Apple brined turkey, round 2, Apple smoked ham

[Craig]

I did another round of the Apple brined Turkey with "Big Time" gravy recipe and did a ham shank with a mustard slather, pecan rub and honey glaze. Both smoked with apple chips. I forgot again to get pics of both after being carved. And also totally forgot plating pics. Having said that, I'm a huge fan of the roasting pan method and the big time gravy recipe. Everyone enjoyed it. And this was the in-laws. Turkey took 4 hours, 20lb bird. Ham just under 2 hours.

Here's the work station. Turkey just put on the Warrior and getting the Statesman warmed up for the ham.


The indentations on the breast are from having the bird on a V-rack, breast side down for the first hour. I removed the rack after the flip. Didn't need it anyway.








And the Ham. I took more time to get nicer scoring marks than the last one, maybe a bit too deep, but this ham was juicy!!




Close up shot of the handle I got for the Warrior from Brian. I liked the way the sun was hitting the woodgrain. 


Craig

[Thunder71]

I know this is an old thread, but I'd like to try this method for Thanksgiving and looking for recommendations on a roasting pan.

Nice looking cook!

[pbe gummi bear]

I know this is an old thread, but I'd like to try this method for Thanksgiving and looking for recommendations on a roasting pan.

Nice looking cook!

Great idea! The turkey threads this year are gonna be great. I can feel it!

[Craig]

I know this is an old thread, but I'd like to try this method for Thanksgiving and looking for recommendations on a roasting pan.

Nice looking cook!

Thanks Thunder and Gummi!
 
I used an Oneida Roasting pan w/ V-Rack. $19.99 at Bed Bath & Beyond. Looking back on this, it was a 16 lb bird. I added a little too much wood/smoke and only did briquettes. This year I'll start with briquettes and then add hardwood and a little less apple wood for smoking. I can tell you that there was not a dry piece of meat on that turkey. The in laws gave the seal of approval.  After doing the "Big Time Gravy" I'm never buying pre made gravy again.    Here's the video I got the idea from last year..
 
http://youtu.be/KJfYyw8Cbm8

[Jeff]

Great pics of some vintage gear in use!  Not ready to see that snow yet!

[wyd]

Those look amazing.  Great way to start my Monday morning off by looking at some Food Porn.  I'm looking to due a turkey here in the next week or two so I have a good idea on how long it will take me when I do one for Thanksgiving for my parents and other visiting relatives. 

Only thing I know for sure is I will be cooking the breast side down for 2 hours and then flipping over for roughly the last 2 hours to get that nice even brown coloring and smoke.  Going to stuff it will home made stuffing.  Rest is up in the air for me at this time.