WKC Turkey Noob thread

[pbe gummi bear]

This thread is awesome. Great work so far!

[1buckie]

   Small Addition...............................

http://weberkettleclub.com/forums/grilling-bbqing/submitted-without-comment/

[pbe gummi bear]

   Small Addition...............................

http://weberkettleclub.com/forums/grilling-bbqing/submitted-without-comment/

Thanks, Buckie!



Anyone doing a test-run this weekend?

[pbe gummi bear]

BUMP! T-4 days!

[mike.stavlund]

This thread IS awesome!  And it got me all nostalgic:   http://weberkettleclub.com/blog/2013/11/27/weber-chronicles-magic/

Best wishes to everyone who heads outside to enact a great Thanksgiving tradition tomorrow.  May the wind be at your back, and may your coals stay hot. 

[Bbqmiller]

I echo Mike's comments good luck to everyone. Here is a site with some good pointers in smoking a turkey.
http://www.amazingribs.com/recipes/chicken_turkey_duck/ultimate_smoked_turkey.html

[mrbill]

well, this time around, I used a 14lb'er. Injected the night before with Cajun Injector's Creole Butter. Pulled it out about an hour before going on the smoker and shoved two whole sweet onions in the cavity. I also put a bag of ice on the breasts. When the smoker was ready, tossed it on. No rub. Let her ride at 300 or so for a little over 4hours. I basted it w/the left over creole butter a few times during the cook. When it was done, I foiled it, wrapped in towels and slapped it in the cooler for the trip over to my sister's. It was in this state for about an hour. Deconstructed at my sisters and ate. I was great. Decent smoke flavor without being overpowering, tender as a mother's love and juicy as a fresh Georgia peach. I saved the wing, leg and thigh bones with some skin/meat attached and make stock w/them on Friday. I knew there would be a lot of pic threads, so I didn't take a lot of pics. Anyway, here it is about to come off the smoker next to some moinks and taters.

[pbe gummi bear]

Mr Bill that Turkey looks perfect!

[Aawa]

Does anybody else deconstruct turkey/chicken like I do?



I take off the wings and the drumsticks from the bird.  I then slice the breasts off the bones and and cut them into chunks (preserving the shape of the breasts) then take off the thighs and pull out the bone and slice those into chunks (preserving the shape of the thighs).  Then when I put it onto the serving platter, it just looks like a flattened bird.

[MacEggs]

Does anybody else deconstruct turkey/chicken like I do?

I like it!  I want to try something like that or something similar to this NY Times video.


http://www.nytimes.com/video/dining/100000002542844/how-to-carve-a-turkey.html?playlistId=100000001893495

[Aawa]

Does anybody else deconstruct turkey/chicken like I do?

I like it!  I want to try something like that or something similar to this NY Times video.


http://www.nytimes.com/video/dining/100000002542844/how-to-carve-a-turkey.html?playlistId=100000001893495

I like leaving the skin on everything.  But that is how i deconstruct the bird, and slice it thicker than what he did, and presented it preserving the shape of each piece as opposed to just stacking the white and dark meat ontop of each other.

[1buckie]

Forgot about this 'till now................

[romolusx]

What store brought or internet Turkey seasoning do you all like?


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