Turkey; Just Because I Want To!

[jcnaz]

PHOTOBUCKET BLOWS!
So I have re-linked the pictures.
11-14-17

Okay, just to clarify. I am NOT a big fan of the traditional turkey dinner. Too many high stress holiday meals through the years to find much joy in the Saturday Evening Post version of turkey.
That being said, I AM a big fan of Turkey, the Meat! And a kettle is the perfect tool to turn that meat into something simple, delicious and unpretentious.
I thawed out a 12.5 lb Butterball that I bought fresh in December. I rubbed butter under the skin and sprinkled Tony Chachere's Creole seasoning and black pepper liberally over the bird. I have cooked turkeys on the cooking grate before and had them come out a bit dry. Today I will steal a page from 1Buckie's book and put this bird on the coal grate.

I lit two mini-chimneys, set the rails to fit my roaster, and waited for the
Coals to be ready:


Bird in the basement:



Another look because it's pretty:


I added a foil pack of pecan chips and we are SMOKIN' :


She ran about 350deg. for 2.5 hrs. And this is the result:



No plate pics.Even the breasts were tender and juicy!I served with slaw and bacon potato salad.  ( and no soggy, sage flavored  bread to be seen anywhere!)

[Tim in PA]

Looks tasty

[Prof.]

Looks delicious..

[einrej]

Looks Good


You may want to give this a try, I Love it.
Topic: Make your own Weber rotisserie for $30.00  (Read 472 times)
einrej


Below Zero   
Happy Cooker
Location: Wisconsin


Make your own Weber rotisserie for $30.00
« on: January 04, 2014, 03:08:08 PM »

[jcnaz]

Looks Good


You may want to give this a try, I Love it.
Topic: Make your own Weber rotisserie for $30.00  (Read 472 times)
einrej


Below Zero   
Happy Cooker
Location: Wisconsin


Make your own Weber rotisserie for $30.00
« on: January 04, 2014, 03:08:08 PM »

I have read your rotisserie plan, I think it is a great way to utilize a "rough around the edges" kettle! I have been meaning to use your plan with a beat-up N code three-wheeler that I acquired...

[pbe gummi bear]

Great cook. The bird looks right at home in the basement. Is there no clearance to cook it on the top grate or is this more for convenience or more even cooking?

[jcnaz]

Great cook. The bird looks right at home in the basement. Is there no clearance to cook it on the top grate or is this more for convenience or more even cooking?

Plenty of clearance for these little turkeys on the top grate of my 22.5. I had seen some threads here about turkey in the basement and wanted to try it. My very unscientific comparison found this bird to be more juicy than the one I cooked in December. Both were the same brand and size, both on the same kettle. Maybe just from getting the breast away from the top of the lid...

[1buckie]

Great cook. The bird looks right at home in the basement. Is there no clearance to cook it on the top grate or is this more for convenience or more even cooking?

Plenty of clearance for these little turkeys on the top grate of my 22.5. I had seen some threads here about turkey in the basement and wanted to try it. My very unscientific comparison found this bird to be more juicy than the one I cooked in December. Both were the same brand and size, both on the same kettle. Maybe just from getting the breast away from the top of the lid...

"Maybe just from getting the breast away from the top of the lid..."

That's why I've almost always done them that way......up to maybe 23# ones........

That one I did here lately was no where near the best ones done like this; up next to the lid gets too much swirling heat, IMHO........


PS: Your's looks WAY THE HELL better than mine did !!!!!!!!!

[TheDude]

Sorry to rehash. But do you baste at all? Or just let it fly? I'm wanting to give it a go.

[jcnaz]

Sorry to rehash. But do you baste at all? Or just let it fly? I'm wanting to give it a go.

I did not baste this one, but you certainly could if you wanted.
I have spatchcocked the last few turkeys   that I have prepared and cooked them on my 26er.

[TheDude]

Thanks! I don't have a 26r, yet. So I'll stick with option 1 for now.

[austin87]

I love the basement bird, makes a ton of sense to protect the breast from the highest heat at the top of the kettle.

[Lumpy Coal]

The three times I've done turkey on my kettle I've done it a bit different.

First, I brine it for 24 hours.  Tried it once and never looked back.  I bribe the ones I do in the oven too.  Moist and the right amount of salt/seasoning to still taste the turkey. 

Second, for the first hour roast it breast down in a foil pan.  Breast stays cooler longer. 

[1911Ron]

The three times I've done turkey on my kettle I've done it a bit different.

First, I brine it for 24 hours.  Tried it once and never looked back.  I bribe the ones I do in the oven too.  Moist and the right amount of salt/seasoning to still taste the turkey. 

Second, for the first hour roast it breast down in a foil pan.  Breast stays cooler longer.

Most of the turkeys and chickens I see have around 12-15% solution (some even more!) and I've never brined a bird because of that.

[J Buck]

I've been cooking turkeys on the Weber Kettle for almost 15 years I guess, the last 5 years were Thanksgiving birds and that frees up a lot of kitchen/oven space and really relieves the pressure on me. But DANG! I never thought of dropping that bird down in the cellar! ( We don't have cellars in  Florida so.....). Definitely going to try that. The unscientific science makes sense to me. Well done post! Thanks.