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!)