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  Let's Talk Turkey !

Alright folks it's back , Turkey throw down 2016 starts November 1st and runs for the entire month of November.

  From brines to rubs to rotisserie and smoking we want all the details of your cook complete with photos .
   The idea of this thread is to not only show off your skills but to create a resource for those cooks that are new to cooking a large bird on the grill. This thread is the place to ask the questions and get the answers so let the turkeys fly and have fun !

http://youtu.be/lf3mgmEdfwg

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Fresh or frozen.
Thoughts?
I've only done frozen myself. Generally whenever whatever brand hits 99 cents a pound I buy two 12 lb birds. I am considering a fresh kill this year.
Here's the other thing and I'm sure I'll get some flack, but I prefer deep fried bird over anything else, but this year we will be spinning it and using a basic brine and injection. Anyone got a good injection they would be willing to share?
Not buying the oil this year is why we are considering the fresh bird at the higher price.


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I really like Cajun Injectors creole butter.


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I agree with you on the deep fried bird. However, I've never smoked a turkey and can't remember the last time I've had smoked turkey if ever.  I don't host Thanksgiving so this gives me a reason to pick up a turkey.


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Is turkey best cooked hot and fast or low and slow?


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Quote from: HoosierKettle on November 02, 2016, 02:44:51 AM
Is turkey best cooked hot and fast or low and slow?


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I prefer Hot N' Fast because it crisps up the skin a bit.

This looks insanely good and of course on a Summit!

https://youtu.be/OZOBEHWFPiY

Here's one done with the slow sear on a 22"

https://youtu.be/ZbC9UGLez54


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I go with hot and fast. This year I am doing it on the rotisserie in the WSM with no water pan letting it drip on to the hot coals. Hope it turns out ok. Might do a trial turkey soon.

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I've generally just gone whatever temp the smoker wants to run at and cooked until done.  One of my favorite things I've ever made was my first smoked gravy.  It was possibly the best gravy I've ever had.

Thanks. Hot and fast is how I was leaning. It works so well on chicken that I figured turkey would turn out similarly. Now to figure out which grill :-)


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So glad we're doing this!
After years I've finally got the okay from the in laws to do the turkey on the rotisserie!
Any tips about how to best do the turkey on the rotisserie would be appreciated, don't want to look the fool!
We like to stuff the bird, and I'm good with chickens, but never have done a turkey, so...any advice?

I really love rotisserie turkey, I like to run at around 275-325 and cook it for 4-6 hours depending. it self bastes which keeps the bird juicy and then at the end ramp up the heat and baste with butter crisping up the skin , if you brine leave your bird uncovered in the fridge for a day or two to dry the skin out , that too will help with crispy skin. If you want gravy put a foil pan under the bird to catch the drippings .


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@Idahawk
That sounds great. About how long do you let it go at the higher heat? I'm guessing you're not talking about high heat, right? Just a med-high. 4-425ish?
Thanks


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Last year, as usual, I smoked the turkey for the family dinner.  Temp range 325-350.  Timing until the ThermoPen said 175 in the thigh.  Used Mesquite & Hickory.

This was the table presentation for the family, once everyone gets to see the bird I carve it at the counter (I need to slice the white meat just so  ;) )

(http://pics.weberkettleclub.com/images/2015/11/29/ThanksgivingDay112615.md.jpg)

This year is the first in twenty or so that I'm not cooking the bird.  The Grandkids other Grandparents are having there side of the family to dinner.  They have good Scotch though :)

SJ

Was wondering about stuffing aswell any tricks?

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Quote from: RottiGuy on November 03, 2016, 08:03:41 AM
Was wondering about stuffing aswell any tricks?

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If your going to stuff the bird , you'll need to roast it over indirect heat and can't use the spit for obvious reasons or you can prepare your stuffing and cook it in advance and then stuff the roti bird after its done and comes off the roti


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Quote from: WNC on November 02, 2016, 12:45:29 PM
So glad we're doing this!
After years I've finally got the okay from the in laws to do the turkey on the rotisserie!
Any tips about how to best do the turkey on the rotisserie would be appreciated, don't want to look the fool!
We like to stuff the bird, and I'm good with chickens, but never have done a turkey, so...any advice?

For the past 20 years, I always cooked my Weber turkeys on a roasting rack, in a roasting pan on the cooking grate.  A couple of weeks ago I did a trial run rotisserie turkey getting ready to spin a turkey on Thanksgiving Day.  Hands down was the most moist breast meat ever.  Make sure after you spear your bird on the shaft and tie it up, prior to dumping your coals and heating the kettle, put it on the kettle and run the motor for a few minutes  to make sure the legs stay tight.  I did not do that and had to pull the bird and shaft after about 10 minutes to retie the legs to keep them from flopping during rotation.  That was quite challenging as by then the bird and metal shaft was hot. 

Also, if you are adding any wood for smoke, go easy as the turkey skin will turn real dark with too much smoke.  This is how I like the color of my finished bird:

(http://pics.weberkettleclub.com/images/2016/10/20/14721480_10154178909069671_5464002668095043058_n.md.jpg)

Not this ( went overboard on adding chunks of apple wood) It is all personal preference on the appearance as both birds were exceptionally moist and had the light sweet apple wood smoke flavor.

(http://pics.weberkettleclub.com/images/2016/09/06/DSC02110.md.jpg)

Save all the drippings.  Pour it into a separator to remove the fat and grease and then pour the good juice over the top of your stuffing and mix it in. MMMMMMMMMM goood

Thanx    @ ldahawk ..will cook indirect as I don't have a roti as of yet..

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Who's doing their bird on the WSM this year?

I'm not hosting so I'll just get some turkey breasts and smoke them. Any tips for doing just the breasts?


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Quote from: kettlebb on November 05, 2016, 05:45:59 PM
I'm not hosting so I'll just get some turkey breasts and smoke them. Any tips for doing just the breasts?


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Wrap them in bacon. Lol.


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That's really not a bad idea!


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I did my bird on the roto last year on the kettle and it was the best that I ever had.  I didn't add smoke, just some light smoke from lump charcoal.

It was amazing.  Additionally, I really like to purchase prebrined birds from traders joes, I have had a lot of success with that.

LB brings up a great topic . If you do opt to brine a bird , make sure you get an all natural turkey not one that has been enhanced or injected with a solution already or you'll have a very salty turkey


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Many methods and gadgets can be used ....

I have done a number of turkeys using the following method.  Works great!

http://weberkettleclub.com/forums/grilling-bbqing/my-first-kettle-cooked-turkey/

Since acquiring a roti, I have done a number of 7-10 lb yardbirds (no turkey, yet) with fantastic results.

http://weberkettleclub.com/forums/bbq-food-pics/this-rotisserie-chicken-turned-out-fantastic/


Whichever method ultimately is used, you will not be disappointed.

I can't cook on site this year and will be traveling with my cooked turkey. Should be about 2 hours of time between finishing the cook and eating. Cooler, foil, and towels is what I am planning on doing. I know the skin won't be crispy, but the bird should be good. Anyone got any other method or tips.


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Quote from: Travis on November 01, 2016, 11:18:34 PM
Fresh or frozen.
Thoughts?
I've only done frozen myself. Generally whenever whatever brand hits 99 cents a pound I buy two 12 lb birds. I am considering a fresh kill this year.
Here's the other thing and I'm sure I'll get some flack, but I prefer deep fried bird over anything else, but this year we will be spinning it and using a basic brine and injection. Anyone got a good injection they would be willing to share?
Not buying the oil this year is why we are considering the fresh bird at the higher price.


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Hey Trav, I actually had a chance to get a fresh turkey, Like Fresh as in I watched it being slaughtered. I worked at a feed store once and we had a customer that would buy a couple dozen turkeys and raise them at her house. A couple days before thanksgiving she would have a "party", her friends and family had this great set up like a production line, they even had t-shirts made for the occasion each year.. Anyway, Best turkey I ever had!! not sure how a "fresh" turkey from the store would be.... Maybe this will be the year I do one. I have a frozen turkey defrosting in the fridge now to do a test run next weekend. Now that I have my WSM not sure whether to use it or my 26'r.  And have a safe and Happy Thanksgiving!!

@JDann24 , LOL, I was considering it but after scrolling up and reading @Cellar2ful  roti style I'm thinkin bout trying that.  Hey Jim, what were the particulars on your test run? bird size, coal set up, time to done?

Quote from: varekai on November 13, 2016, 10:11:35 AM

Quote from: Travis on November 01, 2016, 11:18:34 PM
Fresh or frozen.
Thoughts?
I've only done frozen myself. Generally whenever whatever brand hits 99 cents a pound I buy two 12 lb birds. I am considering a fresh kill this year.
Here's the other thing and I'm sure I'll get some flack, but I prefer deep fried bird over anything else, but this year we will be spinning it and using a basic brine and injection. Anyone got a good injection they would be willing to share?
Not buying the oil this year is why we are considering the fresh bird at the higher price.


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Hey Trav, I actually had a chance to get a fresh turkey, Like Fresh as in I watched it being slaughtered. I worked at a feed store once and we had a customer that would buy a couple dozen turkeys and raise them at her house. A couple days before thanksgiving she would have a "party", her friends and family had this great set up like a production line, they even had t-shirts made for the occasion each year.. Anyway, Best turkey I ever had!! not sure how a "fresh" turkey from the store would be.... Maybe this will be the year I do one. I have a frozen turkey defrosting in the fridge now to do a test run next weekend. Now that I have my WSM not sure whether to use it or my 26'r.  And have a safe and Happy Thanksgiving!!

There is a farm around our area that sells fresh birds. Like you said. Slaughtered that day. My mom buys these guys and does a brine and roasts them in the oven. It's literally the best turkey we've ever had. I'm too lazy to brine and rinse and go through all that. Well buy a Butterball and if I don't borrow my buddies roto then I'll just do it on the grate with some chunks of apple.  I read somewhere that for the store it's better to get frozen because they are flash frozen after they are slaughtered and injected. The fresh birds have more time on the shelf thawed and may not be as fresh as the thawed bird.


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@varekai - First thing, watch this tutorial video about trussing your bird and putting it on the spit.  Where you place the forks into the turkey is important.

http://www.bing.com/videos/search?q=you%20tube%20rotisserie%20turkey&&view=detail&mid=473C0A5B641E259AE78A473C0A5B641E259AE78A&rvsmid=473C0A5B641E259AE78A473C0A5B641E259AE78A&fsscr=0&FORM=VDFSRV

The first time I did a turkey on the rotisserie, I thought I had it tied up perfectly.  After about 20 minutes spinning, I noticed the rotisserie would shudder and shake when turning. Opened it up and found the legs had loosened and probably would have ended up like this had I not caught it. Try retying a turkey to a spit when they are both hot. Trust me, you don't want to have to do it. This is not a picture of a bird I cooked but this is what can happen if not properly trussed on the spit.

(http://pics.weberkettleclub.com/images/2016/11/13/14976879_10207882121672171_1123839074436116563_o.md.jpg)

Once you have it on the spit, put it on the ring before or while your coals are heating.  Let it run for about 5 or 10 minutes to see if it is balanced or is going to loosen. Then just follow normal preheat of the kettle and put the bird back on and spin it.  I cook indirect with charcoal baskets on both sides of a drip pan.  I put about 1/2 cup of hot water in the pan at the start.  25 briquettes per basket and add 8 unlit briquettes per hour.  I also dump  1/2 cup of apple wood chips on the first load of briquettes.  I run all the vents wide open.

Prep for the bird- Take it out of the refrigerator 2 hours before you are going to cook. Remove it from the plastic wrap and remove all the packaged parts from inside. Pat dry both the inside and outside with paper towels. I rub the outside of the bird with melted organic butter, then put Dean & Deluca poultry rub under the skin on the breasts and all over the outside.  A couple sprigs of rosemary get shoved into the cavity. All the drippings in the drip pan can be poured into a separator and used to pour over your dressing or to make gravy.

Cook time - Figure about 11 minutes per pound. The 20 lb bird pictured in my earlier post took about 3 1/2 hours.  I usually pull the turkey when I get a reading (taken multiple locations) of about 157 degrees and let it rest 30 minutes uncovered, before carving.  This is a great read about carryover temps and resting from Thermoworks:

http://blog2.thermoworks.com/2016/11/5-carryover-cooking-turkeys/?utm_source=Nl-2016Nov12&utm_medium=email&utm_term=WhiteDarkMeatTurkeyPost&utm_content=inbox&utm_campaign=Nov2016-Turkey-Carryover-Cooking-cs&utm_source=ThermoWorks+Consumers+List&utm_campaign=ac9a89bcfc-EMAIL_CAMPAIGN_2016_11_08&utm_medium=email&utm_term=0_87f520d049-ac9a89bcfc-330762845

@Cellar2ful , LOL, glad to hear that wasnt your bird pictured! Thanks for the info, I was going to use a set up kind of like I did at my family BBQ last month... I put an onion on the spit first then ran the chicken down onto it, the another onion into the neck cavity, it seemed to help "center" it and keep movement to a minimum. I have a turkey thawing now for a test run next weekend, just need to decide on smoking in my WSM or spinnin it on the roti!  Thanks again Jim.

I am getting a wsm this week and I think I will be doing spatchcock on it as a change of pace.

Change in plans: Going to purchase prebrined Trader Joe's and spin it on the Roto on the kettle.

Quote from: LightningBoldtz on November 16, 2016, 04:35:57 AM
Change in plans: Going to purchase prebrined Trader Joe's and spin it on the Roto on the kettle.

That sounds really good. What do you season your turkey with?


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Quote from: kettlebb on November 16, 2016, 04:42:50 AM

Quote from: LightningBoldtz on November 16, 2016, 04:35:57 AM
Change in plans: Going to purchase prebrined Trader Joe's and spin it on the Roto on the kettle.

That sounds really good. What do you season your turkey with?


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I have a packet of herbs de provence that I will mix with some olive oil and and use that to season.

This is free style turkey night. I'm cooking this strictly to have leftovers because we don't host. I got a little impatient and decided to throw it on tonight with just what I had on hand. I've got some cherry wood rolling. I'm cooking breast down to start then I'll flip. All vents wide open

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(http://uploads.tapatalk-cdn.com/20161122/32c32afd71afaaa3e716e5fd1754a5fd.jpg)


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Finished product. Ingredients:  salt pepper butter and onion in the cavity. First turkey I've ever cooked. (http://uploads.tapatalk-cdn.com/20161123/4b1e686935c36f3471e586b99541a696.jpg)
(http://uploads.tapatalk-cdn.com/20161123/5e4cccb324cd61be06d94fe501f9470c.jpg)


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.


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Looks good Hoosier!


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Thanks. I was very happy with it for a half hearted attempt. If I would have cooked it on thanksgiving something would have been sure to go wrong. It turned out juicy. After eating it for dinner I may have to go get another small one tomorrow. Didn't end up with as much leftover as I was hoping for. I feel like it turned out much better than a traditional oven turkey but not quite as good as a deep fried turkey.


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This year I'm doing a rotisserie turkey for the 1st time. Last couple Thanksgivings I've done it in my 14.5 WSM and before that I usually did a fried bird.
I picked up a Fresh 14# bird from Meijer (their branded bird) this year because I liked what the label had to say or really what it DIDN'T say. I was brining it myself and didn't want excess salt, flavorings, etc.
(http://i1374.photobucket.com/albums/ag406/scottzee26/temporary_zpsw2cmajtn.jpg) (http://s1374.photobucket.com/user/scottzee26/media/temporary_zpsw2cmajtn.jpg.html)

Here's the brine I use and if you haven't tried this...OMG, it's fabulous. Ingredients in order, Sea Salt, Apples, Juniper Berries, Lemon Peel, Star Anise, Garlic, Rosemary, Thyme, Black Pepper, Onion and Bay Leaf. I buy it right online after the holiday when they mark it way WAY down.
(http://i1374.photobucket.com/albums/ag406/scottzee26/temporary_zpswevqougz.jpg) (http://s1374.photobucket.com/user/scottzee26/media/temporary_zpswevqougz.jpg.html)

Got the brine ready before bed last night and got the bird into the tub at 8 this morning. I'll be flipping it about 8 tonight and it'll be swimming till 8 in the morning tomorrow.
(http://i1374.photobucket.com/albums/ag406/scottzee26/temporary_zps0qwtoprj.jpg) (http://s1374.photobucket.com/user/scottzee26/media/temporary_zps0qwtoprj.jpg.html)

24 hours later, rinsed and into the fridge for about 4-5 hours to dry the skin a lil bit.
(http://i1374.photobucket.com/albums/ag406/scottzee26/temporary_zpssaary7z3.jpg) (http://s1374.photobucket.com/user/scottzee26/media/temporary_zpssaary7z3.jpg.html)

The set up, indirect with a large pan(I want to keep the inside as clean as possible) and Weber pan to catch the drippings for gravy.
I'm using Stubbs today and chunk of Cherry for a light smoke
(http://i1374.photobucket.com/albums/ag406/scottzee26/temporary_zpslvpduitc.jpg) (http://s1374.photobucket.com/user/scottzee26/media/temporary_zpslvpduitc.jpg.html)

This was about a 13.5lb. bird and it took about 2:45 to cook. 165* in the thigh
(http://i1374.photobucket.com/albums/ag406/scottzee26/temporary_zpsegygor9r.jpg) (http://s1374.photobucket.com/user/scottzee26/media/temporary_zpsegygor9r.jpg.html)

On the platter
(http://i1374.photobucket.com/albums/ag406/scottzee26/temporary_zps3elf1ixr.jpg) (http://s1374.photobucket.com/user/scottzee26/media/temporary_zps3elf1ixr.jpg.html)

Sliced and ready to eat, super moist and the cherry gave it a nice mellow smoke
(http://i1374.photobucket.com/albums/ag406/scottzee26/temporary_zpsmnmx4dpb.jpg) (http://s1374.photobucket.com/user/scottzee26/media/temporary_zpsmnmx4dpb.jpg.html) 

Sweet potatoes and green been casserole were heated on the grill as well. Homemade stuffing,roasted garlic mashed potatoes and cranberry sauce round out our traditional meal. We gave thanks for a great meal and an even greater family.    ;D
(http://i1374.photobucket.com/albums/ag406/scottzee26/temporary_zpsewh3amlk.jpg) (http://s1374.photobucket.com/user/scottzee26/media/temporary_zpsewh3amlk.jpg.html)
(http://i1374.photobucket.com/albums/ag406/scottzee26/temporary_zpsxdai04tn.jpg) (http://s1374.photobucket.com/user/scottzee26/media/temporary_zpsxdai04tn.jpg.html)

I hope everyones' Thanksgiving was as good as ours was.   PEACE

Got my 21 lb fresh turkey all ready. Creole butter injection, going on the WSM with the Cajun bandit rotisserie at 7am. Using a little bit of cherry


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Quote from: iCARRY on November 23, 2016, 12:21:22 PM
Got my 21 lb fresh turkey all ready. Creole butter injection, going on the WSM with the Cajun bandit rotisserie at 7am. Using a little bit of cherry


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Just used cherry on my little 12 pounder. Excellent choice.


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I went to pick up my "Fresh" turkey yesterday. The owner rang me out. I asked when the bird was killed and the owner says, "I don't know? We got them Monday so I guess it was last week." I hesitate and say ok. I took the bird home, look on the packaging for a kill date and the bird is from Detroit! I live in southern Il. I thought Detroit had been abandoned let alone have a Amish turkey farm there!
I guess you can use the term "fresh" loosely. I was expecting to see a guy with a mop bucket cleaning up when I got there or kind of how @varekai explained it earlier. Oh well, live and learn. Still gonna be a blessed day.
Happy Thanksgiving to everyone. Enjoy your families and your sweatpants!!

@Travis , It can be used very loosely. I watched a Good Eats episode, I love Alton Brown, and he explained some of the terminology.."These days, turkeys come fresh, frozen and somewhere in between. That "in between" category is courtesy of a recent USDA ruling on labeling. "Fresh" turkeys have to be stored at 26 degrees Fahrenheit or above; frozen turkeys have to be stored at 0 degrees Fahrenheit or below. But what happens to the turkeys stored between one and 25 degrees Fahrenheit? There's no name for them; some producers call them "refrigerated," while others call them "hard-chilled or "not previously frozen."... SO, unless you watch it being done or do it yourself, its all just "frozen". Enjoy your Thanksgiving EVERYONE!!!! 

I think the best is to find a local turkey farm and order fresh from the farm. My mom has done this for a few years and they have been the best turkeys we've ever had. For the Ohio guys here the farm is called Bowman and Landes in Springfield Ohio


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so as not to clutter up this thread, i made another about how i do turkeys. i will update the op in that thread with new pics as they come


http://weberkettleclub.com/forums/bbq-food-pics/bird-on!/