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:
(https://uploads.tapatalk-cdn.com/20171115/7da16e7e1d5008ae85dd8fca26e67ef4.jpg)
Bird in the basement:
(https://uploads.tapatalk-cdn.com/20171115/2f7c1e65dbe9254fd78035558d1ff1d2.jpg)
(https://uploads.tapatalk-cdn.com/20171115/968144bd2b993ec5a923919def3bac6e.jpg)
Another look because it's pretty:
(https://uploads.tapatalk-cdn.com/20171115/0b3c00d80689105bf80089a9f08f2269.jpg)
I added a foil pack of pecan chips and we are SMOKIN' :
(https://uploads.tapatalk-cdn.com/20171115/0d55a75b887e8e74437632b9ef27f223.jpg)
She ran about 350deg. for 2.5 hrs. And this is the result:
(https://uploads.tapatalk-cdn.com/20171115/f92ff7aebf22c4c6967464e90ae8e2d6.jpg)
(https://uploads.tapatalk-cdn.com/20171115/2a2959caef5c0210358ce0ab1c554078.jpg)
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!)
Looks tasty
Looks delicious..
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 »
Quote from: einrej on February 07, 2014, 04:49:20 AM
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...
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?
Quote from: pbe gummi bear on February 07, 2014, 12:31:49 PM
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...
Quote from: jcnaz on February 07, 2014, 01:03:39 PM
Quote from: pbe gummi bear on February 07, 2014, 12:31:49 PM
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 !!!!!!!!!
Sorry to rehash. But do you baste at all? Or just let it fly? I'm wanting to give it a go.
Quote from: TheDude on September 03, 2015, 01:05:52 PM
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.
(http://images.tapatalk-cdn.com/15/09/03/06e5cb520f5ecbd83638c869f8a45f5f.jpg)
Thanks! I don't have a 26r, yet. So I'll stick with option 1 for now.
I love the basement bird, makes a ton of sense to protect the breast from the highest heat at the top of the kettle.
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.
Quote from: Lumpy Coal on September 03, 2015, 04:48:03 PM
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.
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.
Quote from: 1911Ron on September 03, 2015, 09:44:52 PM
Quote from: Lumpy Coal on September 03, 2015, 04:48:03 PM
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.
Not sure what the moisture content was in my birds, all I know it that brining has made both kettle and oven turkey's way better.
@J Buck Here's one I did last year I think.......
http://weberkettleclub.com/forums/grilling-bbqing/favorites-part-two-turkey/msg81474/#msg81474
Incredible John! That's how it's done!
We really only do turkey on thanksgiving, and my FIL is very particular about it being traditional and done a certain way, so not likely gonna happen, but I want to try this so bad...maybe Christmas?
Quote from: WNC on September 05, 2015, 07:19:19 AM
Incredible John! That's how it's done!
We really only do turkey on thanksgiving, and my FIL is very particular about it being traditional and done a certain way, so not likely gonna happen, but I want to try this so bad...maybe Christmas?
When they go on sale just put a couple in the freezer, or get a fresh one and cook it on a normal weekend.
My dad is the one in my family that had to have his Thanksgiving Day meal the same every time. Grandma hadn't cooked it since the early '70s and no one else ever got it right. I learned to look forward to having to work on Thanksgiving.
Man that looks good! I have got to give cooking in the basement a try.
Quote from: 1911Ron on September 03, 2015, 09:44:52 PM
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.
I'm right there with you on that. We try to cut down on the amount of sodium in our diet. Hams are always hard to find with sodium less than 800mg. I'm going to give smoking a fresh ham soon to see if I can get something good with out all of the sodium.
Could just put less salt in the brine solution. No matter, to each his own. As long as you enjoy your turkey.
That turkey looks awesome!