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Author Topic: SMOKED TURKEY  (Read 2481 times)

ellatino210

  • Smokey Joe
  • Posts: 33
    • THE LATIN DEATHDROP
SMOKED TURKEY
« on: December 26, 2016, 02:56:58 PM »
Here's a turkey I smoked for family.  I used Kingsford charcoal and apple wood.

 

Sent from my SAMSUNG-SM-G870A using Weber Kettle Club mobile app

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A TODA MADRE O UN DESMADRE

Mr.CPHo

  • WKC Mod
  • Posts: 3892
Re: SMOKED TURKEY
« Reply #1 on: December 26, 2016, 02:58:53 PM »
Nice looking bird, I dig the table too.


Sent from my iPhone using Weber Kettle Club mobile app
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kettlebb

  • WKC Ambassador
  • Posts: 5968
Re: SMOKED TURKEY
« Reply #2 on: December 26, 2016, 04:26:59 PM »
Yep. It all looks good from here.


Sent from my iPhone using Weber Kettle Club mobile app
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Looking for: Red MBH 26"(The Aristocrat), Chestnut-coppertone (The Estate), Glen-blue (The Imperial), and The Plainsman.

ellatino210

  • Smokey Joe
  • Posts: 33
    • THE LATIN DEATHDROP
Re: SMOKED TURKEY
« Reply #3 on: December 27, 2016, 03:28:38 AM »
Quote from: Mr.CPHo on December 26, 2016, 02:58:53 PM
Nice looking bird, I dig the table too.


Sent from my iPhone using Weber Kettle Club mobile app
Made the side table out of a pallet.
 

Sent from my SAMSUNG-SM-G870A using Weber Kettle Club mobile app

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Kneab

  • WKC Performer
  • Posts: 3470
Re: SMOKED TURKEY
« Reply #4 on: December 27, 2016, 07:13:47 AM »
That turkey looks tasty.
I dig the wide legs on your kettle. Makes that 22 look like an 18.


searching for 2 18" straight lip twist ash pans.

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ISO Brown Go Anywhere

MINIgrillin

  • WKC Ranger
  • Posts: 1887
Re: SMOKED TURKEY
« Reply #5 on: December 27, 2016, 08:29:08 AM »
So..how was the turkey?
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Seville. CnB performer:blue,green,gray. 26r. 18otg. Karubeque C-60.

ellatino210

  • Smokey Joe
  • Posts: 33
    • THE LATIN DEATHDROP
Re: SMOKED TURKEY
« Reply #6 on: December 27, 2016, 10:23:03 AM »
Check out this link.  I did a restore job on a 1997 22inch Weber Kettle

http://weberkettleclub.com/forums/introduce-yourself/what-up-from-san-antonio-texas/msg237378/#msg237378

Quote from: Kneab on December 27, 2016, 07:13:47 AM
That turkey looks tasty.
I dig the wide legs on your kettle. Makes that 22 look like an 18.


searching for 2 18" straight lip twist ash pans.
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A TODA MADRE O UN DESMADRE

ellatino210

  • Smokey Joe
  • Posts: 33
    • THE LATIN DEATHDROP
Re: SMOKED TURKEY
« Reply #7 on: December 27, 2016, 10:46:39 AM »
I went with a North Carolina flavor.  I injected the breast with butter, paprika and cayenne pepper.  It gave the breast a bit of a kick.  I used a mustard base sauce to mop all over the turkey.  Then I used Tony Chachere seasoning.  What I did different than before was I didn't tie the legs or pin back the wings.  I felt like the bird cooked more evenly.  Every half hour I would spray apple cider vinger and olive oil so the breast would not dry out.   It was the best Turkey I have smoked to date.


Quote from: MINIgrillin on December 27, 2016, 08:29:08 AM
So..how was the turkey?
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porterhouse

  • Smokey Joe
  • Posts: 12
Re: SMOKED TURKEY
« Reply #8 on: November 25, 2020, 12:34:02 PM »
Gonna smoke a 19lb turkey tomorrow. Putting a bed of cold  charcoal chunks down and then putting hot on top. Should I use a half or full chimney! Want to cook mat 300-350 degrees


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michaelmilitello

  • WKC Performer
  • Posts: 3822
Re: SMOKED TURKEY
« Reply #9 on: November 25, 2020, 01:33:27 PM »
For 300-350, half a chimney is good.  You’ll probably need to close your bottoms vents some too. 


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