Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: 1buckie on November 19, 2013, 10:37:57 AM
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Last TWO Thankgivings I've been laid up for one reason or another & the turks got done in the oven (you know, that white thing in the kitchen).......so, I fired up on one the other day, just top see if I remembered......well, sort of.....
1st, get out the old steel pan that's seen a bunch of these turkeys over many years....
Celery across the bottom, to keep from sticking / burning & to promote the flow of liquids.....
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/JuicysampTurkey11-11-2013038.jpg)
Apples, oranges & spare celery parts for the cavity.....
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/JuicysampTurkey11-11-2013040.jpg)
Intended to do this Saturday, but time somehow got in the way & so it got shot then & cooked Sunday.....
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/JuicysampTurkey11-11-2013034.jpg)
This, I believe, is a new flavor of Tony C's injector marinade & IT ROCKS !!!!!
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/JuicysampTurkey11-11-2013032.jpg)
Each of the flavors is about equal, so no part overpowers.....real good...... 8)
Wrapped the thing up tight in clear wrap & into the cold fridge 'till Sunday......
Here she is with her snazzy tinfoil hat(s) ~~~>
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/JuicysampTurkey11-11-2013047.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/JuicysampTurkey11-11-2013051.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/JuicysampTurkey11-11-2013050.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/JuicysampTurkey11-11-2013048.jpg)
This is maybe 45 min. or so in...
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/JuicysampTurkey11-11-2013056.jpg)
Couple hours....
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/JuicysampTurkey11-11-2013057.jpg)
Stopped to take a friend home from Sunday services, as he had wrecked his truck in the snow up in Oregon awhile back & was still in a neck brace & not able to drive....... hindsight, I should have covered with foil right at that point, as the coals were running pretty hot & more so after a little stirring before I drove across town, so things went a bit long & the skin wasn't too good done that much......
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/JuicysampTurkey11-11-2013059.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/JuicysampTurkey11-11-2013063.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/JuicysampTurkey11-11-2013064.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/JuicysampTurkey11-11-2013062.jpg)
But dang........was the inside of this thing juicy !!!!
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/JuicysampTurkey11-11-2013066.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/JuicysampTurkey11-11-2013067.jpg)
(http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Cowboy%20%20Steak%20%206-8-13/JuicysampTurkey11-11-2013068.jpg)
I also got caught up in reading posts & generally catching up here @ WKC & let it go about 10 degrees farther than it should have, but all-in-all.....kinda like riding a bicycle....... ;D
15-1/2#......3-3/4 hours, or a bit more.....lite apple smoke........ended at 180 leg, 170 breast......no knife needed.......no cooking grate needed........
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Fantastic, Ken! Turkey done in the basement (charcoal level) ... Awesome! :D :D
Looks delicious, and jucy!! ;) ;)
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Nice!!! You made it look easy!!!
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Good looking bird, Buck.
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OOOOhhhhh...
That looks GOOD!
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Thanks all.....the skin was kinda sucko, the very outside of the wings was too dry (where you can see it really dark) but the rest of it was like warm turkey Jell-o, set up Jell-o, of course...... 8)
Forgot to mention, there's a big can of chicken stock bubbling away down in the pan as this thing cooks.....almost impossible to dry out the innards doing it that way......
This is not anywhere near the best one of these I've done......the very best might have been a 24#'er that took a long time, but was so good a vegan even ate some after 14 years of no meat...... 8)
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[...] but was so good a vegan even ate some after 14 years of no meat...... 8)
Makes you proud, doesn't it? I had a vegetarian couple go after my pulled pork even though I had some perfectly good vegetarian lentil stew for them. They added it to the stew and said it really kicked it off. ;)
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Yeah, it does, Hank.......human beings are omnivores......we're designed to eat all kinds of stuff......the number, type & design of teeth & the lengths of intestine & digestyion time are the telling features................ 8)
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If animals were not meant to be eaten then why are they all made of meat?