Turkey Throw down 2016

[Idahawk]

  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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[Travis]

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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[iCARRY]

I really like Cajun Injectors creole butter.


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[HoosierKettle]

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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[HoosierKettle]

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


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[JDann24]

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.

[Travis]

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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[iCARRY]

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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[jkolantern]

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.

[HoosierKettle]

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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[WNC]

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?

[Idahawk]

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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[Travis]

@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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[SmokenJoe]

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  )



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

[RottiGuy]

Was wondering about stuffing aswell any tricks?

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