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Post by duff on Nov 25, 2020 4:41:13 GMT -5
I really expected featherduster to give us the secret to keeping it lit.
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Post by featherduster on Nov 25, 2020 4:53:18 GMT -5
I really expected featherduster to give us the secret to keeping it lit. I am a traditionalist, stuff the bird with fruits and vegetables, rub and insert some fresh herbs cover it with a cheese cloth pour in some apple cider and roast it. Baste it a couple times with melted butter.
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Post by Pinoc on Nov 25, 2020 8:48:45 GMT -5
I really expected featherduster to give us the secret to keeping it lit. I am a traditionalist, stuff the bird with fruits and vegetables, rub and insert some fresh herbs cover it with a cheese cloth pour in some apple cider and roast it. Baste it a couple times with melted butter. What does the cheese cloth do for it?
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Post by jman46151 on Nov 25, 2020 9:00:27 GMT -5
Nice of you. If you've never experienced kidney stones yourself, you dont know what your missing! I will say a few good words for him, as they are about the most painful thing you can go thru. Hope he heals up quickly. Happy Turkey Day! My father has battled kidney stones for as long as I can remember. He has done everything the doctors have told him to do and still has a bout 1-2 times every year. If anyone has had a similar condition and knows a solution that actually works, please let me know. He cut out tea, salt, has never drank booze, etc. and drinks all of the water he can stomach. I can't begin to list the Rx meds he has tried. There may not be anything that can be done. I know someone who has had multiple kidney stones because their body doesn't absorb calcium correctly or something along those lines and they are under 30.
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Post by featherduster on Nov 25, 2020 9:03:46 GMT -5
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Post by medic22 on Nov 25, 2020 9:13:42 GMT -5
My step dad does. He is very much the type that just uses oak for everything. Oak is great for pork, not so much turkey.
I just fry mine now.
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Post by Woody Williams on Nov 25, 2020 9:40:59 GMT -5
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Post by deadeer on Nov 26, 2020 18:43:01 GMT -5
Came out pretty danged good. No brine, no moisture or flavor injection. Just mayonnaise wipedown, garlic and onion powder sprinkle, then Weber rubdown. Took almost 6hrs total, pulled it at 167deg breast temp. Let sit covered to rest for 1/2 hour, and it was swimming in it's own juice. A big hit!
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Post by treetop on Nov 26, 2020 19:34:52 GMT -5
Looks good I hope you enjoyed it I do like the mayo cover seems to hold in the juice and makes a nice looking crust
I’m headed to Kroger tomorrow see if they have any turkeys hams pork butts on discount why yes I am cheep hard to beat when you pick up a 10 12 lb pork butt or tenderloin for 5 to 8 bucks
Last year I ended up with 4 around 20 lb turkeys for about 25 bucks for all four of them couple hams around 12 bucks each and a few center cut tenderloin filled the freezer for 60 70 bucks hard to buy that much for under 125 bucks
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Post by deadeer on Nov 26, 2020 20:47:28 GMT -5
Looks good I hope you enjoyed it I do like the mayo cover seems to hold in the juice and makes a nice looking crust I’m headed to Kroger tomorrow see if they have any turkeys hams pork butts on discount why yes I am cheep hard to beat when you pick up a 10 12 lb pork butt or tenderloin for 5 to 8 bucks Last year I ended up with 4 around 20 lb turkeys for about 25 bucks for all four of them couple hams around 12 bucks each and a few center cut tenderloin filled the freezer for 60 70 bucks hard to buy that much for under 125 bucks We do the same. Cant beat it.
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Post by scott on Nov 27, 2020 15:29:23 GMT -5
Thanks for all the suggestions fellas!
I ended up doing a brine on recommendation from my fishing buddy; got it in the brine Wednesday evening after work, got up this morning at 5:30 whipped up the fiancé’s grandmas stuffing recipe. Got the bird out of brine, washed off, and proceeded to fill the bird and got it in the smoker by 7:05.
Smoked with a blend of hickory, cherry, and apple. Two chip loadings had the smoke rolling for most of the cook, pulled the big feller out at a breast temp of 168 ( took a short nap and it heated the last 30 degrees while I was snoozing) time was 12:35, so a total cook time of 5 1/2 hours, tented him on the counter for a while. Cut the breasts off and sliced them up, and pulled the dark meat, got the meat in the crock pot to go to mom and dads. Stuffing turned out great too, smoke penetrated into it as well, gives it a little extra boost of flavor.
We shall see what everyone else thinks at dinner in a couple hours, but myself I think it turned out great and may be a new favorite Turkey method! I’m going to have to try that Mayo method as well, that looks absolutely delicious!
Scott
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