20 lb. Turkey for Church Thanksgiving Dinner (w/ Gravy) -- the first of 3 this season!

Discussion in 'Poultry' started by adiochiro3, Nov 21, 2010.

  1. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    'Tis the season!  Had our church TG dinner tonight.  The turkey was demolished!  I started with butter, salt & pepper.

    [​IMG]

    Then into the Weber kettle for some indirect heat/smoking attention.  I used ash wood.  I always start breast side down to let the juices run toward the breast meat, then "flip the bird" when there is about one hour left for the smoke.

    [​IMG]

    Here it is right before the flip.  Temps in the Weber held perfectly at 250* all through the smoke.  I made a custom grate years ago to fit down between the coal bins and into the drip pan (liquid love for the gravy!!!).  I took it out when it hit 180* internal temp.

    [​IMG]

    Here it is resting and waiting to be carved for the congregation.  All I can say is there were NO LEFTOVERS!  And I could really go for a turkey sandwich right now!!!

    The only good news is that my wife will turn the carcass into her most excellent, phenomenal turkey soup within the next few days!  Can't wait, honey!  I'll post that culinary awesomeness when the time comes.
     
  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Very nice there Doc I like the bird and I bet it tasted really awesome too.
     
  3. werdwolf

    werdwolf Master of the Pit OTBS Member

     I am working also this thanksgiving and weekend, but after seeing this, my wife will just have to buy a frozen one or two for later!  Nicely done  [​IMG]
     
  4. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Good looking bird!  Maybe a sandwich made with sourdough bread?[​IMG]
     
  5. rbranstner

    rbranstner Smoking Guru OTBS Member

    Great looking bird. I've got 9 of them waiting to go into the smoker today. Hopefully mine turn out like yours. Have you brought smoked food for the congregation before? I bet you were the talk of the church with your smoked bird. haha
     
  6. rw willy

    rw willy Smoking Fanatic OTBS Member

    Very nice.  Glad the crowd enjoyed.  Love the bondage truss on the wings.  Does that even out the cooking temps on the back area?
     
  7. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    that turkey looks very good
     
  8. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    No, but we just finished a breakfast of sourdough waffles -- thanks to you getting me started!!!
     
  9. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    9??!!!  I bow to the master turkey smoker.  Yes, that bird was the belle of the ball last night!
     
     
  10. adiochiro3

    adiochiro3 Master of the Pit OTBS Member


    keeps the wings from getting burned and they provide a nice stand for the bird when I flip it at the end.  These were tied too close together -- a little space between is optimal.
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Aw Man !!!!

    That color is awesome!

    Even has grill marks!

    I think if I made that, it would be at least semi-skinless a couple minutes after removing it from the smoker!

    Can't help myself!

    Thanks for the Great View,

    Bear
     
  12. par383

    par383 Newbie

    Looks great.  I'm going to be smoking a turkey for the first time (2nd time ever smoking too).  My turkey is 20 lbs too.  I see you smoked at 250*....can you tell me how long it took?
     
  13. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Hey doc ,

     Nice looking turkey.

     What was your internal temp when ya started and how long did it take to get the bird out of the danger zone??
     
  14. scarbelly

    scarbelly Smoking Guru OTBS Member

    Great looking bird - I am with Keith - give me a couple slices and some sourdough
     
  15. meateater

    meateater Smoking Guru SMF Premier Member

    All these turkeys are making me jones, nice job!  [​IMG]  Come on thursday...
     
  16. deannc

    deannc Master of the Pit

    That is a great looking bird!  That's the one downside when it's so good, there's no leftovers for a sammie which is my favorite...a little mayo, salt & pepper, ok never mind...lol 
     
  17. bearcarver

    bearcarver Smoking Guru OTBS Member


    Hey Dean !!!!!

    Don't ever stop in the middle of a sammie!

    .......and lettuce & tomato !

    Bear
     

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