Injected Turkey

Discussion in 'Poultry' started by bassman, Sep 5, 2010.

  1. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Decided on a 19 pound turkey today.  Tracey (Walle) and his family joined us in an early Labor Day cook out.  I injected the bird with Cajuninjector's Creole Butter.  I (sort of) spatchcocked the bird but didn't lay it flat so there's no backbone.  Used the Two Irish Fools So CA rub (sparingly). 



    Out of the smoker.  Didn't get any pics of the carving as our hands were a little slippery. 


    Also had to do some stuffed poblano peppers from Tracey's garden.  Stuffed with cheddar cheese and a combination of JD sausage, cream cheese and chipotle powder.  Good stuff!




    Thanks for checking out my bird.
     
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Turkey looks great Keith, So do the ABTs...[​IMG]
     
  3. walle

    walle Smoking Fanatic OTBS Member

    Keith, thanks again for the invite - the turkey was one of the best I've ever had, and that mix you threw at those pob's was da bomb!

    The bass fishing and beer drinking were right up there too!

    Don't tell anyone about those twice baked potatoes either.... you'll have half the forum over for dinner!
     
  4. walle

    walle Smoking Fanatic OTBS Member

    Had to pull up this post to see what you stuffed those pobs with... made me hungry for turkey again, so I'm bumping it!
     
  5. rw willy

    rw willy Smoking Fanatic OTBS Member

    You're right.  I'm hungary now.  Thanks
     
  6. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Looks nice!

    Thanks for reminding me that I want to do a turkey trial-run before T-Day (never done one in the smoker before).  I've been wanting to try Tip's Slaughterhouse recipes on one.
     
  7. raptor700

    raptor700 Master of the Pit OTBS Member

    That's a very nice bird Bassman [​IMG]   I'm wondering about your temp and time on that golden nugget...........I'm kinda planning to have my build done by T-Day and planning to smoke some (national birds) for friends and family; My build isn't complete yet so i'm not sure how she's gonna cook, Im gonna try to get a few smokes under her belt by then, but instead of doing a trial and era on 12 turkeys your advice would be greatly appreciated!! You make it look soooooooooooooooo Good  [​IMG]
     
  8. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    I usually run the temp at about 250 for the big birds.  This one at 19 pounds was quite a bit larger than I really like to smoke.  I prefer a 12-14 pound bird.  This one took about six hours with a 25 minute rest after smoking.  I normally don't care about the skin on these, but it came out nice and crispy.
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks for pulling this back up Tracey!

    I missed it the first time around!

    Nice Bird & Peppers Keith!

    Real Nice,

    Bear

    PS: Where's the Bass pics?
     
  10. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    I guess there are more walleye and stripers than there are bass, but you get the idea.[​IMG]
     
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Bunch of good eatin' there !

    Pretty nice Bluegill too

    You and Tracey must have had a blast!

    Bear
     

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