Post Your Bird Pix

[troutman]

I guess instead of each of us posting infinite Thanksgiving turkey threads individually, why not just post a couple of pix here. Perhaps we can vote on the best looking.

Mine looked fairly good but tasted great !! Spatchcocked, wet brined in 50/50 solution of salt/sugar with some Prague powder for 14 hours, injected with Tony C. Creole Butter formula, smoked with apple pellets on my pooper at 325* for right at 2 hours to achieve an IT of 160*.

So...keep your pellets dry and your smoke blue !!!! Happy Turkey Day one and all !!!!
Troutman out..............

 

[Jason Gindhart]

Just finished my first Turkey. 16lbs, Cajun Butter injected with a Cajun rub smoked 9 hrs with Apple chips.

Also smoked some Tillamook Extra Sharp Chedder, Tillamook Pepper Jack, Mozzarella sticks and summer sausage. They are all so damn good!

 

[dirkster]

first time smoking a turkey. Brined for 30 h in salt/sugar, ginger root, garlic, quarterd oranges, tony C seasoning,and apple cider. Chicken rub foung on here applied under skin and zerp to hero on the skin. Good smoke ring, moist, and the best tasting turkey I have ever had. I will never fix anthother bird in the oven or fryer again.

 

[chilerelleno]

Brined, Herb Buttered and Smoked with Apple/Cherry

 

[dogboa]

I did a 12# bird on the BGE. I brined it Tuesday after work. Late Wednesday night I removed it from the brine and put it back in the fridge to dry. I set it out on the counter to warm up some at 5:00 AM yesterday. Put it on the Egg just before 8:00 AM at 250F using lump with pecan chunks. It was done just before noon. I had made some turkey stock last Sunday using roasted wings and mise en place. This and pan drippings were used in the gravy. Sides were my grandmother's dressing, my summer squash casserole and butter glazed, fingerling potatoes done stove top.

 

[mneeley490]

Does part of a bird count?

 

[mike5051]

I spun an 11lb bird, rubbed with herb butter under and outside the skin.

 

[noboundaries]

Just my wife and I. 17.84 lb Butterball thawed, spatchcocked, breast injected with OJ brine that included small amount of salt, little Prague Powder #1, brown sugar, onion powder, garlic powder, and fresh ground black pepper. Brined for 72 hours. Dried, sprayed with oil, covered with Litehouse Poultry Herb Seasoning, then sprayed with oil again.

Smoked on Tuesday with pecan and cherry at 325F for 3 hrs 15 minutes. Trick for getting the breast to 160-162F and the thigh/legs to 175-180 on the WSM is to put the breast on the opposite side of the top vent. We haven't even touched the dark meat yet, except to taste when carving. It is great, but the white meat is still so juicy and delicious. One more meal is about all we have of the white, then we'll make quick work of the dark meat.

Made gravy out of the drippings from my drip pan. The carrots sweetened it nicely.

 

[chilerelleno]

A LIKE to every bird in the thread.
But dang... Mike, that rotisserie bird looks so frikkin good.

 

[mike5051]

A LIKE to every bird in the thread.
But dang... Mike, that rotisserie bird looks so frikkin good.

Thanks! It was beginners luck, first time spinning a turkey!

Mike

 

[chopsaw]

A LIKE to every bird in the thread.
But dang... Mike, that rotisserie bird looks so frikkin good.

A LIKE to every bird in the thread.
But dang... Mike, that rotisserie bird looks so frikkin good.

You beat me to it . That's a best in show bird for sure .
Mike no joke . Also love the " tuck " on the legs and wings . That's a whole bird must for me .

 

[cmayna]

 

[hardcookin]

The very top birds skin was a casualty when sliding the top rack out.

 

[mphugh]

You all did a fantastic job on those birds! I wish I had seen this thread before I cooked mine. So much to learn...

 

[DrewJ]

My first turkey smoke on my MES 30. One whole 12 pounder broken down to cook faster and an 8 pound bone in skin on breast. My mother in law doesn't like spice so everything but the wings got a salt and pepper rub. Wings got a little rub I buy from a guy at a local farmer's market.

 

[travisty]

Great thread idea, and awesome posts so far! Troutman, that's a nice looking "Pitts and Spitts" smoker. Just about got a SKREAMIN deal on their larger pellet model and regret not taking it almost every day.

Anyway, I brined this 23 pound beauty up in some Oakridge BBQ Game Changer for just over 24 hours. Then I injected her with some butter and chicken broth mixture. Rubbed it down with a mix og Plowboys Yard Bird, and Oakridge Santa Maria rub, and into the Yoder YS 640 at 335 for about 4.5-5 hours.

she was a real beauty and sooooo tasty and juicy all the way through. Didn't stuff the cavity, just a few aromatics, a couple garlic cloves, and a half an onion.

 

[pc farmer]

I spun one over a oak fire.

 

[griz400]

I guess instead of each of us posting infinite Thanksgiving turkey threads individually, why not just post a couple of pix here. Perhaps we can vote on the best looking.

Mine looked fairly good but tasted great !! Spatchcocked, wet brined in 50/50 solution of salt/sugar with some Prague powder for 14 hours, injected with Tony C. Creole Butter formula, smoked with apple pellets on my pooper at 325* for right at 2 hours to achieve an IT of 160*.

View attachment 345253
View attachment 345254
View attachment 345255

So...keep your pellets dry and your smoke blue !!!! Happy Turkey Day one and all !!!!
Troutman out..............

View attachment 345256

Just finished my first Turkey. 16lbs, Cajun Butter injected with a Cajun rub smoked 9 hrs with Apple chips.

Also smoked some Tillamook Extra Sharp Chedder, Tillamook Pepper Jack, Mozzarella sticks and summer sausage. They are all so damn good!

first time smoking a turkey. Brined for 30 h in salt/sugar, ginger root, garlic, quarterd oranges, tony C seasoning,and apple cider. Chicken rub foung on here applied under skin and zerp to hero on the skin. Good smoke ring, moist, and the best tasting turkey I have ever had. I will never fix anthother bird in the oven or fryer again.

Brined, Herb Buttered and Smoked with Apple/Cherry

Does part of a bird count?
View attachment 345431

I spun an 11lb bird, rubbed with herb butter under and outside the skin.

View attachment 345452

Just my wife and I. 17.84 lb Butterball thawed, spatchcocked, breast injected with OJ brine that included small amount of salt, little Prague Powder #1, brown sugar, onion powder, garlic powder, and fresh ground black pepper. Brined for 72 hours. Dried, sprayed with oil, covered with Litehouse Poultry Herb Seasoning, then sprayed with oil again.

Smoked on Tuesday with pecan and cherry at 325F for 3 hrs 15 minutes. Trick for getting the breast to 160-162F and the thigh/legs to 175-180 on the WSM is to put the breast on the opposite side of the top vent. We haven't even touched the dark meat yet, except to taste when carving. It is great, but the white meat is still so juicy and delicious. One more meal is about all we have of the white, then we'll make quick work of the dark meat.

Made gravy out of the drippings from my drip pan. The carrots sweetened it nicely.View attachment 345453 View attachment 345454 View attachment 345455 View attachment 345456 View attachment 345457 View attachment 345458

View attachment 345679

The very top birds skin was a casualty when sliding the top rack out.

My first turkey smoke on my MES 30. One whole 12 pounder broken down to cook faster and an 8 pound bone in skin on breast. My mother in law doesn't like spice so everything but the wings got a salt and pepper rub. Wings got a little rub I buy from a guy at a local farmer's market.
View attachment 345863 View attachment 345864 View attachment 345865

Great thread idea, and awesome posts so far! Troutman, that's a nice looking "Pitts and Spitts" smoker. Just about got a SKREAMIN deal on their larger pellet model and regret not taking it almost every day.

Anyway, I brined this 23 pound beauty up in some Oakridge BBQ Game Changer for just over 24 hours. Then I injected her with some butter and chicken broth mixture. Rubbed it down with a mix og Plowboys Yard Bird, and Oakridge Santa Maria rub, and into the Yoder YS 640 at 335 for about 4.5-5 hours.

she was a real beauty and sooooo tasty and juicy all the way through. Didn't stuff the cavity, just a few aromatics, a couple garlic cloves, and a half an onion.
View attachment 345943 View attachment 345944 View attachment 345945

I spun one over a oak fire.

View attachment 345946 View attachment 345947

well, this is like a 10 bird quote ... points to all .. was great holiday ... all was some good lookin birds .. can see all the work in all the cooks .. you all made it happen .. I know the work that goes in it all .. this year though, wife made it all inside ..

 

[griz400]

This is hank, we got him at 4 months old .. now he is now 24 years old .. lol

 

[pc farmer]

well, this is like a 10 bird quote ... points to all .. was great holiday ... all was some good lookin birds .. can see all the work in all the cooks .. you all made it happen .. I know the work that goes in it all .. this year though, wife made it all inside ..

I posted mine.