Smoked Turkey on my day off... BBQ and landscaping the backyard beats working any day!

Discussion in 'Poultry' started by colorado shawn, May 25, 2011.

  1. Hi fellow BBQ enthusiasts,

    We had a beautiful day here in Colorado and my wife brought us home a turkey.  I had the day off so it was a great day to fire up the smoker and get some sunshine working on the backyard landscaping.  I tend to work longer and harder if I've got my smoker fired up and am awaiting a tasty dinner after some hard work.  So rewarding!  This turkey came out better than ever.  I didn't do anything crazy special other than this time I filled the cavity with carrotts, celery, and a generous amount of vegetable oil.  The breast meat was more tender than any I've had in memory.  I smoked  the turkey in my Weber Smokey Mountain at about 250 degree heat for about 5 hours, then let it rest wrapped in plastic wrap and a towel for 1 hr.  I did a video of the carving and me and my wife's first taste.  We were super happy with the outcome.  I love it when a plan comes together!  Cheers :)

  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    What, no pix?!!! Glad everything turned out tasty. Sounds like a great day off!

    Two things:

    1. generally, you don't want to put anything in the cavity of a bird in a smoker-- too much risk of staying in the "Danger Zone" too long where bacteria can flourish & make folks sick.

    2. We have a saying around here: no pix = never happened! But we'll let a newbie slide ;-).

    Welcome to the forum
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good, nice & juicy!
  4. raptor700

    raptor700 Master of the Pit OTBS Member

    Nice lookin' bird

    Thanks for sharin'[​IMG]
  5. fpnmf

    fpnmf Smoking Guru OTBS Member

    Looks great!!

  6. africanmeat

    africanmeat Master of the Pit OTBS Member

    Good looking bird you got there

  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great!

    Nice video too!

    Like James said, normally we don't stuff a turkey for the smoker, because of the difficulty of getting it from 40˚ to 140˚ in 4 hours.

  8. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Am I missing something? I don't see any pix OR video!!!
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hmm, That's weird!

    I played the video that I still see in his first post above.

    Better look into that.


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