Thanksgiving Turkeys are done!

Discussion in 'Poultry' started by link, Nov 27, 2013.

  1. link

    link Smoking Fanatic SMF Premier Member

    Smoked the Turkeys for Thanksgiving today so they would be done. Also had a friend ask if I would smoke their Turkey for them. This was the first time someone has said you do such a good job will you do ours as well (even offered to pay me).

    I gotta say it makes me nervous, this is their Thanksgiving meal and I do not want to screw it up.

    Anyway they came out great! I hope they enjoy it. Guess I will find out tomorrow.

    Since I had the smoker going I grabbed some bones to smoke as well to make stock.

    Bones and Turkeys ready to go (brined over night with a basic brine and Jeff's rub).


    Two hours in, bones are off and making stock now.



    Finished bird (friend picked his up and I forgot to get a picture)


    Hope you all have a great Thanksgiving!
     
  2. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    WOW!!! Really looks great!

    YUM!!!

    SOB
     
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Looks like a great job! Going to be a happy family, and you'll have a new Thanksgiving Day tradition.

    Nice job, wasn't it a beautiful day to smoke?
     
  4. link

    link Smoking Fanatic SMF Premier Member

    Thanks guys. 

    It was a nice day to smoke, but here in Mi it only hit 28° so it was a bit chilly. 
     
  5. sprky

    sprky Master of the Pit OTBS Member

    Good looking bird [​IMG]. I gotta do mine 1 at a time, I have done 2 at once but it plays havoc with the temps, and to be honest they get better flavor doing them one at a time. But im using a SMALL vertical Gasser.
     
  6. link

    link Smoking Fanatic SMF Premier Member

    I used a Oklahoma Joe Offset. Could probably get another one in it with still some room but did not need a third one. Both seemed to get plenty of smoke and finished within 15 minutes of each other (I can hold 225° for quite a while).

    Came out nice and juicy and had lots of smokey goodness (had to try a taste, cooks responsibility you know). Used fresh cut apple logs at first and then added some Maple/Cherry in the AMNPS.  
     
    Last edited: Nov 28, 2013
  7. sprky

    sprky Master of the Pit OTBS Member

    I run a Master forge 2 door Gasser. When I do 2 I gotta keep rotating them or the bottom one gets more smoke flavor, and cooks faster. It takes me longer but its MUCH less PIA.. 
     

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