Did A Turkey Today ...

Discussion in 'Poultry' started by cajun_1, Oct 30, 2007.

  1. cajun_1

    cajun_1 Master of the Pit OTBS Member

    ... 11 1/2 lbs. Used the GOSM since it was a windy, rainy, cold day. Had a little problem with temp, but held it between 250-260. Temp dropped quickly when I spritzed, but recovered nicely. Just wanted to see what a smoked turkey tasted like. My one & only taste tester, (my wife) says it was great.





















    Sorry for the Q-View being out of order. Seem to be having Photobucket problems.
     
  2. jocosa

    jocosa Meat Mopper

    Wow, that's inspirational... how long did it take? Any other play-by-play info for us?

    Thanks for sharing! [​IMG]
     
  3. cajun_1

    cajun_1 Master of the Pit OTBS Member

    Went in the smoker at 8:15 this morning. Flipped over after2 1/2 hrs. Removed when breast hit 175* and leg 180*. Used pecan and mesquite. Apple, Onion, Celery, Carrot and Garlic inside.
     
  4. richtee

    richtee Smoking Guru OTBS Member

    Woo..purty!
     
  5. cowgirl

    cowgirl Smoking Guru OTBS Member

    Mmmmm, that does look good! I think I can smell it from here![​IMG]
     
  6. cajun_1

    cajun_1 Master of the Pit OTBS Member

    A friend asked if I would smoke one for them. Course, had to do one for me first. Only problem I have is wrapping something that big. Foodsaver bags are not big enough. Since I won't be home on Thanksgiving they'll have to get it ahead of time. Reheating would be an issue I think.
     
  7. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Great job on Big Bird. Thanks for the details and Q Views too!
     
  8. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Ziploc makes bag's that will fit in, better than nothin!
     
  9. cajun_1

    cajun_1 Master of the Pit OTBS Member

    What would be the best way to re-heat without drying out?
     
  10. richtee

    richtee Smoking Guru OTBS Member

    Foil, with a bit of gravy/juice/stock inside is what I do, or buried in stuffing...if ya did that.

    On edit: Assuming you sliced/seperated it into managable chunks.
     
  11. cajun_1

    cajun_1 Master of the Pit OTBS Member

    Sounds good .. Thanks. 250* oven on re-heat?

    Have we heard anything about last week-ends gathering?
     
  12. richtee

    richtee Smoking Guru OTBS Member

    Yup. Keep the portion size smaller, and it's only like 10 min that way... just do a few if called for. Plus there'll be no cold spots.
     
  13. cajun_1

    cajun_1 Master of the Pit OTBS Member

    Thanks .. great info.
     
  14. richtee

    richtee Smoking Guru OTBS Member

    Thanks great thanks! The ultimate reward for a food aficionado!
     
  15. deejaydebi

    deejaydebi Smoking Guru

    Tim -

    That's a real nice looking bird! I like em smoked better than any other way. You did a fine job! [​IMG]

    If your local store has the Reynolds brown in bags they'll hold a turkey and they will seal in a vacuum sealer. They're kind of pricey though. I think you get 2 or 3 for like $3. I just use two tin turkey pans and staple em together for tranporting the birds and carry it on a pizza pan.
     
  16. seaham358

    seaham358 Smoking Fanatic OTBS Member

    That is one good looking Turkey...

    Your getting me motivated for Turkey day!!!
     
  17. rip

    rip Smoking Fanatic

    THATS IT! I CAN'T TAKE IT ANYMORE![​IMG] I got to try a turkey this weekend. Oh yeah, nice looking bird.[​IMG]
     
  18. smokincowboy

    smokincowboy Smoking Fanatic OTBS Member

    Yer a killin me I ain't smoked nothing in a few months man that bird looks good
     
  19. walking dude

    walking dude Smoking Guru SMF Premier Member

    or you can just slice it now..........or pull............and put into foodsavers with some juice from the bottom of that roasting pan.........then just drop into boiling water to reheat...........not quite the presentation.........but it werks...........


    d88de
     
  20. gooose53

    gooose53 Smoking Fanatic SMF Premier Member

    Nice looking bird! I've been doing a turkey for a couple of years now on my weber kettle and everyone just loves the taste and smell of the cooked meat. Looking forward to this year too!
     

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