Hey All,
My "free" Thanksgiving turkey -17.5lbs- has been taking up a lot of freezer space and with two days this weekend available to smoke it was time. Started thawing Tuesday morning and by Sat morning it was fully thawed. No picturesque presentation necessary so I butchered into parts leaving the breast whole. Everything got injected with Butcher BBQ Bird Booster then chilled half the day in the fridge. In the meantime I made up some coleslaw and Alabama white sauce.
About 5PM the turkey came out of the fridge and seasoned the breast heavily with Yardbird and Good Shit (yeah that's what it's called). The wings just got Yardbird and the quarters were hit with YB and Aw Shit (spicy stuff) since my wife doesn't care for the dark meat. Setup the pellet pooper at 325°F with PB Competition pellets and commenced cooking. Fast forward an hour and a half and I'm starting to get some collard greens ready - I went to shuffle around the pieces and do a temp check - the breast is almost done! The wings are done and the thighs/drums are close too. I thought this would take around 3hrs! Well, the wings came off, my wife got the collards going, soon after the breast was off, I let the thighs go another 20min to ~185°F IT. Anyhow we had to wait a bit for the collards to finish (probably not turned into complete mush like some people like) then had a very tasty dinner. Not bad for my first "whole" turkey smoke though. The meat came out very tasty though the skin was far from great, certainly room for improvement on future turkey smokes.
Seasonings:
Cooking nicely
Wings are off, almost done, it smells good!
Big pile o'tasty goodness:
My plate:
My Wife's much nicer plate:
Thanks for looking and happy smokin'!
Aaron
My "free" Thanksgiving turkey -17.5lbs- has been taking up a lot of freezer space and with two days this weekend available to smoke it was time. Started thawing Tuesday morning and by Sat morning it was fully thawed. No picturesque presentation necessary so I butchered into parts leaving the breast whole. Everything got injected with Butcher BBQ Bird Booster then chilled half the day in the fridge. In the meantime I made up some coleslaw and Alabama white sauce.
About 5PM the turkey came out of the fridge and seasoned the breast heavily with Yardbird and Good Shit (yeah that's what it's called). The wings just got Yardbird and the quarters were hit with YB and Aw Shit (spicy stuff) since my wife doesn't care for the dark meat. Setup the pellet pooper at 325°F with PB Competition pellets and commenced cooking. Fast forward an hour and a half and I'm starting to get some collard greens ready - I went to shuffle around the pieces and do a temp check - the breast is almost done! The wings are done and the thighs/drums are close too. I thought this would take around 3hrs! Well, the wings came off, my wife got the collards going, soon after the breast was off, I let the thighs go another 20min to ~185°F IT. Anyhow we had to wait a bit for the collards to finish (probably not turned into complete mush like some people like) then had a very tasty dinner. Not bad for my first "whole" turkey smoke though. The meat came out very tasty though the skin was far from great, certainly room for improvement on future turkey smokes.
Seasonings:
Cooking nicely
Wings are off, almost done, it smells good!
Big pile o'tasty goodness:
My plate:
My Wife's much nicer plate:
Thanks for looking and happy smokin'!
Aaron