Got a head start on Thanksgiving

[Phylodog]

Fired up the smoker yesterday and dropped a couple of 14lb gobblers in. Didn't want to get out of bed at 0500 on Thanksgiving day so I decided to get them done early. RJW has shown me the way and smoked meat sealed up with a vacuum sealer tastes as good as the day it was smoked so these are getting carved up, sealed up and frozen. All I'll have to do is drop the bags into boiling water on T day and let them heat up.

I tried frying last year. The practice run went perfectly but game day didn't go as well. Decided to try smoking this year and they turned out fantastic. The flavor and texture is much different than a fried or baked bird. Just may have stumbled on a new tradition with this one.

Anyone else doing something different with the big bird this year?

 

[The Mechanic]

Re: Got a head start on Thanksgiving

My mouth is watering!

 

[RJW]

Re: Got a head start on Thanksgiving

Ya done real good on those birds with that smoker. You are really getting smoking down. Enjoy

 

[johndoe]

Re: Got a head start on Thanksgiving

Those turkeys look really good, I've never smoked one but after looking
at yours I think it is the way to go.

 

[TBFM]

Re: Got a head start on Thanksgiving

looking good Phylo.

Got three birds soaking now.
Smoker will be humming shorty.
Ribs and beers last night!

 

[High Binder]

Re: Got a head start on Thanksgiving

Phylo, I just did a 12lb one in my smoker Saturday as a trial run for Turkey day. How long did you smoke those? Did you brine them first?

 

[Phylodog]

Re: Got a head start on Thanksgiving

I brined them overnight in water, salt, brown sugar and Worcestershire sauce. They were in the smoker for a little over 8 hours and were starting to get pretty dark so I pulled them, put them on pans, wrapped them with foil and put them in the oven at 250* for about another hour and a half. I read to plan on 30-40 minutes per pound and these were pretty close to 40.

 

[Switchblade]

Re: Got a head start on Thanksgiving

Looks good! I am thinking of 'shatacoking' mine. I have 2 12# birds for this year. Rip the backbone out, flatten it in the pan, lots of hot buttery marinade injected, then take the 1.5 hours to cook. We shall see on T-Day how well it works. I know it works kick ass with chickens!

 

[ChadTRG42]

Re: Got a head start on Thanksgiving

I got a huge Butterball (18#) to smoke Wed night into Thurs morning. This is my first time smoking a turkey, and I'll be using my Primo's smoker. I've done several pork shoulders, ribs, and roasts. Any tips, other than what's posted.

 

[MinorDamage]

Re: Got a head start on Thanksgiving

Phylo,

Looks awesome. I finished two 9 lb breasts in the smoker last night. I brined mine as well. They took about 3.5 hours to get to 165 then I foiled and let them rest in a cooler. Definitely the juiciest, most flavorful birds I have ever tasted.

What did you use for wood? I found a guy around here selling all kinds of stuff and picked up a truck bed full of apple and a touch of cherry.

Josh

 

[Phylodog]

Re: Got a head start on Thanksgiving

I used two good sized split logs of cherry thrown in on top of natural hardwood charcoal. I prefer hickory on pork and beef but it's a little harsh for poultry. My family loves chicken smoked over hickory but we'll be sharing the turkeys with some who don't like such a full flavor.

 

[TCA4570]

Re: Got a head start on Thanksgiving

da.. LOOKS GOOD!

Here is a brine for you all.
Guy's wife uses this one.

About 12 hours prior to cooking, in a LARGE stock pot combine:
8 cups of apple cider
1/4 cup of maple syrup
2/3 cup of kosher salt
1/2 cup sugar(white)
1/2 cup brown sugar
1 tablespoon black peppercorns, coarsely crushed
2 bay leaves
2 teaspoons of Old Bay seasoning
the turkey
and water to cover.

Rinse this off before cooking!

When Shell cooked it she put 1 apple, 1 onion, celery, Old Bay, and pepper inside. On the outside there was a melted stick of butter and also more Old Bay and pepper.

It cooked for about 10 to 12 minutes per pound. Aim for 155 to 160 degrees. Take the bird off and let it rest for about 20 minutes (to let the juices stay inside the bird).

She did this today and will be cooking our lunch for work, in the morning.

Might have to try some of these for deer camp.

Thanks Guy's,

Memorable Thanksgiving.

Not always "Happy".

 

[High Binder]

Re: Got a head start on Thanksgiving

<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Phylodog</div><div class="ubbcode-body">I brined them overnight in water, salt, brown sugar and Worcestershire sauce. They were in the smoker for a little over 8 hours and were starting to get pretty dark so I pulled them, put them on pans, wrapped them with foil and put them in the oven at 250* for about another hour and a half. I read to plan on 30-40 minutes per pound and these were pretty close to 40. </div></div>

Thanks Phylo!

 

[TCA4570]

Re: Got a head start on Thanksgiving

Doug's wife just did it in the Holland grill for our lunch today.
16 pounder was put on about five this morning.
14 pounder was on at 6:30-6:45.
Not smoking, but griiling.
Still great eating.

TC.