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  • Jerry Callo
    Jerry Callo

    Smoking the one 21 pounder today for the family.    Assisted with smoking 150 turkeys yesterday for the community.

  • I smoked a 12 lb and my dad roasted a 22 lb. His might be the prettiest turkey I’ve ever seen, but my smoked turkey seemed to get the most compliments. I think that may have more to do with the folks

  • PittsburghTiger
    PittsburghTiger

    I just took this off the smoker. It’s a backup turkey for the dinner tomorrow at a friend’s place up on the Allegheny. It looks good and smells better.

Posted Images

Looks good NMAS. I made mine 2 days ago. It's glorious. 

I just did water over the carcass with carrots, celery, onion and some spices. Picked the meat off and added fresh carrots and celery  after simmering for a couple of hours. And egg noodles of course. 

  • 7 months later...

Has anyone done any experimenting trying to replicate the Interstellar turkey breast? That shit was insanely good and juicy. I bought a 6er of Hefeweizin, I'm going to give it a run in the next couple of days. 

  • 3 months later...

We froze last years leftover gravy and stuffing, only doing a turkey breast this year.  

52 minutes ago, Underdog said:

We froze last years leftover gravy and stuffing, only doing a turkey breast this year.  

Im Not No Way GIF

2 hours ago, Baboontyme said:

It is time to start planning. 

My body is ready.

On 11/26/2020 at 6:11 PM, Anastasis said:

I roasted mine.  Didn't get the crispy brown color I was looking for, but meat turned out great. 

Anyways, on to the stock for T+1 gumbo.  And the bourbon. 

6-FEBF9-CC-16-CE-49-C5-B8-E7-833-C096-FB

I’ve become a fan of making really dark broth for gumbos, dressing and some soups.  I put the turkey (or roasted chicken or duck) carcass in the crockpot and cook it on low for at least 24 hours, sometimes more. 

On 12/4/2020 at 10:28 PM, NeverMarryAStripper said:

Serve with crackers while watching the Mandalorian

 

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Thanks for the invite 

2 hours ago, Underdog said:

We froze last years leftover gravy and stuffing, only doing a turkey breast this year.  

blink-182 wtf GIF

1 hour ago, Incredulity said:

Im Not No Way GIF

 

5 minutes ago, tx 3 putt said:

blink-182 wtf GIF

Curious to what issues you both have with it.  Normally make TV dinners out of leftovers to freeze and have throughout the year, just scaling it down this year.  

So, you honestly wonder why someone wouldn’t want to have year old gravy and stuffing for Thanksgiving.

X-Men Wow GIF by 20th Century Fox Home Entertainment

Nope.  Have you not had frozen meals in the past?  

Ordered a fresh turkey this year instead of buying a frozen one. Will be interesting if we notice a difference

5 minutes ago, Mo Horn said:

Ordered a fresh turkey this year instead of buying a frozen one. Will be interesting if we notice a difference

Adam Sandler Head Nod GIF

Frying a 20 pounder again this year. Damn near fool proof and the quality is hard to beat. I bought one of those turkey fryers that holds exactly 3 gallons of oil and a 20 pounder fits perfectly. It comes out just right in 70 minutes.

Serve with crackers while watching the Mandalorian
 
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Please tell me that those plates belonged to your grandmother so you can’t bring yourself to get rid of them.
17 hours ago, HouTex said:

Frying a 20 pounder again this year. Damn near fool proof and the quality is hard to beat. I bought one of those turkey fryers that holds exactly 3 gallons of oil and a 20 pounder fits perfectly. It comes out just right in 70 minutes.


what time can I swing by to get a plate to go ?

I, for one, think that’s a lovely looking plate.  Fuck the haters, NMAS. 

How long do you think it will take to defrost a ~ 15 lb bone in breast in the fridge? A week?

Here is for a full frozen turkey
turkey-thawing-chart.jpg

I’d add a day in the fridge to each of those.
7 hours ago, Baboontyme said:

How long do you think it will take to defrost a ~ 15 lb bone in breast in the fridge? A week?


holy fuck, a 15lb Breast ???

8 hours ago, tx 3 putt said:


what time can I swing by to get a plate to go ?

X2

On 11/6/2021 at 9:55 AM, Baboontyme said:

It is time to start planning. 

I've still got my Gantt charts from last year, so I just need to see if there are any menu changes being requested.

On 11/6/2021 at 5:50 PM, PenelopeWitherspoon said:

No Turkey this year.  Doing Pheasant and Venison.

Came home from vacation to find my chest freezer went out. Tossed 40 pounds of axis or we would be having some backstrap I'd saved for thanksgiving. 

3 hours ago, LW Goatman said:

Came home from vacation to find my chest freezer went out. Tossed 40 pounds of axis or we would be having some backstrap I'd saved for thanksgiving. 

oof.  That's a kick in the nards.

On 11/7/2021 at 8:56 AM, luke duke said:


Please tell me that those plates belonged to your grandmother so you can’t bring yourself to get rid of them.

Well after the stripper marriage he kinda went the other way.  I'll allow it.

So, here's an easy to do a small turkey (10 pounder).  If you set charcoal on fire, you can do this.  This is what you need:  10# charcoal, 10# turkey, 10-gallon metal trash can, wood/other stake to hang bird on, aluminum foil, and small shovel.  Optional sufficient beverage of choice.

1 Drive stake in ground then use foil to lay around stake.  At some point during cook the bird may slip or become tender enough to slide down stake.  Most likely with leave burn mark in grass.  Be sure of your cooking location.  

2 Hang bird on stake and cover with metal trash can.  Do the math or at least eyeball.  Set trash can near the hanging bird; make sure there is 2-3 of clearance.

3 Pour all the charcoal on top of the inverted trash can.  Set to fire.  Once the coals are established (you know greyish to orange) use shovel or other transfer device to surround the bottom of the can with some coals from the top.  See pict.

4 Pay attention, now it gets difficult.  Wait 1 1/2 hours.  Watch football or scroll Hot or Not thread.  Drink, Football, Drink,....

5 Easy off with trash can, bird maybe laying up against the side.  It's best to use a spotter to take a peek to see where bird is resting.

We done at least 8 or so like this and never had one not pass muster.  It's great way to do one at the deer lease or fish camp. Oh, you say but wait the galvanizing will make me sick. Nope.  It will not get hot enough to gas off.  Save trash can for next time.

 

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On 11/11/2020 at 11:07 AM, Jerry Callo said:

I dry brined and roasted one and wet brined and smoked another last year.  Wet brined and smoked was by far the best.  I'm not sure if the difference was the brining method or the cooking method, though.  I ended up wet brining and smoking two more birds on Saturday following Thanksgiving.  I might try reversing the brining and cooking methods this year in an attempt to determine whether the brining or the smoke makes the biggest difference.  

What did you do on your Kamado heat/time wise?

For all you fellow cheap bastards, if you haven't already moved your turkey from the freezer to the fridge, do it yesterday.

Any thoughts on the need to brine a frozen/solution injected butterball? Was planning on it originally but second guessing myself now. 

7 minutes ago, Etexhorn13 said:

Any thoughts on the need to brine a frozen/solution injected butterball? Was planning on it originally but second guessing myself now. 

No reason to do that (is my understanding).  It's basically already brined and may end up too salty.  I just defrost, rub, stuff the carcass full of quartered oranges, and toss on the WSM with an empty water pan and all vents wide open.  Turns out great with minimal effort.

Edited by dcbc

  • Author
6 minutes ago, Etexhorn13 said:

Any thoughts on the need to brine a frozen/solution injected butterball? Was planning on it originally but second guessing myself now. 

I would brine anyway.  It will turn out much juicier.  Nothing they do to the turkey beforehand is as good as brinining.  I am bbqing a couple on Sunday and am going to brine them today after work.

Edited by kevwun

A turkey

Some olive oil

Salt pepper and some sage

Celery and onions.......and this.

 

spacer.png

Been using this method for over 25 years and it is perfect everytime.

No brining needed.

23 minutes ago, dcbc said:

For all you fellow cheap bastards, if you haven't already moved your turkey from the freezer to the fridge, do it yesterday.

Pro tip, go to the grocery store the day after Thanksgiving (or Christmas) and buy a thawed turkey for pennies on the dollar. We do this yearly when my MIL cooks for Thanksgiving so that my family can have a proper smoked turkey over the weekend, and it costs me like $5. 

5 minutes ago, LW Goatman said:

Pro tip, go to the grocery store the day after Thanksgiving (or Christmas) and buy a thawed turkey for pennies on the dollar. We do this yearly when my MIL cooks for Thanksgiving so that my family can have a proper smoked turkey over the weekend, and it costs me like $5. 

This was my plan for Friday.  Put a couple discounted birds in the chest freezer.

43 minutes ago, LW Goatman said:

Pro tip, go to the grocery store the day after Thanksgiving (or Christmas) and buy a thawed turkey for pennies on the dollar. We do this yearly when my MIL cooks for Thanksgiving so that my family can have a proper smoked turkey over the weekend, and it costs me like $5. 

this is a fantastic idea and i am going to be doing it Fri AM!

56 minutes ago, NoName said:

this is a fantastic idea and i am going to be doing it Fri AM!

I've done this for years, again because the MIL started cooking for Thanksgiving and nobody deserved that torture...I go the next day and buy those turkeys up. It seems over the years that either the grocery stores are refreezing or getting better on projecting demand. Either way, you can still pull this off but may have to visit a couple of stores.

I had two stowed away from last year but came back from vacation recently to find my deep freeze went out. Lost a couple of budget turkeys from last year, 40 lbs or so of axis meet, and some processed shit my family stored. Had to pull out 5 axis hides waiting for the tannery and rewrap/refreeze in my new chest freezer (which was hard to find). 

44 minutes ago, Dr Fear said:

Y'all got a turkey (wet) brine recipe?

So I confess that I'm a kitchen snob and rarely buy any pre-made or pre-packaged things, but for a turkey brine I just by a jar or package of something. It's salt, herbs, and such. You can find different ones online, but they all have the same basic stuff and I don't think it really changes the flavor all that much.  Besides, since I have a lot of other things to worry about for Thanksgiving it's just easier. 

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