Smoked Turkey For Work Lunch

Ladeback69

This week at work I was asked if I would smoke a turkey for our work thanksgiving and said yes.  I am one of 8 cooking a turkey.  We have a big group.  It was a 15 pound Buttermilk and was probably already bribed some, but I did about a 9 hour one it with what I like to use, Oakridge Santa Maria Grill Season.  Good stuff.  I got home about 4:20 and lit the grill.  I then pulled the bird out of the brine and rinsed it.  I put a little Olive oil on the outside and inside on the breast with some more rub.  I put it on around 5:05 with a grid temp of 330.  It seemed to be cooking a little faster so I took it done to 300.  After about 3 hours the thickest part of the breast was 163 so I pulled it and tented it for about 40 minutes before slicing.  I was worried about the dark meat, but it seemed ok.  I do prefer cooking a fresh turkey over a Buttermilk one though.  Here are some photos.  

Thanks for looking . 

lousubcap

@Ladeback69 -  Great deal for your workers and an eggcellent result.  Curious as to how you landed on the use of the Santa Maria seasoning?  

bhedges1987

I know I don't work with you. But we're in the same city. Where was my invite?

Ladeback69

bhedges1987 said:

I know I don't work with you. But we're in the same city. Where was my invite?

Sorry, big company Black & Veatch Telecom Division in OP.  I might be able to get you in after the line dis down.

Ladeback69

lousubcap said:

@Ladeback69 -  Great deal for your workers and an eggcellent result.  Curious as to how you landed on the use of the Santa Maria seasoning?  

My egg dealer sells it and said it wold be good and I tried it last year and everyone loved it.

Ladeback69

Here is my first plate.

bgebrent

Ladeback69 said:

Here is my first plate.

Fantastic!!

lousubcap

Great looking plate-and very perceptive "my first plate"    I'll give this year's bird a run with the Santa Maria, thanks.

Ladeback69

lousubcap said:

Great looking plate-and very perceptive "my first plate"    I'll give this year's bird a run with the Santa Maria, thanks.

I hope you like it.  Everyone at work is liking it, but they could be just being nice, but most of them are pretty honest about what they think of food.  

I have gone back for desert, but not a second plate yet.  I may have to venture over so I feel like this.
https://www.youtube.com/watch?v=rXH_12QWWg8

JohnnyTarheel

Great bird and time to show your egg skills to coworkers!!

vb4677

Nice!  What Egg Dealer do you go to to get that stuff? (Fellow KC-er, here...)

Ladeback69

vb4677 said:

Nice!  What Egg Dealer do you go to to get that stuff? (Fellow KC-er, here...)

My egg dealer is KC BBQ source aka Hot Spots Pool and Spa.  They are a premier dealer now and number one in KC.  They are up in Liberty on Church RD.  Larry, Carroll and Al will help you out.  Great people, they make you feel like family.  I have called to ask for advice on cooks before.  Here is there website.  https://libertyhottub.com/  I would also like to buy a hot tub from them.  They also have a location in Overland Park off of 151 St near HWY 169.