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Thankful for Joetisserie Turkey
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bodski
Posts: 463
I know Thanksgiving is old news at this point, but I finally was able to retrieve some photos to share. This was my fifth turkey on the Egg. We usually do one in the oven and one on the Egg. No surprise, but the Egg cook is always the most popular. Last year I spatchcocked a turkey for the first time and swore that's the only way I'd egg a turkey. However, I got a Joetisserie this year and had to try it - although I was a little concerned because of the size and weight distribution of the bird. After reading some previous posts, I decided to truss it prior to spitting then did my best to balance and secure it to the spit.
My prep was pretty simple - brined for about 15 hours and then rubbed with Dizzy Pig Mad Max rub over oil. I also stuffed the inside with onion, sage and apple hoping that it might help alleviate flopping.
The balance was pretty good from the get go and I never had to adjust for flopping.
Once it was spinning I was able to hit it with more rub in the hard to reach places. (I like the shot of the turkey's back.)
It took about 2.5 hours at 325-ish. I was pretty concerned for a while that the drippings onto the fire might cause some off flavor, but they didn't.
Below is a shot right after pulling it. I can't tell you how good it was or how great it smelled. My son did a stellar job slicing it. Unfortunately, with everything going on, we didn't get a pic of it sliced on the platter. For a moment, cutting into it, I actually thought it might be too juicy. I think I'll be doing this again .
My prep was pretty simple - brined for about 15 hours and then rubbed with Dizzy Pig Mad Max rub over oil. I also stuffed the inside with onion, sage and apple hoping that it might help alleviate flopping.
The balance was pretty good from the get go and I never had to adjust for flopping.
Once it was spinning I was able to hit it with more rub in the hard to reach places. (I like the shot of the turkey's back.)
It took about 2.5 hours at 325-ish. I was pretty concerned for a while that the drippings onto the fire might cause some off flavor, but they didn't.
Below is a shot right after pulling it. I can't tell you how good it was or how great it smelled. My son did a stellar job slicing it. Unfortunately, with everything going on, we didn't get a pic of it sliced on the platter. For a moment, cutting into it, I actually thought it might be too juicy. I think I'll be doing this again .
Cincinnati
LBGE, Weber Kettle
Comments
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That is a beautiful turkey! I knew it would be fantastic. The amount of juice and moisture maintained from the Joetisserie is amazing, no matter what you cook on it.
Large BGE
Greenville, SC -
That bird looks amazing, what was the starting weight?
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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Thanks, @Dredger. Your posts got me interested in the Joetisserie in the first place.
@Brisket_Fanatic, the weight was 14.5#.Cincinnati
LBGE, Weber Kettle
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Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
You're most welcome @bodski. It truly is an amazing eggcessorie. The first time I saw it almost a year ago, I couldn't wait for it's release. It does not disappoint.
Large BGE
Greenville, SC -
Fantastic looking bird!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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I did mine in the backwoods but now regretting not putting joetisserie to use.
beautiful job sir!Seattle, WA -
SkinnyV said:I did mine in the backwoods but now regretting not putting joetisserie to use.
beautiful job sir!Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
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