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Shakin' The Tree Turkey

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drbbq
drbbq Posts: 1,152
edited November -1 in EggHead Forum
With all due respect to Mad Max I did something different with my turkey today and it was really good!
I had planned to do my first Mad Max turkey but I ended up defrosting a small one and I used my butter for a pie and some pulled pork stuffing and I never got back to the store for the fresh herbs so I had to try something different. I cut it into three pieces. Two leg quarters with backbone and one whole breast, bone in. I did cut off the middle wing sections and grilled them for an early snack. Next choice was what to season with. I've always been a fan of Dizzy Pig Tsunami Spin but I haven't tried most of the others just because I'm always making up new rubs of my own for the cookbooks, but I recently got a full assortment with the intention of testing them out. So if you scroll down you'll see that Alaskanc recomended the Shakin' The Tree and that's what I used. Man that stuff is good. I can't believe the lemon taste held up on that turkey. Must be something to that fresh grinding huh? I also made some perfect homemade mashed potatoes but my gravy was from a package. It really didn't matter though because my three piece turkey was tender and juicy and delicious so not much gravy was needed. I'm full!
Ray Lampe Dr. BBQ
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Comments

  • Apple
    Apple Posts: 49
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    drbbq, Happy thanksgiving Ray. Julie and I got to thinkin (not recommended) about all the birds that will go on sale tomorrow. So we decided to pick up a small one or two, 8-10 lbs. and do some turkey spatchcocking. Spanish Mojo sauce is one of our favs for poultry marinating then maybe a good dusting of DP Shakin the tree. I can't believe I'm gettin hungry again already. Have a good weekend, Steve.

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  • Eroc
    Eroc Posts: 53
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    drbbq,
    I used shakin the tree on an apple brined turkey (recipe from WSM forum), and it was really good.
    Stuff's really good on turkey burgers, too.
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  • AZRP
    AZRP Posts: 10,116
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    Hey Ray,
    I did something similar today. I did 2 turkeys on 2 Eggs, split the fronts from the backs and cooked the fronts to 161 and the backs to 180. The backs took about 15 minutes longer than the fronts. Worked great. -RP
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  • Eggecutioner
    Eggecutioner Posts: 628
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    Apple,[p]How long do you marinade a bird with the mojo?[p]E
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  • Nature Boy
    Nature Boy Posts: 8,687
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    Cool Ray! Thanks for the kind words, and glad it worked out for you. I am gonna go buy a turkey today (should be nice and cheap), and I'm also planning on cutting the beotch up into pieces so I can cook the dark and white meat differently. Looks like I know what rub I'm gonna try![p]Hope you woke up all digested. I had stuff tryin to work it's way back up my esophagus all night long! Bro-in-Law actually did a purty good job on the turkey. It was a fine meal and a great evening with family.[p]Cheers man!
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • drbbq
    drbbq Posts: 1,152
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    Nature Boy,[p]Mine stayed down nicely. I just had a sandwich for breakfast. [p]The way I cut it the parts all cooked for the same amount of time and were all done just right. I didn't know what to expect and just got a little lucky.
    Ray Lampe Dr. BBQ
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