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Trial Cook of Thanksgiving Turkey

Papzi
Papzi Posts: 39
in Holiday Recipes
Trial cook of the Thanksgiving turkey tonight. 7.5 lbs bone-in breast with Dizzy Pig Raging River Rub. Cavity stuffed with onion and apple. 325 F indirect using plate setter for 3 hours until internal temperature of 160 F
Montgomery, OH
Large BGE
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Comments

  • SGH
    SGH Posts: 28,876
    Looks like a home run to me. Good job my friend. I'm fixing to start trial running a few myself. Just to knock the dust off and get the big unit dialed in. Again great job. The bird looks wonderful.

    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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  • Papzi
    Papzi Posts: 39
    The turkey was excellent! Very juicy.  I will definitely repeat the cook.
    Montgomery, OH
    Large BGE
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  • Terrebandit
    Terrebandit Posts: 1,750
    You nailed that one, IMHO..
    Dave - Austin, TX
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  • SeahawksEGGHead
    SeahawksEGGHead Posts: 289
    Looks like you nailed it!  I'm doing me own trial run this weekend, and I'm sure to take notes from you.  Looks like a winner!
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  • GATraveller
    GATraveller Posts: 8,207
    Going to do this one in a couple of weeks.  Thanks!!

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • logchief
    logchief Posts: 1,426
    Great looking cooking job there.  Where abouts you from?
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • BigSal
    BigSal Posts: 7
    Papzi - what was your brine recipe?  Did you use smoke?  If so what wood flavor?
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  • GATraveller
    GATraveller Posts: 8,207
    I use peach wood.....in-laws own an orchard.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • Papzi
    Papzi Posts: 39
    edited November 2014
    I did not brine at all.  No smoke either.  Just rubbed the skin with a little EVOO and put Dizzy Pig Raging River Rub all over the outside and inside the cavity.  I then stuffed the cavity with a quartered apple and onion.
    Montgomery, OH
    Large BGE
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