Turkey score.

SGH

cook861 said:

I cooked a 20 pound turkey on my medium and it just fit have fun putting on you mm

I was just kidding about cooking one on the mini. I have actually about talked myself into cooking both of them on Unit #6.

cook861

Which ever way you do im sure they will turn out great

Eggcelsior

Rickl said:

Does anyone know how Walmart employees' wages and benefits compare to those of Costco?  I don't think this has ever been discussed on this forum.

Polar opposites.

@sgh do you notice the chemical aftertaste with the enhanced birds? I can't stand it. Only made that mistake once.

SGH

Eggcelsior said:

Does anyone know how Walmart employees' wages and benefits compare to those of Costco?  I don't think this has ever been discussed on this forum.

Polar opposites. @sgh do you notice the chemical aftertaste with the enhanced birds? I can't stand it. Only made that mistake once.

I honestly do not. But I inject them with so much butter that it would probably mask the taste of turpentine. On a separate note, if you purchase the ones injected with water/salt only they are fine. The ones with sodium benzoate added can be a little loud though. I try to avoid them.

StillSmoken

@SGH‌ what temp and smoke you going to run on this bird? I know the birds don't take a whole lot of smoke. Thanks

SGH

StillSmoken said:

@SGH‌ what temp and smoke you going to run on this bird? I know the birds don't take a whole lot of smoke. Thanks

Now that I have decided to cook them on my offset, I will run between 275-300 degrees burning a 50/50 split of oak and pecan. If I was cooking them on my egg I would run a much higher temp.

StillSmoken

Looking forward to the pics!

SGH

StillSmoken said:

Looking forward to the pics!

I may post the pics on the BBQ Brethern only. As of late I catch a lot of flack for posting cooks on the big Units. It seems to offend some folks for whatever reason. And you know how bad it bothers me if I offend someone I will at least post the completed bird here with no pics of it cooking. That way it's left up the imagination to as what it was cooked on.

blakeas

found a 12 lb young turkey for .68/lb at walmart in Cleveland, OH.  doing a smoked turkey for the 1st time.  Suggestions?  rub?  length and temp for cook?

SGH

blakeas said:

found a 12 lb young turkey for .68/lb at walmart in Cleveland, OH.  doing a smoked turkey for the 1st time.  Suggestions?  rub?  length and temp for cook?

If you are cooking it on your egg, I like a high temp. 375-400 degrees works wonders when cooking indirect. As far as rub I'm real fond of salt, pepper, cayenne and a little more cayenne. Also I always inject with melted butter rather I brine or not. The butter injection just takes turkey to a whole different level in my opinion. I simply cook until the very thickest part of the breast is in the 155 degree arena and then pull. On a large bird, pulling at 155 degrees the bird will rise into the 160's during the rest. Also just a tip, I do not cover or tent the bird during the rest. I just lit it sit open. Tenting can cause mushy skin so I avoid it. On a separate note, if you are one who prefers food more on the done side, go ahead and take the breast to 160 degrees that way it will rise to the mid 160's during the rest. I'm going to do these 2 birds a little differnt though. They are going on the stick burner so my cooking temps will be much lower than when using my egg.

blakeas

Sorry, I meant to say I wanted to cook it on my egg.  What do you use to inject?  I bought a wireless thermometer, do I just put the probe into the thickest part of the breast and wait till 155?  And how long will it take to cook at 375-400?

What wood chunks should I use cooking a turkey?

SGH

blakeas said:

Sorry, I meant to say I wanted to cook it on my egg.  What do you use to inject?  I bought a wireless thermometer, do I just put the probe into the thickest part of the breast and wait till 155?  And how long will it take to cook at 375-400?

What wood chunks should I use cooking a turkey?

I several different injectors. That said you can just pick one up at Walmart for a couple of bucks. It doesn't have to be anything fancy. On a separate note, I was in Lowes hardware yesterday and they had some very nice and heavy duty SS injectors on sale for 10 dollars that would easily last a life time if you are interested. As far as wood, that depends on your taste. I'm real fond of pecan wood. I have never used the type of thermometer that you have. I use a instant read thermapen. But yes, simply insert the probe into the thickest part of the breast until it hits your desired finish temp. This is just a guide so please cook to temp not time. But a close estimate on time if you have a 12 pound bird and maintain a constant 375-400 degrees throughout, will be 1 hour and 45 minutes, give or take a little.

blakeas

just inject in various part of the bird?  Sorry, never used an injector before.  Suggest anything other than melted butter?

I have the Ivation wireless probe with reader and I have a thermapen.  Just don't like opening and closing the green egg's lid!  thus the reason with going with the wireless probe

SGH

You can add a little rub or cayenne to the melted butter if you so desire. I myself do not. I put plenty of rub both on and under the skin so the there is no need for more. On a seperate note, this time of the year stores such as Walmart and most all grocery stores sell ready made injections that contain different spices and most contain butter as well. I mention this in case you don't want to fool with melting butter or if you would prefer a ready made butter injection that contains spices. Again I inject with straight butter only, but this is partially because I use plenty of rub both on and under the skin. As to where to inject. I shoot the bird as full as I can. The more butter the better. I shoot the breast in several different places as well as a few shots in the legs and thighs. If you take your time and are careful you can even shoot some into the wings.

blakeas

ok - will look at home depot and walmart tomorrow for an injector.  thx!

StillSmoken

@SGH‌ I don't care what you cook on!! I'd like to check out that other forum as well. Never heard of it until now!

SGH

@StillSmoken‌
Thanks brother Smoken. The BBQ Brethern is a great forum as well. You will see stuff cooked on every type of smoker imaginable on the Brethern. From a simple kettle all the way up to the lastest down draft, side fired water cooker. Check it out, you will certainly enjoy it also.

SGH

@blakeas‌
Here is a example of a store bought butter based injection. It even comes with a disposable injector. I was digging in the pantry looking for some beans for my chili and stumbled across this. The marinade and the injector that came with it- 4.99 at Piggly Wiggly.

blakeas

man - this 12 pound turkey is still frozen - its been 2 days in the fridge! 

could not find an injector at home depot - about to try lowes

SGH

blakeas said:

man - this 12 pound turkey is still frozen - its been 2 days in the fridge! 

could not find an injector at home depot - about to try lowes

Patience my friend. They do take a while. If I'm frying them I take them out a week in advance. A word of caution. When deep frying the poultry absolutly must be totally thawed. This is not so important for other cooking methods.

SGH

@StillSmoken‌- Here you go brother Smoken. Check them out. http://www.bbq-brethren.com/

blakeas

Ok, found an injector and it's on the egg!

SGH

blakeas said:

Ok, found an injector and it's on the egg!

Standing by and wishing you good luck my friend.

blakeas

I didn't take a picture after as things were crazy in my household last night.  But IT WAS AWESOME!  the salt, pepper, Cayenne with the smoke flavor of the fogo & royal oak with 2 pecan wood chunks with pecan chips mixed in was unbelievable.  Cooked it a little long because had to pickup kids from activities but it was still juicy.

thx again for the advice- it really helped!

Fred19Flintstone

No picture? Didn't happen. I'm sorry, but that's the first rule around here.