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Christmas turkey photos

Quick photo drop of my Xmas turkey. Followed Mad Max method for second year - turned out great. But used Pitt Cue rub I made from their book. I really like the Mad Max tip of putting an ice pack on the breast before cooking - think it really helps. 

7.2kg took 4.5hrs at 175c. Used apple wood but just one block to help add some colour and a little flavour. Rested in foil and blanket for 4hrs (people arrived late for lunch) 

 Also the first time I successfully used my smobot (previously had a long thread of it not working / turning itself off but it was the battery that wasn't compatible.  Bought a new battery and it worked fine). Meant I could deal with kids / other Xmas morning stuff and not keep checking the dome temp. 

Bird was glorious. 

Merry Christmas. 


  • Looks terrific! Nice color too. Only wish mine had turned out half as nice!
    Lutz, FL (next to the swamp), LBGE, Pizza stone, Egg Handler, Maverick 733,  Flameboss 300, Thermapen, &  Webber Summit for odds and ends and short, or "honey do", cooks!  
  • HubHub Posts: 658
    Holy smokes that looks good!!!  Great color and texture.  Well done sir.
    Beautiful and lovely Villa Rica, Georgia
  • CanuggheadCanugghead Posts: 6,192
    Wow, look at the colour and shine!  You nailed it.
  • One of the best turkey pictures I’ve seen. 
    Snellville, GA

  • lousubcaplousubcap Posts: 16,770
    Way to bring it home.  As above, great colour (a nod) right there.  I'm sure it was thoroughly enjoyed.  Congrats.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • nolaeggheadnolaegghead Posts: 26,662
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • TheToastTheToast Posts: 253
    I think basting all the dark, smokey juices from the bottom of the pan really helps add that rich sheen to the bird. Pan also had some water, onion, celery, carrot in it, which also blackened and added to the baste - and ultimately was turned into gravy. Tried to baste every 30-45mins
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