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Happy (Canadian) thanksgiving... And Mad Max is on!
bweekes
Posts: 725
I know there are the adamant non believers when it comes to brining, but decided to brine for 24 hours before air drying the skin overnight. Seasoned her up and shot up with butter... And she's on the XL at 325. Will post finished pics. Given that it's only a 15lb bird, I figure just over 4 hours before it hits temp. Oh and yesterday's spare rib cook as well. Happy thanksgiving folks!
Ajax, ON Canada
(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
Comments
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Looks good so far, can't wait to see the finished pictues. We were 27 degrees in parts of Saskatchewan yesterday, shaping up to be a beautiful Thanksgiving weekend. My sister is cooking so prssure is off! All I have to do is concentrate on not eating too much.LBGE,Mini Max,Stoker Meadow Lake Sask.
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I smell a Turkey!
Happy Thanksgiving Eh! I'm only hungry when I'm awake!
Okeechobee FL. Winter
West Jefferson NC Summer
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Nice grubs there!
We're having pulled pork today. Turkey and sv brisket tomorrow.
Happy Thanksgiving!
btw, you're missing two lemon halves
canuckland -
I'm missing the lemon halves indeed. Next time. Here's the bird out of the egg. Decided to do corn bread as well.
Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser) -
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Gorgeous bird you got there, thanks for the reminder I may do some corn bread too. What's that red thumbtack
canuckland -
That looks very delicious indeed. I bet it didn't take long to tear into it. Happy Thanksgiving !LBGE,Mini Max,Stoker Meadow Lake Sask.
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Late now but if you cook with the legs to the rear of the egg you will cook the breast slower and to a lower temp than the dark meat
Steve
Caledon, ON
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Happy Thanksgiving to all the forum members located in the GWN. Enjoy.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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Happy Thanksgiving to all of the hosers!
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Thanks, although I don't have the benefit of legs (no platesetter - I use a round stone instead). I did ice the breasts though and that seemed to work well.Little Steven said:Late now but if you cook with the legs to the rear of the egg you will cook the breast slower and to a lower temp than the dark meatAjax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser) -
Thanks Gary. Didn't bother removing that stupid pop up thermometre.Canugghead said:Gorgeous bird you got there, thanks for the reminder I may do some corn bread too. What's that red thumbtackAjax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser) -
bweekes said:
Thanks, although I don't have the benefit of legs (no platesetter - I use a round stone instead). I did ice the breasts though and that seemed to work well.Little Steven said:Late now but if you cook with the legs to the rear of the egg you will cook the breast slower and to a lower temp than the dark meat
I meant the turkey legs.Steve
Caledon, ON
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Ha! Gotcha now. I rotated half way through, but next time i'll take your advice and keep the legs towards the back the entire tome. Thanks!Little Steven said:bweekes said:
Thanks, although I don't have the benefit of legs (no platesetter - I use a round stone instead). I did ice the breasts though and that seemed to work well.Little Steven said:Late now but if you cook with the legs to the rear of the egg you will cook the breast slower and to a lower temp than the dark meat
I meant the turkey legs.Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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