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Christmas turkey photos
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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.
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.
Comments
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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, Flame boss 300, Thermapen, Kick Ash basket & Webber Summit for odds and ends and short, or "honey do", cooks!
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Holy smokes that looks good!!! Great color and texture. Well done sir.
Beautiful and lovely Villa Rica, Georgia -
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Way to bring it home. As above, great colour (a nod) right there. I'm sure it was thoroughly enjoyed. Congrats.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Gorgeous______________________________________________I love lamp..
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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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