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Spatched a gobbler
Frank from Houma
Posts: 5,755
Was I smokin or grillin? Maybe one foot in each - used some sugar cane for smoke but ran the temp up to between 375 and 400 dome. Kinda like having one foot on the landing and one foot in the boat. :( :unsure: :woohoo:
Iced down the breast while the XL got up to temp
Seasoned the underside then rubbed the skin with butter and seasoned
Some veggies with DP Tsunami Spin
Ready to come off - breast 160, thighs 187
This bird is mucho juicy. Some of the veggies got a little char - the ones with a little char were the best
Iced down the breast while the XL got up to temp
Seasoned the underside then rubbed the skin with butter and seasoned
Some veggies with DP Tsunami Spin
Ready to come off - breast 160, thighs 187
This bird is mucho juicy. Some of the veggies got a little char - the ones with a little char were the best
Comments
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what size was the turkey and approx time cooked,,,,,
Large egg and mini max egg plus a Blackstone griddle
South Ga. cooking fool !!!!!!!!
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Frank,
Man that looks good. Our Thanksgiving is long gone and last week I did a breast and a couple of thighs. Last weekend I did a white bean and turkey chili. Turkey, it's not just for holidays aymore.
SteveSteve
Caledon, ON
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I didn't look at the weight. Wasn't big - probably 12 pounds. It was on a raised grid 400 dome about 1-1/2 hours. I really didn't pay much attention to the time but it certainly wasn't 2 hours. When the breast hit 160 I pulled it.
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Frank, great job on the turkey, man that looks good. Neither the kids nor the wife like the charred stuff, but I do :woohoo:
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I vacuum packed half of it and it's going to work tomorrow. Lunch time meeting. -
Great turkey Frank
Ross -
Frank,
Nice cook, could use some of that bird and the chard veggies right now.
Regards,
RJ
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