So what you are saying is that you do thanksgiving perfect like a gentleman.
Oh, and for the record, I’m upgrading the pit soon. 3/8" plate steel pressure vessel, and 1/2" plate for a firebox. Should hold heat okay…
Carnut doin it right
buzzkill being a buzkill
From one of the Chefs at Wegmans:
Organic Food You Feel Good About Free Range Grand Champion Turkey or Wegmans Premium Holiday Turkey
Preheat oven to 325 degrees.
- Release turkey legs from clamp; remove neck and giblets from body and neck cavities.
- Rinse turkey inside and out; drain well. Pat dry. Season cavity with spices (salt, pepper, thyme, etc). Re-clamp legs.
- Place turkey, breast-side up, on rack in shallow roasting pan. Tuck wings under turkey’s back.
- Cover turkey loosely with a “tent” of aluminum foil to reduce basting and prevent excess browning.
- Roast (consult chart for times) until turkey internal temp is 165 degrees. We recommend using a digital thermometer for best results even though turkeys come with pop-up timer.
- About 45 min before end of suggested roasting time, remove foil tent, baste turkey with drippings. Roast until done. Stuffed turkeys: Increase cook time by 15-20 min; stuffing must reach 165 degrees too.
Turkey Weight Cooking time for Unstuffed Turkey*
8-12 lbs 2 1/2 to 3 3/4 hours
12-16 lbs 3 3/4 to 5 hours
16-20 lbs 5 to 6 hours
20-24 lbs 6 to 7 1/4 hours
24-28 lbs 7 1/4 to 8 1/2 hours
*Increase cooking time by 15-20 minutes if cooking turkey stuffed. Be sure stuffing temp also reaches 165 degrees.
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Frozen Turkey Thawing Tips:
If you choose a frozen turkey, here are three common (and safe) ways to thaw it:
Cold Water—Thaw 30 minutes/pound of turkey. Completely submerge wrapped turkey, breast side down, in a large container filled with cold water. Replace water every 30 minutes. Wash container thoroughly with hot, soapy water after thawing.
Cooler Method—Thaw approximately 1 hour/pound of turkey. Place wrapped turkey in a large cooler. Close cover during thawing time. Wash cooler thoroughly with hot, soapy water after thawing.
Refrigerator—Thaw 24 hours for every 5 pounds of turkey. Keep refrigerated after thawing.
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Chef Tips:
- Letting your turkey “rest” for 30 minutes after roasting allows the juices to stay in the meat (not all over your carving platter) and your slices to be picture perfect.
- Our chefs recommend carving the turkey in the kitchen, not at the table, for the best presentation.
Ah, someone caught on that cooking a turkey is really easy. :tup:
I’ll just leave this here.
Thanksgiving Recipe.
Step 1: Get Married
Step 2: Let her figure it out
That smoker however is not… bad fucking ass!
Sounds like quite the commitment just for a god damn turkey.
oh no man, blow jobs too.
My recipe for success (at least the start of it)
Ok, if you have not started yet you are late. The turkey should bathe in brine for 12-24 hours in order to allow for maximum flavor and moisture retention during roasting:
- Boil up a couple of gallons of water and add 4 cups of salt and seasonings.
- Allow that shit to cool (I refrigerated over night but stirring in an ice bath will also get the job done for you slackers that have not started yet.)
- add two more gallons of water to the mix so you have 4 gallons of water
- get your ridiculous amount of poultry into a bag inside of a cooler. Two turkeys for tomorrow, two Cornish hens for tonight that will be used to test the two different seasoning methods that will be used on the turkey. One with the standard Salt, Pepper, Garlic, and Butter. The other will be a maple sugar and bacon.
- cover the birds with brine and seal up the bag. Surround the bag with ice so that they stay good and cold.
That is all I have for now as they are bathing happily and sucking in the seasoned salt water. I will edit with roasting of the hens tonight and the turkeys tomorrow.
Interesting ideas.
I like to show up and eat.
The last time I was asked to help, I had to peel potatoes.
With the help of an apple peeler rod and my cordless drill, it was still more
work than I prefer.
thats why you offer to take care of the turkey
bump!
How’d everyones turn out? Any secrets to share?
We did a traditional one in the oven and then put one on the smoker this year with some indirect heat, just left out the flavored smoker chips with it. Turned out fantastic and was a hit with everyone.
Think I am going to try the rotisserie one at some point that you posted.
Tried my uncle’s famous garbage can turkey. I used to give him shit about this cooking method until I finally had turkey over at his house and it was the best I’ve ever had (and I’ve tried fried, smoked, rotisseried and grilled).
Basically you lay out some aluminum foil on the lawn, build a spike to put the turkey on (I used the parts out of our rotisserie) and put a steel garbage can over it upside down (preferably new). Get a full 16 lb bag of charcoal going and shovel it around the outside of the can, and just enough on top of the can to make a single briquette layer. Walk away and forget about it, 7 minutes per pound.
Only prep for the turkey was stuffing some apples up in the cavity and liberal seasoning on the outside. All the people we had over that were making fun of my redneck setup changed their tune when they saw the gorgeous bird emerge from under the can. Many votes for best turkey, and most of those were prior votes for my brined/smoked turkey that I’ve done the last 2 years.
I despise turkey. That above, looks amazing.
^^^ That is pretty awesome. I have done that with the beer can and flip a larger pan over on the bird with charcoal. It is amazing and definitely causes people watching you cook to ask “WTF are you doing?”
^looks great!