I too hate oven cooked turkey, which is probably why I started this whole “other turkey cooking method” quest. Rotisserie was juicier than oven but still just plain flavor. Fried was fast and juicy, but still just plain turkey flavored. Grilled on the weber charcoal was a huge improvement, then we got the smokinator attachment for the weber and that was even more of an improvement. The problem with smoking is it’s a shit ton of work watching the temp, keeping the water pan filled, adding coals and smoke chips etc. The garbage can one comes out tasting amazing and it’s so moist the bird literally falls apart as you’re trying to get it on the patter. Plus other than a little initial setup there’s no work. Once the bird is under the can you can’t remove the can until it’s done. The coals last longer than it takes to cook. Instead of fucking with the smoker I was pounding 12% Belgians and Innis and Gunns with my family. Even hammered you can’t mess this one up.
His turkey looks like half cooked ass cheek compared to yours, but this is your technique?
That would be it.
I tossed a few hickory chips inside the can as well, but didn’t really notice much smoke flavor so I’ll probably skip that next time. My uncle never uses the chips.
Also, use your shovel to knock most of the coals off the top of the can before you try to remove it. The way that guy is doing it in the picture is just asking for a bunch of coal dust to fall down on your turkey when you try and remove the can.
I think we need a NYSpeed Winter potluck/cook off event.
^+1
I did a beer can turkey wrapped in bacon, it was damn good.
So I bought a turkey from a guy at work that he gets from a friend who raises them. They are enormous. The plan was to smoke this 49# turkey.
I did not really think the logistics of smoking such a large bird through very well. The pan you would need, how to baste it properly, the time it would have taken to smoke it. To smoke it properly it would have been 30 minutes a pound. Once I realized that it could have taken me between 25-30 hours to do this and not know how the results would have come out I decided against it. It wasn’t packaged well for freezing as it was killed only two hours before the picture was taken. I didn’t want it to go to waste so I donated it to the Buffalo City Mission. It is on a party tray pizza pan in the first picture. And here is one of the guys working for size reference.
So I smoked a 15lb brisket, turkey breast and thighs instead.
Picture of the brisket, trimmed and rubbed before smoking. ( I accidentally deleted the finished product pic so this is all I have)
Up at 2am putting the brisket on.
Finished turkey breast and thighs
can someone invite me to their thanksgiving next year? i like food. a lot.
Isn’t that the perk of having a boyfriend? You should get double turkey from going to both families dinners. At least I sure as hell would.
i didn’t go to his family’s thanksgiving this year because they had it the week before and i was at work. didn’t even get leftovers. hah.
Sounds like a time to upgrade.
Men with plentiful meat on holidays > men without meat on holidays.
Why do you think most men from Zimbabwe are single? (No, it’s not AIDS). It’s because they don’t have meat.
Hahaha. Forget the gym, I am just gonna buy more meat!
i want to try this!
It comes out so good that I think in the spring I’m going to work making it a permanent fixture in my yard. Make a rock surround or something so it’s not just a weird looking dead spot in the grass.
gimme
May I recommend natural lump charcoal as opposed to the briquettes. There is a noticeable difference in flavor as well as no chemical additives or binders to poison yourself with. Not that anything cooked over coals is good for you, but you know.
#1 - Yes I’m alive. I just haven’t been on because fuck all ya’ll. 
J/K I love you all.
#2 - I’m hosting Thanksgiving this year so I figured I’d better check the local car forum for how to cook a bird. TPGSR what spices go into your brine?
whats the word on the garbage can turkey, i am in charge of cookign 2 or them this year
edit…never mind looks really simple. but one question why tyoe of metal garbage can do i use to i dont end up poisening someone
I cheat on the brine. I have been using this with great success for the past few years (I make turkeys year round so it is good to have on hand) I just ran out about a month ago and have not reordered yet.
If some people want in on this I will be willing to sell off the individual jars $15 /Ea