Author Topic: Thanksgiving Turkey  (Read 4093 times)

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Offline Randy

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Thanksgiving Turkey
« on: November 27, 2004, 05:29:20 PM »
I went to get my camera to take a picture of the beautiful bird but by the time I found it the family vultures had already gotten into it. It was amber and perfect.

Randy




Offline bob

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Re: Thanksgiving Turkey
« Reply #1 on: November 28, 2004, 10:29:13 AM »
The remains still look pretty good for "picking"!

I have never done a whole bird, just breast halves and they are deeeelicious.  I inject them with a butter/olive oil and spice mixture and keep them around 4 hrs in my small binkman smoker.

How long did you have to do the entire bird?  Any special tips, sauces and etc......?

Happy holidays all-   Bob

Offline Randy

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Re: Thanksgiving Turkey
« Reply #2 on: November 28, 2004, 11:50:32 AM »
Bob the whole 16 pound Turkey took 3 hours and 15 minutes.  I run the pit at 325 to prevent drying the bird out from my normal barbecue temp of 225..  We place thin slices of orange, lemon and onion in the cavity.  The bird starts out breast side down then is flipped halfway.  We keep  the dark meat toward the fire as musch as pratical.
For practice try a whole chicken, they are wonderful this way.

Randy

Offline DKM

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Re: Thanksgiving Turkey
« Reply #3 on: December 03, 2004, 10:37:12 PM »
Based on the picture it must have been good.  ;)
Just how many boards can I be on anyways.

Offline Randy

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Re: Thanksgiving Turkey
« Reply #4 on: December 04, 2004, 07:22:05 AM »
It was good.  It took a few years of trying to get down pat but it was worth the effort.

Randy

Offline DKM

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Re: Thanksgiving Turkey
« Reply #5 on: December 10, 2004, 12:45:04 PM »
If the weather holds out I might be doing one cor Christmas, I'm at least doing some brisket.

DKM
Just how many boards can I be on anyways.




Offline Randy

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Re: Thanksgiving Turkey
« Reply #6 on: December 10, 2004, 07:58:54 PM »
Doing a 16 pound ham and whole tip roast.

Randy