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Joneser
11-25-2009, 09:29 AM
Well, I took the day off so I could get a Turkey ready for the Thanksgiving feast at Grandma's house tomorrow.
Here is what I have so far......

18# Butterball Turkey. I plan on injecting it with Tony C's Creole Butter and dusting it with McCormick's Rotisserie Chicken seasoning. The butter will go under the skin and a little on top for the rub to stick to.
http://i39.photobucket.com/albums/e159/jjones1994/Grub/HPIM2812.jpg

Take a look at the butter under the skin....That's just crazy!!
http://i39.photobucket.com/albums/e159/jjones1994/Grub/HPIM2813.jpg

I figured out a great way to get the rub under the skin without much mess...I call it the "Rub Cannon" I just took a dry baster and filled the bulb with rub and shot it under the skin. I think it will turn out pretty good.
http://i39.photobucket.com/albums/e159/jjones1994/Grub/HPIM2814.jpg

Here's Tom in all his glory, just before going into the UDS.
http://i39.photobucket.com/albums/e159/jjones1994/Grub/HPIM2815.jpg

More to follow...I'm a Tease!

peculiarmike
11-25-2009, 10:17 AM
Keep those pics coming Brian. Looks outstanding so far. :thumbs up:
I like the "cannon". :msn-wink: Innovative.

PigCicles
11-25-2009, 10:44 AM
Sweet! I was looking at that rub yesterday and thought about picking it up. Didn't do it though. I got another brand that I've used before. Sometimes I like to mix the rub and the butter then work the slurry under the skin. But that cannon idea is pretty neat. I may have to borrow it for this years turkey.

Can't wait to see more of it Brian. You're doing an awesome. Too bad it's turkey though :msn-wink:

Joneser
11-25-2009, 10:49 AM
OMG! the smell is killing me!
Bird is just over 100....

Bigpapam109
11-25-2009, 11:08 AM
OMG! the smell is killing me!
Bird is just over 100....
That looks awesome!!!!! What temp are you smoking it at? I am smoking tomorrow and have been debating which way I want to go.

Joneser
11-25-2009, 11:10 AM
Thanks!
It's sitting at about 350-365 right now.
Skin is crisping up nicely.

Bigpapam109
11-25-2009, 11:12 AM
Thanks!
It's sitting at about 350-365 right now.
Skin is crisping up nicely.
Can't wait to see the final product. I was thinking of doing it around 250, but still debating :D

Joneser
11-25-2009, 11:14 AM
Can't wait to see the final product. I was thinking of doing it around 250, but still debating :D
You really don't need to go low and slow with a bird....not much fat to break down. Higher temps will give you crisp skin too. Low tends to get rubbery.

Bigpapam109
11-25-2009, 11:19 AM
You really don't need to go low and slow with a bird....not much fat to break down. Higher temps will give you crisp skin too. Low tends to get rubbery.Thanks...are you putting it in a pan with juices or just slapped it on the grate, breast side down? We are cooking up legs/wings for the dripping to make gravy and then do a soup so i am not worried about saving any of the juices. Also, I don't know if I can actually get my smoker that high, but 300 is definitely doable. 20 minutes per lb then?

Joneser
11-25-2009, 11:22 AM
Yes, I'm doing it in an oval roasting pan on the uds. Breast up and basting every 30-45 minutes. 300 should work, not sure on the time/lb. I have a probe in the deepest part of the breast and will pull and foil/cooler it when it hits 165 or so.

Bigpapam109
11-25-2009, 11:26 AM
Yes, I'm doing it in an oval roasting pan on the uds. Breast up and basting every 30-45 minutes. 300 should work, not sure on the time/lb. I have a probe in the deepest part of the breast and will pull and foil/cooler it when it hits 165 or so.Thanks a lot. i will post up pics when I do it :thumbs up:

Joneser
11-25-2009, 11:43 AM
Here's a little teaser...
Sitting at about 125 IT. Camera fogged up, it's kinda chilly here. 44 degrees...
http://i39.photobucket.com/albums/e159/jjones1994/Grub/HPIM2817.jpg

PigCicles
11-25-2009, 11:44 AM
:wow: is that an angel turkey? Maybe I need to start drinking now - it seems a bit blurry :msn-wink:

Looking good so far buster. You wanna come cook my turkey for me?

flying illini
11-25-2009, 01:18 PM
NICE. Are you basting along the way?

Joneser
11-25-2009, 03:07 PM
Yes, I'll hit it with a little butter and turkey juice every 1/2 hour to 45 minutes.....it's at 160 now....

MRH IA
11-25-2009, 03:56 PM
Looks great!! Someday I need to try a turkey in the smoker!

PigCicles
11-25-2009, 04:38 PM
Looks great!! Someday I need to try a turkey in the smoker!

There's always today :msn-wink:

californiasmokin
11-25-2009, 09:52 PM
Looks great Brian.

I bet it will eat just fine!

tomshoots
11-25-2009, 10:51 PM
Lookin' good Joneser. Mine is resting in an apple brine till morning. Then she has a date with Mr. Topper and Dr. Hickory.

BYBBQ
11-26-2009, 07:23 AM
Lookin' real good. That's gonna be some great eatin'. Can't wait to see the sliced and finished pics.:thumbs up:

chadd17
11-26-2009, 10:02 AM
That looks really good. Keep the pics coming. :thumbs up:

TX Sandman
11-27-2009, 06:12 PM
:tap: I'm so glad I didn't get in on the beginning of this thread. I might've had to pay you a visit otherwise. :msn-wink:

Great job, Brian! :kewlpics:

Joneser
11-27-2009, 06:29 PM
We had a late night with the Midnight shopping, and I seem o have mis-placed my camera. I have sliced pix on it, but I think we left it at our friends house. I'll upload them when/if I find our camera....:D

Joneser
11-29-2009, 09:15 AM
OK, found the camera...left it at a friends house...
Had to warm it back up T-giving day, here it is just out of the oven
http://i39.photobucket.com/albums/e159/jjones1994/Grub/HPIM2822.jpg

Carving it up.
http://i39.photobucket.com/albums/e159/jjones1994/Grub/HPIM2820.jpg

Plated, ready for the masses...
http://i39.photobucket.com/albums/e159/jjones1994/Grub/HPIM2823.jpg

I hope you all enjoy the pix. I had fun doing the bird, and really need to do it more often than once a year.

Bigpapam109
11-29-2009, 09:26 AM
that looks outstanding. How was it after reheating it back up and how did you reheat? I was thinking it would be nice to do it the day before and be able to relax on thanksgiving.

Joneser
11-29-2009, 09:37 AM
I put it in the fridge to let it rest overnight, covered in foil, witht the probe still in. I popped it in the oven at about 11:00 am and let the temp climb back up to about 140 or so, still folied. I pulled off the foil to firm up the bark and let it go another 10-15 minutes.
I pulled it out and carved it up.
Funny thing is, when I got my big tongs into the cavity to lift it out, the leg quarters fell off. That made it pretty easy to carve up. I thought it re-heated pretty well. I may do it this way from now on.

Bigpapam109
11-29-2009, 09:40 AM
I put it in the fridge to let it rest overnight, covered in foil, witht the probe still in. I popped it in the oven at about 11:00 am and let the temp climb back up to about 140 or so, still folied. I pulled off the foil to firm up the bark and let it go another 10-15 minutes.
I pulled it out and carved it up.
Funny thing is, when I got my big tongs into the cavity to lift it out, the leg quarters fell off. That made it pretty easy to carve up. I thought it re-heated pretty well. I may do it this way from now on.Sounds great. What temp did you bring it back up at.... 325?

californiasmokin
11-29-2009, 09:40 AM
Thanks for the info Brian.The bird came out nice!

Joneser
11-29-2009, 09:42 AM
Sounds great. What temp did you bring it back up at.... 325?

I think I went about 350....

PigCicles
11-29-2009, 10:52 AM
Looks super spactacular Brian! Thanks for sharing your method with us.

You're a bit bigger ol boy than I had imagined. Probably cuz I know someone with the last name that is skinny as a rail.

Joneser
11-29-2009, 11:14 AM
Looks super spactacular Brian! Thanks for sharing your method with us.

You're a bit bigger ol boy than I had imagined. Probably cuz I know someone with the last name that is skinny as a rail.

I eat good! :msn-wink:

the_selling_blues_man
12-01-2009, 11:05 PM
Nice looking turkey there Brian. :thumbs up: Must of missed my invite.

crewdawg52
12-03-2009, 07:36 AM
Well hawg-tie me up and stick me in lard! Beautiful job Brian :thumbs up: Guess I gotta try that technique with my next turkey. Need to get me a "Rub Cannon" too.

Zeeker
12-03-2009, 04:11 PM
:wow: Brian, just love it, great spread and :thumbs up: for the show...:wings: