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Welcome to our newest member, SmokyOkie
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  1. #1
    Join Date
    Jun 2008
    Location
    NW Indiana
    Posts
    3,034

    Default Maple smoked turkey

    here we go, birds are back in my Q arsenal!!! Had to hit higher temps, bout 250- 275 but she didnt take long either, ABTs were done bout an hr, fattie was done hr and 15 and bird bout 4.

    Our last 1.5# of sausage from the 1/2 pig we got earlier this year, the good stuff, no fillers, we were spoiled,




    now for the vittles!!!



    after bout 4 hrs, trying to save the skin, maple jalapeņo seasoning from Cabelas was a great rub!


    Done rested for an hr.





    Had 2 customers right off the bat, they usually are not allowed in the kitchen when we are in there but we made an exception this one time so she had to get a shot of it.


    OH my!!!!!! it was the best bird off the pit we have EVER had!!! injecting over brining is winning with my fam!!!!!!
    We will for sure be trying alot more foul on the pit now!!!

    Thanks for lookin.
    Last edited by Chargrilled; 10-12-2008 at 07:08 AM.
    MEMBER: BERGIE BBQ team 2011, 2012.




  2. #2
    Join Date
    Jan 2008
    Location
    Grand Junction, Colorado
    Posts
    890

    Default

    Good looking smoke! I've got a turkey out to do today also. I always inject. Makes them so juicy!
    Keith

  3. #3
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

    Default

    Very nice. I got a turkey to do today also. I hope it turns out as well as yours did.
    FBJ

  4. #4
    Join Date
    Oct 2008
    Location
    Oklahoma City, Oklahoma, United States
    Posts
    1,964

    Default

    Looks very good...I haven't smoked turkey yet, but after seeing that I've got to try!
    Last edited by Butt Lover's; 10-12-2008 at 12:50 PM.
    ~Mike~
    www.buttloversbbq.com
    Big Green Egg - Large
    Backwoods - Custom Party
    FEC 100

  5. #5
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Looks like you nailed it!

    Came out moist and juicy!
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  6. #6
    SmokyOkie Guest

    Default

    Pretty Bird Trav!

    A tip I learned on carving turkey is to remove the wing and drum, then, starting at the bottom of the breast meat, slice inward toward the rib cage and keel bone at whatever thickness you like your slices. After you have sliced all the way up, just fillet the slices off the carcass. You'll find that it slices easier and more uniformly by leaving the slices intact and then removing the all at once. You'll also find that the slices have less tendency to separate the outer muscle part from the inner tender (makes for better sammies).

  7. #7
    Join Date
    Jun 2008
    Location
    NW Indiana
    Posts
    3,034

    Default

    Quote Originally Posted by SmokyOkie View Post
    Pretty Bird Trav!

    A tip I learned on carving turkey is to remove the wing and drum, then, starting at the bottom of the breast meat, slice inward toward the rib cage and keel bone at whatever thickness you like your slices. After you have sliced all the way up, just fillet the slices off the carcass. You'll find that it slices easier and more uniformly by leaving the slices intact and then removing the all at once. You'll also find that the slices have less tendency to separate the outer muscle part from the inner tender (makes for better sammies).
    Thanks for the tip Okie!! This one was just a breast but I will remember about slicing the other way, makes sense!!! I have all my knives sharp finally and have been cutting with them, but the bird I use that electric as I cant cut uniform worth a chit so it helps my no talent technique.
    MEMBER: BERGIE BBQ team 2011, 2012.




  8. #8
    SmokyOkie Guest

    Default

    With a sharp knife it's easy to cut uniform. you also get cleaner slices that way as opposed to the "fuzzy" edges that the sawing action of an electric gives.

    It's really a ***** trying to keep your knife and slices straight slicing from the top down with the outer layer trying to slide off, isn't it?

  9. #9
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default

    Nice Trav! Real nice.
    That maple jalapeno seasoning sounds interesting. I can see some following me home next run to Cabela's.
    Did you share with those two beggars???
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  10. #10
    Join Date
    Jun 2008
    Location
    NW Indiana
    Posts
    3,034

    Default

    They got a (small) sample when the Mrs. wasnt lookin. Had to get em outta there on account of drool becoming a safety issue on the kitchen floor.
    MEMBER: BERGIE BBQ team 2011, 2012.




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