Turkey pics

That’s about 1/2 way. Finishing up with a maple bourbon glaze.
 

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We bought a 16lb Organic bird from Costco. I spatched it and injected it with a quart of my wife's 2 day cooked down turkey stock (incredible rich flavor by itself) mixed with 8 oz of Kerrygold Irish butter, and 1/4 cup of Freekin Greek rub. I blended this and simmered it for 1/2 hr, then strained it of the herb solids so it would pass thru my injector.

I finally found a use for the griddle that came with my combo package, I lined it with foil and used one of the main grates in there at an angle. So, it should drain into the makeshift drip tray.
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It's on the Bull right now, running 350F, and about 45 mins into it. Burning straight LJ Apple.
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Starting to need a little sunscreen in places.
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Let’s see the bird pics, boys!!!!
3 Turkey Breast on RT 1250. 300 degrees 3 1/2 hours. 2 seasoned with Yardbird other was just straight black pepper. Injected with Tony’s butter. My second cook on the Recteq and the best turkey I have smoked over the past 8 years!
 

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16.5 pounder, 300 for 4 hours. Pretty damn tasty. I kept the seasoning simple for those in the gang that like a more traditional turkey.
Took all the meat off, grabbed the bones and making a stock for smoke turkey, andouille gumbo tomorrow. Turkey really does make a better gumbo than chicken. Can't say why, experience has proven so.
 
We bought a 16lb Organic bird from Costco. I spatched it and injected it with a quart of my wife's 2 day cooked down turkey stock (incredible rich flavor by itself) mixed with 8 oz of Kerrygold Irish butter, and 1/4 cup of Freekin Greek rub. I blended this and simmered it for 1/2 hr, then strained it of the herb solids so it would pass thru my injector.

I finally found a use for the griddle that came with my combo package, I lined it with foil and used one of the main grates in there at an angle. So, it should drain into the makeshift drip tray.View attachment 13607View attachment 13608

It's on the Bull right now, running 350F, and about 45 mins into it. Burning straight LJ Apple.
View attachment 13609

Starting to need a little sunscreen in places.
View attachment 13619
How did the drip tray work?
 
3 Turkey Breast on RT 1250. 300 degrees 3 1/2 hours. 2 seasoned with Yardbird other was just straight black pepper. Injected with Tony’s butter. My second cook on the Recteq and the best turkey I have smoked over the past 8 years!
How was the skin?
 
Hope everyone had a safe a joyful Thanksgiving
Well, it looks like a lot of us went with the Spatchcocked Bird this year
Our 22.5 lb'er on the Bull yesterday:
Thanksgiving 2021 Spatchcock Turkey on the Bull.jpeg

Thanksgiving 2021 Spatchcock Turkey.jpeg


Pulled the Breasts to double smoke them
And they're on as I type this

We found that the Meat IS a lot juicier cooked this way
May turn out to be our Go To method for Turkey
Gonna have to try it on Chickens next time too

Those Double Smoked Breasts:
Thanksgiving 2021 Double Smoked Bteasts.jpeg


One for Supper tonight:
T'day 2021 Double Smoked Bteasts.jpeg
 
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First Turkey on the pellet grill. I usually do the bird in the Weber kettle using THIS RECIPE.
This year I adapted it to the Bull.
Turned out good.

15+ lb bird.
Apple juice brine over night.
Used a 50/50 blend of Almond and Plum pellets.
Smoked at 225* till internal of 155*
Turned it up to 350* till internal of 165*
It starts breast down. Flipped after a couple hours.
Butter basted during cook.
The pan juices of chic broth, giblets, onion, celery, and carrots get used for the smoked gravy.
Total cook was about 7 1/2 hours.
 

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