Shootaway, thank you for that link! I had planned to spatchcock a brined turkey and grill it on my Traeger pellet grill, but that bird and that gravy are impossible to resist.
There is hope, even when your brain tells you there isn’t. – John Green, author
Posts: 16699 | Location: Las Cruces, NM | Registered: 03 June 2000
Originally posted by Bill/Oregon: Shootaway, thank you for that link! I had planned to spatchcock a brined turkey and grill it on my Traeger pellet grill, but that bird and that gravy are impossible to resist.
An African tablecloth and some candles should make it tastier.
Posts: 11651 | Location: Montreal | Registered: 07 November 2002
Found out Christmas turkey on the smoker isn't going to get a Thanksgiving trial run. Too many people heading different directions. Thanksgiving is going to be the Thanksgiving Buffet at The Mercury.
I brined my turkey for 14 hours using Alton Browns concoction. I used the butter/lemon/herb combo that Ramsey used to self baste the breast. On Shootaways link, there is also a video by Laura Vitale that was helpful using a bed of vegetables under the turkey to enhance the drippings for gravy, very good idea! My wife and I agreed, this was absolutely the finest turkey we had ever made! It was moist, flavorful, and browned up perfectly! Combined with my wifes cornbread dressing, sweet potato casserole flavored with Crown Royal, Asparagus casserole(same recipe as green bean, just substitute asparagus) mashed potatoes made with Philly cream cheese, along with my wifes yeast rolls.... we hurt ourselves! It was one of those rare events where everything come off perfectly! Thanks again Shootaway, for the link!
DRSS(We Band of Bubba's Div.) N.R.A (Life) T.S.R.A (Life) D.S.C.
Posts: 2278 | Location: Texas | Registered: 18 May 2004
Turkey brining, Ham prepped. Ready to crank-up the smoker tomorrow about 3:30pm. One fly in the ointment; a rain came through about 5:00am this morning and wet my woodpile. I've got the fire chamber full of dry wood so I'm probably good for an hour to an hour and a half before I'll have to start adding some damp stuff.
I'm using a Franklin / Ramsey hybrid recipe. I'll be cooking both meats in the same smoker. There is always the chance we find ourselves eating at Whataburger.
Posts: 13922 | Location: Texas | Registered: 10 May 2002
I had it today.The turkey tasted great.It was not dry as usual especially the breast.You could taste a hint of lemon in the meat-just perfect.We will do it this way for new years also.This was a success.
Posts: 11651 | Location: Montreal | Registered: 07 November 2002
The Ramsey/Franklin smoked turkey & ham came out great. I didn't make any comment, just waited to hear what comments came out. Wife thought the turkey was excellent. Daughter normally thinks turkey is too dry, but said she was amazed how juicy this one was. Everyone loved the ham.
I've only made two changes for next year. I'm going to start the fire a full hour before placing the meat in the smoker. I was having a difficult time getting the fire started and temperature stabilized at 325.
UP the finished temperature for the turkey to 170-175. (I'll count on another 30 minutes or so in the smoker to achieve this.)
Posts: 13922 | Location: Texas | Registered: 10 May 2002
Ours took 3 1/2 hours at 325 degrees celsius.The only issue was with the gravy.We substituted the apply cider and that did not work out.I am going to get some in the next few days.
Posts: 11651 | Location: Montreal | Registered: 07 November 2002
Shootaway, that temperature of yours doesn't sound right. 325 Celsius equals 617 degrees Fahrenheit. My cooking temperature was 325F for 3+ hours. 617 degrees Fahrenheit for 3 1/2 hours would be one crispy critter.
Posts: 13922 | Location: Texas | Registered: 10 May 2002
My dad has always done them on the Weber charcoal grill with coals spread around the sides of the grill for low indirect heat, a pan with water for moisture in the middle, and lots of hickory chips for flavor.
For prep, he liberally coats the (thawed) bird in mayonnaise, adds salt and pepper, then puts it in a roasting pan with a couple inches of water mixed with chicken bouillon. Then it's on to the grill.
Could just be my preference now, but I wouldn't do it any other way. I haven't seem him brine one beforehand though and that in my opinion would be worth trying after brining my own wild turkey this year.
"If the women don't find you handsome, they should at least find you handy."
Posts: 776 | Location: Minnesota | Registered: 05 September 2006
How reliable are those pop-up thermometers? The turkey I bought had one, but since I was going to foil wrap it towards the end of the cook, I pulled the pop-up out and threw it away.
Posts: 13922 | Location: Texas | Registered: 10 May 2002
I just had my turkey and it was great.The gravy sauce was good too.I had some potatoes, and brown rice with chestnuts as well.I also had a pumpkin patty.I hope to do it again next year.Happy New Year!
Posts: 11651 | Location: Montreal | Registered: 07 November 2002
Happy Thanks Giving!
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