Thanksgiving turkey on the pellet grill

Zbizzle911

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So here’s my turkey we’re having today for thanksgiving. It was brined last night with kosher salt, black pepper corns, orange slices , garlic and a bit of sugar. I rubbed it with McCormick brown sugar and bourbon rub. Cooked at 300 on the pit boss until 160 internal temp. Glazed with a woodford reserve double Oaked brown sugar and butter glaze I made and got internal to 168 degrees. It’s resting now. @Jeppo @BASIL


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Just for that, I'll offer 30 cents for your holster!!!!! :mad:
 
Have you butterflied turkey's before. I was going to do that this year, but jsut went traditional instead. It works greatbwith chickens so my guess is it's a winner.
 
Have you butterflied turkey's before. I was going to do that this year, but jsut went traditional instead. It works greatbwith chickens so my guess is it's a winner.

It’s called spatchcock ( insert dirty joke ) and this was my first year. It took about 3 hours until done. Really makes it cook even. And effe me this is good!


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It’s called spatchcock ( insert dirty joke ) and this was my first year. It took about 3 hours until done. Really makes it cook even. And effe me this is good!


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Yeah, I've spatchcokced chickens for a few years. Makes nailing the thigh and breast temps at the same time easy. Figured it would be good for the turkey too. My little one said it made it look the chicken got ran over in the street.
 
Yeah, I've spatchcokced chickens for a few years. Makes nailing the thigh and breast temps at the same time easy. Figured it would be good for the turkey too. My little one said it made it look the chicken got ran over in the street.

Hahaha straight looney tunes style

Yeah it worked great.


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That is how I do my smoked turkeys. 24-72
Hour dry brine. Spatchcock the bird and remove the wishbone.

Spatchcocking the bird allows you to cook the bird more evenly. With turkeys I try to keep them under 14lbs and cook them at the 300 so they don’t stay in the danger zone too long.

I love a good smoked turkey.
 
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