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Let's see those Thanksgiving day Turkeys

Discussion in 'Food Talk' started by Lift Gate Gus, Nov 27, 2019.

  1. Nov 27, 2019 at 8:55 AM
    #1
    Lift Gate Gus

    Lift Gate Gus [OP] New Member

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    Picked up a 16lbs fresh bird yesterday. I have it soaking in a brine for 24hrs. Planning on smoking it tomorrow for the big day. I will update with some more pics & details along the way. (Feel free to do the same)

    How are the rest of you preparing, seasoning, cooking your turkeys for Thanksgiving?
    Lets see those juicy birds!!

    20191127_084102.jpg
     
    Bob, TILLY and BuckWallace like this.
  2. Nov 27, 2019 at 9:26 AM
    #2
    Sas

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  3. Nov 27, 2019 at 9:45 AM
    #3
    GravityGear

    GravityGear Parking Lot Prerunner

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    We ain't turkey people. Doing a prime rib. There's only 2 of us, so it's only 4 lbs. Still hanging out in the fridge.
     
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  4. Nov 27, 2019 at 10:53 AM
    #4
    Green Thunder

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    Food crumbs and dog fur
    Dropped mine in the brine last night. Will post pics early tomorrow AM when it goes into the smoker
     
    jewsNbrews likes this.
  5. Nov 27, 2019 at 11:03 AM
    #5
    neirbot

    neirbot New Member

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    Another use for a HD bucket

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  6. Nov 27, 2019 at 11:09 AM
    #6
    BuckWallace

    BuckWallace Ball don't lie.

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    Here's my pre-Thanksgiving brisket. For those of us in the family that get bored with turkey I usually smoke something for our pre-Thanksgiving Wednesday dinner. Ribs are normally my go-to, but I tried brisket for the first time this year. Since I'm a brisket noob it got done way earlier than expected, so it's wrapped up sitting in a faux cambro (cooler) to be ready for a 4pm dinner tonight. Fingers crossed!

    20191127_092517.jpg
     
  7. Nov 27, 2019 at 11:11 AM
    #7
    BuckWallace

    BuckWallace Ball don't lie.

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    Wow, is that for real?! Looks like it's straight out of a cookbook!
     
  8. Nov 27, 2019 at 11:11 AM
    #8
    RLHULK

    RLHULK Too many gamma rays in all that BBQ smoke.

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  9. Nov 27, 2019 at 11:23 AM
    #9
    JMB

    JMB Not new, just a little old.

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    Got a fresh bird, butchered on Monday. At 22.6 pounds it's too big to cook whole. I deconstructed it last night and dry brined with kosher salt. I'll inject it tonight and put a wet rub on in the morning. Breasts will be smoked and dark meat grilled. My daughter likes to make homemade stock so I smoked everything else today.
    20191127_140421.jpg 20191127_141329.jpg
     
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  10. Nov 27, 2019 at 11:29 AM
    #10
    Tundra234

    Tundra234 New Member

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    Looks good buddy!! What time shall I be there ???:thumbsup:
     
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  11. Nov 27, 2019 at 11:49 AM
    #11
    Lift Gate Gus

    Lift Gate Gus [OP] New Member

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    You will be fine. I have had the same thing happen to me before. When you open it up its still pipping hot and very juicy!!
     
    BuckWallace[QUOTED] likes this.
  12. Nov 27, 2019 at 12:00 PM
    #12
    BuckWallace

    BuckWallace Ball don't lie.

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    Thanks for the reassurance! I snuck a little bite before I put it in the cooler and it was amazing, so hopefully it stays that way.
     
  13. Nov 27, 2019 at 12:09 PM
    #13
    smslavin

    smslavin Behind a lens...

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    [​IMG]
     
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  14. Nov 27, 2019 at 12:13 PM
    #14
    Sas

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    Thanks! Yep, it's real. I smoked and garnished it myself.
     
  15. Nov 27, 2019 at 12:31 PM
    #15
    Lift Gate Gus

    Lift Gate Gus [OP] New Member

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    My wife just showed me this Mother in law starts acting up slide some chill out gravy her way

    Screenshot_20191127-122742_Chrome.jpg
     
    Last edited: Nov 27, 2019
  16. Nov 27, 2019 at 2:35 PM
    #16
    JMB

    JMB Not new, just a little old.

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    Butterballed and rubbed with Simon and Garfunkel.
    20191127_172524.jpg
     
  17. Nov 27, 2019 at 4:18 PM
    #17
    Green Thunder

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    Food crumbs and dog fur
    20hrs and counting.
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  18. Nov 27, 2019 at 4:38 PM
    #18
    TILLY

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    18 lb. bird in a bucket in the beer fridge. :thumbsup: Brining in a gal. of veg broth, Kosher salt, brown sugar, pepper corns and all spice berries.

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  19. Nov 27, 2019 at 4:47 PM
    #19
    Lift Gate Gus

    Lift Gate Gus [OP] New Member

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    Broke out the webber for some elk burgers. Thanksgiving eve bbq is a good call!! @BuckWallace

    20191127_162947.jpg
    20191127_163739.jpg
     
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  20. Nov 27, 2019 at 4:55 PM
    #20
    Green Thunder

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    Yeah, I think tonight requires red meat of some kind, ideally in a burger form.
     
  21. Nov 27, 2019 at 5:23 PM
    #21
    Lift Gate Gus

    Lift Gate Gus [OP] New Member

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    Doused in Tillamook cheese:yes:

    20191127_171420.jpg
     
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  22. Nov 27, 2019 at 5:33 PM
    #22
    realtorblake

    realtorblake Tundra Thunda

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    One of my cousin's was a USDA turkey processing plant inspector... I don't eat turkey anymore. LOL

    We are going to Steak48 in Houston for this...

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  23. Nov 27, 2019 at 6:07 PM
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    Moon Puppy

    Moon Puppy I'm not new!

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    Parsley, Sage, Rosemary and Thyme?
     
  24. Nov 28, 2019 at 5:38 AM
    #24
    Green Thunder

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    So the question is...post our bird pics here or under the BBQ thread...hmmm

    Here’s my bird before it went on the smoker. 36hr brine and prepped for smoke. Olive oil, salt and pepper on the skin and the cavity stuffed with sage, rosemary and thyme. None of that will flavor the meat, but it will help season the juices for gravy and the carcass for making stock tomorrow.
    389E776C-1AF5-468A-BD8B-59B53AA59076.jpg
     
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  25. Nov 28, 2019 at 6:04 AM
    #25
    Larmand

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    BOTH!! ....and under the Thanksgiving thread. I know its a lot of work
     
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  26. Nov 28, 2019 at 9:05 AM
    #26
    Lift Gate Gus

    Lift Gate Gus [OP] New Member

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    Pulled the bird out of a 24hr brine, rinsed, oiled, salt & peppered.
    Got the GMG Danile Boone running 275. Planning for a 3.5 to 4.5 hour cook see how it turns out.

    8:30 AM start time. Charlie Brown Thanksgiving is almost over bring on the NFL.

    20191128_084101.jpg
     
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  27. Nov 28, 2019 at 9:08 AM
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    TXMiamiFan

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    Coming up to room temp right now. Will go on the smoker is about an hour.

    F6C6CC7F-733D-4964-A99B-759867972453.jpg
     
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  28. Nov 28, 2019 at 10:29 AM
    #28
    Bassmonkey67

    Bassmonkey67 New Member

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  29. Nov 28, 2019 at 10:36 AM
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    Danman34

    Danman34 New Member

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    Injected and rubbed yesterday. Marinate overnight.

    Deep fried today.

    /end.

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  30. Nov 28, 2019 at 2:09 PM
    #30
    SoCalPaul

    SoCalPaul New Member

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    20191128_134827.jpg 20191128_135124.jpg AF4EB54C-4ECF-4D6D-BE05-0CD2E829848F.jpg On my Traeger. 6 lb breast. Smoke for 45 min then 325 until 150, rain started pouring, so I decided to finish inside to 158. Tented & resting til 165.

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