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  1. Turkey 101 What you need to know about preparing and cooking your turkey By: John Setzler December 5th, 2017 Choosing a Turkey: Size: Out of all the turkeys I have cooked over the years, the best tasting ones are the birds that fall into the 12-14 pound range. I don’t know WHY these birds taste best but they just do. If I need more meat than can be provided by a bird in this weight range, I prefer to cook multiple birds rather than buying one larger than 14 pounds. I feel the same way about turkey breasts. If you are buying
  2. If you haven't tried dry brined spatchcocked turkey before you're missing out... created a quick how to for those unfamiliar with any of the techniques. Still working out how to make videos so appreciate your candid feedback.... but not too candid lol jk
  3. 1 hour in to my first turkey on the Akorn. I let it smoke @ 250 then upped the temperature to 325 to cook and crisp. More updates to come.
  4. That damn artic vortex is lounging over Alberta, Canada like a drunk who won’t leave his chair at his favourite dive bar. It’s the 13th day of -27 F - -32 F windchill cold. I had to use my torch to thaw the upper and lower vents to open them. It’s one of the worst February’s we’ve had in 21 years. Normallly it’s 10 F to 40 F most recent years with the expcetion of the odd cold day. We are getting use to warmer winters. it was too cold to use the Joetisserie last night so I opted for roasting instead. I decided to make a trurkey breast and roast vegetables in a foi
  5. For those in the Southern Hemisphere, Christmas is a time of scorching temperatures. However we are still exposed to the familiar tunes and culinary desires of a Northern, cold Christmas. With temperatures at 40 degrees C (104 Fahrenheit) turning on the oven was not a favourable choice and so placing big bird in the Kamado was the sound choice. Only had a KJ for a couple of month now, and the first time I had ever cooked a turkey (regardless of cooking appliance). It was a success!! Some say I’ve now graduated to an adult now that the bird has been conquered, albeit 15
  6. In my drum smoker, I would just allow the rendered chicken or turkey fat to drip onto the charcoal coals and make smoke. It was, by far, better than those done on my Cookshack Fast Eddy PG500 pellet pit. Yet, every kamado discussion I read advises deflector plate or catch pan use. Has anyone just let the birds drip? How good was the result?
  7. tDid the obligatory turkey for thanksgiving, but this was the first time on the Joetisserie. Truth be told, this was only the third time I ever used the Joetisserie. My setup was, coals banked to each side, with an old metal bread loaf pan in the middle. I filled the pan with water, mainly because I was afraid of grease hitting hot metal and making greasy smoke. I had air dried the bird for about 15 hours in the fridge, then rubbed it with olive oil. We sprinkled rub on the outside, and also worked some up under the skin. Also, we injected the breast with garlic butter. The turkey reall
  8. I did a practice run for thanksgiving over the weekend with a 13lb bird. I did it in much the same manner as I roast a chicken, which I do pretty much weekly with astounding results. Dry brined, spatchcocked, seasoned with herb butter under the skin, and cooked over indirect heat (although I did the turkey at 350, where I normally roast chickens around 400-450). Once the thickest part of the breast hit 145 I opened up the dampers and let the temp soar to about 500 to crisp up the skin until I hit a breast temp of 150 for a minute or two, at which point I pulled the bird. The resul
  9. 1.25 Lb Honeysuckle Sweet Italian turkey sausage links (you could use their 1lb Mild Italian Turkey Sausage Roll but my grocery only carries the links) 1 Lb turkey thigh bacon 1 package steam in bag spinach 1 medium onion or 1.5 cups frozen chopped onions (I HATE chopping onions) 2Tbsp minced garlic 2Tbsp vegetable spread In a medium sized skillet over medium heat melt the spread and add onions and garlic, saute till the onions just start to brown Add ~2 cups of the frozen spinach to pan and heat till mostly dry (the steam in bag type has much less water with it than the block type s
  10. Here's my yahdbyrd. Dry brined for in the fridge for two days. Then oiled it up put some salt & pepper garlic & onion powder and some of Paul Prudhomme's poultry magic. Cooked it over a full load of lump and 4 pieces of cherry wood with the heat deflectors in place. Filled an aluminum pan with carrots, onions, celery, water, and some chicken stock. Slapped the Byrd on at 350° and let it roll till the breast read 160°. Best Byrd yet!
  11. We've been invited to a party tomorrow evening, when asked what we could bring the hostess replied " a smoked turkey would be nice, I'd like to serve it cold as an appetizer in petite finger sandwiches." So, on the Akorn it will go. I'll post picks when cooked, so far brined, buttered, and rubbed. I do have the turkey stand so this one will be standing style instead of spatchcock.
  12. Got a 14lb bird and dry brined it for 18 hours with salt, raw cane brown sugar and black pepper. spatchcocked it - using a reciprocating saw to cut out backbone - scored skin first. seasoned bird with a stick and a half of butter 1/4 cup of Tony Chacheres cajun seasoning. Kamado was around 275 for the 2 1/2 hours I cooked it - Lump with 3 pieces of oak wood thrown in. as soon as deep internal temps got to 166 I pulled turkey out and let it sit for 20 minutes before cutting. I had never dry brined or spatchcocked a turkey before - I will likely never c
  13. Smoked 15lb turkey, brined, injected, added a small piece of cherry chunk for smoke @ 300-325 degrees, for just over two hours. Pulled when the breast hit 165 degrees. Turned out really good! Decided to make gumbo with the left overs. Made the stock from the bones. Everything prepped and ready to go. Made roux with bacon grease and flower. All done, now to leave it on a slow simmer for the day. After sitting on a low simmer for the majority of the day. Added some zat
  14. Very thankful that the pecan mini logs I ordered on Friday showed up in basically two business days instead of the eight they projected. Got an unbelievable price on them plus free shipping. One 20lb turkey and one brisket just shy of 17lbs. I find that I am trimming more fat off of Costco Prime briskets than any other brisket I come across. It is a gret product however. Brisket properly peppered and salted- threw it on the grill @ 11:30pm. Problably will put the turkey on @ 9am for a 1pm early dinner time.
  15. bought this 16 lb bird fresh. brined it and used a herb rub with butter. smoked this at 325-350 with a pecan and an apple wood chunk. I was very surprised when it was done in only 3 hours. I almost took it off sooner but luckily i probed the other thigh . one was at 180F but the other was at 160F. had to keep it warm in our oven for 2 hours waiting for our company to come over since it was done way sooner then i had planned. It still turned out fantastic and juicy though.
  16. I will be smoking/grilling a turkey on my vision kamado for thanksgiving. This will probably be my 4th Turkey i have done on a kamado overall but its been about 2 years since i did one last. i did a trial run of my Turkey cook with 7 large bone in chicken thighs last night utilizing the same temp as i would use when i do the turkey - 325 with my smoking stone/diffuser in place. I did not use a drip pan above the diffuser but i plan too when i do the turkey. it was very windy last night and 40F in Chicagoland which gave me some sporadic temps but i was able to manage 330F with some close
  17. I️ am planning on smoking a turkey for Thanksgiving. In past experience I️ ended up burning the outside and the inside not done. I️ think the fire is too hot. Help!! How do I do a smaller fire that will last? Do I add wood/charcoal after a while? If so how? I have a deflector plate.
  18. I'm planning my Thanksgiving turkey cook, and am undecided on whether to spatchcock it or use the a Joetisserie. Thoughts?
  19. Nothing puts me in mind of fall quite like chili. Though I admit that none of my friends would ever define this as chili as it contains beans and a few other things to ease my conscience and qualify as healthy. Started out with 3lbs of ground turkey that I smoked for 3 hours on the Big Joe. Garlic and jalapenõ, cowbell, mexibelle, poblano and bell peppers that I roasted on the Joe after pulling the turkey, black and kidney beans, white onion, carrot, etc. Topped with red onion, yellow bell pepper- most of which I dropped putting the lid one- and extra sharp cheddar. I unfortunately didn't get
  20. 1st Turkey yesterday. Rubbed the day before, and left her in a cooler full of ice, until it was time for the heat. Almost 5 hours for a 12# bird. started around 250, and rose steadily to 350 to finish @ 162 in the breast. Drip pan with water, one large onion sliced, and some fresh rosemary. Sprayed with Cranberry juice every 1/2 hour after the first hour. It turned out perfect. Family was raving. "Can we have this for Thanksgiving instead of Sister-in-Laws?".......LOL
  21. Well seasoned Turkey burger topped with grilled mango on cracked wheat with roasted veggies.
  22. Decided to jump right in with the first cook on the new KJ Classic II with a Turkey on the Joetisserie. This is a 12lb bird stuffed with onion, lemon, rosemary, sage and thyme. Cooking at 375. Should take 2 to 2.5 hours. 1 hour in. Spinning Video
  23. it's thaT time again Easter in Canada. this year we have a 16.25 lb no-name Turkey. I've just defrosted and dressed it with a dry brine and will begin the cook approx. in 24 hours of marinating. For this brine I am using 1 T Course sea salt, about 5 T kosher salt, about 2 t black pepper, 3 T brown sugar, 1 T dry italian seasoning, a little dry tyme, about 1 t sage, and my secret ingredient, 2 t baking powder. if I had some lemon zest I would have put that too, but I didn't have any. mixed it all up and rubbed it all over and inside and leave uncovered in fridge to dry out and
  24. I need help. Probably mental, but that's for a different forum so we'll stick with grilling a turkey spatchcock method for this purpose. Here's my setup: Primo Jr. 200. Lump Charcoal about 3/4 full. Ceramic Heat Shields and a drip pan set on them with about 3/16" of space so it's not sitting directly on the heat shields. Grates set at the upper position (even with the lid seam on a Primo). Cooking with the dome temperature at 375F. Turkey spatchcocked. Here's a video of the brine that I made up. (It came out good and was very tasty) https://www.youtube.com/watch?v=jYUE2M6
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