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Who else has given up on turkey?

9,936 Views | 101 Replies | Last: 4 mo ago by Bruce Almighty
Cyprian
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AG
aTm2004 said:

Farmer1906 said:

Disagree. Turkey is my favorite part of Thanksgiving dinner. You smoke it right, it shines. I get rave reviews every year. The dry oven-roasted ones with no flavor are worth giving up on.


Same. My company gives us turkeys each year, so I cook it because I don't want it taking up room in my freezer. I started smoking it on my Kamado Joe about 6 years ago and they've all been great.

I got a different brand (vision grill), and I've got to give you a 100% here smoking it with a Kamado. Fantastic!
07ag
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aggiedata said:

I got these at the HEB on 99 and Champion Forest

They are tough to find this week.





Yikes, heb was selling whole birds for 45 cents a pound a week ago
https://ts.la/eric59704
Ornlu
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For real, that 4lb boneless breast roast costs 3x as much as I paid for an entire 18lb turkey.
Irish 2.0
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But significantly easier to prep and cook. Different strokes, different folks. I'm doing the same thing. Ultimately 1/2 bird gets tossed anyways usually.
aggiedata
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Here we go!!!

I cut the skin off first for full seasoning and smoking surface


Irish 2.0
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Are you pretty liberal with the sweet heat seasoning? I picked up a thing of it the other day for my breast
aggiedata
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Irish 2.0 said:

Are you pretty liberal with the sweet heat seasoning? I picked up a thing of it the other day for my breast


Fairly, each slice has just a small percentage of rub on it.


aggiedata
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I should also say Happy Thanksgiving Irish and others!!

Hope your Thanksgiving turkey is a success! I'm having a great time hosting this year with the TexAgs crew as my wingmen. I learn a lot from everyone here.
Farmer1906
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We doing Turkey pics?



Irish 2.0
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Same to you! I haven't started any cooking yet, but I've started the drinking!
aggiedata
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Irish 2.0 said:

Same to you! I haven't started any cooking yet, but I've started the drinking!


I started drinking and cooking

I.5 hours in.


aggiedata
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Here it comes. Glad I have some cover


Irish 2.0
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Yeah. Hoping it stops by 1. Otherwise I have to pull my Pit Boss under the awning and I don't feel like moving the damn think. I'm in the heights and it's been a steady light rain the last 30mins.
DiskoTroop
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Whole (smallish) bird, broken down, breast deboned and trussed into a roast, and an additional HUGE boneless breast.

Happy Thanksgiving all!


Ryan the Temp
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I should have taken pics. Just pulled my brisket, wrapped it, and put it in the cooler to rest for a few hours. It's 14 pounds of gorgeous meat. I have two chickens down now, but the way I smoked the brisket is making it slightly tough to get the temp up from 225 to 325. I'm settling for 300 and more time.
Irish 2.0
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What are you using? BGE? Offset? Pellet grill?
Ryan the Temp
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Irish 2.0 said:

What are you using? BGE? Offset? Pellet grill?
I'm using a 22" Weber style grill.
Irish 2.0
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Well…okay. Never mind then. Lol

BEST OF LUCK!
Ryan the Temp
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Irish 2.0 said:

Well…okay. Never mind then. Lol

BEST OF LUCK!
I use the "snake" method with charcoal and wedges of post oak. It works amazingly well for smoking brisket because it burns slowly over a long time and stays within a relatively narrow temperature range. It's holding at 310 now, which I'm fine with. I figure the chickens will get some good smoke and if I start to run out of time (or heat) I can finish them in the oven to get them to a safe temp.
aTm2004
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Irish 2.0 said:

Are you pretty liberal with the sweet heat seasoning? I picked up a thing of it the other day for my breast

Go on.
Irish 2.0
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aTm2004 said:

Irish 2.0 said:

Are you pretty liberal with the sweet heat seasoning? I picked up a thing of it the other day for my breast

Go on.


aTm2004
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Ryan the Temp
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My side chicks:
aggiedata
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It's over!! Hope everyone is eating great today!!




Stringfellow Hawke
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What brand of probes do y'all use?
Ryan the Temp
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Thermo Works Smoke and Thermapen ONE
Col. Steve Austin
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Ryan the Temp said:

My side chicks:


Good looking chicks! Is that skin as crisp as it looks?
newbie11
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Being Chinese, the only reason I ever cook a Turkey is to use the carcass to make jook or congee. Roasted a 24 lb bird today because I had 12 people over. Gave away all the meat that was leftover and kept the carcass for myself. IYKYK.
Ryan the Temp
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Col. Steve Austin said:

Ryan the Temp said:

My side chicks:


Good looking chicks! Is that skin as crisp as it looks?
It was. I dry brined them overnight with 50/50, which made it even better.
Stringfellow Hawke
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Ryan the Temp said:

Thermo Works Smoke and Thermapen ONE


Thanks. The ones I used today quit working making it super challenging to not over cook turkey.
DiskoTroop
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Ryan the Temp said:

My side chicks:



That's beautiful!! Nicely done!
DiskoTroop
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aggiedata said:

It's over!! Hope everyone is eating great today!!







You'll never go back will you?
aggiedata
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Nope!

We had two fried turkeys and two smoked turkey breast. The family voted next year to have all smoked turkey. It was a major hit.
DiskoTroop
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I'm already on a leftover sammich. Dammit it eats good.
Farmer1906
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Yup
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