Turkey Talk

[bbquzz]

I just did a turkey getting ready for T-Day, this was my first. It took forever and it was a small bird. Seems I have read that true low & slow are not needed on the birds ... At what pit temp should I cook my bird?

[HUCKjr]

Not sure bbquzz but which one of your grills/smokers did you prep it on?

[HUCK]

We do birds 325-350 takes 4 1/2 to 5 hrs til 160 in breast. We cook 13-18 lbs. mostly.
http://www.huckshut.com/2008/10/11/smokin-turkey/

[Big Butz BBQ Sauce]

Did a turkey using indirect heat on my big cooker/grill. Did it beer can style also. As far as temp goes, tried to keep it at about 350 and let it go for a good 6 hours. It was awesome but, haven't had the time to do one since. I did it while we were spending a week at a camp and also slathered the bird with bacon and sausage grease that we had been saving from the breakfast the previous 3 mornings.

[HUCKjr]

never heard of bacon and sausage grease poured over the turkey. How'd that taste?

[Big Butz BBQ Sauce]

I would like to say that cooking that bird was almost like cooking a whole hog. Seasoned one way on the outside and differently on the inside to bring out the best flavors. Truth be told, it was a total whacked out experiment. Yes it did work. It was very good. Had a nice crispness to the skin almost like deep frying but not quite as crunchy with the saltyness penetrating the meat nicely and the smoke was more like a nice seasoning and not really a deep cured to the bone kind of smokeyness. I also had a bunch of chicken leg quarters that I cooked over direct heat towards the end with the same grease slathered on it. Those were truly awesome. The inside of the turkey though, I used a black and tan mix of beers with cloves of garlic thrown in. Bird ended up staying nice and moist in the breast area and near the core with great flavors.

[HUCK]

Never used bacon and or sausage grease for fat on a turkey. Only butter or oil I can understand with the bland taste of turkey you have to do something to get flavor. That's why I love to brine even enhanced birds.

[bbquzz]

Thanks for the info. I rubbed my first bird with the Mike Davis Lotta Bull rub, sauce and some EVOO. I tasted great, but made the drippings way too salty for gravy. I'm going to try another later this week and just brine and rub with EVOO. I really want to try my CyberQII. Any easy brine mixtures you can suggest?

[HUCKjr]

bbquzz, We posted Huck's Brine last year. Not sure if he has one specific to turkey but maybe this will help until he responds.
http://www.huckshut.com/2008/10/30/hucks-brine/

[bbquzz]

Thanks HJr sounds like a traditional type brine and probably safe for a beginner like me. I think I'll give it a shot later this week. I'm being grandpa today for bbquzzV, my grandson. I am supposed to get the wireless USB hub today and will set it up and test tomorrow. Maybe I can get a turkey and start brining while I'm checking this out. I ran my CyberQII for about 10 hours on my desk and all worked well I'm anxious to try it for real.

[HUCK]

You can toy with this by going with 1/2 water 1/2 apple juice. Use honey in place of or addition to sugar. Smoke with apple wood or other fruit woods peach is my favorite. Let us know how it turns out.

[bbquzz]

Thanks Huck I'll let you know, maybe some pictures.

[HUCK]

Enter the flip Huck the bird contest with your pic. ;)