Your Turkey Progress...... - Pensacola Fishing Forum

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Old 11-25-2010, 01:12 PM   #1
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Default Your Turkey Progress......

here's mine....trying it on the BGE for the first time, we'll see how it goes. I've alway smoked it on a regular grill or fried it in the past.

fresh lump coal, light it off. hickory chips soaking in a coating of crown royal. bird injected with a full bottle of normal creole butter marinade. breast under the skin coated with cajun southern flavor rub and the outside skin coated with the same.

put the chips on the coal, watch for the flash back from the crown soaking , place setter in place and the bird is cooking. gonna try and keep the temp around 250-275 and guessing about 5 1/2 hrs. its a 12# bird.
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Old 11-25-2010, 01:26 PM   #2
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Sounds good, let us know how it turns out I wanted to cook one this year on the BGE but we are doing flounder and shrimp like we have the past few years.
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Old 11-25-2010, 01:41 PM   #3
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Damn Scott, that's an expensive way to marinate your chips. That turkey sounds amazing. Pics?
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Old 11-25-2010, 02:07 PM   #4
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we've been doing turkey on thanksgiving and seafood on Christmas for about 10-12 yrs. spending Christmas week in a log cabin in Gatlinburg this yr and taking the egg with me for the cooking.

I'll get some pics of the birds progression
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Old 11-25-2010, 02:15 PM   #5
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here's a pic from an hr in and one of my daughter's fruit punch contribution
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Old 11-25-2010, 02:32 PM   #6
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Thought about smoking our bird again this year, thought about frying it yesterday with the neighbor. Woke up and decided the oven (and screwdrivers for breakfast) was the best option. 40 minutes to go and half a bottle in and nobody cares if/when we eat.
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Old 11-25-2010, 02:50 PM   #7
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My first time trying the Char-Broil "oil free fryer"... Just put it in about 5 minutes ago...



It is injected with lots of butter, some salt, garlic, poultry seasoning and a hint of pepper... Rubbed a bit of salt, pepper, and garlic for some tasty skin to nibble on.


If I don't screw the pooch on this, I will have the after pics in a few hours...

Brent

Last edited by hogdogs; 11-25-2010 at 02:59 PM.
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Old 11-25-2010, 04:02 PM   #8
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Well i already injected, cooked, and ate mine before i saw this thread. So i have no pics, but right now i cant move.
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Old 11-25-2010, 04:48 PM   #9
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bird temps at 170 now, backed the egg down to 225, maybe another hour to hour and a half....
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Old 11-25-2010, 05:01 PM   #10
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Quote:
Originally Posted by JoeZ View Post
40 minutes to go and half a bottle in and nobody cares if/when we eat.
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