SIX hours for a turkey on the smoker????? WOW, how BIG is that bird???
Or what temp you doing it? I spatchcock mine and I expect this one will take 2.5 hours or so, 3 at most. Going to do it at 350F. Last time that's about what it took. This one is 14 lbs, which is about the same as the last one. Comes out nice, moist, juicy and heavenly.
Here's the pastrami point while it was smoking. It's in the sous vide now at 195 for 4-5 hours, or just about until time to eat. The pics is about 2 or 3 hours in, so it wasn't very dark and crusty yet.
About 12 lbs but I'm running the temp about 250F-275F.
My estimates are strictly off of suggested cook times.
Total cook time will be dictated by the temp probe.
I'm hoping the 24 hour brine will keep it on the juicy side.
It'll come off when it's ready. I just wanted to make sure I had enough time for everything.
Mother Nature wasn't being too cooperative this morning. Had to move it closer to the garage in the shade.
About 2.5 hours in right now.
Never cooked a turkey before....ever. I'm in new territory here. We'll see how it goes.
Yes, at the lower temp and traditional style (not butterflied) it will take longer.
Mine is currently running away with the legs... they're 25-30 degree higher than my breast, I've put some foil under them as a heat shield, but I may need to go reorient it in a different direction to get more heat under the breast. Mine has been on about 1:45 or so.
Mine is currently running away with the legs... they're 25-30 degree higher than my breast, I've put some foil under them as a heat shield, but I may need to go reorient it in a different direction to get more heat under the breast. Mine has been on about 1:45 or so.
Turkey came out great, super moist and juicy, great flavor.
About the time we were finishing dinner and going around everyone expounding on what we were thankful for, I remembered my pastrami... which was still in the sous vide.
DOH!
Soooooo.... pastrami sammiches for leftover instead of turkey sammiches. Later tonight. Or tomorrow. Or... whenever.
About the time we were finishing dinner and going around everyone expounding on what we were thankful for, I remembered my pastrami... which was still in the sous vide.
DOH!
Soooooo.... pastrami sammiches for leftover instead of turkey sammiches. Later tonight. Or tomorrow. Or... whenever.
Yeah.......not bad for my first time.
Turkey got ate up. Ribs & sausages untouched. Everybody full. Plenty of leftovers.
“Crying is for babies, little girls, and men who just had their ears ripped off.”
- Oobedoob Benubi
Turkey got ate up. Ribs & sausages untouched. Everybody full. Plenty of leftovers.
“Crying is for babies, little girls, and men who just had their ears ripped off.”
- Oobedoob Benubi
Turkey fried for 47 minutes at 350*.
Ribs 3 hours in the electric smoker at 225*, then finished to create bark on a 400* Traeger.
Ribs 3 hours in the electric smoker at 225*, then finished to create bark on a 400* Traeger.
Those ribs look good. My wife and I have been looking at a Traeger or just an electric smoker, We borrowed my in-laws Traeger to smoke some bacon. It worked well, just not sure about that price. I have a charcoal and propane grill, don't know if I need anything else. Since I love to cook and bake bread, my wife bought me a kitchen aid mixer. I'm ready to make some bread. She bakes a lot this time of the year so I guess its really for both of us.
So a friend was tagged on a pic on FB and I have to share.
It was captioned
"First time frying a turkey wish me luck!!
It was captioned
"First time frying a turkey wish me luck!!
