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Huge 22lb Smoked Turkey

 
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Div
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Joined: 15 Sep 2008
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PostPosted: Wed Sep 17 08 7:29 am    Post subject: Huge 22lb Smoked Turkey Reply with quote

















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rcubed3r
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Joined: 15 Apr 2008
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PostPosted: Wed Sep 17 08 7:39 am    Post subject: Reply with quote

Did that turkey grow up in Barry Bonds neighborhood?

That thing is gorgeous. I love the simple 'meat and potatoes' plate!!

Ron
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polock
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PostPosted: Wed Sep 17 08 7:44 am    Post subject: Reply with quote

prepare to be flooded with questions about what temp you smoked it at and the dangers of the bird being in the danger zone for too long.. lol but i don't care, looks mighty fine to me. mouths waterin now. job well done sir job well done
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82's BBQ
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Joined: 08 Jun 2008
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PostPosted: Wed Sep 17 08 8:38 am    Post subject: Reply with quote

That is a fantastic job. The turkey is the one thing I have not gotten the courage to do yet.

Polock--- "prepare to be flooded with questions about what temp you smoked it at and the dangers of the bird being in the danger zone for too long.. lol but i don't care, looks mighty fine to me. mouths waterin now. job well done sir job well done."

Since you brought it up. DIV What did you cook the bird at and how long did that take?
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Div
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PostPosted: Wed Sep 17 08 7:37 pm    Post subject: Reply with quote

5 1/2 to 6 hours smoked in my UDS direct heat...wel almost I had the pan of juice n beer ....but temps were around 275 and I overcooked a bit to about 175-180 internal....I ran the risk of a little dry to avoid a little tummy ache but everything for that size bird worked out good...every bite was devoured ..... questions were about safe zone with a big bird like this so thats why I drove temps up a bit....
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PlaneSmoke
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Joined: 01 Aug 2008
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PostPosted: Wed Sep 17 08 9:17 pm    Post subject: Reply with quote

Nice
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marvsbbq
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PostPosted: Wed Sep 17 08 9:36 pm    Post subject: Reply with quote

Now that is one awesome looking turkey right there, I don't care who ya are!!!

I do the same for turkeys with the temp....boost it up (usually 300-325) and bring the thigh meat to 180-185. That will have the breast right where you want it...170+ and nice and moist.

If you are worried about the breast drying out, you can inject it a little or rub some butter & herbs just under the skin before cooking.

Great job....great job!!!
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Reggae Q
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Joined: 25 Jan 2007
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PostPosted: Wed Sep 17 08 9:45 pm    Post subject: Reply with quote

That is one good looking bird!

In addition, Newcastle is up there as one of my top 5 favorite beers
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BlowinSmoke
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Joined: 22 Apr 2008
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PostPosted: Thu Sep 18 08 1:02 am    Post subject: Reply with quote

That bird looks incredible! What sort of injection and rub did you use? I'm supposed to smoke a turkey for my inlaws, No pressure there!
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icecoldkicks
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Joined: 11 Aug 2008
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PostPosted: Thu Sep 18 08 1:22 am    Post subject: Reply with quote

Man, great job on that Turkey Bird

Taters look great! Wink
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Boomer
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PostPosted: Thu Sep 18 08 7:19 am    Post subject: Reply with quote

Div


Great job on the Turkey. The color on the bird to
say the least was incredible.

I was hopin to see that piece of skin from the
turkey on E-Bay. I was prepared to bid

BOOMER
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Div
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PostPosted: Thu Sep 18 08 7:49 am    Post subject: Reply with quote

if the skin came out as the face of jesus I certainly would have posted it in ebay !!
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Oregon smoker
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Joined: 07 Nov 2006
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PostPosted: Fri Sep 19 08 12:05 pm    Post subject: Reply with quote

Rolling Eyes ok i have some ?'s so what the hell is that thing you cooked it on? never ever seen anything like it before. then in another pic it looks as if you have a drippings cup hanging from the back end...what is that about?
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Div
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PostPosted: Fri Sep 19 08 7:19 pm    Post subject: Reply with quote

55 gallon drum fabricated into an upright 2 rack smoker...


The thing sticking out of its back end was a foil tray with beer and apple juice in it.....as the bird cook the juice evaporates and steams into the bird from the inside
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