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Turkey Time!
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Mish
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Joined: 03 Apr 2011
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Location: Redding, CA

PostPosted: Wed Oct 10 12 1:21 am    Post subject: Turkey Time! Reply with quote

Thawed a Turkey other day decided to smoke it today!
Did not brine as it was already enhanced and figure I will make soup or gumbo with the left overs eventually.




Rubbed and Injected

On the UDS at 325-350 ish

Will see how she turns out in a few hours

Checked on my Mead that I have fermenting as well.

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Last edited by Mish on Wed Oct 10 12 1:38 am; edited 1 time in total
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BOSMECH
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Joined: 07 Oct 2012
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Location: Grafton MA.

PostPosted: Wed Oct 10 12 1:24 am    Post subject: Reply with quote

Tell me more about your meads there.
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Mish
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PostPosted: Wed Oct 10 12 1:39 am    Post subject: Reply with quote

BOSMECH wrote:
Tell me more about your meads there.


Mead is Honey wine. 2 on the right are Raspberry, middle left is Cranberry and far left is Traditional.
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BOSMECH
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PostPosted: Wed Oct 10 12 3:51 am    Post subject: Reply with quote

Holy Crap that stuff sounds great.
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BUGSnBBQ
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PostPosted: Wed Oct 10 12 3:53 am    Post subject: Reply with quote

All looks good, but please tell me about those jugs and the cool looking tops on them. I'm getting ready to make a fermented hot sauce from some peppers out of the garden, and I need to get some 'airlocks', if that's the proper term. I'm not a brewer (but I do drink my fair share Laughing ), so I'm kinda clueless.
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Mish
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PostPosted: Wed Oct 10 12 3:58 am    Post subject: Reply with quote

BUGSnBBQ wrote:
All looks good, but please tell me about those jugs and the cool looking tops on them. I'm getting ready to make a fermented hot sauce from some peppers out of the garden, and I need to get some 'airlocks', if that's the proper term. I'm not a brewer (but I do drink my fair share Laughing ), so I'm kinda clueless.


Jugs are 1 gallon carboys/Jugs. I buy them at my local home brew shop for 5 bucks ea.

Airlock is correct, those are called double bubble airlocks.
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BOSMECH
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PostPosted: Wed Oct 10 12 3:58 am    Post subject: Reply with quote

I just looked it up on wikipedia and I want to make some now.
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Mish
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PostPosted: Wed Oct 10 12 4:14 am    Post subject: Reply with quote

Here it is about an hour in


After about 2.5 hours it hit 165 and is resting.


Time to eat!

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Manana
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PostPosted: Wed Oct 10 12 4:20 am    Post subject: Reply with quote

very nice looking bird!
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BOSMECH
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PostPosted: Wed Oct 10 12 5:17 am    Post subject: Reply with quote

Again I just drooled on my keyboard.
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Gray Goat
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PostPosted: Wed Oct 10 12 6:34 am    Post subject: Reply with quote

Great job on that bird Mish, beautiful color and it looks nice and moist Very Happy
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BUGSnBBQ
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PostPosted: Wed Oct 10 12 7:29 am    Post subject: Reply with quote

Bird looks killer!

Thanks for the tip on the Double Bubble! I hope I can say that with a straight face at the brew supply store Laughing .
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roxy
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PostPosted: Wed Oct 10 12 7:44 am    Post subject: Reply with quote

Dont mean to call ya on your times but that is a pretty big bird to be done in 2 and a half hours at even 350 degrees..

How much did it weigh..?? It looks like its over 15 lbs to me by the pix and how it fills that foil pan.

I have had 4 lb chickens that take over an hour at 350.
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Oregon smoker
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PostPosted: Wed Oct 10 12 8:57 am    Post subject: Reply with quote

roxy wrote:
Dont mean to call ya on your times but that is a pretty big bird to be done in 2 and a half hours at even 350 degrees..

How much did it weigh..?? It looks like its over 15 lbs to me by the pix and how it fills that foil pan.

I have had 4 lb chickens that take over an hour at 350.



And we have all seen some 8lb pork butts that take 4-5 hours.
Times are just a guideline right? Shocked

The turkey looks great to me. I would have to take a nap after my 4th plate. Embarassed
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Mish
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PostPosted: Wed Oct 10 12 1:52 pm    Post subject: Reply with quote

BOSMECH - Don't ruin your keyboard!

Gray Goat - Thanks, I loved the color and yeah it was very moist

BUGSnBBQ - Let me know how the sauce turns out

roxy - It was 12.5lb, it did cook fast but the 2.5 hours was approximate as I did not time it and I am sure I had temp swings above 350 a couple times.

Oregon smoker - Ate what I could now to make something fun with the left overs.
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DerekD
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PostPosted: Wed Oct 10 12 5:14 pm    Post subject: Reply with quote

That's some of best slices of turkey I've ever seen. Nice work.
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Toga
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PostPosted: Thu Oct 11 12 5:22 am    Post subject: Reply with quote

Your bird looks mighty tasty. The mead looks killer as well. Have you been degassing it daily?
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Big Ron
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PostPosted: Thu Oct 11 12 5:26 am    Post subject: Reply with quote

Makes me hungry. Nice work!
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Mish
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PostPosted: Thu Oct 11 12 6:15 am    Post subject: Reply with quote

Toga wrote:
Your bird looks mighty tasty. The mead looks killer as well. Have you been degassing it daily?
I don't bother. I let it age usually 6 months or more so Co2 build up has never been a problem.
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Akorn
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BUGSnBBQ
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PostPosted: Thu Oct 11 12 6:40 am    Post subject: Reply with quote

Mish wrote:
BUGSnBBQ - Let me know how the sauce turns out


I will, but it's gonna take a while to finish - 10-12 months at a minimum Shocked .
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