Picked up a whole turkey breast. No wings, legs or thighs.
Spatchcocked it, not too hard at all. I thought cutting the backbone would be hard but it cut right off using a good shark chefs knife.
Then a couple good pushes and the breast bone popped pretty easy. I did have to use the knife a little around the breastbone, but it really went easy.
I did not brine this bird.
Seasoned with Pensey's 'Northwoods Fire' seasoning, pepper, poultry seasoning and garlic salt.
(http://i253.photobucket.com/albums/hh46/pensrock/turkey/turkey_00.jpg)
Went into a preheated smoker at 260F. I wanted 300 but it would not go above 265.
(http://i253.photobucket.com/albums/hh46/pensrock/turkey/turkey_01.jpg)
that is kewl Pens. That will really get some smoke in there now.
Quote from: classicrockgriller on October 17, 2009, 12:52:07 PM
that is kewl Pens. That will really get some smoke in there now.
Thats what I was hoping for, I am actually only smoking it for 1hr 40 minutes then after 3 hrs total moving it to a 375 oven in the house. I want the skin to crisp up. If I feel I want more smoke then next time I can smoke longer.
Pens,
That looks great. I can almost taste that bird.
KyNola
Hey Pens a strange turkey aroma just whiffed by my nose. I must be living down wind from you.
The breast looks great.
HR
Well its done and came out GREAT! I will definitely be doing this again. Still very moist even without brining and 1 hr 40 minutes of smoke was really good.
Coming out of the smoker. 1-40 of smoke, 3 hr total at 260 F. IT = 130.
(NOTE: the temp was set to 260, I'm not sure how long it actually took to get back there after loading and taking pics.)
(http://i253.photobucket.com/albums/hh46/pensrock/turkey/turkey_02.jpg)
Going into a preheated oven set to 365 F.
(http://i253.photobucket.com/albums/hh46/pensrock/turkey/turkey_03.jpg)
Out of the oven, IT = 170 Tented with foil till the football game was over. :)
(http://i253.photobucket.com/albums/hh46/pensrock/turkey/turkey_05.jpg)
1/2 sliced and dinner is served.
(http://i253.photobucket.com/albums/hh46/pensrock/turkey/turkey_06.jpg)
Oh yeah baby that's some fine looking food dude. MMMMMMMmmmm
Looks awesome there Pens. Now I know I have to try it! ;D
pens, winner winner turkey dinner. did you injected that or is that color on the turkey from the rub.
awesome looking
AARRgh How am I going to wait till my ribs are done if you guys keep torturing me like that.
Thanks everyone, it came out really great.
CRG, No brine or injection. That was just from the spices used on the top and underside before smoking.
Thanks, awesome looking Turkey. Good Eats !
Well Done Pens. The spatch process is pretty easy with a good set of shears, or a sharp knife.
Pens, looks perfect. Glad I have already eatten too much...would make me hungry.
10.5, I did not even try shears, the heavy knife worked very well. About the only trouble was I had to trim a little around the breast bone cause the meat wanted to stay stuck to it.
Thanks WCK, I really like turkey and do not make it enough. But since this worked out so well and was really easy to do, I'll be making more in the future.
Pens, I am right behind you. With my travel schedule this will give me something to smoke and my wife who IS a turkey eater, something for lunch that wont get thrown away. Real good post ;)
Nice looking job pens. I may try that this weekend. Good practice for Thanksgiving. One store around here has the "Hotel style" breast on sale for .99/lb this week. That's no wings or innards.
Gee, you should have made a video ;D
Nice looking turkey pens and the serving is perfect, I thought I was the only one who likes peas.
OU I love peas. Especially frozen ones with the little white pearl onions.
Quote from: ArnieM on October 19, 2009, 10:28:19 AM
OU I love peas. Especially frozen ones with the little white pearl onions.
The frozen ones are the best, the ones in the can are kinda mushie to me.
This turkey looks amazing. I am cooking one tomorrow. Brinning right now.
So glad I saw this. I may try my hand at the Spatchcock. Or maybe get hubby
to manhandle that bird for me.
OU & Arnie, I love most veggies. Peas out of the garden are great! But frozen are really good also.
Linda, This bird was not brined but the process will be the same either way. This was very moist even without the brine. I though spatchcocking a turkey would be difficult, really it was not that hard at all. I did use my knife to trim the meat along the breast bone cause it wanted to stay stuck to the bone.
Linda, you were warned! This is a sickness. One of the only cures is to send me your Bradley and then eat boiled food for at least six months ;D ;D
Hey,
What are those silver "pucks" I see in the picture?
That's the new aluminum flavored Bisquettes. A little tinny tasting, but works well. ??? Just kidding, they're called bubba pucks or the new JT pucks. They're used so you don't have to put good bisquettes at the end of your run.
Quote from: renvette on November 12, 2009, 01:28:49 PM
Hey,
What are those silver "pucks" I see in the picture?
Kevin got ya covered. These are only used to push the last puck off the burner when its done smoking. You do not need to use them, I did not for about a year, but the last puck will partially burn some. you can rotate it for the next smoke and reuse it but then its scrap. So all the aluminum pucks do is save a wooden puck here and there.