(had to say it, since NePas is still on vacation)
What's more fitting for Halloween weekend, than pumpkin turkeys!
(http://lh4.ggpht.com/_CbvAIVzmFFM/Su3ZEDEa7aI/AAAAAAAA_Bk/ohqqm7jEKno/s800/DSC00059.JPG)
I wish I could have drawn a face on them, but I'm not that talented.
Gave them a heavy coat of Carolina Treet, and some sprinkles of John Henry rub, and some Emeril's seasoning I had in the garage. They are getting 2 hours of pecan smoke now. 220* until an IT of 150*, then FTC.
Looks good STC - I can't wait to see the finished pics.
Squirt, you could have DHLed them to Caneyscud and he would have carved Nepas initials on them. ;D ;D
HR
Damn I burnt the french toast while I was drooling. lol
Those look good squirtt.
I'll have to try that someday.
Joe
Smoke is rolling.. (almost, had a jam I had to fix first)
(http://lh6.ggpht.com/_CbvAIVzmFFM/Su4dZJrTlbI/AAAAAAAA_Cs/mVLRpHIbUoU/s800/DSC00060.JPG)
At 155* turns out that was a mistake - should have gone to 161, out they come.. Love that color.
(http://lh3.ggpht.com/_CbvAIVzmFFM/Su4dcJeEVgI/AAAAAAAA_C0/2vxtDkJySao/s800/DSC00061.JPG)
I pried the netting off and FTCd them about 2 hours ago. Licked a few fingers... Yum!
Will let them cool, then vacpak. (slice tomorrow)
those look good
seemore
Thanks seemore! I'm a turkey nut... I'd eat it 3 meals a day, 365 days a year if I could.
That's a pretty cat, Joe!
squirt,
He'd appreciate your commit. He is pretty old as well. At least 14.
Joe
(edited as I left out a word)
STC,
Really good looking turkeys.
KyNola
squirt the bird man, You are a work of art at smoking them bird breast.
What kind were these? (brand)
Quote from: classicrockgriller on November 01, 2009, 07:27:46 PM
squirt the bird man, You are a work of art at smoking them bird breast.
[blush] Thanks! But I might have goofed these ones a bit, as they really needed another 5* IT to firm up.
Quote from: classicrockgriller on November 01, 2009, 07:27:46 PM
What kind were these? (brand)
Butterball, 3 pounders, all white meat. These ones were the 'Herbs and Spices' variety. (heavy marinade)
I have been seeing Honeysuckle (plain) lately for $1.45 lb. Is that a good price?
Quote from: classicrockgriller on November 01, 2009, 08:04:55 PM
I have been seeing Honeysuckle (plain) lately for $1.45 lb. Is that a good price?
Yeah, I'd say so... Are they boneless?
These were 3 pounds each, and around 11 bucks a pop at WallyWorld.
Pretty sure, but I will check gagin.
That's a great price, then. There are 2 kinds of honeysuckle roasts.. One is all white breast meat ($$$), while the other is a mix of white and dark. Those are usually a bit cheaper.
A while back, I found some of the all white meat ones at a local podunk IGA for 6 bucks each. I bought all they had left. (made lots of lunchmeat from that)
--
After cutting into these last night, I goofed with the IT. Usually, IT of 152-ish is enough to carry over and finish in the foil. Not this time. >:( They were still quite a bit pink and soft. Will foil up and put on the gasser tonight to finish them off.
Good looking breasts there squirt.
CT on turkey does sound good.
160 F works for me but some of the older birds will still be soft and slightly pink at that temp, so I always do the squeeze test to check for firmness.
QuoteCT on turkey does sound good.
The smell was amazing... And the final color was worth spilling that stuff all over the sink. (that stuff is seriously messy) Somebody here at work asked if I basted them with Cheetos. :D
These were heavily 'pumped' with some magic Butterball solution/goo, so I think that added water mass threw off my temps a bit. I'll fix 'em tonight for sure. Just had to microwave (horror!) a few slices for the Mrs to get them 'white'.
Ahh yes the "magic Butterball salution/goo" gotta have it.
Last post to this thread...
I fired up the oven last night to bring the Butterball birds past 160+ (man the house smelled good..), and chilled again for slicing tonight.
To misquote Nepas, this is how we Treet our Turkeys in Illinois!
(http://lh6.ggpht.com/_CbvAIVzmFFM/SvDQz07mm9I/AAAAAAAA_Mk/IiWZVgxQ7wI/s800/DSC00065.JPG)
Doesn't matter how you get there, just matters that you get there.
Beautiful end results.
Thats going to make some mighty tasty samme's.