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xmas turkey

Discussion in 'Pics and Videos Buffet' started by KingBlack, Dec 25, 2020.

  1. KingBlack

    KingBlack I'm more stupid than I post Established Member

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    Figured I'd share this with you guys, and I'll eat one for the SVTP family. And yes, this is on the Weber Summit Kamado grill
    20201225_114043.jpg
     
  2. rborden

    rborden Well-Known Member Established Member

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    Looks terrible.
     
  3. CompOrange04GT

    CompOrange04GT I like Wood, and not Oak in my butt Established Member

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    right ?!
    Looks like 60 year old who tanned too long..

    who tf would be proud of that
     
    rborden likes this.
  4. Blkkbgt

    Blkkbgt Well-Known Member Premium Member Established Member

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    Excellent color. The people above either don't know any better or hate you btw.

    My only question is why didn't you spatchcock it?
     
    steve-099xlt and KingBlack like this.
  5. KingBlack

    KingBlack I'm more stupid than I post Established Member

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    I was actually in the process of cutting the backbone out and you can see it in the picture. The handle on my shears broke and I just said f have that point and threw it on the grill

    That aside it turned out really great. Very juicy and had a good flavor
     
    Blkkbgt likes this.
  6. Blkkbgt

    Blkkbgt Well-Known Member Premium Member Established Member

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    I stopped using shears and just grab the bread knife. Saws right through no problem!
     
  7. CobraBob

    CobraBob Authorized Vendor Premium Member Established Member Single Barrel Sirs

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    How many pounds was that turkey? We still haven't cooked our Thanksgiving turkey. Maybe next weekend. I'm wanting some tasty turkey, especially after seeing yours. No fancy grilling here, though. Just properly prepare it and stick in in the oven, basting it regularly. Comes out great every year.
     
  8. oldmachguy

    oldmachguy Well-Known Member Established Member

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    yup

    489E6EC7-0A11-4966-9484-12D4E44B4E63.jpeg
     
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  9. KingBlack

    KingBlack I'm more stupid than I post Established Member

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    it was 15 pounds. the brine makes a big difference. let us know how it turns out
     
  10. KingBlack

    KingBlack I'm more stupid than I post Established Member

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    good to know. I'll do this with my next chicken
     
  11. deepsouthtech

    deepsouthtech Active Member Established Member

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    Brine is definitely a game changer.
     
    98 svt likes this.
  12. AtlantaGT500

    AtlantaGT500 Active Member Established Member

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    I'd smash it.
     
  13. 03cobra#694

    03cobra#694 I Have LL’s Hammer Staff Member Super Moderator

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    Sure is.
     
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  14. Machdup1

    Machdup1 Well-Known Member Premium Member Established Member

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    Looks about perfect. Did you inject it with seasoned butter as well?
     
  15. rborden

    rborden Well-Known Member Established Member

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    Next time rub it down with kosher salt and pepper prior to putting in the smoker. (This is Texas Style). The hickory infusion into the meat combines with the salt and pepper.

    It’ll make the skin a crispy and darker color like this but it keeps the meat nice, moist, tender and gives it an amazing taste.

    b3fdc34158fad8993b1b9f181b782b61.jpg
     
  16. BlackHrtStang

    BlackHrtStang METAL! Established Member

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    If you guys have a webber kettle grill I highly suggest getting the rotisserie attachment. IMG_20191201_154845.jpeg

    Sent from my ONEPLUS A3000 using the svtperformance.com mobile app
     
  17. CobraBob

    CobraBob Authorized Vendor Premium Member Established Member Single Barrel Sirs

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