Turkey porn

[MeaHorn]

We had an early turkey day last Saturday. Here are some pics:

Before the cook:

About 2 hours in:

After 90 mins rest:

Carved and ready to eat:

 

[DallasCowpoke]

Looks really good. Nice job carving!

Was she a good?

 

[MeaHorn]

Sorry, more details:

12 hours in a coarse salt, brown sugar, fresh water brine

applied little bit of vegetable oil to the turkey before cooking. Then used Tony C's for the rub. The skin didn't turn out crisp like I wanted, probably needed to let it dry out in the fridge more after the brine was complete. So the rub on the skin didn't really matter since I removed it all when I carved it up. If anyone has any suggestions on how to make the skin crisp, I'm all ears.

Got my Weber Smokey Mountain up to 350 with 2 full loads of fully-lit Kingsford. Put 6 fist sized lumps of pecan on that for smoke.

As soon as I put the bird on, the temp dropped to 300 and I couldn't get it higher. So I cooked it there for 3 hours until the breast temp was about 180. I thought that I had cooked it too long, but it was perfect. I pulled it off the smoker and wrapped it in aluminum foil and let it rest for 90 minutes.

 

[MirrOlure]

In reply to:

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[MeaHorn]

Thanks, but don't be too impressed. If you look closely you can see the telltale signs of an electric knife.

 

[NCAAFBALLROX]

I don't know what you did with that delicious looking skin (the best part, IMO) however if I was @ your house when you extricated it I would have been tempted to pull a "Heffer-Can".

 

[DallasHorn]

That looks awesome. I hate it when people cut thin slices off the breast. When you cut it the way you did, you get some skin and a nice sized piece. Looks great.