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      11-11-2019, 02:05 PM   #1101
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I placed an order for a turkey in the 22-25lb range. While on the site picked up ground bison and some venison tri-tips. Unfortunately they ship together the Friday before thanksgiving Might take the meats for a grill at the cabin!!
Thata a big ass Turkey!
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      11-11-2019, 02:07 PM   #1102
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Taste freakin amazing! With some lettuce, tomato and onions!
Check out Alegro marinade. The stuff is amazing. I've been putting it in my burgers for years. Give a go sometime, you won't be disappointed.
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      11-11-2019, 07:58 PM   #1103
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Quote:
Originally Posted by lsturbointeg View Post
Quote:
Originally Posted by UncleWede View Post
I placed an order for a turkey in the 22-25lb range. While on the site picked up ground bison and some venison tri-tips. Unfortunately they ship together the Friday before thanksgiving Might take the meats for a grill at the cabin!!
Thata a big ass Turkey!
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Originally Posted by KenB925 View Post
Quote:
Originally Posted by UncleWede View Post
I placed an order for a turkey in the 22-25lb range. While on the site picked up ground bison and some venison tri-tips. Unfortunately they ship together the Friday before thanksgiving Might take the meats for a grill at the cabin!!
where did you order from?
D'Artangion (spelling?)

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I placed an order for a turkey in the 22-25lb range. While on the site picked up ground bison and some venison tri-tips. Unfortunately they ship together the Friday before thanksgiving Might take the meats for a grill at the cabin!!
Thata a big ass Turkey!
When I was raising them at home we had some 50lbs dressed
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      11-11-2019, 08:25 PM   #1104
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Originally Posted by UncleWede View Post
I placed an order for a turkey in the 22-25lb range. While on the site picked up ground bison and some venison tri-tips. Unfortunately they ship together the Friday before thanksgiving Might take the meats for a grill at the cabin!!
How do you cook your turkey? I suppose that could be its own separate thread....
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      11-11-2019, 08:26 PM   #1105
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Last year's Thanksgiving turkey.
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      11-11-2019, 09:24 PM   #1106
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D'Artangion (spelling?)
I was wondering g if it was them, have you used them before? assuming you were happy if you did, as you are doing it again
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      11-12-2019, 10:23 AM   #1107
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I was wondering g if it was them, have you used them before? assuming you were happy if you did, as you are doing it again
Several years ago I would go thru localharvest, but they are just a clearing house for all the others, it seemed. The last time I tried I had placed an order from somewhere in Minnesota, but wolves broke into the pen and wiped out the flock. So we started growing our own Heritage.
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      11-12-2019, 01:20 PM   #1108
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Last year's Thanksgiving turkey.
is that smoked?
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      11-12-2019, 09:31 PM   #1109
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is that smoked?
Yessir. And man, were my lips tired. (badump-tssshhh)

I've been smoking turkeys for 35 years. I brine them first. Then smoke them over apple wood.
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      11-18-2019, 01:58 PM   #1110
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I don't know if this technically counts but I made the bacon, and heated up the cheese grits and french toast casserole on my new little Smokey Joe grill at the tailgate Saturday.

Untitled by Nick Wood, on Flickr
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      11-19-2019, 09:24 AM   #1111
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I'm fortunate enough to have a turkey farm just outside my neighborhood. Ordered a nice, plump, 27-30lb bird. 100% fresh, will be picked up on Wednesday.

Going to cook it on the Traeger this year. Free's up a lot of space in the oven and gives me a chance to embed some nice smokey flavor. win win situation I think
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      11-19-2019, 12:14 PM   #1112
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I'm fortunate enough to have a turkey farm just outside my neighborhood. Ordered a nice, plump, 27-30lb bird. 100% fresh, will be picked up on Wednesday.

Going to cook it on the Traeger this year. Free's up a lot of space in the oven and gives me a chance to embed some nice smokey flavor. win win situation I think
jelly
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      11-19-2019, 12:20 PM   #1113
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jelly
Its funny, I live in a middle-class neighborhood outside Detroit. And right smack in the middle of it is a Turkey Farm thats been there for 50+ years. This time of year PETA has a field day picketing them. LOL

https://wwjnewsradio.radio.com/artic...niaturkey-farm
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      11-19-2019, 01:59 PM   #1114
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Looking forward to Smoking my 2nd Turkey soon....
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      11-19-2019, 02:17 PM   #1115
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Originally Posted by detroitm2 View Post
Its funny, I live in a middle-class neighborhood outside Detroit. And right smack in the middle of it is a Turkey Farm thats been there for 50+ years. This time of year PETA has a field day picketing them. LOL

https://wwjnewsradio.radio.com/artic...niaturkey-farm

Ugh, PETA wants the entire world population to change to a plant based diet. I can't imagine that would be sustainable and wonder if they have attempted the math.
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      11-26-2019, 11:13 PM   #1116
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I love BBQ, barbecue, outdoor parties and more
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      11-27-2019, 11:23 AM   #1117
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I love BBQ, barbecue, outdoor parties and more
Sweet! but we want to see pictures!
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      12-02-2019, 12:16 PM   #1118
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This fits here.

Brined, basted with herb and butter mix.
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      12-02-2019, 12:32 PM   #1119
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Turkey from a few years back.
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      12-02-2019, 12:59 PM   #1120
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Turkey from a few years back.
What do you smoke on? Temp?
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      12-02-2019, 01:36 PM   #1121
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What do you smoke on? Temp?
That's on a Weber Smokey Mountain Cooker, AKA "bullet." Royal Oak lump charcoal for fuel with some hickory chunks for smoke. I did it at 290 degrees, to give it that nice mahogany color. It's not a traditional "low and slow" barbecue cut where you have a lot of connective tissue to break down, like a pork butt. You're basically baking it in a smoky oven. You can cook it at 225 degrees and have it taste exactly the same, but it'll take a lot longer and not get very brown.

I always brine my turkeys. I use 3/4 cup of kosher salt and 3/4 cup of table sugar per gallon of water - 4 gallons of water in a food-grade plastic bucket. This one was in brine for 6 days, though that's overkill time-wise. 2 or 3 days is plenty.
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      12-02-2019, 08:15 PM   #1122
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Quote:
Originally Posted by pennsiveguy View Post
That's on a Weber Smokey Mountain Cooker, AKA "bullet." Royal Oak lump charcoal for fuel with some hickory chunks for smoke. I did it at 290 degrees, to give it that nice mahogany color. It's not a traditional "low and slow" barbecue cut where you have a lot of connective tissue to break down, like a pork butt. You're basically baking it in a smoky oven. You can cook it at 225 degrees and have it taste exactly the same, but it'll take a lot longer and not get very brown.

I always brine my turkeys. I use 3/4 cup of kosher salt and 3/4 cup of table sugar per gallon of water - 4 gallons of water in a food-grade plastic bucket. This one was in brine for 6 days, though that's overkill time-wise. 2 or 3 days is plenty.
I did the same for a friends giving. Did 2 20 lb birds. Brining is key and yes it is much more of a bake. You really don't want to slow cook big birds as I am sure you are aware.
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