HomeRoast Digest


Topic: BBQ Turkey for Thanksgiving (12 msgs / 263 lines)
1) From: CoffeeRoastersClub
Anyone ever do a Turkey BBQ for Thanksgiving?  I am going to do one 
for the first time this year.  Gonna put it in the BBQ Smoker for 
about 6 hours.  Smoking food is nothing new to me, been doing this 
for a long time.  I usually do pork butts or shoulders; many times chicken.
Here is a picture of the smoker:http://www.coffeeroastersclub.com/smoker/smoker_in_operation.jpgAlso going to try out an antique Silex Vacuum Coffee Brewer I picked 
up at an estate sale.  Here is a picture of it (filter is missing 
which I just picked up):http://www.coffeeroastersclub.com/silex/vacuum.jpgAnyone here have a good ratio mix for the old vacuum brewers?
Len

2) From: Robert Gulley
Len
Here is a link to a barbecue site you might find useful - lots of tips, etc.http://www.barbecuen.comI have enjoyed the site and the newsletters for several years now.
Happy BBQ'in!
Robert RG
At 10:04 AM 11/21/2007, you wrote:
<Snip>
"I have measured out my life with coffee spoons."  ~T.S. Eliot  

3) From: gin
Talk to Brett, he is doing one in the snow tomorrow...
ginny
---- CoffeeRoastersClub  wrote: 
<Snip>

4) From: John Brown
nice looking smoker set up
the only thing i can tell you from smoking turkeys is make sure you get 
all the meat done.  the heaviest parts of the bird take the longest to 
cook.   so under the skin at the joint of the leg is one place that 
takes a long time to cook.
CoffeeRoastersClub wrote:
<Snip>

5) From: Tom Gaskell
Yep, I have many times - and it is always incredible.
Let's all recite the motto: Low and slow, low and slow, low and slow,
low and slow.
My tips:  Keep the temperature controlled in a tight range around 215-225F.
Determine the doneness by meat temp, not time.
I encourage you to brine the bird first, it will keep the meat very
moist through long hours in the smoke.  The following is the best
brine I have ever used for turkey (and if you can find juniper
berries, use them.  I never have.).
Cheers,  Tom
CHEZ PANISSE'S BRINE FOR TURKEY
INGREDIENTS:
-- 2 1/2 gallons cold water
-- 2 cups kosher salt
-- 1 cup sugar
-- 2 bay leaves, torn into pieces
-- 1 bunch fresh thyme, or 4 tablespoons dried
-- 1 whole head of garlic, cloves separated and peeled
-- 5 whole allspice berries, crushed
-- 4 juniper berries, smashed
INSTRUCTIONS: Place the water in a large pot that can easily hold the
liquid and the turkey you intend to brine. Add all ingredients and
stir for a minute or two until the sugar and salt dissolve. Put your
turkey into the brine and refrigerate for 24 hours. If the turkey
floats to the top, use a plate or other weight to keep it completely
submerged in the brine.
Remove turkey the next day, rinse and pat dry.  Cook.  Eat.  Watch football.
On Nov 21, 2007 10:04 AM, CoffeeRoastersClub  wrote:
<Snip>

6) From: Bob Luis
I've been BBQ'ing the Thanksgiving bird for about 20 years now. Wife
wouldn't have it any other way. It takes about 13 minutes per pound
unstuffed @ 350F.
Here's a link to the BBQ I have:  www.kamado.com
On Nov 21, 2007 8:11 AM, gin  wrote:
<Snip>
ken.
<Snip>
scribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>

7) From: Rich
For juniper berries you can use Anostura Bitters.
Tom Gaskell wrote:
<Snip>

8) From: Greg Scace
Smoking a turkey is easy.  I inject cajun spices under the skin int 
he thighs and breast and smoke em on a gas grill, which I know is 
sacrilage but that's what I have.  My grill has a big smoker box 
on  one end, which I fill up.  I also use smoking pouches on the 
other end of my grill (soaked wood chips wrappped in heavy aluminum 
foil with holes punched in the flil).  I use indirect heat - under 
the wood chips only.
Steve Raichlin's book "How to Grill" gives all the gory 
details.  It's way easy and comes out fabulous.  I did two turkeys 
last year - 1 for Christmas and one for new years.
Now to bring this on topic.  June Jarrett of Riley's Coffee told me 
that smoking Turkeys was a really good use for old coffee.  As I 
recall she was talking about using roasted whole bean, soaking it and 
shoving the soaked bits into the smoker box.  I might try this over 
the weekend as I thought of making pulled pork.
Another question - we've thought of building a small smokehouse.  Has 
anyone here ever done it?  Plans?
-Greg
At 10:04 AM 11/21/2007, you wrote:
<Snip>

9) From: Brett Mason
Couldn't fit the turkey into my home-made drum - maybe it's easier with an
RK?
Reverting to Weber...  Here's my overall plan:
 http://www.weber.com/bbq/pub/recipe/view.aspx?c=poultry&r7I am using indirect heat:
 http://www.weber.com/bbq/pub/recipe/grilling101/directindirect.aspxI am making my own dressing, adding cranberries and pecans - just me...
Turkey is a 19lb locally organic raised bird, never frozen...
Adding hickory soaked in apple juice for smoking...
Turkey will be brinde overnight in a bucket, in the garage... at 38 degrees,
it's just a cig refrigerator!
BBQ will be in a Weber, in the snow tomorrow...
Brett
On 11/21/07, gin  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

10) From: gin
I can picture you stuffing that bird into the RK, love the visual...
g
---- Brett Mason  wrote: 
<Snip>

11) From: Jim De Hoog
Len,
Have you every done beer can chicken?  Two weeks ago I did, 3 - 20 lbs Apple Juice Can Turkeys, used a 46 oz. apple juice can half full of apple juice and a tablespoon or two of a nice herby seasoning, also seasoned the bird with the herby seasoning, inside, outside & under the skin, used indirect heat, caught the drippings in a pan.  Cooked in 3 hours 45 minutes the day ahead, cut up and reheated in the drippings and was some of the moistest and tastiest turkey I have grilled.  
I hoping to repeat the results this Friday since we are going to a friend's house for Thanksgiving.
Jim "Ice Bucket Roaster" De Hoog
----- Original Message ----
From: CoffeeRoastersClub 
To: homeroast
Sent: Wednesday, November 21, 2007 9:04:54 AM
Subject: +BBQ Turkey for Thanksgiving
Anyone ever do a Turkey BBQ for Thanksgiving?  I am going to do one 
for the first time this year.  Gonna put it in the BBQ Smoker for 
about 6 hours.  Smoking food is nothing new to me, been doing this 
for a long time.  I usually do pork butts or shoulders; many times chicken.
Here is a picture of the smoker:http://www.coffeeroastersclub.com/smoker/smoker_in_operation.jpgAlso going to try out an antique Silex Vacuum Coffee Brewer I picked 
up at an estate sale.  Here is a picture of it (filter is missing 
which I just picked up):http://www.coffeeroastersclub.com/silex/vacuum.jpgAnyone here have a good ratio mix for the old vacuum brewers?
Len

12) From: CoffeeRoastersClub
Jim,
I never tried the beer can chicken.  A friend of mine has, said it 
comes out very good.  That is an interesting take you have on it with 
using the apple juice can and turkey.  Beer can on a larger scale!
I really wanted to smoke the turkey at 220 degrees, but on the advice 
of many on some meat smoking boards I am doing the 325 degrees 
because I am adamant about having stuffing in the turkey.  There is 
no other way to do Thanksgiving with a turkey, as far as I am 
concerned.  Not doing it that way is like eating steak without salt and pepper.
Len
ingAt 07:20 PM 11/21/2007, you wrote:
<Snip>
Coffee and Stuff
mmm ... Smell the Coffee!http://www.CoffeeRoastersClub.comhttp://stores.ebay.com/CoffeeRoastersClub
Get your FREE BLOG now at CaffeBLOG.com!http://www.CaffeBLOG.com


HomeRoast Digest