I fired up the WSM for the first time in 2010

[LarryWolfe]

Thanksgiving is one of my favorite times of the year and I'm in charge of smoking the turkey and my wife does everything else. Fine with me, cause I'm out of the house in 'My Domain'. My brother came out and we hung out in the garage smoked some stogies, drank some (well a lot) of beer and watched the football games. Doesn't get much better than that, hanging out with my older (but not as good looking brother).

Started out injecting my 16lb turkey with a simple brine. You can do a traditional brine, but this method is so much faster, easier and you get the same result.

Brine Injection

* 4 Cups - Cold Water
* 1/4 Cup - Kosher Salt
* 1/4 Cup - Brown Sugar
* Little bit of Granulated Garlic
* Little bit of fine ground black pepper
* Little bit of Poultry Seasoning

Blend until everything is dissolved and inject all of it into every portion of the bird. Majority of it goes in the breast, but don't forget about the legs, wings and thighs.

The 'Injectee'.....a 6% Enhanced Giant Brand Turkey. I actually preferred this bird and it was butchered, MUCH better than the more expensive Shadybrook Farms turkeys I normally get. So, cheaper is sometimes better!

The 'Injector'.....I pumped the whole quart of brine in that bad boy! You really only need to do this about an hour ahead of time, but you could do it and let it sit longer.

Loaded up the WSM with Royal Oak and Apple Wood, ass the Oak Leaves continued to snow down into the charcoal!

The bird is on and ready for a 5 hour Sauna and Tanning Session!

Now it's time to kick back and enjoy the day and football! My brother.

And Your's Truly.

I got cold and sat inside next to the Kerosene heater for a bit.

My wife is obviously from FREAKING MARS..........she makes giblet gravy by simmering the giblets and neck and then takes the giblets out. I tell her 'IT'S NOT GIBLET GRAVY WITHOUT THE CHOPPED UP GIBLETS IN IT' but she refuses, so I oblige and eat them, LOVE THEM ABSOLUTELY LOVE THEM. My brother, couldn't even watch me eat them, he's obviously my wife's neighbor on MARS. WHO doesn't like the gizzard, liver and heart? I'd rather eat a plate of those than the turkey itself. Anyways, enough ramblings.......I thoroughly enjoyed eating them and watching my brother almost puke as I ate them! LOL

After 5 hours the turkey looks like it enjoyed it's day in the sauna!

After about a 30 minute rest before slicing the turkey, it was time to eat!

Removed one side of the breast. The legs, wings and thighs will be vacuumed sealed and frozen and used for seasoning beans, greens or pot pies for future dinners!

My plate. Turkey, corn casserole, broccoli casserole, sweet potatoes and sausage cornbread stuffing. My wife made all the sides, everything turned out great.

And.......the effects of drinking beer all day, them Beam and Cokes and a Turkey Coma.........glad I stuck with beer!

 

[Captain Morgan]

beautiful bird!

 

[ScottyDaQ]

Very nice...great color!

 

[Nick Prochilo]

That freaking plated dish was to die for! What was the stogie of the day?

 

[LarryWolfe]

That freaking plated dish was to die for! What was the stogie of the day?

My usual, Rocky Patel Edge Maduro.......kinda hooked on them.

 

[john pen]

Thanks for no pics of you half naked... Thats enough to give thanks for !

 

[DaveG]

Fine looking turkey. That pumped up bird looks like it's ready to go 15 rounds

 

[LarryWolfe]

Thanks for no pics of you half naked... Thats enough to give thanks for !

I'm not sure what's worse, me shirtless or you with the 10 Gallon Cowboy hat........is that big hat to make up for your shortcomings?

 

[bigwheel]

Well looks like a great time was had by all. Cept for the poor little turkey of course. Looks like the po little guy never had a chance..sniff sniff.

bigwheel

 

[Griff]

Great color on the bird and it looks real juicy.

Thanks for no pics of you half naked... Thats enough to give thanks for !

I am also thankful that it has gotten too cold for half naked Larry shots.

 

[Vermin999]

Nice looking turkey. Sounds like you had a great Thanksgiving too.

 

[BeeRich]

Nice bird. When I roast in the oven, I invert the bird, always comes out juicy. I might do that with the next WSM bird.

 

[Smokey Lew]

Real pretty looking bird Larry. Did you cook it in the 250 degree range for 5 hours? I did ours at a high temp of about 350 in my WSM. It was a 14 lb. bird that was spatchcocked and brined for 24 hrs. The dang thing was done in 2 hrs. Had a nice flavor but the skin was as black as a crow. It kind of looked like a B-2 stealth bomber when it was done. Tasted real nice though.

Thanks for the injection brine recipe. I have another bird in the freezer that's going to get that treatment for Christmas.

 

[ronbeaux50]

Great color on that bird!

 

[Shores]

Mighty fine looking bird there Larry. Great color!

 

[Tri Tip]

Looks great. Love the Patel's too. That's a great cigar.

 

[LarryWolfe]

Nice bird. When I roast in the oven, I invert the bird, always comes out juicy. I might do that with the next WSM bird.

Thanks Rich.

But I never understood the inverted bird method......my birds are never dry. The only way you get a dry bird is by over cooking it. At least the American ones!

 

[TimBear]

This is great stuff Larry, looks killer too!

 

[Uncle Al]

Larry,

Inverting the bird for the first 30 mins or so, at a high heat (450°) gives the dark meat to a real head start. That way the breast doesn't overcook waiting for the dark meat to reackhtemp.

However, putting the bird on the grate of a grill or smoker illiminates the need. Only helps when the bird is in a roasting pan

Al

 

[LarryWolfe]

Larry,

Inverting the bird for the first 30 mins or so, at a high heat (450°) gives the dark meat to a real head start. That way the breast doesn't overcook waiting for the dark meat to reackhtemp.

However, putting the bird on the grate of a grill or smoker illiminates the need. Only helps when the bird is in a roasting pan

Al

Now wait a cottonpicking minute.......not trying to pick a fight or debate, but in the oven, if you invert the breast at 450*, the breast is closest to the heat.........(Puff told me to post this). I would never invert a turkey or cook a brisket fat cap down. Just my .02.....(Cappy, loan me a dollar)