Big Bird

[William Reinicke]

Happy Thanksgiving to everyone here. Appreciate the community here, no chest pounding, everyone is supportive and helpful. Eric runs a real nice forum here. The wealth of knowledge that runs around here is one of the best. For that I’m thankful.

My Thanksgiving to work in the hospital, so not with family today, that didn’t let me get out of smoking a turkey for the family. I bought a traeger with wifi so I could watch the cook from work. I got it seasoned, injected and stuffed the night before. Got up at 4 am and got her going. At the 5 hour mark, foil came off and someone at home basted every 30-45 min. 18 hour cook low and slow. Turned out darker than I would have liked, but it tastes fantastic. Let’s see the Thanksgiving birds on the table and any other foods you all are sharing. Make me more angry I’m working today, and share the yummy food pics all your families are sharing today.

 

[RM Anderson]

William,
We all appreciate your sacrifice. For years I missed holidays with family when I worked on the railroad. Nothing would be open at the end of the line but at least management would have the decency to put out a spread at the yard office. Never missed opening deer however as I always layer off sick the night before. Your turkey looks delicious! My only experience with turkey on our Yoder pit was a wild turkey. The breast came out fine but the legs and thighs were still incredibly tough. The following year tried a pressure canner to cook our bird and it was absolutely delicious and tender but not much to look at. Anyways, enjoy your holiday as best as you can!
Been there, RM

 

[William Reinicke]

William,
We all appreciate your sacrifice. For years I missed holidays with family when I worked on the railroad. Nothing would be open at the end of the line but at least management would have the decency to put out a spread at the yard office. Never missed opening deer however as I always layer off sick the night before. Your turkey looks delicious! My only experience with turkey on our Yoder pit was a wild turkey. The breast came out fine but the legs and thighs were still incredibly tough. The following year tried a pressure canner to cook our bird and it was absolutely delicious and tender but not much to look at. Anyways, enjoy your holiday as best as you can!
Been there, RM

Injecting the legs with whatever concoction of fluid you choose really helps the legs on the smoker (or so I believe). The first couple times I did one on the smoker, I had the issue of the legs getting a little tough but internal temps were also always 10-15 degrees higher. Turkeys are kind of a pain on the smoker, because setting alarms and basting every 30-45 minutes is pretty crucial. What I have found in the last 2 years of smoking a turkey, is injecting legs until they cant hold any more fluid, after the 5 hour mark to remove foil and truly baste every 30 minutes, and when my turkey gets to 160 internal chest, I crank up the smoker from 225 to 265 and cook that last 1-2 hours there. It gives the skin a nice crisp instead of that silkiness they come out with sometimes, making the skin very edible and a nice bite. I just had a turkey leg last night, and the meat was so tender and just fell off the bone and all the stupid little tendons in a turkey leg. That juice and keeping it moist, keeps the legs very close to the same internal temp as the chest throughout the cook. I dont inject the chest near as much as I do the legs, but with all the stuffing of fruits and onions, I think this is why the breast always comes out so nice and moist.

 

[RM Anderson]

Good tips, thank you! So foil the first 5 hours and baste; no foil and baste thereafter. Will give it a try with injection in the legs! RM

 

[RM Anderson]

Late Thanksgiving dinner in Beaver City, Nebraska. My wife Heather prepared the turkey breast/loaf in an electric fry pan with microwave stuffing, gravy and squash for sides. Absolutely delicious! Ceremonial carving of the bird. RM