Post T-gives bird.

Discussion in 'The Smokehouse' started by Mykidsdadd, Dec 8, 2021.

  1. Mykidsdadd

    Mykidsdadd

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    Local store put turkeys on sale. Couldn’t resist cooking another last weekend! Turned out perfect and every bite was juicy.
     

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  2. Eckie

    Eckie

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    Looks great! I've often wondered why we don't do turkey more than just Thanksgiving and Christmas. We do a lot of ground turkey, but not while/large parts. And it's just so delicious smoked or fried!
     
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  3. BHags

    BHags

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    Upside down. Heard of it, never tried it.
     
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  4. Mykidsdadd

    Mykidsdadd

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    oh man, ONLY way to go. Breast down and shove half a pound of bacon up its butt with an onion and carrots. That bacon juice keeps that breast super moist. I also injected her. I won a competition in Lubbock Texas that way. Only one that cooked that way and it made the difference.
     
  5. BHags

    BHags

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    I believe it! But in all honesty, you could stuff a winter hat with bacon, roast it, and it would be delicious!
     
  6. Mykidsdadd

    Mykidsdadd

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    pretty much yeah !
     
  7. M2theB

    M2theB

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    That makes perfect sense.
    Always takes dark meat longer to get to temp in the bottom of the pan, and it should be hotter than the breast to be done.
    Doing it breast up, it gets over cooked by the time the dark meat reaches temp.
    I’m in!
    I was reading about a method where the spine is cut out before cooking and it’s laid out flat on a cookie sheet so every thing cooks at the same level.
    I like this idea better, upside down that is
     
  8. Mykidsdadd

    Mykidsdadd

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    I heard of that method juts last week. Has a weird name that I can’t recall. Breast side down has never failed me though.
     
  9. Eckie

    Eckie

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    Spatchcock. But you don't have to cut the backbone out, just cut along one side and flatten bird out. If you do cut out backbone, cook that too...some of the most tasty meat on that!
     
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  10. Greenstick

    Greenstick

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    Mama Bear and I are turkey junkies compared to most people. I safely can say we have turkey, a whole bird, monthly all summer. Once we are going to the camper, we do it on the charcoal grill and toss a couple splits of ash heartwood for some smoke and it happens probably every 3-4 weeks. :drool::grizz::beerbbq:
     
  11. Joe P

    Joe P

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    Hmmm, gonna have to try the breast down technique this weekend. I've got another bird in the fridge already staged for the grill. Gotta get some bacon out too... :)
     
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