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Thread: Frying or Smokin for Thanksgiving

  1. #61
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    Looks great to me

  2. #62
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    Quote Originally Posted by TheVisorGuy View Post
    14 lb bird. Put it in at 8:20 this morning and pulled it at 162 degrees at 11:30. I like a little bounce in my breast meat


    Curious , could you tell any difference in the bird by doing it that way ?? Looks like cook time not a lot less but some ?

  3. #63
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    Quote Originally Posted by tprice View Post
    Curious , could you tell any difference in the bird by doing it that way ?? Looks like cook time not a lot less but some ?
    3 hrs
    "They are who we thought they were"

    You can dress a fat chick up, but you cant fix stupid

  4. #64
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    Turkey fails no matter the method are due to over cooking the bird. Use a thermometer. Many cook the bird first and leave in in a covered pan where it continues to cook. Turkey is best left over in turkey sandwiches in my opinion. Happy thanksgiving

  5. #65
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    Well went on advice from VG and spatchcocked my bird on smoker

    Put in on smoker about 30 min ago


    Have 2 more to fry, one of us and one for My secretary’s family (they all yankees and afraid of that stuff ��)

  6. #66
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    Put one on about an hour and half ago on the Primo. When it's done, I'm going to let it rest and take to the m-n-l's where I'll drop it in some oil for about 30-45min and crisp it up.

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    that occurs due to a lack of alcohol.

    “A fear of weapons is a sign of retarded sexual and emotional maturity”. Sigmund Freud

    Quote Originally Posted by badfaulkner View Post

    ......Some of you guys are fastidious and choosy to the point of near faggotry.

  7. #67
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    Sent from my iPhone using Tapatalk
    "This is My commandment, that you love one another as I have loved you." John 15:12

    "Strive for peace with everyone, and for the holiness without which no one will see the Lord." Hebrews 12:14

  8. #68
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    Gonna rest now.

    Sent from my SM-S908U using Tapatalk
    Reality is only an illusion
    that occurs due to a lack of alcohol.

    “A fear of weapons is a sign of retarded sexual and emotional maturity”. Sigmund Freud

    Quote Originally Posted by badfaulkner View Post

    ......Some of you guys are fastidious and choosy to the point of near faggotry.

  9. #69
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    Quote Originally Posted by tprice View Post
    Well went on advice from VG and spatchcocked my bird on smoker

    Put in on smoker about 30 min ago


    Have 2 more to fry, one of us and one for My secretary’s family (they all yankees and afraid of that stuff ��)
    Wrap those drum tips with foil and pull the bird at 160
    "They are who we thought they were"

    You can dress a fat chick up, but you cant fix stupid

  10. #70
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    I see ya, Boomstick.
    - "My dad used to tell me that nothing good happens when you take your AR to an out of town riot. Or maybe it was that nothing good happens after 1:00 in the morning. I can't remember any more." - Wob

    - "Any thought of romance went out the window when I saw the Ohio plates" - Squirrel Master

  11. #71
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    One in the pool and two more to go in. One in the Orion.

    IMG_20221124_092515545.jpg

    Right after milk punches to get the morning started

    IMG_20221124_085442670.jpg

    .

  12. #72
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    Just dunked the first one as well.
    - "My dad used to tell me that nothing good happens when you take your AR to an out of town riot. Or maybe it was that nothing good happens after 1:00 in the morning. I can't remember any more." - Wob

    - "Any thought of romance went out the window when I saw the Ohio plates" - Squirrel Master

  13. #73
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    Coq au vin Ruffed Grouse!!!

  14. #74
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    Quote Originally Posted by TheVisorGuy View Post
    Wrap those drum tips with foil and pull the bird at 160

    Man I will give it to you, that really enhanced the smoke flavor in the bird. Son (had no idea what I did ) asked me why it tasted so much better smoked. He could really get the flavor in it. I could as well, and that is saying something with my almost no existent sense of taste

    Turned out great

  15. #75
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    Quote Originally Posted by tprice View Post
    Man I will give it to you, that really enhanced the smoke flavor in the bird. Son (had no idea what I did ) asked me why it tasted so much better smoked. He could really get the flavor in it. I could as well, and that is saying something with my almost no existent sense of taste

    Turned out great
    That's awesome. That's how I will do all my turkeys from now on.
    "They are who we thought they were"

    You can dress a fat chick up, but you cant fix stupid

  16. #76
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    Quote Originally Posted by TheVisorGuy View Post
    That's awesome. That's how I will do all my turkeys from now on.

    I am with you, never again will I smoke a turkey not spatchcocked. Guess for some reason I was intimidated by doing one that way

    I did brine my for about 12 hrs, just never tried to spatchcock one due to figuring lot of work. Very simple and I already had poultry shears anyway I never use.

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