Thanksgiving smoked turkey

[Drew]

We roasted our 18 lb turkey in the Big Green Egg this year using the "Mad Max Technique". If you google mad max technique you'll see the links to the three Youtube videos explaining this method. I think this method produced a very moist, aromatic, flavorful turkey but I didn't use the amout of butter that he suggests. Everyone really got into the turkey! The one trick that I liked was icing the breasts for 30 minutes prior to roasting which allowed the breasts to roast slower resulting in 166 degrees for the breast and 180 for the thighs when I pulled the turkey.

[Innkeeper]

We smoked our 18 lber for 6 hours in our electric water smoker with apple chips. Don't have a pic, but it came out perfectly. When I put it on at 8 am there was a half inch of frost on the deck, so I was slip sliding all over the place!

[TheEngineer]

Applied old elbow grease for Martha's perfect turkey recipe to said 24 lb bird. Awesome just awesome! Matched to 04 Vollenwider riesling

[Kcwhippet]

We had two complete 10# turkey dinners catered by our resort. Turkeys were perfectly roasted - wonderfully juicy with nice crisp skin. Most of the sides were good, too, but the green bean casserole wasn't a big hit with most. I liked it. Paired with the 2009 Rosella's PN and the 2009 Keefer Ranch PN from Loring.

[hotwine]

Smoked turkey sounds mighty nice! Haven't done one in few years now, since it's a real chore in my wood smoker and takes 18-24 hours, depending on the size of the bird (s). Once cooked a full load of a dozen 16-pounders for a church function and that session lasted 23 hours.... that was a whole lot of work, to keep the temperature up and the birds cooking evenly (rotate the birds, drink a beer, rotate the four grills, drink a beer, feed the fire, drink a beer, rotate the pit on its axle (to keep the wind direction just right for firebox ventilation), drink a beer....... It takes a lot of beer to smoke a load of turkeys!

We had Thanksgiving in Houston with family this year, with D preparing most of it here before we left and me providing the red and white burgs from Francois Labet. Very, very nice!