We are hosting the family Thanksgiving this year. The Patriarch of our clan is a traditionalist when it comes to turkey and has expressed not wanting a smoked turkey that tastes more like ham than turkey. Also gravy is important for the meal as well (I'm known as a no gravy guy)
We are a one oven household so we need that space for all the sides. My options are to cook it in Lucille (Shirley Fab) or spin in on the weber kettle rotisserie. Looks to me like "research" is in order---A Shirley Fab practice turkey!
The plan is to cook with western white oak, medium size hot fire cooking at 350 range on a 15 lb. bird.
The test on Lucille was a success for the result I was trying to obtain~ subtle smoke flavor, great skin and drippin's suitable for gravy. The gravy was off the hook!
The cook took a total of 2 hrs 25 minutes, I monitored bird temps with a thermoworks ChefAlarm.
Have a great Thanksgiving everyone.
~Chris
We are a one oven household so we need that space for all the sides. My options are to cook it in Lucille (Shirley Fab) or spin in on the weber kettle rotisserie. Looks to me like "research" is in order---A Shirley Fab practice turkey!
The plan is to cook with western white oak, medium size hot fire cooking at 350 range on a 15 lb. bird.
The test on Lucille was a success for the result I was trying to obtain~ subtle smoke flavor, great skin and drippin's suitable for gravy. The gravy was off the hook!
The cook took a total of 2 hrs 25 minutes, I monitored bird temps with a thermoworks ChefAlarm.
Have a great Thanksgiving everyone.
~Chris
