Thread: Let the turkey fixin's begin.
11-23-2005, 01:19 PM #1
11-23-2005, 01:34 PM #2
I'm fryin' tomorrow Mark...gonna be a big mess too! We got some families from New Orleans that attend our Church now and they will be providing the "cajun" style side dishes...yummy!
11-23-2005, 01:35 PM #3
ALRIGHT !!!! what time is supper ?
11-23-2005, 01:38 PM #4
11-23-2005, 05:20 PM #5
No comments about the high-dollar aluminum gas line holding the wings/legs together?
11-23-2005, 05:26 PM #6
- Join Date
- Nov 2005
- Lafayette, La.
I wonder if that picture will give Fercho a laugh? That was the famous one that got him on the wrong side of the law(Riva Crew) last year
11-23-2005, 05:27 PM #7
Yup. It seems rather tame compared to the crapstorm they have now.
11-23-2005, 06:52 PM #8
we are all going into a new year SOON & new HOME!
11-23-2005, 09:53 PM #9
Texas Style ! Deep Fried Turkey :P
11-23-2005, 10:58 PM #10
I was worried. You arent supposed to smoke a 22lb turkey, but it worked. It heated great to 165F in the top meat pieces, and now, I get to eat my turkey, and dressing tonight. I work tommorow, Fri and Sat, so it's my early bird dinner. I took the bird off, and removed the homeaid leg holders, and the legs fell off.
The dark meat that gets the heaviest smoke, turns dark red, and has a heavy smoky flavor. The skin is black, and slides off, and you discard it. The meat falls off in your hands. The meat is tender juicy and melts in your mouth. The only thing I would have done differently, is used a 16lb bird max weight.
Total cooking time: 11 hours, 20mins.
I also thawed out some salmon fillets and threw them on the smoker after the turkey was done.
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