Turkey off the barbecue and resting

[YorkshireT]

Happy Christmas everyone!

[munmun]

Looks fab, well done

[Smilesonfaces]

That looks fantastic. Would love to give that a try.
Could I ask what kind of barbecue it is please ?

[kiwiinabd]

Wow that's brave.

Hope it tastes as good as it looks

How long did that take ?

My barbecue would have burnt it to a crisp.

Well done

[colin39]

I have the turkey and beef in the smoker, tomorrow the ham will be in there 👍 pictures later 👍

[Deano]

Man after my own heart although this years Ive Sous Vide the Turkey and Beef for a beef wellington. I did do Ribs and brisket on the BBQ for Xmas Eve though.

Hope you all enjoy your Xmas feast.

[olgaandcoda]

Originally Posted by colin39

I have the turkey and beef in the smoker, tomorrow the ham will be in there 👍 pictures later 👍

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I can smell it from here, lovely

[Sandra & co]

Wow that looks amazing xx

[YorkshireT]

Originally Posted by Smilesonfaces

That looks fantastic. Would love to give that a try.
Could I ask what kind of barbecue it is please ?

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It’s a Kamado. It’s the Aldi one they are a bargain for £350 but sell out immediately. They’ll be back out in spring, you’ll not get a better barbecue for the money- a similar Kamado Joe or Big Green Egg is £900. Kamado are amazing. I want to sell my Aldi one and get a bigger one, either a Big Joe or a more reasonably priced Weber Summit Kamado (metal Kamado) for more space. I’ll probably get the Weber Summit as it’s 899 whereas a Big Joe is £2k. I do low and slow smoking on them, grilling and they’ll go to 700f for pizza.

I got a Jimmy’s Farm Turkey. Only ordered a 5kg but they sent a 7.5kg

Spatchcocked it yesterday. Then carefully separated skin from breast and poured in some lemon and herb marinade. Then covered with some ‘Feather Dust’ rub and put some butter under skin (next time I’ll inject).

Smoked it at 250 Fahrenheit. Didn’t want it too smoky so didn’t add smoking wood, just smoked it over ‘Fogon’ lumpwood which I’ve found to be the best I can buy (huge chunks). Took 4 hours.

Then wrapped in foil and a towel and in my cool box to rest for 1.5 hours.

Then removed legs. Cut the breasts away and cross sliced for service (never carve off the bird the old fashioned way, wrong way with the grain, instead cut the whole breast off then slice the breast straight.).

It went down very well. I had quite a large amount of breast left after feeding 6, so that and the legs are now being distributed to grateful parents and in laws.

[YorkshireT]

It also helps to have a good thermometer. I’ve a Meater+ (Pic below) to monitor temps in the pit, and a Thermapen to check for doneness instantly all over.