Turkey Cook / Davy Crockett Pellet Grill

This cook was done on my Green Mountain Davy Crockett tailgater pellet grill and came out great. I almost always brine my poultry and I wanted to try something new this year without brining and this worked out great. 

After washing and trimming up my 14 pound turkey, I injected it with Scottie’s Creole Butter and then used my no-burn rub on the outside of the bird. 

Scottie’s Creole Butter Injection

1 can of beer
1 pound of butter
1 TBL of your favorite rub
1 TBL paprika
1 TBL freshly ground white pepper
1 TBL sea salt
1 TBL garlic powder
1 TBL onion powder
1 TBL dry mustard
1 TBL freshly and finely ground black pepper
1 tsp cayenne pepper

Melt the butter in a saucepan, add the beer and spices, mix well, cool off and inject. 

I injected the bird then rubbed it with my no-burn rub the day before the cook. I also stuffed the cavity with some veggies and fruit.



Ready to go on the cooker.



Rolled the cooker around to my cooking patio and fired it up using my jump starter for my power. Cold morning at 26 degrees with some frost on the pumpkin. I set the starting temp to 180 degrees to create a little more smoke on the first hour.



Loaded up the turkey and let is smoke for about an hour then I raised the temp to 325 degrees to finish the cook. This 14 pound turkey almost filled up the whole cooker but I figured I could do some sides along with it using bread pans for my baking. With the turkey on the grill, I just had enough room for one bread pan at a time.



Later into the cook, I loaded my candied sweet potatoes in my bread pan into the cooker. These will bake about 40-45 minutes and I figured that is about the time the turkey will be done. 



When the yams and the turkey came off, I tented the turkey and then loaded my cornbread dressing in a bread pan and then some yeast rolls in a pie pan into the cooker.



These two items just had to be heated up so this didn’t take very long to get them ready.



The turkey looked pretty good coming off of the cooker. 



I then prepped the meat for the table.





I will do this recipe again as it was very good and simple to do.

Turkey Breasts / Char Broil 940X

I had 5 turkey breasts that weighed a total of 38.89 pounds to cook and decided to do them in my classic Char-Broil 940X charcoal grill. 

I started by mixing up my honey brine which will be injected into the meat. 



Next step was to trim off the excess skin and clean up the breasts. 



Injected 4 oz of the brine into each side of the turkey breasts. 



Got the marinade out as each breast will be brined and marinaded at the same time overnight in the fridge. The marinade will be Wish Bone Robusto salad dressing.



After injecting, each breast was placed into a zip-lock bag and then the marinade was poured in over the breasts. 



All 5 of the turkey breasts ready to go into the fridge for their overnight stay. I did turn them over a few times during this period to be sure the marinade was covering everything.

On the morning of my cook, I rolled my CB 940X to my cooking patio. 



I had the cooker loaded with some South American lump and hickory for some smoke and I lit off a charcoal chimney and when it was ready, I dumped it over my lump in the cooker. 



I got the breasts out of the fridge and took them out of their bags. 



I sprinkled a light coat of my no salt, no sugar, no burn, and high temp rub onto the meat.



I had the cooker setup where the left 2/3rds of the cooking grid was indirect and the right 1/3 was direct. As soon as my cooker got up to 350 degrees, I loaded the 5 breasts into the cooker. 350 degrees on the cooker thermometer measures about 285 degrees on the cooking grid. 



I cooked them about 1hr and 40 min and then wrapped them in foil. 



They cooked an additional 50 minutes and were done at a measured 165 degrees internal temp.



This is about as good as turkey breast can be prepared.

Old Dave's "Killer" Turkey

This is my second cook on my new Hasty Bake Gourmet cooker and I decided to just load it up a little to see how it would perform with a larger cook. This is my competition recipe with five turkey breasts. This recipe has won some money for both me and several friends. It is also the recipe I use for most cooks around the house for our poultry.

This is a great cook and with the holiday coming up, should fit into most schedules.

This is a great recipe and method for doing a great whole turkey or just cooking a couple of turkey breasts.

You will be brining and marinading at the same time and this will produce a wonderful result.

This recipe will work for both the turkey breasts and the whole turkeys.

Try to find a clean turkey that is not injected with the salt water and if you can't find one that way, try to get one with the least amount of injected salt water. You can probably find them from about 6 to 13% injected salt water so do go with something around 6% for the best results.

The turkey will be prepped about 12-14 hours before the fire so be sure you have the time.

BRINE, and it is injected into the turkey. Be sure the turkey is completely thawed if using a frozen bird.

This is Shake's Injectable Honey Brine with my slight changes and it is a great brine and I use it for all my poultry.

32 oz of water
1/4 cup pickling salt
2 tsp Tenderquick
1/3 cup honey
3 bay leaves
1/4 tsp gound cloves
1/2 tsp pickle spice

Heat this up on the stove to help it dissolve but do not boil or you will ruin it and have to start over. Just get it warmed up. Cool it down before injecting it into the turkey.



This cook included 5 nice turkey breasts and I did have to increase the above recipe to cover this larger cook.



This picture shows a couple of the breasts being injected with my brine. Inject 2oz in each leg, 2oz in each thigh, 4oz in each side of the breast. This is a total of 16 oz per bird or 8oz per whole breast. MORE is NOT better as it will make the turkey toooo salty!!!

MARINADE....I use Wishbone Robusto Italian salad dressing in the 16oz bottle and you need one bottle for each breast and about two bottles for a whole turkey.

You will be brining and marinading at the same time.

Place the brine injected turkey into a food grade small plastic bag and then pour the Wishbone over the bird. Align the turkey so it is longways in the bag and on one side of the bag. Carefully start at the bottom of the bag using both hands and work all the marinade up around the meat getting most of the air out of the bag and then tie off the bag. Better to have some help with this step. Place the bag and turkey on a platter and put it into the fridge for about 12-14 hours. You might turn it a time or two when you get into the fridge for a beer.



This picture shows adding the Wishbone Robusto to the bag with the breast.



This is all 5 of my breasts ready for the fridge and my overnight brining and marinading session.

On the morning of the cook, I take the breasts out of the bags and get them ready for the rub.



RUB...This rub has no sugar and will not brown or burn at any temp. (thanks mr. db)

1 TBl Salt
1 TBL Paprika
2 tsp Onion powder
2 tsp Garlic powder
1 tsp fresh ground black pepper
1 tsp White pepper

I also left out the salt for this cook as my breasts were injected with 11% salt water and I figured that along with more salt in the rub would be too much.



I sprinkled on a light dose of my rub.



I loaded the right half of the charcoal pan with lump charcoal and then added a small amount of hickory and placed the heat diverter on top and lit it off.



I placed all 5 breasts on the cooker.



The breasts a little later into the cook and about half done. I did have to add charcoal again to get this large amount done.



They sure looked good coming off of the cooker. I placed four of the breasts into individual pans and covered with foil and then sent them out for delivery.



I deboned the one breast I kept for us.



I then sliced it up for the plate.



Plated with the balance of the meal.



Sure was good...

This recipe does quite well at the lower temps of 250-275 and will also do well at temps up to about 350.

I think I am going to like this new cooker.