13 Pound Creole Butter Injected Whole Turkey

I did another cook on my larger Cobb Supreme using one of my new Dome Extensions that I had made by the good folks at the Cobb Company and it came out quite well. The Dome Extensions allow me about 2-1/2 more height inches of usable cooking space which is needed for the many items that I wish to cook on this grill and this whole turkey being one of them. 

I served my Creole Butter injected turkey with some stuffing, mashed potatoes and gravy, a tossed salad, and a slice of skillet cornbread.

Scottie's Creole Butter Injection

1 can beer of choice

1 pound butter

1 tablespoon Big Time BBQ Rub (or your favorite rub)

1 tablespoon paprika

1 tablespoon freshly ground white pepper

1 tablespoon sea salt

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon dry mustard

1 tablespoon freshly and finely ground black pepper

1 teaspoon cayenne

Melt the butter in saucepan and add the beer and spices. Mix well. Let cool, then inject.

Yield: About 2 1/2 cupsHeat Scale: Medium

We injected about two cups into this 13 pound turkey.

The injected turkey was placed into a 2-1/2 gallon freezer bag and I poured a full bottle of Wishbone Robusto salad dressing over the top. Then it went into the fridge for an overnight stay to marry up all the flavors.

I turned the bag over a few times during this overnight stay and pulled it out of the fridge early this morning for my cook.

I maxed out the Supreme's charcoal basket with about 25 all hardwood charcoal briquets, and then added some hickory chunks for this cook.

I rubbed the chicken with my favorite poultry rub and placed the turkey on the Cobb Supreme using one of my proto-type dome extensions. This gave me enough clearance for this big piece of meat.

Cold morning at about 26F degrees and some light snow and a lot of wind.

Later into the cook and just before I mopped it with my Roadside Chicken Sauce.

Total cook time was a little under 5 hours and I did add charcoal three times as it was cold and windy. 

I ran a temperature of about 235-270F degrees during the cook.

First mop with the Roadside Sauce.

If you like the chicken from the roadside chicken stands then you'll like this. I've been making this for about 15 years now and it's pretty darn good. 

ROADSIDE CHICKEN

1 cup white vinegar 

1/2 cup veg oil 

1/4 cup worcestershire sauce 

1 TBS Sea or Kosher salt 

1 TBS white sugar 

1 tsp garlic powder 

1 tsp onion powder 

1 tsp white pepper 

1/2 tsp celery salt 

Mix/shake till well dissolved. I put mine in a old worcestershire bottle with the shaker top. You can marinate the chicken in the sauce for up to 2-8 hrs before cooking. If so discard marinade and make fresh for the cooking sauce. I apply the sauce every 5 min to both sides and turn every 5-10 min. Apply one final coating 5 min before removing from the grill. You can't put too much sauce on while grilling. It will build up a nice layer of flavors. I use the kettle but i think it would do well on the WSM (Larry used it) with no water pan and a high heat cook. I usally add one small piece of apple wood while grilling also. Hope you like it. Enjoy

EDIT: If you are going to marinate the chicken first, then leave the oil out for the marinade process. Make up a fresh batch for basting the chicken with the oil in the sauce.

Cooling down on the counter.

I had to put on a “bib” to eat that juicy breast meat! 

Real happy with the cook as everything came out great.

Rotisserie Turkey Breast / Cobb Grill

My 6-1/2 pound turkey breast was injected with 4oz on each side of the breast with Shake’s Honey brine and then it went into a one gallon Zip-Lock bag and I poured a full bottle of Wishbone Robusto salad dressing over the top and into the fridge for an overnight stay to allow it to both brine and marinate at the same time. 

I turned it over a few times during this period and it came out ready for the cook. 

Got it mounted into my rotisserie and then just turned the motor on and sprinkled on my rub as it turned and it was now ready to be carried out to the warmed up grill and start the cook.

I made up a couple of hickory chips foil packs and started the cook with one of these packets on top of my fire for smoke. I also had to use my balance weight to balance up the rotisserie for this cook. 

The breast was mopped twice with the Roadside Chicken Sauce during the cook and the total time for the breast was about 2-1/4 hours to an internal of about 160 degrees. 

Looked good coming off of the little cooker. I foiled it and let it rest about 45 minutes and then cut it up for serving.

Made a nice plate of meat. 

Mommy wanted a Turkey Manhattan for the first meal with this treat.

Turkey Ribs / Cobb Grill

Always looking for some more heart healthy items to cook on the grills and smokers and came across something called “Turkey Ribs” or “Gobblem Ribbz” as they are listed on the box. 

I found these turkey ribs at GFS and had to purchase a case as that was the only way they would sell them. The case weighed 20.84 pounds and had 28 ribs packaged in sealed bags. Of course to be ribs, they do have some of the scapula bones in each piece. They are precooked and can be fixed in a number of ways and there is some information on the web site on their preparation. 

The cost of the case of meat was $3.19 a pound to many would seem expensive.  However, they are cooked and this makes them more of a bargain in my book. If I purchase a whole turkey at say $.99 cents a pound, and then cook it, I will get a yield of about 35 percent of the original weight. So my 20.84 pound whole turkey might net me about 35% or roughly 7.3 pounds. My whole bird will cost $20.63 and divide this by my yield of 7.3 pounds and I get $2.82 a pound so this isn’t too bad a deal compared against the pre-cooked turkey ribs. 

Let’s cook something...



Ok, to keep my heart healthy theme, I decided to do some low calorie veggies to go with my heart healthy and low calorie turkey ribs. I cut up a potato, some celery, bell pepper, and carrots. I forgot the onions! I also made up a little poultry broth from a low salt  bouillon cube for my veggies. Since I planned to do this cook on the Cobb Grill in the moat, I wrapped three packets of the veggies in foil along with a couple of tablespoons of broth in each packet. 



I cut my 13oz turkey rib out of the bag and sprinkled on a very light coat of SGH rub and it was ready for the smoker.



Fired up the grill and when it was ready, I added a small chunk of hickory and placed my packets of veggies around the fire in the moat for cooking. 



Placed my ribs on the cooking rack in the cooker and just ran the cooker at about 250-275 degrees for the cook. Heck, all I am doing is adding a little smoke and heating up the ribs. 



After a short cook, including glazing the ribs with a light sauce, I took the ribs off the cooker. I decided to let the veggies go a little longer as I didn’t think they were done.



This is what my meal looked like coming off the cooker. I pulled the ribs into three pieces for serving.

I wanted a low calorie gravy of some type for my meal so I took the half cup of the left over bouillon cube broth, added another cube, about one more cup of water, about 1-1/2 tablespoons of cornstarch, a pinch of thyme, a pinch of white pepper and thru it all in a pan and made the gravy for the meal. 





The turkey ribs were pretty good and did come out somewhat moist and tender but I think it needed something else. It was kinda bland in the taste department so I will try something different on the next cook. The veggies and gravy were fine. 

Turkey Breast on the Cobb Grill

I prepped the turkey breast by injecting it with Shake’s Honey Brine and then I put it into a large zip-lock bag and poured a bottle of Wishbone salad dressing over the meat. I then placed the bag into the fridge for an overnight stay. This gives me both a brine and marinade at the same time during this overnight period. 



The next morning, I took the turkey breast out of the bag and then added a medium dose of SGH rub to the meat and it was ready for the fire. 



I set the Cobb Grill up with some of that great Ozark Oak lump charcoal and lit it off. As soon as my fire was ready, I added a big foil pack of wild cherry wood chips right on top of the charcoal. 



Placed the turkey breast on the grill and due to the height of the meat, I had to add the 3-1/2” extension on top of the base. I then added the lid and got the cook started. 



Nice morning with a temp of about 33 degrees at the start of the cook. With the cooler weather and the lump charcoal, I was getting temperatures between 220 to about 280 degrees which should be fine for this cook. I did have to add more charcoal once.



After my rub set up, I started mopping the turkey breast with the “Roadside Chicken Mop” about every 20 minutes until it was done.

I pulled the turkey breast off the cooker when the internal reached about 160 degrees and then covered it in foil for about 30 minutes. The cook took about 3-1/2 hours. 



Took my foil cover off and found one very juicy looking turkey breast! 





I cut the bone out and then sliced up the meat. 





Came out well with a good flavor and the meat was very moist.

Gotta love a Cobb Grill.

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.