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The Best Kind of Turkey!

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Bill McClung

Bill McClung

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Western, NC, US
We have many wild turkeys in the woods around our home, sometimes as many as three dozen in our front yard at one time. But, this is the best kind of turkey! :-)

Taken with an NEX-7, using a Sony/Zeiss 24mm f/1.8 E-mount lens.

http://www.pbase.com/nc_bill/image/145321834

--
Bill McClung (a.k.a. 'NC BILL')
Image galleries at http://www.pbase.com/nc_bill

NEVER BE AFRAID TO TRY SOMETHING NEW.
REMEMBER, AMATEURS BUILT THE ARK.
PROFESSIONALS BUILT THE TITANIC!
 
Indeed. That turkey looks like she's reached her full potential.
--
Just for fun!

Jim
 
You turkey you! :)

Where is the cranberry sauce!

--
Glenn
 
Cranberry sauce, cornbread dressing, gravy, sweet potatoes, homemade rolls and berry cheesecake merrily consumed with the turkey and have already been "processed"! :-)

--
Bill McClung (a.k.a. 'NC BILL')
Image galleries at http://www.pbase.com/nc_bill

NEVER BE AFRAID TO TRY SOMETHING NEW.
REMEMBER, AMATEURS BUILT THE ARK.
PROFESSIONALS BUILT THE TITANIC!
 
I have a ceramic cooker myself. How low did you go for the 10hour cook?
 
Unfortunately, I am unable to answer that question. We live in Western North Carolina and were visiting relatives in Niceville, Florida. They did the cooking, which is a good thing, as I my final product often looks like the charcoal itself!

I will ask them the question and get back to you with an answer.

--
Bill McClung (a.k.a. 'NC BILL')
Image galleries at http://www.pbase.com/nc_bill

NEVER BE AFRAID TO TRY SOMETHING NEW.
REMEMBER, AMATEURS BUILT THE ARK.
PROFESSIONALS BUILT THE TITANIC!
 
I prefer them this way... LOL

Australian Brush Turkey...



 
Hah! If Norman Rockwell were still around he'd whip out a new canvas and get to work! Great job Bill.

Umm... got any leftovers? :)
--
Bruce
 
There are still some leftovers in the freezer. But, they are in Florida and I am in North Carolina ..... a long way for a midnight snack! :-)

--
Bill McClung (a.k.a. 'NC BILL')
Image galleries at http://www.pbase.com/nc_bill

NEVER BE AFRAID TO TRY SOMETHING NEW.
REMEMBER, AMATEURS BUILT THE ARK.
PROFESSIONALS BUILT THE TITANIC!
 
Thanks!
 
That Brush Turkey is interesting (nice shot, by the way). I've never seen one of those. Guess I'm just going to have to make a trip to "Oz"!

Some of the wild turkeys we have here are monsters:

http://www.pbase.com/nc_bill/image/94863831

And, we see them pretty much all year round:

http://www.pbase.com/nc_bill/image/131081078

And these wild turkeys can really fly!:

http://www.pbase.com/nc_bill/image/93673008

--
Bill McClung (a.k.a. 'NC BILL')
Image galleries at http://www.pbase.com/nc_bill

NEVER BE AFRAID TO TRY SOMETHING NEW.
REMEMBER, AMATEURS BUILT THE ARK.
PROFESSIONALS BUILT THE TITANIC!
 
Totally different looking turkey to the Oz version!!! - Much more interesting looking !!!
 
Hi! Just received an answer back on the turkey question. It seems I was mistaken on the 10-hour cook time. This was her response:

"Actually I didn't cook this turkey for 10 hours. I think there was miscommunication about that. I put it on at 8:00a.m. and it was at perfect probe temperature by 1:00p.m. I was keeping the Kamado at approximately 350 degrees. Cooking at a slower and lower temperature requires the vent at the bottom to be almost closed and also the one on top. I usually leave my top vent closed the first hour of cooking to take advantage of the flavor of the charcoal with seasonings to permeate the meat. An oven thermometer can be used to adjust your vents to the temperature required.
I am always interested in sharing if you have any more questions."

Hope that helps!

--
Bill McClung (a.k.a. 'NC BILL')
Image galleries at http://www.pbase.com/nc_bill

NEVER BE AFRAID TO TRY SOMETHING NEW.
REMEMBER, AMATEURS BUILT THE ARK.
PROFESSIONALS BUILT THE TITANIC!
 
Thanks... I was thinking that beautiful skin would have been difficult low and slow for a 10 hour cook. I have a similar cooker from http://www.grilldome.com . If you guys like good eat'n as much as you like good pictures, consider this type of cooker. Steaks at 700f, real Texas BBQ like brisket at 200f for 16 hours or pulled pork for 12 hours. Good eating. Next BBQ I will post a pic or two from my Nex7.
 
They look like great cookers. We don't have a ceramic cooker yet, so we only get to sample that type of cooking when we visit the Florida folks. We have college expenses coming up for our live-in granddaughter, so it will probably be some time before we can afford to buy one.

--
Bill McClung (a.k.a. 'NC BILL')
Image galleries at http://www.pbase.com/nc_bill

NEVER BE AFRAID TO TRY SOMETHING NEW.
REMEMBER, AMATEURS BUILT THE ARK.
PROFESSIONALS BUILT THE TITANIC!
 
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