We have company coming over tonight and I thought I would smoke one of the turkeys I had in the freezer. I pulled it out of the freezer Monday to defrost in the beer fridge this week. I put it in a buttermilk brine yesterday morning. Pulled it out late morning and got it rubbed up and injected and ready for the smoker. When I got up this morning, it was pouring rain. My smoker is up under the screen porch on the patio, so the rain was no problem, but once the rain stopped, it cleared, and the wind started blowing. There has been a steady 10-15 mph wind all day with gusts of up to 25-30mph. I had to do some serious redneck rigging to block the wind, as it was playing hell with my smoker temps. The turkey has been in since about noon and is currently at 139*. Company will be here at 5:00pm and we eat at 6:00pm. Hopefully, I wont have to worry about keeping the bird warm until we eat, but just in case, any suggestions? I really don't want to foil it in a cooler. I was thinking foiled in a roasting pan in a warm oven. I am just worried about drying it out.
Here it is in the brine all ready for the fridge. 1 gallon of butter milk, 1 gallon of water, 1 1/2 cups of kosher salt, 1/2 cup of my spicy rub.
Here it is all rubbed up. I mixed some softened butter with some Hawaiian Kona coffee rub my sister-in-law gave me for Christmas and rubbed all under the skin on the breast. I rubbed it down on the outside with some olive oil and more Kona seasoning and then injected it with butter and chicken broth and some more Kona rub (I hope this stuff is good). It tasted good by itself.
Here it is around 3:00 today.
Here is my attempt to block the wind. Grabbed my oyster shucking table and turned it on it's side, blocked the hole and then used a couple of smaller pieces of plywood to block any of the blow around. It actually worked pretty well.
The flag standing straight out all day says it all.
I will add some more pics once it comes off and gets carved.
Here it is in the brine all ready for the fridge. 1 gallon of butter milk, 1 gallon of water, 1 1/2 cups of kosher salt, 1/2 cup of my spicy rub.
Here it is all rubbed up. I mixed some softened butter with some Hawaiian Kona coffee rub my sister-in-law gave me for Christmas and rubbed all under the skin on the breast. I rubbed it down on the outside with some olive oil and more Kona seasoning and then injected it with butter and chicken broth and some more Kona rub (I hope this stuff is good). It tasted good by itself.
Here it is around 3:00 today.
Here is my attempt to block the wind. Grabbed my oyster shucking table and turned it on it's side, blocked the hole and then used a couple of smaller pieces of plywood to block any of the blow around. It actually worked pretty well.
The flag standing straight out all day says it all.
I will add some more pics once it comes off and gets carved.
