TURKEY IN THE KAMADO

Discussion in 'Poultry' started by fester, Jan 20, 2014.

  1. fester

    fester Smoke Blower

    I have had a 22lb turkey in my freezer since Thanksgiving given to my daughter by her work. I brined the turkey for 10hrs using Slaughterhouse Poultry Brine. I mixed a rub in butter and put under the skin and smeared all over the bird. I used lump charcoal and added hickory and cherry wood chips and brought it to a 325. The bird I had it on a beer can turkey stand adding garlic, onion and brine to the beer. It took just under 5 hrs to reach 170 internal temp. Here are a few pix I took with my cell phone.









     The turkey came out great with just amount of brine and smoke and was very moist.
     
  2. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Looks good , Fester [​IMG][​IMG]   Making me hungry , 10:30pm is not a good time for that , but if it were in front of me , I'd munch on it without any hesitation.[​IMG]  .

    Have fun and . . .
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking bird!!!!
     
  4. Good lookin' turkey. [​IMG]
     

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