Two turkeys for Thanksgiving

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

0331grunt

Fire Starter
Original poster
Feb 5, 2010
59
10
Webbers Falls, OK
After trying different things, I did my turkeys two different ways.  1 I brined in CranApple juice and salt overnight.  The other I injected with Lawrys Herb and Garlic.  I rubbed olive oil on both and used a rub.  Smoked for 5 hours at 250* then put in oven for little more than 1 hour.  Was a little worried, but turned out GREAT!!  Only two things now, no leftovers and I am the designated turkey cooker for now on!! 

Enjoy the views....

7b701be3_IMG00255-20101124-1758.jpg
7e82037b_IMG00257-20101125-0519.jpg
0c53ffa4_IMG00259-20101125-1051.jpg
d7fc84ea_IMG00260-20101125-1236.jpg
 
WoW!!!  That final shot with the sliced turkey is fantastic, grunt!

Great Q view, and did I mention how good that turkey looks?  Dang!  You can tell it's moist and smoky!  Aw yeaaaah!

Happy Thanksgiving!
 
Great looking birds, like the cranapple brine idea, feel like sharing the mixture?


Thanks for looking!  I simply put one 12# bird in a roasting bag, one cup of Kosher salt and one gallon of CranApple juice.  I might have put more juice to cover the bird, but didn't have any!!  I then rubbed EVOO on it and used a simple "poultry" rub from the dollar store.. (last minute thing...) Did I mention there were NO leftovers!!  LOL!!
 
Last edited:
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky