Whole Turkey with Q-view

Discussion in 'Poultry' started by hokiesmokie, May 23, 2008.

  1. hokiesmokie

    hokiesmokie Fire Starter

    Smoked a 13.5 lb. turkey using travcoman45's brining and injecting method. Brined for 16 hours. Smoked for three hours with Kingsford & mesquite chunks. Turned out great! Even my wife who doesn't care for smoked meat liked it. Q-view attached.

    Thinking about moving on to a pork butt this weekend.

    Attachment 18249

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  2. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Great lookin bird! Congrats on the successful effort!
  3. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Nice Smoke!!!! Looks like it turned out real good... How moist was it? My last one was a little on the dry side...
  4. 7outof10

    7outof10 Meat Mopper SMF Premier Member

    wow that looks good [​IMG]
  5. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Excellent looking bird Hokie, props on a good smoke! How did you like the brine solution from Travcoman? I'm going to use it myself and it looks great!!

    <Thanks Tip for sharing your brine/injection recipe!>
  6. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member

    Great looking bird... I love smoked Turkey. It's my favorite. No wait... Ribs are my favorite. No wait... Brisket is my favortie. No wait... my favorite thing is a fatty. No wait... Okay... I just love smoked meat. Any way... congrats on the smoke. Thanks for the q-view.
  7. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice looking bird, yum!
  8. x-factor

    x-factor Fire Starter

    Thats some great q-view. Making me want to fire a bird on the smoker now.
  9. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Congrats on the big bird, Thta is one nice lookin' piece of Q!
  10. hokiesmokie

    hokiesmokie Fire Starter

    Seaham358 and Sumosmoke - the brining and injecting produced a very moist and flavorful bird. I'd do it again in a heartbeat, but I'd probably change up the brine and/or injection solution just to try something different. For a first timer, I was happy with my results.
  11. supervman

    supervman Smoking Fanatic

    Got a link to travcoman45's method?
    That looks great!
  12. travcoman45

    travcoman45 Master of the Pit OTBS Member

    It's a nice mild brine an injection, good startin point yall feel free ta add anythin that tickles yer fancy.

    Mighty fine smoke, Excellent work.
  13. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Heres the 3 main components ta poultry:

    Slaughterhouse Poultry Brine #1

    1 1/2 Gal Water
    1/2 C Salt
    1/2 C Dark Brown Sugar
    2 tsp Garlick Powder
    2 tsp Onion Powder
    2 tsp Cajun Spice
    2 tsp Celery Salt

    Slaughterhouse Poultry Injection

    1/2 Pkg Good Seasons Italian Dressing
    2 tsp Garlic Powder
    2 tsp Celery seed
    2 TBS melted Butter
    2 C Apple Cider

    Slaughterhouse Spritz

    8 oz Apple Cider
    6 oz Water
    4 oz Whiskey
    2 oz Cider Vinegar

    Feel free ta use it as is, er modifiy it ta yer likin. I brine my poultry over night and spritz each hour. The spritz gives a nice sheen ta the bird and the skin ain't bad. Now it ain't fried crispy but not a rubber band either.
  14. supervman

    supervman Smoking Fanatic

    Thanks Brother Travco
    much obliged.
  15. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    The spritz, that's what I forgot to use on my breasts ... seriously!!! I smoked them and didn't spritz them with anything .. will have to add that to the next bird smoke I do, which is ... TOMORROW!!

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