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Start of Something Wonderfull (Hopefully!!!)

post #1 of 12
Thread Starter 

My favorite food growing up, without a doubt, was turkey.  Now, my favorite hobby is smoking meat.  Combine the two???????

 

I don't know if I'm going to be able handle this overload of awesomeness!!!!!!!

 

Brine.JPG

 

Here is the 12.25 pound bird taking a 9 hour bath in Tips Brine.  My 4 year old daughter has named her Casa (she names all of her stuffed animals Casa).  I sure hope she doesn't get too attached to Casa, I don't think she will like what we plan to do to her later.

 

Plan on pulling her out tonight and letting her rest in the fridge overnight, then smoking her tomorrow for the first of 3 Thanksgivings this year.

 

More Q-View to follow

post #2 of 12

Sounds like a good plan to me. I just did a turkey yesterday. Cant wait to see the results. 

post #3 of 12

icon_cool.gif

Now you can't go wrong with Tip's brine. I'll look forward to your upcoming  Q-view. 

post #4 of 12

Off to a good start. I'll be putting one in the tips b4 i go to bed.

post #5 of 12

LOL... reminds me of when my folks bought a cow to raise for meat, my sister named it Boo and became rather attached to it. Anytime we had meat for dinner after the cow was killed she would ask if it was Boo, if it was she wouldn't eat it.

 

Sounds like a good game plan you got going there, can't wait to see results.

post #6 of 12

Got one in some TIPS right now, Can't wait to see how Casa turns out ;-)

post #7 of 12
Thread Starter 

After 9 hours in the brine and a quick shower, the turkey is out and ready to sleep overnight in the fridge.

 

 

Rest.JPG

 

After a good night's sleep and a cup of coffee, into the smoker she goes.  I did a simple rub of poultry seasoning, garlic powder and pepper.  Then I stuffed her with a cut up apple, and started smoking her at 275F with Cherry (my favorite)

 

In Smoker.JPG

 

Three hours in, and she looks and smells amazing.  The pan below is filled with chicken stock and the turkey drippings, to become gravy later.

 

3 Hours.JPG

 

Smokd for a total of 5 and a half hours.  Took her to 165F in the deepest part of the breast, double wrapped in foil and to the cooler she went.  Had to wait for 3 hours until it was dinner time, but she was still piping hot when I carved her.

 

Plated.JPG

 

I will definitely be doing Turkey more often

 

post #8 of 12

Great looking bird!

post #9 of 12

Looks wonderful. I am doing the same thing this weekend for a bunch of coworkers.

post #10 of 12

Man, I love brined smoked turkey. Yours looks incredible, still very moist. Great job.

post #11 of 12
Thread Starter 
Quote:
Originally Posted by Coacher72 View Post

Man, I love brined smoked turkey. Yours looks incredible, still very moist. Great job.



 I had some for lunch today, and it was still very moist, even after the microwave.  I am definitely sold on brining from now on.

post #12 of 12

 

Quote:
   I am definitely sold on brining from now on. 

 You got that right!! I did my first brined bird this weekend, I will never do it any other way!

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