Here’s my gobbler for this year. I went a different route and brined and cured this one. Here’s what I used and it sat in the fridge for 5 days. I started with a 19.09# bird and adjusted the pink salt for minus the tail, neck bone, and gizzards. This the best bird I’ve smoked yet, very happy with it. The myers and the cloves was the key ingredients for me. I’m looking forward to trying yard birds and game hens.
½ cup kosher salt per gallon of liquid.
½ gallon apple cider
½ cup sugar
½ cup turbinado sugar
1 cup myers dark rum
¼ oz. whole cloves
Pink salt for 18#
Stir once a day.
Injection of myers rum, apple juice and unsalted butter.
I started off with the AMNS from 7:00 till 9:30 am with cherry and a touch of hickory. I then switched to the Burnt Coyote UDS and used blue bag and hickory chunks.
9:30 a.m. - 50*
1:30 p.m. – 139* I quit the smoke
3:20 p.m. – 168*
Spritz every 30 minutes with apple juice and myers dark rum.
Stuffing was pretty simple. Stove top mix with two links of hot italian sausage crumbled and fried up, fried onions, sautéed mushrooms and celery in butter, poultry seasoning, dried sage, pepper. All mixed up and chicken stock added till right.
Green bean casserole, gotta love it. Frozen cut green beans, fried onions, campbells roasted garlic mushroom soup, pepper, and home smoked belly bacon.
Mashed taters, just some reds peeled and boiled. Mixed with my home smoked bacon, heavy whipping cream, garlic and onion powder, butter, butter, butter, pepper.
Gravy, lot’s of it.