First Smoked Turkey + Qview

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rgpaul

Newbie
Original poster
Jul 5, 2009
8
10
First smoked bird.  I followed some of the recipe ideas from the fine folks at Smoking Meat Forums, thanks!  I used my 18 inch WSM, regular Kingsford, a gallon of water in the bowl & small amount of hickory, did not brine.  Weather was 39F & breezy at the start, dropped into the 20s F + 20mph winds by the time we were done.

While the charcoal was starting up I melted butter, honey, garlic powder & onion powder for injecting.

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Prepping the 14 pounder.

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Butter honey mix for injection.

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First pound of bacon.

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First bacon came off after about an hour.  Second pound going on.

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Looking good.

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Second pound of bacon coming off.

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Browning...

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Finished at a little over 4 hours.

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 I have some pics of the carving, but they're all blurry because the camera was froze up.

The bird turned out really well, moist, tasty & not too smokey.

~R

Thanks for viewing, I look forward to your comments/ suggestions.
 
I assume the bacon was for self basting? If so, skip the bacon next time and brine the turkey overnight instead. I have done it both ways, and the brine is hands down better, and more moist. Either way that is a fine looking bird tough, and I always like seeing a WSM in action!
 
I did my first turkey this past Thanksgiving as well. I did a bone-in breast using a brine. I agree with JIRodriguez, brining is definitely the way to go. Juiciest bird I ever saw.
 
The bacon was only for moister, it didn't add flavor to the bird...

For those that prefer to brine... I guess you won't have any bacon with your turkey!

~R

PS.  Another idea is to save the drippings (mine contain smoked bacon fat) & add them to the turkey soup that you make the next day!
 
Great Job ~R,

I love it !!!

Personally I'd love it covered with Bacon.

That way Mrs Bear could eat the Turkey, and I could eat the Bacon!!!

Some of you might know I'm a bit partial to Bacon.

Bear
 
LOL----Makes you wonder why Turkeys aren't born covered with Bacon, instead of feathers?!?!

Bear
 
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