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thoughts on tomorrows smoke

post #1 of 4
Thread Starter 

So thought I would try something different, turkey legs and a fatty.


So here is what has hapened so far:


2 legs about 1.3lbs each


brine - first ever should be intersting, did not break out measuring cup so eastimates

1/2 gallon water

1 cup cherry juice

1/2 brown sugar

1/4 cup mapple syurp

2 tablespoons salt


brine for 24 hours, now a rub overnight


black pepper

pultry seasonings

onion and garlic






1 lbs sweet local farmed sausage, 1/2 lbs hot store bought sausge

sautedd onion pepper and garlic, finely chopped and mixed with purred roasted cherry peppers

topped with mosserela, and prov chesse



going to smoke with mainly apply and a touch of hickory



post #2 of 4

Sounds like your on the right track,

I like hickory on the turkey (personally) , it gives a lot of smoke flavor in a short amount of time.

Apple is a nice touch to.


Don't forget the Qview biggrin.gif

post #3 of 4

Looking forward to the Q

JC1947      110.gif

post #4 of 4

Interesting brine you have assembled.


I would have never thought to put maple syrup on turkey.


I will be interested to see how it tastes.


I usually use a combo of hickory & mesquite for poultry, but I'm a smoke head.

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