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Thanksgiving Turkey Smoke

post #1 of 5
Thread Starter 

24hr brine then ........salt, pepper, garlic, oregano, thyme, fresh basil

On smoker 9:30athanksgiving 001.JPG

post #2 of 5

Gobble gobble!!

 

  Craig

post #3 of 5

Great start!

post #4 of 5

Looks like you are off to a great start

post #5 of 5
Thread Starter 

WOW!  Smoked to internal temp of 165. The last hour I removed the water pan to let the bird get some of that direct heat.  Resulted in a less rubbery skin.  Bought the fella inside and carved off a slice of the breast meat for a quick sample.  You should have seen the juices flow.  I don't normally go for breast meat, but this is the best bird I ever had!  The herbs really enhanced the favor.

 

Can't wait until the dressing, mac & cheese, green bean casserole, collard greens and citrus tea is ready for the main course!

 

DSCN1136[1].JPG

 

Didn't have time to dress that birdy, it smelled too good!

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