ok, i did my first whole turkey today. turned out pretty good, everyone enjoyed it. approx. 12-13lb bird. soaked 24 hrs in 2 gallons water, 6 cups of cran/apple juice, 1 cup sea salt, 2 cups light brown sugar, 1/3 cup onion powder, 1/3 cup garlic powder.
stuffed the bird this am with 2 apples and 2 onions sliced up. seasoned outside with chef paul's toasted onion+garlic seasoning.
on the smoker at 9:15 am at 315 degrees.
was worried about that 40-140 thing so i kept the temps up around 300-320.
used mostly red oak and pecan wood today. got a little breezy and rain was off and on.
sorry, had to show the state flower :)
checked bird after 3hrs, about 160 in breast already.
the bird didn't have that pretty golden color i've seen on some others on here. was up to 168 in breast by 12:45 so i cut the heat and started spritzing with the left over cran/apple juice. i let it go a little longer than i should have just to make sure it was done. pulled with readings of 174 and 168 in the two breasts at around 1:45pm. wrapped in foil and blankets to take to moms. 1.5 hrs later is was still steamin.
the dark meat was really good. the wings were the best, nice and juicy.
skin was a little chewy but well seasoned. the dark meat was great. breast meat ok. think it coulda used some more seasoning in the brine for gettin some more flavor deeper in the meat. i would like to thank everyone on here for all your help. this site is awesome. i don't post much but come on here often to get pointers when i'm smokin something different.
stuffed the bird this am with 2 apples and 2 onions sliced up. seasoned outside with chef paul's toasted onion+garlic seasoning.
on the smoker at 9:15 am at 315 degrees.
was worried about that 40-140 thing so i kept the temps up around 300-320.
used mostly red oak and pecan wood today. got a little breezy and rain was off and on.
sorry, had to show the state flower :)
checked bird after 3hrs, about 160 in breast already.
the bird didn't have that pretty golden color i've seen on some others on here. was up to 168 in breast by 12:45 so i cut the heat and started spritzing with the left over cran/apple juice. i let it go a little longer than i should have just to make sure it was done. pulled with readings of 174 and 168 in the two breasts at around 1:45pm. wrapped in foil and blankets to take to moms. 1.5 hrs later is was still steamin.
the dark meat was really good. the wings were the best, nice and juicy.
skin was a little chewy but well seasoned. the dark meat was great. breast meat ok. think it coulda used some more seasoning in the brine for gettin some more flavor deeper in the meat. i would like to thank everyone on here for all your help. this site is awesome. i don't post much but come on here often to get pointers when i'm smokin something different.
