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gobble gobble

post #1 of 12
Thread Starter 
The mother inlaw said she was going to do a turkey for sunday dinner then gets called into work. So here i am craving some turkey so we go get one the other day for a smoke out. I brined this bird for about 12hrs took it out rinsed dryed i then put a heavy herb rub under and on top of the skin put a stick of butter pattys under the skin evoo on the outside rubbed the cavity with my rub and over the herb rub outside of skin and let it sit in the fridge for about 3hrs got my pit up and chugn along at 300* with a 50/50 mix of apple peach wood wanted to put a stick of cherry on but im running low on it
post #2 of 12
Thread Starter 
this is almost 3 hrs in basted twice with clarified butter
post #3 of 12
Thread Starter 
turkey is sitting at 146deg getting so close the smell is something else
post #4 of 12
Thread Starter 
pulled at 165 juice turkey with all fresh vegies from my garden.
post #5 of 12
Thread Starter 
I pulled the skin back on the breast to show the rub
post #6 of 12

Good job.drool.gif Take some to MOM, She's done that for you a lot... Karma.

post #7 of 12

Now that's a tasty looking plate of food!

post #8 of 12

Looks GREAT!

Happy smoken.


post #9 of 12
Thread Starter 
We had some set back for her thank god the turkey didnt last long
post #10 of 12

Looks great!

post #11 of 12
Looking good
post #12 of 12
Thread Starter 
Thanks everybody the skin was a little dark from the rub but it was nice and crisp thought i might have gotten to big of a bird at 26lbs but not a problem will deff do it again
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