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Turkey

post #1 of 5
Thread Starter 
I mentioned in my ham post that I had turkey brining

http://www.smokingmeatforums.com/t/152934/ham

Here are pics of first half turkey and turkey breast. The second batch is in the smoke.

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Enjoy the Q-view,
Gadgetman53


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post #2 of 5
Thread Starter 
Failed to mention what I did. Brined them overnight and injected with creole butter. Then into my MES 30 with AMZNPS full of Maple, Hickory, and Cherry blend pellets.


Gadgetman53


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post #3 of 5

Looks good! 

post #4 of 5

A 43 lb. turkey!!! I am guessing you weren't using poultry pellets! Lets see are you selling tickets for Thanksgiving meals? Two turkey halves, a ham, do ya think you'll need a brisket? LOL There is sure going to be a lot of unbuckled belts at you house after lunch! But their taste buds will be dancing with delight!

 

By the way, didn't you read:

http://www.smokingmeatforums.com/t/152582/butterball-warns-of-fresh-large-turkeys-may-be-in-short-supply

 

 

/Chuckles

post #5 of 5
Thread Starter 
Quote:
Originally Posted by Foamheart View Post

A 43 lb. turkey!!! I am guessing you weren't using poultry pellets! Lets see are you selling tickets for Thanksgiving meals? Two turkey halves, a ham, do ya think you'll need a brisket? LOL There is sure going to be a lot of unbuckled belts at you house after lunch! But their taste buds will be dancing with delight!

 

By the way, didn't you read:

http://www.smokingmeatforums.com/t/152582/butterball-warns-of-fresh-large-turkeys-may-be-in-short-supply

 

 

/Chuckles


Well.... I have to cook for my parents and my in-laws. I'm freezing every bit of it until closer to time.


Gadgetman53


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