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TURKEY IN THE KAMADO

post #1 of 4
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I have had a 22lb turkey in my freezer since Thanksgiving given to my daughter by her work. I brined the turkey for 10hrs using Slaughterhouse Poultry Brine. I mixed a rub in butter and put under the skin and smeared all over the bird. I used lump charcoal and added hickory and cherry wood chips and brought it to a 325. The bird I had it on a beer can turkey stand adding garlic, onion and brine to the beer. It took just under 5 hrs to reach 170 internal temp. Here are a few pix I took with my cell phone.

 

 

 

 The turkey came out great with just amount of brine and smoke and was very moist.

post #2 of 4

Looks good , Fester :drool:icon_exclaim:  Making me hungry , 10:30pm is not a good time for that , but if it were in front of me , I'd munch on it without any hesitation.:biggrin: .

 

Have fun and . . .

post #3 of 4
Great looking bird!!!!
post #4 of 4

Good lookin' turkey. :Looks-Great:

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