A Turkey Smoking A Turkey!!!

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5oclocksomewher

Smoking Fanatic
Original poster
Mar 30, 2014
775
77
Dickson City, PA (Scranton, PA)
Well, I'm going to attempt my first turkey smoke today on the Chargriller Outlaw. I've read up a bit on some of the ones done by members of this forum, and wow, they were impressive. So hopefully I can get decent results. I took the bird out of the freezer last week and let it thaw in the fridge. I brined it 26 hrs and just took it out of the brine. I'm going to let it sit and dry a few hours in the fridge, let it sit on the tabletop for about half hour, then get it on the smoker. The brine smelled great. I used about a dozen spices. I going to be smoking with peach wood mini splits (little bigger than beer can).

 
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I almost had a disaster. I forgot to rinse the brine off after I took it out. Thank god my teacher Ed, from www.kickassbbq.com noticed it in the photo and reminded me. Nothing like biting into a nice pocket of salt after cooking for hours. Thanks Ed. Everyone should check out Ed's site, he's awesome. Anyway did that, oiled it up and ready to go.
 
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4 hrs between 275-300. This 15 lb. bird's goose is cooked!!!

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Oh My !!!

That's Beautiful !!!------------
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Awesome Mahogany Color!!
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Bear
 
Beautiful Bird !!!   Pat yourself on the back great job, that color if fantastic.

Gary S
 
Yep, it's done....I see your probe popped up...lol. Agree with everybody else....that color is B-utiful. So, how was your first buzzard?? As you know I'm doing one later today so thanks for setting the bar kinda high .....that's a tough act to follow. Well done, congrats.....Willie
 
It tasted good. The white meat was little dry, it cooked a little faster than the dark. Next time I will butterfly (or spatchcock) the bird to get a more even cook. I made up a gravy from the leftover dripping that helped moisten that whit meat up. But overall, I was pleased. Thanks for the kind words, means a lot coming from guys that are vets at this.
 
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