I got a wild hair last night and found myself at my local grocery store picking out a 19 lb turkey. Smallest one they had. I brined it overnight. I rinsed the bird and looked at it then looked at my MES 30 and start to rethink my stategy. A pair of kitchen scissors, a butcher knife and ten minutes later and i had two halves of a turkey. They fit perfectly with room to spare around the sides on my MES 30 racks. Patted dry with paper towels and threw on some tasty rub.
Warmed up the smoker and filled the bowl with some apple juice. Hickory and apple were the flavors of the day. Started at 275 for an hour then lowered to 225 for the remainder. I added wood every hour. Finished faster than I expected at just over 3 hours. I pulled it when the internal of the breast was165. I let them rest for 30 minutes before carving it up. Nice smokey flavor and juicey to boot. I obviously did not end up with an evenly crispy skin this way. I suppose you could always pull it early and finish in the oven
It was a little bit on the salty side. Not way over the top salty but i either used too much salt in the brine (not likely, brine called for 1/2 cup kosher salt to 1.5 gallons water), brined too long (12 hours) or the combo of the brine and the rub was just a bit too much salt. What do you all think?
Well, im loving my new smoker so far. I've tried chicken wings, pork shoulder, brisket and now the turkey. Sorry i didnt document the first few adventures. I got a bit too excited to take pics. Expect more from me in the near future.