This was a test run for Thanksgiving since I've been tasked with bringing the turkey for my Dad's side of the family. I just wanted to make sure I had a good process before being trusted with the Thanksgiving Turkey. My uncle's health has been in a bit of a decline this year and he is normally the person that cooks the turkey. He would deep-fry the turkey every year and it's probably the best turkey I've ever had so I have some very big shoes to fill.
Overall I think my turkey turned out fine. All of the meat was very juicy, so juicy in fact that when I went to check the breast temperature at the end it was squirting out juices as I put in the thermometer (insert numerous adult jokes).
The brine I used can be found here (http://thepioneerwoman.com/cooking/my-favorite-turkey-brine). It smelled amazing and had a good flavor to it. After removing the innards of the turkey and cleaning off, I put it in the brine for 24 hours or so. I removed from the brine and washed it to remove the excess salt then patted dry with paper towels.
The seasoning/rub I used was more of a southwestern style and I knew it after looking at the ingredients but the friend I got it from swears up and down by it. It was a very good rub just not that Thanksgiving flavor we were looking for so I will need to change that before Thanksgiving. I made sure to get the rub up underneath the skin and inside the cavity as well. Then put some sage, thyme and rosemary inside the cavity.
This was a 10lb bird that I smoked for approximately 3.5-4 hours before it reached 165 degrees IT. I used lump charcoal and a mixture of pecan and apple wood for the smoke. Kept the smoker temp at about 250-275 degrees although due to me not paying attention it did drop down to about 200 for a little while (maybe 30-45 minutes).
Seasoned
Seasoned and stuffed with herbs
On the smoker
Finished Side View
Finished Top View
Cut up and being served
Overall I think my turkey turned out fine. All of the meat was very juicy, so juicy in fact that when I went to check the breast temperature at the end it was squirting out juices as I put in the thermometer (insert numerous adult jokes).
The brine I used can be found here (http://thepioneerwoman.com/cooking/my-favorite-turkey-brine). It smelled amazing and had a good flavor to it. After removing the innards of the turkey and cleaning off, I put it in the brine for 24 hours or so. I removed from the brine and washed it to remove the excess salt then patted dry with paper towels.
The seasoning/rub I used was more of a southwestern style and I knew it after looking at the ingredients but the friend I got it from swears up and down by it. It was a very good rub just not that Thanksgiving flavor we were looking for so I will need to change that before Thanksgiving. I made sure to get the rub up underneath the skin and inside the cavity as well. Then put some sage, thyme and rosemary inside the cavity.
This was a 10lb bird that I smoked for approximately 3.5-4 hours before it reached 165 degrees IT. I used lump charcoal and a mixture of pecan and apple wood for the smoke. Kept the smoker temp at about 250-275 degrees although due to me not paying attention it did drop down to about 200 for a little while (maybe 30-45 minutes).
Seasoned
Seasoned and stuffed with herbs
On the smoker
Finished Side View
Finished Top View
Cut up and being served
