Was a bit worried about making the family bird on TG, so I decided to do a test run.
13lb bird
Decided to brine the bird and let set over night, ended up being in brine for total of 18 hours.
Washed well after brine, and let dry a touch.
Brine used - Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
I did inject after the brine and used Packers Bird Booster that i already had on hand.
After seeing BDSkelly's topic on "Holiday Smoked Turkey" I went with most of his steps knowing it was a great place to start.
1x apple, orange, lime, lemon cut up and stuffed in bird.
Used Rotisserie Chicken Seasoning for a lite rub.
After rub and stuffed let sit in fridge for about 1 hr while at doc. appt
Smoked at 250 degrees, used apple for wood in my AMZNTS gave it about 2 hours smoke from apple.
Took 5.5 hours to hit 160, pulled it to rest for 1 hour knowing it would still make it to 165 while resting.
Put it into a Oven Turkey pan and foiled for the 1hr.
I am getting ready to cut into it in a few minutes and see how it tastes...
Some pics taken on the way to this point, and will post a final look after I cut into it.
13lb bird
Decided to brine the bird and let set over night, ended up being in brine for total of 18 hours.
Washed well after brine, and let dry a touch.
Brine used - Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles
I did inject after the brine and used Packers Bird Booster that i already had on hand.
After seeing BDSkelly's topic on "Holiday Smoked Turkey" I went with most of his steps knowing it was a great place to start.
1x apple, orange, lime, lemon cut up and stuffed in bird.
Used Rotisserie Chicken Seasoning for a lite rub.
After rub and stuffed let sit in fridge for about 1 hr while at doc. appt
Smoked at 250 degrees, used apple for wood in my AMZNTS gave it about 2 hours smoke from apple.
Took 5.5 hours to hit 160, pulled it to rest for 1 hour knowing it would still make it to 165 while resting.
Put it into a Oven Turkey pan and foiled for the 1hr.
I am getting ready to cut into it in a few minutes and see how it tastes...
Some pics taken on the way to this point, and will post a final look after I cut into it.
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