SmokinAl
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Every year the company that I work for has a TG Day party for all the employees.
This year they asked me to smoke a turkey & a ham for them.
They also wanted stuffing & gravy.
They would pay for it all I just had to do the work.
No problem, I don't really need an excuse to fire up the smoker.
It was a little hectic, so I didn't get a bunch of photo's, but here is what I have.
I started with a 22# Butterball & an 8# ham.
Since it was a Butterball, there is no need to brine. But I did inject it with Tony C's Roasted garlic & herb marinade.
Then melted a stick of butter & put about 1/4 cup of rub in it & brushed it all over the turkey.
I parted it out so it would cook faster. Into the Lang running at 270.
In the meantime I cold smoked the ham for 4 hours. I love these hams because there is no waste.
But they also are very lean & if you try to hot smoke them they dry out.
After 4 hours I injected the ham with Tony C's Praline honey ham marinade.
Then into a pan covered in foil & into the smoker just to heat it up to 140.
Judy made stuffing balls, just a regular stuffing recipe with some hot Italian sausage added & rolled into balls.
These also went into the smoker, until an IT of 165.
The turkey took just a little over 3 hours to cook, I pulled it at 157 in the breast.
I let it sit on the counter & the final IT was 165 in the breast & 180 in the thighs.
We took everything in the pan, boiled it down with the carcass for gravy.
After it was strained & some flour added, we let it simmer & transferred it to a crock pot for the party.
The stuffing balls had a nice crust on them, but still moist inside.
Here's what we ended up with, 1 pan of each, dark meat, ham, white meat, & stuffing.
Also a crock pot of gravy, forgot to get a photo of that.
Judy also baked a cherry pie, but I talked her into leaving that here at home.
Just to make sure I took a big piece out for a snack!
Well I think it was a success, all the food was eaten & we came home with empty pans.
The only thing we had leftover was some gravy.
Now they have asked me to do the meat at the Christmas party!
I suggested Prime rib
, but I doubt that will fly!
Thanks for looking!
Al
This year they asked me to smoke a turkey & a ham for them.
They also wanted stuffing & gravy.
They would pay for it all I just had to do the work.
No problem, I don't really need an excuse to fire up the smoker.
It was a little hectic, so I didn't get a bunch of photo's, but here is what I have.
I started with a 22# Butterball & an 8# ham.
Since it was a Butterball, there is no need to brine. But I did inject it with Tony C's Roasted garlic & herb marinade.
Then melted a stick of butter & put about 1/4 cup of rub in it & brushed it all over the turkey.
I parted it out so it would cook faster. Into the Lang running at 270.
In the meantime I cold smoked the ham for 4 hours. I love these hams because there is no waste.
But they also are very lean & if you try to hot smoke them they dry out.
After 4 hours I injected the ham with Tony C's Praline honey ham marinade.
Then into a pan covered in foil & into the smoker just to heat it up to 140.
Judy made stuffing balls, just a regular stuffing recipe with some hot Italian sausage added & rolled into balls.
These also went into the smoker, until an IT of 165.
The turkey took just a little over 3 hours to cook, I pulled it at 157 in the breast.
I let it sit on the counter & the final IT was 165 in the breast & 180 in the thighs.
We took everything in the pan, boiled it down with the carcass for gravy.
After it was strained & some flour added, we let it simmer & transferred it to a crock pot for the party.
The stuffing balls had a nice crust on them, but still moist inside.
Here's what we ended up with, 1 pan of each, dark meat, ham, white meat, & stuffing.
Also a crock pot of gravy, forgot to get a photo of that.
Judy also baked a cherry pie, but I talked her into leaving that here at home.
Just to make sure I took a big piece out for a snack!
Well I think it was a success, all the food was eaten & we came home with empty pans.
The only thing we had leftover was some gravy.
Now they have asked me to do the meat at the Christmas party!
I suggested Prime rib
Thanks for looking!
Al
