I smoked my first turkey in the REC TEC grill about two months ago. I read how everyone was saying best smoked turkeys are brined turkeys. Well I brined that 1st one in a brown sugar and salt and vinegar brine overnight. Me and Susie thought it sucked. Did not like the brined taste at all so the dog got most and a buddy that loves all turkey got the other half.
Today I am trying something different. I bought an upside down turkey cooker. It literally holds the bird in the air with the breast side down.
I have just used a little poultry rub and canola oil on the outside to keep things simple. I subjected the turkey to a three hour heavy smoke using cherry wood.
Right now I have goosed the grill temp up to 325* with a temp probe stuck in the thy. It will cook till the temp in the thy hits 170*
It's nothing fancy. No brine and a heavy initial smoke. I do have to admit that it looks pretty dang good at the moment.
The upside down turkey holder:
Turkey on the holder:
I ditched the aluminum pans as I just need them to contain the mess of the poultry rub.
Just going into the grill.
What dat burd lookin like after the three hours in da smoke. Hot damn that 170* temp in the thy is not going to come quick enough. It's looking effin good!
The finished product...Damn was it good. Moist as hell and dang tasty.
Today I am trying something different. I bought an upside down turkey cooker. It literally holds the bird in the air with the breast side down.
I have just used a little poultry rub and canola oil on the outside to keep things simple. I subjected the turkey to a three hour heavy smoke using cherry wood.
Right now I have goosed the grill temp up to 325* with a temp probe stuck in the thy. It will cook till the temp in the thy hits 170*
It's nothing fancy. No brine and a heavy initial smoke. I do have to admit that it looks pretty dang good at the moment.
The upside down turkey holder:
Turkey on the holder:
I ditched the aluminum pans as I just need them to contain the mess of the poultry rub.
Just going into the grill.
What dat burd lookin like after the three hours in da smoke. Hot damn that 170* temp in the thy is not going to come quick enough. It's looking effin good!
The finished product...Damn was it good. Moist as hell and dang tasty.
