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Whole Turkey with Q-view

post #1 of 15
Thread Starter 
Smoked a 13.5 lb. turkey using travcoman45's brining and injecting method. Brined for 16 hours. Smoked for three hours with Kingsford & mesquite chunks. Turned out great! Even my wife who doesn't care for smoked meat liked it. Q-view attached.

Thinking about moving on to a pork butt this weekend.

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post #2 of 15
Great lookin bird! Congrats on the successful effort!
post #3 of 15
Nice Smoke!!!! Looks like it turned out real good... How moist was it? My last one was a little on the dry side...
post #4 of 15
wow that looks good PDT_Armataz_01_37.gif
post #5 of 15
Excellent looking bird Hokie, props on a good smoke! How did you like the brine solution from Travcoman? I'm going to use it myself and it looks great!!

<Thanks Tip for sharing your brine/injection recipe!>
post #6 of 15

Great looking bird

Great looking bird... I love smoked Turkey. It's my favorite. No wait... Ribs are my favorite. No wait... Brisket is my favortie. No wait... my favorite thing is a fatty. No wait... Okay... I just love smoked meat. Any way... congrats on the smoke. Thanks for the q-view.
post #7 of 15
Nice looking bird, yum!
post #8 of 15
Thats some great q-view. Making me want to fire a bird on the smoker now.
post #9 of 15
Congrats on the big bird, Thta is one nice lookin' piece of Q!
post #10 of 15
Thread Starter 
Seaham358 and Sumosmoke - the brining and injecting produced a very moist and flavorful bird. I'd do it again in a heartbeat, but I'd probably change up the brine and/or injection solution just to try something different. For a first timer, I was happy with my results.
post #11 of 15
Got a link to travcoman45's method?
That looks great!
post #12 of 15
It's a nice mild brine an injection, good startin point yall feel free ta add anythin that tickles yer fancy.

Mighty fine smoke, Excellent work.
post #13 of 15
Heres the 3 main components ta poultry:

Slaughterhouse Poultry Brine #1

1 1/2 Gal Water
1/2 C Salt
1/2 C Dark Brown Sugar
2 tsp Garlick Powder
2 tsp Onion Powder
2 tsp Cajun Spice
2 tsp Celery Salt

Slaughterhouse Poultry Injection

1/2 Pkg Good Seasons Italian Dressing
2 tsp Garlic Powder
2 tsp Celery seed
2 TBS melted Butter
2 C Apple Cider

Slaughterhouse Spritz

8 oz Apple Cider
6 oz Water
4 oz Whiskey
2 oz Cider Vinegar

Feel free ta use it as is, er modifiy it ta yer likin. I brine my poultry over night and spritz each hour. The spritz gives a nice sheen ta the bird and the skin ain't bad. Now it ain't fried crispy but not a rubber band either.
post #14 of 15
Thanks Brother Travco
much obliged.
post #15 of 15
The spritz, that's what I forgot to use on my breasts ... seriously!!! I smoked them and didn't spritz them with anything .. will have to add that to the next bird smoke I do, which is ... TOMORROW!!
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