Whole Turkey with Q-view

hokiesmokie · May 23, 2008

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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seboke · May 23, 2008

Great lookin bird! Congrats on the successful effort!

seaham358 · May 23, 2008

Nice Smoke!!!! Looks like it turned out real good... How moist was it? My last one was a little on the dry side...

7outof10 · May 23, 2008

wow that looks good

sumosmoke · May 23, 2008

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!>

smoke_chef · May 23, 2008

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.

ronp · May 23, 2008

Nice looking bird, yum!

x-factor · May 23, 2008

Thats some great q-view. Making me want to fire a bird on the smoker now.

richoso1 · May 23, 2008

Congrats on the big bird, Thta is one nice lookin' piece of Q!

hokiesmokie · May 26, 2008

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.

supervman · May 26, 2008

Got a link to travcoman45's method?
That looks great!

travcoman45 · May 26, 2008

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.

travcoman45 · May 26, 2008

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.

supervman · May 26, 2008

Thanks Brother Travco
much obliged.
V

sumosmoke · May 26, 2008

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!!

Whole Turkey with Q-view

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Gone but not forgotten. RIP

Fire Starter

Gone but not forgotten. RIP

Fire Starter

Smoking Fanatic

Master of the Pit

Master of the Pit

Smoking Fanatic

Master of the Pit

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