Search results for query: smoked turkey

...pleased that it wasn’t just a fluke and that the smoker is performing so well. This week, I headed in a completely new direction. Smoked turkey. First, it was brined for 24 hours, then seasoned with a dry rub, and finally smoked using oak, beech, and cherry wood. The result was...

You should look into the boned and rolled turkey and chicken breast I do . Here's the chicken meatloaf that you might like . Recipe is listed , you might have to adjust for the starch . https://www.smokingmeatforums.com/threads/smoked-chicken-meatloaf.326092/ I also use the meatloaf mix to do...

That was my third MES40. They last about 5-7 years and I was done buying another one. I looked at Weber, Camp Chef, Recteq and Traeger. I went with Recteq for the 6 year bumper to bumper warranty, 4.9 star outta 5 rating, room for a 15-lb turkey and the reviews claiming excellent smoke flavor...

I love smoked turkey injected with Butcher BBQ Bird Booster. I'll have to try one cured.

looks great

I saw BrianGSDTexoma's post 'Just Some Smoked Cured Chicken Breast' and I thought, gee......I haven't done smoked turkey legs in awhile. Don't ask how I got from chicken and turkey breasts to turkey legs, but it happens to me a lot when I read these post's. So Friday I threw four legs in Pop's...

Thanks John Thanks HT. I will have to try that. Thanks Jeff. I not a fan of turkey but something magical happens when its cured. Made turkey soup yesterday and put a little curry powder in it. Man was that good. I still have some of that Bird Booster. Need to use it up.

Quick smoked turkey cutlets, beans, cabbage, and peppers for supper.

I always wet brine a Chiken Breast but with a Turkey breast being so much larger and usually already brined by Butterball or whomever, does it make any sense to wet brine a Turkey Breast? Thanks, Randolph

I’m smoking a turkey this year instead of frying. I’m looking for brining recommendations, show my whatcha’ got! 😃

Reads and looks outstanding. I broke down a turkey once and took the wings and legs and coated them with pastrami rub, then smoked. That too was fantastic. I didn't brine or cure though.

...work very well. Here's some of my turkey cooks. TURKEY Frog Spatchcocked Turkey Thanksgiving and Falls Got Me Feeling Froggy Cajun Smoked Turkey Couple of Christmas Turkeys Today I Gave Everybody the Bird, Turkey That Is Christmas Dinner Turkey Smoked Gobbler Got Gobbled Brined Buttered...

yep...I wrote that they would be spactchcocked. Question is pan or grate.

...The other half we seasoned in Max Mix - Poultry & Fish. No grill shots today. But fresh off the grill. We had a leftover smoked turkey drumstick from the spin you may have seen on the carousel. and used it to make a mac 'n cheese. If you haven't made mac 'n cheese with the smoked turkey...

NICE and congrats on the ride! Well deserved. Not sure what stock you used but I once made stock from the scrap of a cured smoked turkey for a gumbo and no other way. Kicked it up another level. Essentially free too. Throw in IP for an hour or so.

That video rings all of the bells ✔️✔️. During COVID I entered some online competitions, one of which was turkey. I did the boneless/skinless breasts in a butter bath, and also smoked the thighs until they were pullable. Failing to add sauce to my entry photo dinged my score... but after the...

Its that time to start thinking about getting your Turkeys Thawed. If you have a over 20lb bird you may need to load in cold water for a bit to get it safely thawed. For more details on a safe way to thaw in cold water check out the USDA's site...

Smoked some ribs yesterday. Personally I'm not a big fan of baby back ribs, prefer St. Louis cut, but it's all Safeway had and I didn't feel like driving out of town. Rubbed them up with the same SPOG I used on the turkey breasts the other day. It was fine, but I think I'll go back to 40% salt...

Fired up the beast because hey, it's Sunday, why not? Smoked a turkey breast using a rub I designed as a fundraiserfor a buddy of mine who needs a kidney transplant (one of his favorite flavors to utilize is bell pepper so that is the key ingredient this one is designed around)...smoked to 160°...