Search results for query: smoked turkey

Well my wife decided to volunteer me to bring a rolled smoked turkey to church next week. So I spent some time deboning a whole turkey. I seasoned it with salt, pepper, garlic, onion, lawrys, Italian seasoning on the inside. I rolled it up and used butchers twine to fasten it. I then vaccum...

We were at the market last week and turkey legs were $3.99 a pound. About a buck more than last year. The legs were big! We bought three legs at $21 and change. About 1 1/2 - 1 3/4 pounds each? Made up a batch of Pop's brine. Cut the tendons, into the brine, and into the refrigerator for 5...

Smoked the first turkey breast last week on the Smoke Vault 24. My wife raved about it. I hate it when the first of anything is a hit. It sets me up for failure on the second try. Oh well.....we'll through caution to the wind and go for round two. And, just to add to the challenge we'll use a...

Alright today is the day. The turkey roll is on the pellet pooper rolling at 325. I also cut up some red onion, zucchini, and yellow squash to go on the grill as well. I got the outside of turkey with lawrys and cracked pepper, I seasoned the veg with SPGO and Italian seasoning oh and a couple...

I love smoked turkey breast. I always inject mine. I usually use Butcher BBQ Bird booster. Excellent product. I've also use the Tony Chechere stuff available in most grocery stores. Makes a big difference. Highly recommend the Butcher BBQ stuff

Beef bacon, turkey breakfast sausage, country taters, smoked Monterrey jack, scrambled eggs. Not the prettiest but sure was tasty. Definitely won’t be the last fatty.

It's good that you're cautious , but that's not a spoilage date . Plus if you're in a salt brine plus injected , that works against the bad stuff . I'd have no issue brining one , and freezing the rest . I'd break them down into parts . I also have threads on combining the breast halves and...

Do you mind telling us more about the tendon work? The major reason I don't get these at fairs are b/c of those tendons. I would love to try again with your method.

Those look beautiful! Nice work! - Jason

I did my first smoke for people other than me and my GF. Smoked a meatloaf, turkey breast roast and "grilled" some beer brats. Everything turned out great. I was too busy cooking/hosting and forgot to take pictures.

Never saw or heard of this before! I’m in for the ride!

I recently smoked a boneless / skinless turkey breast with cracked pepper, which is one of my favorite recipes. My injection was a mixture of Kosmos Chicken Soak and LC Fowl Play (using amounts much less than the competition amounts). I had enough left over to use it as a cover brine. Brine...

Dry Turkey? Try a drip pan and rack it. If not enough roon in Pellet grill? Put water pan to the side with apple juice or yur choice? 1 Gives moisture to the protein. 2 Breaks down the protein 3 Obviously enhances Flavors 4 Have a nice base for gravy / broth Try it ? ELF

Looks good from here! You mentioned a weaker smoke flavor on your pellet smoker, I have the same thing on my Traeger, so I bought a smoke tube and run that with 50/50 pellets and wood chips. That helps tremendously!

Love me a brined smoked turkey. Well done!

About the only way I will eat turkey any more is cured in Pop's low salt brine. I put the breast in brine frozen. Couple days thawed enough to get gravy package out. Started Monday and smoked yesterday. Smoked at 250 with cherry chips in tube for about 3 hours. First time doing butternut...

Thank you for the information. I was mainly saying I didn't have time because I have a lot going on this week. I decided to smoke 4 whole chickens tonight plus the hearts and livers that came in them. The others I will break down tomorrow morning into pieces and freeze.

Brined, rinsed, seasoned, smoked, ate. Probably the least problematic smoke yet. NO issues. Brined with a picanha steak seasoning (95% salt) over night. Seasoned with "Bam" seasoning, smoked at 250 for about 6 hours. The beer can chicken stand worked perfectly to keep the breast upright...

Friend down the rd didnt get to come to TG at daughters with us. So I smoked up a turkey for her today as promised.

I smoked a turkey today and it came out creosote looking on the outside skin. Came off my gloves onto the meat while handling it. -Propane smoker. -Injected with Butter and Honey. -Smoked at 275*-300* with competition blend pellets for smoke.