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If there weren't enough turkey posts... Here's one more!
What's your brine recipe if you don't mind me asking? Also what kind of wood are you gonna be using?- up-in-smoke90
- Post #8
- Forum: Poultry
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If there weren't enough turkey posts... Here's one more!
All I did was brine it and rub it with a little chili powder, paprika, and some bird spice(thyme, rosemary, and sage). Put a little olive oil over the skin so it would brown and then let it sit until I checked it with a thermometer.- up-in-smoke90
- Post #7
- Forum: Poultry
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If there weren't enough turkey posts... Here's one more!
Just pulled it off the smoker and it read in at 165 in the breast and a little over 170 in the thighs. Here's some Q-view for you guys! Lost a wing on the way out of the smoker Rear view and the missing wing Front Side view Top view! Can't wait for tomorrow, I've been...- up-in-smoke90
- Post #5
- Forum: Poultry
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HELP!!! Turkey for tomorrow starting now.
The brine I use every year with GREAT success. Its always moist and juicy too! Brine: 1 cup of water 1 cup of brown sugar 3-4 oranges sliced in half and squeezed into the water 2-3 lemons(same as the oranges) FRESH rosemary, thyme, and sage. Throw everything into the brine and depending...- up-in-smoke90
- Post #9
- Forum: Poultry
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Turkey time! (w/ plenty of Q-view)
Beautiful bird! One thing to remember is that when you pull the turkey and let it sit for 15 minutes or so to redistribute the juices its going to keep cooking and probably rise in temperature a few degrees. What I'm gonna do it pull the bird once the breast hits 165 and check the thighs, if...- up-in-smoke90
- Post #4
- Forum: Poultry
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If there weren't enough turkey posts... Here's one more!
Yeah I saw that, I guess that's what I get for trying to post from my phone lol. You going low and slow or high and fast?- up-in-smoke90
- Post #4
- Forum: Poultry
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If there weren't enough turkey posts... Here's one more!
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If there weren't enough turkey posts... Here's one more!
Brined this 15 pounder for 24 hours and slapped it on the smoker with apple wood. The first picture is when it was put on and the second is about 3 hours later!- up-in-smoke90
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- Replies: 9
- Forum: Poultry
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Hello from MO!
Thanks Disco! I just was hoping the bark would be a little darker- up-in-smoke90
- Post #13
- Forum: Roll Call
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