- Sep 15, 2012
- 17,979
- 14,853
I've seen a quite a few done on the forum and they all looked great. So I decided to try smoking a turkey for myself. I bought this 15.5 lber. after Thanksgiving for 0.59 cents a pound, and let it go into a deep sleep until warmer weather came upon us. Cheap enough if I screw it up. It was already enhanced so I didn't bother with a brine. Well it hit the mid 60's yesterday so out came the WSM. Just injected it with the broth from the heart, neck and giblets. I added pepper, onion powder, butter and garlic powder to the mix after wifey ate the gizzards.
Here's the bird in it's naked glory. Seasoned with Weber rub.
Out on the WSM at a temp of 300 to 325.
A couple hours in. Smoking with hickory since I didn't have any apple chunks. She's getting a beauty of a tan.
It's getting there.
All finished.
Sliced off the breast. Pic doesn't show how juicy it was
She's all carved up for supper.
I didn't get a chance for a plated shot yesterday. So here's one of today's lunch. Waiting for the gravey to heat up.
And one for Lunch tomorrow.
I have to say that I impressed the misses and myself with this bird. She's actually considering letting me smoke the turkey for next Thankgiving. I know it probably won't happen, but it's a step in the right direction. She always gets the first cut. She loved the skin, it was crispy and tasty. Overall I was very very pleased with how this bird came out. I thought the hickory would overpower the bird, but it just added another layer of flavor. Maybe because I only used two smaller chunks. It definitely made an inexpensive turkey taste like an expensive one.
Thanks for sharing my journey.
Chris
Here's the bird in it's naked glory. Seasoned with Weber rub.
Out on the WSM at a temp of 300 to 325.
A couple hours in. Smoking with hickory since I didn't have any apple chunks. She's getting a beauty of a tan.
It's getting there.
All finished.
Sliced off the breast. Pic doesn't show how juicy it was
She's all carved up for supper.
I didn't get a chance for a plated shot yesterday. So here's one of today's lunch. Waiting for the gravey to heat up.
And one for Lunch tomorrow.
I have to say that I impressed the misses and myself with this bird. She's actually considering letting me smoke the turkey for next Thankgiving. I know it probably won't happen, but it's a step in the right direction. She always gets the first cut. She loved the skin, it was crispy and tasty. Overall I was very very pleased with how this bird came out. I thought the hickory would overpower the bird, but it just added another layer of flavor. Maybe because I only used two smaller chunks. It definitely made an inexpensive turkey taste like an expensive one.
Thanks for sharing my journey.
Chris