- Apr 13, 2015
- 1
- 10
I tried my first deboned, stuffed turkey this weekend. I started with a 12-pound bird and spent about 40 minutes on the careful deboning process (my first time).
Then I dropped it into a garlic and pepper brine for 24 hours.
I gave it a blanket of local Graziano Italian sausage.
Then rolled it and tied it with butcher's string. (you can see a spot where the wing broke the skin, it didn't seem to matter)
I decided to try this without a rub, to see if the skin would get crispy. I have an electric Smoke Hollow smoker. I used hickory and gave it a full 4 hours of smoke and took it to 165 internal. I wrapped it in foil and towels and gave it a half hour nap in a cooler before this:
I've been running this smoker for a couple of years, and had some success with ribs, chicken and a couple of butts. But this was the best turkey I have ever tasted. Perfectly juicy on the inside with a surprisingly crispy, smokey skin. The spicy sausage inside is a great bonus. The bird seems to take all the smoke you want to give it.
I'm really proud of how this one turned out and I'm thinking about trying a turducken with sausage next!
I forgot two things. I forgot to take a couple more pics after I sliced it, and I forgot all about the legs still sitting in the fridge. Those might end up in the fryer.
Then I dropped it into a garlic and pepper brine for 24 hours.
I gave it a blanket of local Graziano Italian sausage.
Then rolled it and tied it with butcher's string. (you can see a spot where the wing broke the skin, it didn't seem to matter)
I decided to try this without a rub, to see if the skin would get crispy. I have an electric Smoke Hollow smoker. I used hickory and gave it a full 4 hours of smoke and took it to 165 internal. I wrapped it in foil and towels and gave it a half hour nap in a cooler before this:
I've been running this smoker for a couple of years, and had some success with ribs, chicken and a couple of butts. But this was the best turkey I have ever tasted. Perfectly juicy on the inside with a surprisingly crispy, smokey skin. The spicy sausage inside is a great bonus. The bird seems to take all the smoke you want to give it.
I'm really proud of how this one turned out and I'm thinking about trying a turducken with sausage next!
I forgot two things. I forgot to take a couple more pics after I sliced it, and I forgot all about the legs still sitting in the fridge. Those might end up in the fryer.
