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First Turkey in the MES

markk

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Joined Aug 17, 2010
I found a unfrozen turkey at the store this morning, not sure why they had fresh turkey's this time of year but oh well. It is 12.83 lbs. due to the weight and concern with time in the danger zone, I am planning to spatchcock it. Question is spatchcock before or after soaking in brine overnight? Will post Q-view tomorrow.

Mark
 

SmokinAl

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I would spatchcock it first then brine it.
 

markk

Smoke Blower
79
10
Joined Aug 17, 2010
Here is my first Q-view. Brined turkey for 18 hours in cranberry juice and salt, rinsed and coated with rub.



Into the smoker at 250F using pecan in the AMNS



After 3 hours internal temperature is 153 F. Easily made it through the safe zone.



More pictures to follow

Thanks for looking

Mark
 

SmokinAl

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Looks good so far!
 

chef willie

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fine looking bird.....love smoking turkeys, they always look so cool.....carcass makes great stock for soups or gumbo
 

markk

Smoke Blower
79
10
Joined Aug 17, 2010
The final pictures:

Out of the smoker after a rest, surprised I didn't notice it was missing a leg when I put it in the smoker.



Cant' wait until dinner



Thanks again for the help and such a great site.

Mark
 

saugeyejoe

Fire Starter
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Joined Dec 24, 2010
Good looking turkey, I also like the stand you have for the smoker, where did you find that?  The old back doesn't like bending over much anymore. 
 

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