Happy Thanksgiving to all and their families.
Its been a busy morning, the first turkey on the smoker was for a CO-Worker of my wife. When I did my test turkey 2 weeks ago, they liked it enough and requested me to do one for them.
My wife didn't look like it was a request when she mentioned it, it looked more like a "you will be making them one" kinda look
At 5AM this morning the first bird went on.
13lb.
I did brine it for 24 hours using "Slaughterhouse Poultry Brine", then rinsed it, injected with "Packers Bird Booster",
then added rub using "Weber Beer Can Chicken"
Stuffed the cavity with 2 oranges, 2 apples, 2 lemons, 2 limes, they were a bit smaller at the grocery so needed 2 of each.
Put it in an uncovered container over night in the fridge to allow skin to dry.
Set temp to 250° on smoker, used a mix of apple and hickory wood.
Just under 4 hours the It was 140°, so I cranked up the heat to 400° on my smoker to get a nice crispy skin.
Pulled it at an IT of 157° knowing the carry over would take it to 165
Heated oven in kitchen to 225, and put our Roasting Pan in it to get it warm.
Once I pulled the turkey I placed it in the warmed pan on its rack, then wrapped the pan in towels, and put it into a large card board box to get on the road.
Took about 20 minutes to get it to the friends home. Pan was still nice and warm, probed one final time and IT was 168 in breast.
Brine, injected, rubbed, stuffed with fruit and skin dried
On the smoker, still dark outside. Good thing I have a nice flashlight
basted it half way through with butter, did not get a shot of that, wanted to get lid closed back up
5 hours cook time.
Sorry no pictures of it cut, or plated. I wanted the family it was cooked for to have the honer of cutting it
I had debated trying to find a small turkey for my wife and I, but the smallest i could find was 10lb. I knew we couldn't eat all that, so I decided to go with a Boneless Breast.
It was 4lb Butterball, boneless turkey breast. It also was skinless, this I did not expect, but I have never cooked one of these so I wasn't sure what to expect.
I did brine it as well for 24hr. "Slaughterhouse Poultry Brine", then rinsed it, injected with small amount of "Packers Bird Booster",
then added rub using "Weber Beer Can Chicken" I plated it and put it covered in fridge overnight. Being skinless I was worried on not covering it.
Had a few beers setting up new pellets in my AMZNTS, and mounting the second shelf. Jeez, these things just make you thirsty
1130AM and its time to add the next turkey
Prepped and ready for smoker temp set to 225°
Never cooked one, I wanted to ensure it was as moist as it could be, I went ahead and put several slices of bacon on a second shelf above the breast to drip onto it when cooking.
In smoker with bacon over it
Its still going, its at 75° 45 minutes in. Ill update soon with more pics
Thanks for looking, and happy Thanksgiving to all.
Its been a busy morning, the first turkey on the smoker was for a CO-Worker of my wife. When I did my test turkey 2 weeks ago, they liked it enough and requested me to do one for them.
My wife didn't look like it was a request when she mentioned it, it looked more like a "you will be making them one" kinda look
At 5AM this morning the first bird went on.
13lb.
I did brine it for 24 hours using "Slaughterhouse Poultry Brine", then rinsed it, injected with "Packers Bird Booster",
then added rub using "Weber Beer Can Chicken"
Stuffed the cavity with 2 oranges, 2 apples, 2 lemons, 2 limes, they were a bit smaller at the grocery so needed 2 of each.
Put it in an uncovered container over night in the fridge to allow skin to dry.
Set temp to 250° on smoker, used a mix of apple and hickory wood.
Just under 4 hours the It was 140°, so I cranked up the heat to 400° on my smoker to get a nice crispy skin.
Pulled it at an IT of 157° knowing the carry over would take it to 165
Heated oven in kitchen to 225, and put our Roasting Pan in it to get it warm.
Once I pulled the turkey I placed it in the warmed pan on its rack, then wrapped the pan in towels, and put it into a large card board box to get on the road.
Took about 20 minutes to get it to the friends home. Pan was still nice and warm, probed one final time and IT was 168 in breast.
Brine, injected, rubbed, stuffed with fruit and skin dried
On the smoker, still dark outside. Good thing I have a nice flashlight
basted it half way through with butter, did not get a shot of that, wanted to get lid closed back up
5 hours cook time.
Sorry no pictures of it cut, or plated. I wanted the family it was cooked for to have the honer of cutting it
I had debated trying to find a small turkey for my wife and I, but the smallest i could find was 10lb. I knew we couldn't eat all that, so I decided to go with a Boneless Breast.
It was 4lb Butterball, boneless turkey breast. It also was skinless, this I did not expect, but I have never cooked one of these so I wasn't sure what to expect.
I did brine it as well for 24hr. "Slaughterhouse Poultry Brine", then rinsed it, injected with small amount of "Packers Bird Booster",
then added rub using "Weber Beer Can Chicken" I plated it and put it covered in fridge overnight. Being skinless I was worried on not covering it.
Had a few beers setting up new pellets in my AMZNTS, and mounting the second shelf. Jeez, these things just make you thirsty
1130AM and its time to add the next turkey
Prepped and ready for smoker temp set to 225°
Never cooked one, I wanted to ensure it was as moist as it could be, I went ahead and put several slices of bacon on a second shelf above the breast to drip onto it when cooking.
In smoker with bacon over it
Its still going, its at 75° 45 minutes in. Ill update soon with more pics
Thanks for looking, and happy Thanksgiving to all.
