I was informed I was hosting the graduation BBQ for my sister - she got her masters as a Nurse Practitioner/Midwife - and the menu was to include smoked turkey. So I brined two 13 lb. turkeys overnight, hit them with some rub and smoked them low and slow with some mesquite on the WSM. Chamber temp was 225°-230°, took about 5 1/2 hrs. to get the thighs to 170°.
All plated up with some of Dutch's Wicked Baked Beans, tater salad, and some veggies with hummus dip!
... and of course the carcass got turned into broth for some outstanding smoked turkey noodle soup!
All plated up with some of Dutch's Wicked Baked Beans, tater salad, and some veggies with hummus dip!
... and of course the carcass got turned into broth for some outstanding smoked turkey noodle soup!
