grillin a turkey

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Smoking Fanatic
Original poster
OTBS Member
SMF Premier Member
Nov 12, 2006
Saxton, Pa.
doin a 9.5# turkey on the spit. brined it overnight with sea salt, brown sugar, onion flakes, garlic powder, paprika, oregano, and tabasco sauce. ought to be quite tasty. got a little smoke box to set on top of the flames with some cherry.. won't be and honest to god smoke but should throw a little flavor into it was gonna smoke but we got 8" of snow some pretty stong winds and it's only 21 degrees so i figures i'd try the spit. Qgasm to come especially if it turns out good...oh yeah it is stuffed with red delicious apple and some onion can't wait to see how it turns out

been on the grill for 2 hours, looks and smells fantastic internal temp is at 145 degrees. should probably swab it with some EVOO so the skin doesn't crisp too much.. as promised here's the Qgasm

Man it turned out better than i could have ever dreamed so moist so juicy, I'll never not brine poultry, ever!!!!!..the skin was perfectly browned and crispy..and the apple stuffing did a terrific job of flavoring..gotta buy or make a rottiserie unit for the ECB.. took roughly 3.5 hours at a temp of 325 could have had more smoke but oh well i'm tickled pink with a full belly..get some napkins cause here's the finished bird......



Great looking turkey....but now ya really got me thinking....that will be a great project to do... figure out a nice, clean way of putting a rotisserie in my big block

Nice looking job.... It is abt time to do another one here as well.

There isn't much that beats a nice moist smoked turkey once in a while. There are great. Next time, try a couple of apples cut up into qtrs and use that along with some wood chips/chunks. The apples add a nice sweet taste, as well as they tend to make the skin a little darker.

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