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If there weren't enough turkey posts... Here's one more!

Discussion in 'Poultry' started by up-in-smoke90, Nov 27, 2013.

  1. Brined this 15 pounder for 24 hours and slapped it on the smoker with apple wood. The first picture is when it was put on and the second is about 3 hours later!
  2. nc cue

    nc cue Fire Starter

    Your pictures aren't showing up. Maybe it's just me? In any event, I'm also doing an applewood smoke today. Good luck on yours!
  3. Yeah I saw that, I guess that's what I get for trying to post from my phone lol. You going low and slow or high and fast?
  4. Just pulled it off the smoker and it read in at 165 in the breast and a little over 170 in the thighs. Here's some Q-view for you guys!

    Lost a wing on the way out of the smoker

    Rear view and the missing wing


    Side view

    Top view!

    Can't wait for tomorrow, I've been 'stinking' up the dorm with this delicious turkey smell!
  5. trikefreak

    trikefreak Smoke Blower

    Looks great! I'm doing my first brine/smoke in the morning, hope it turns out anything like yours did.
  6. All I did was brine it and rub it with a little chili powder, paprika, and some bird spice(thyme, rosemary, and sage). Put a little olive oil over the skin so it would brown and then let it sit until I checked it with a thermometer. 
  7. What's your brine recipe if you don't mind me asking? Also what kind of wood are you gonna be using?
  8. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Looks very good, well done
  9. trikefreak

    trikefreak Smoke Blower

    I did the salt & sugar, and then added some powdered garlic and onion, some cheyenne pepper, and some chopped jalapenos. I am "hoping" to have a little kick to it, I'm not a fan of sweet foods. Not sure about the outside, still reading up what folks are doing. But, I'm leaning towards some cajun spices :)