I did 2 - 13.47 lb. turkeys at 6 hours and 45 minutes at 250* on a charcoal smoker.
Also try sea salt brine for 22 hours with that weight, want to
impress yourself and the family??
2 gallon water and 1 quart
2 1/4 cup sea salt
1 cup white sugar
2 cups jalapeno
2 cups jalapeno juice
2 tbsp. red pepper Boil, cool to 70*. Put bird in for your 20-22 hours in basement fridge. (My birds went for 27.94 hours)
Inject with apple juice, jalapeno & butter injection or nothing!
Pat dry, rub with olive oil and smoke to desired color. wrap with tin foil until to temp.!!!!!!
COOL PART IS, THIS IS NOT SPICY!! -Just flavor, my family is not hot lovers and I tried it....nothing but carcasses!! I promise!
Also try sea salt brine for 22 hours with that weight, want to
impress yourself and the family??
2 gallon water and 1 quart
2 1/4 cup sea salt
1 cup white sugar
2 cups jalapeno
2 cups jalapeno juice
2 tbsp. red pepper Boil, cool to 70*. Put bird in for your 20-22 hours in basement fridge. (My birds went for 27.94 hours)
Inject with apple juice, jalapeno & butter injection or nothing!
Pat dry, rub with olive oil and smoke to desired color. wrap with tin foil until to temp.!!!!!!
COOL PART IS, THIS IS NOT SPICY!! -Just flavor, my family is not hot lovers and I tried it....nothing but carcasses!! I promise!
