My first turkey with q-view!!

[bigboy]

Brined the turkey (12 pound) overnight using a basic gallon of water and one cup or brown sugar and kosher salt. After rinsing and drying I mixed 2 sticks of butter with about a half of a small bottle of Montreal Poultry. I packed a good bit of this under the skin and rubbed the remainder all over the bird and sprinkled some more of the seasoning on top. I also stuffed the turkey with a quartered onion and an apple.

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• bigboy
• May 18, 2013

Just a quick pick of the WSM (best damn smoker over ever owned) getting up to temp. If you look real close you can see the reflection of my vertical brinkman smoker as well as a great looking guy ;-)

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• bigboy
• May 18, 2013

A pic of the bird after resting. Great looking color IMO and crispy skin!

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• bigboy
• May 18, 2013

The pics really don't show just how juicy this white meat was. I have always been a dark meat poultry guy but this white meat was AMAZING! The entire turkey took about 3.5 hours and I used Cherry for the entire smoke.

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• bigboy
• May 18, 2013

Hope you guys enjoy the view and I hope to add many more!

Thanks again for all of the help in the other thread. This board is amazing!

 

[rstr hunter]

Looks great.  I ove smoked turkey and cherry is my favorite smoking wood.  Enjoy.

 

[bigboy]

Looks great.  I ove smoked turkey and cherry is my favorite smoking wood.  Enjoy.

It was very good! We love turkey and I didn't realize they would be this good and this easy.

 

[Bearcarver]

Looks Great!!!

Nice Job!!!

Bear

 

[big terrys bbq]

wow! that looks amazing good job.

 

[kathrynn]

Nice looking bird!!! 

Kat

 

[seenred]

That looks delicious, Bigboy! Glad to see it turned out so good! Nicely done, sir!

Red

 

[bigorangesmoker]

I have a 10 lb. turkey breast that I am gonna smoke this Saturday and it's been a really long time since I have done any poultry on the smoker. How long did you let it rest, and what temps did your smoker run? I am trying to estimate a time frame for my smoke.

 

[bigboy]

I have a 10 lb. turkey breast that I am gonna smoke this Saturday and it's been a really long time since I have done any poultry on the smoker. How long did you let it rest, and what temps did your smoker run? I am trying to estimate a time frame for my smoke.

I let it rest for 75 minutes. I was going to let it rest for only 30 minutes but dinner was done a lot earlier then I expected so I left it for a whole longer. It was still very hot when I unwrapped the foil.

I cooked the turkey between 315 and 325 and it took like 3.5 hours.

 

[bigboy]

That looks delicious, Bigboy! Glad to see it turned out so good! Nicely done, sir!

Red

Thanks! I was very worried for a while and haven't felt that "panic" feeling in a long time lol

Next time I think ill just tent the bird in an aluminum pan so the skin stays crispy.

 

[reinhard]

A great plan and awesome results!! Reinhard

 

[disco]

I haven't done a turkey yet. Thanks for posting this.

 

[bigorangesmoker]

I let it rest for 75 minutes. I was going to let it rest for only 30 minutes but dinner was done a lot earlier then I expected so I left it for a whole longer. It was still very hot when I unwrapped the foil.

I cooked the turkey between 315 and 325 and it took like 3.5 hours.

Thanks a bunch! That's exactly the info I was looking for. 

 

[bigboy]

After this, I really don't think ill be putting another turkey in the oven again.

I just wish I had some left for some sammiches today!

 

[choupic]

That looks awesome ! Can't wait to try one or two for thanksgiving , and impress the in-laws.

 

[smoke slinger]

Turkey looks good, I have done a couple and best way to cook one in my opinion.

 

[mdboatbum]

Looks like you nailed it! Thanksgiving will never be the same.

 

[bigboy]

What other seasoning do some of you use on turkey?

 

[oldschoolbbq]

Good job, Bigboy , my friend. Looks marvelous and I know it tasted great.

 

Go forth and marvel you neighbors.

As always , have fun and . . .

 

[hurriken]

Take a Breast and season it with salt pepper, lemon zest, and fresh sage. Wrap it with Prosciutto and tie it on with cooking twine. It tastes awesome. Disclaimer: I've done it on my Weber like this but not the smoker.