- Jun 18, 2011
- 10
- 10
picture # 1 13lb free range young turkey brined 24 hours in apple juice salt brown sugar white and black pepper washed pat dry and seasoned with butter and tony's creole seasoning
picture # 2 after three hours smoke mixed hickory and apple chips and oh yes that is thick apple wood bacon covering the breast keeping it juicy
picture #3 done 7 hour smoke temp hit 165 double wraped in foil wraped in towel put in cooler and rested for 30 min. And you can see i ate two pieces of the bacon i could not wait. the turkey was unbelievable i was very nervous when i started the smoke but it came out juicy flavorful this was a test run for the family comeing over at thanksgiving and christmas now i feel confident on my new smoker
picture # 2 after three hours smoke mixed hickory and apple chips and oh yes that is thick apple wood bacon covering the breast keeping it juicy
picture #3 done 7 hour smoke temp hit 165 double wraped in foil wraped in towel put in cooler and rested for 30 min. And you can see i ate two pieces of the bacon i could not wait. the turkey was unbelievable i was very nervous when i started the smoke but it came out juicy flavorful this was a test run for the family comeing over at thanksgiving and christmas now i feel confident on my new smoker
