D.W.
Meat Mopper
- Jul 13, 2018
- 294
- 320
Should have gotten plated pictures, but didn't.... Brined a 13.5lb bird for 24hrs, I work off of Ree Drummond's brine recipe. Pull it out of the brine, rinsed, dried, and let sit out for 2 hours. I put an herb butter under the skin that is fresh chopped oregano, thyme, rosemary, garlic, and white pepper (herbs are the dark spots under the skin). Smoked at 215F for 2 hours and then cranked it up to 325F for 1.5 hours with cherry and oak wood (I was all out of apple 
), until breast IT was 160. I brushed a mix of bacon fat, butter, onion powder, and granulated garlic on it every 30 minutes. Best turkey by far, juicy, tender, and amazing flavor.
), until breast IT was 160. I brushed a mix of bacon fat, butter, onion powder, and granulated garlic on it every 30 minutes. Best turkey by far, juicy, tender, and amazing flavor.
