- Aug 6, 2017
- 2,105
- 2,223
Hey gang just a quick note on a cook that absolutely worked for smoked Turkey.
13# Butterball Fresh (max 4% solution - please see other threads, it's over my head)
Brine 1 1/2 gal water, 1 cup Kosher salt, 2 TBS of minced garlic, 4 cups 100% pure apple juice
16 hours brine & backbone removed prior to brine
Press Turkey Flat & inject Tony's Butter Marinate with Yoder warming up to 325 for 1 hour
in the Yoder with CookinPellets !00% Hickory pellets.
After about an hour I rotated the Turkey 180 deg setting on a mess grill mat with thermometers in the thigh & breast. About 1/2 hour after rotating I moved the thigh prob to the other breast because the thigh was about 175 & the breast were running about 150. After a total of 2 hours 1 breast was 164 and the other was 160. I pulled it and allowed it to rest covered for almost 3 more hours. When I carved this bird it was like no other Turkey I've ever had and the entire group agreed. This method works and works well. By the time I pulled the Turkey The thigh when I check it with another thermometer it was around the 195 mark but they tasted great and weren't dry at all. I think that amazed the entire group was this Turkey wasn't dry at all.
Now that spirl ham could have been better but everyone loves ham so it was fine. Had an IT of 155 and I should have pulled around 135. Hope everyone else had a great day. Ours was very good and the proof is always "if" it gets eaten and this was a wipe out! lol
13# Butterball Fresh (max 4% solution - please see other threads, it's over my head)
Brine 1 1/2 gal water, 1 cup Kosher salt, 2 TBS of minced garlic, 4 cups 100% pure apple juice
16 hours brine & backbone removed prior to brine
Press Turkey Flat & inject Tony's Butter Marinate with Yoder warming up to 325 for 1 hour
in the Yoder with CookinPellets !00% Hickory pellets.
After about an hour I rotated the Turkey 180 deg setting on a mess grill mat with thermometers in the thigh & breast. About 1/2 hour after rotating I moved the thigh prob to the other breast because the thigh was about 175 & the breast were running about 150. After a total of 2 hours 1 breast was 164 and the other was 160. I pulled it and allowed it to rest covered for almost 3 more hours. When I carved this bird it was like no other Turkey I've ever had and the entire group agreed. This method works and works well. By the time I pulled the Turkey The thigh when I check it with another thermometer it was around the 195 mark but they tasted great and weren't dry at all. I think that amazed the entire group was this Turkey wasn't dry at all.
Now that spirl ham could have been better but everyone loves ham so it was fine. Had an IT of 155 and I should have pulled around 135. Hope everyone else had a great day. Ours was very good and the proof is always "if" it gets eaten and this was a wipe out! lol
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