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Thanksgiving in July? Sort Of...

bacon_crazy510

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Joined Feb 17, 2018
I'm not much of a turkey fan, but if you put a good, roasted yardbird in front of me? Keep your fingers out of the way!

I started by brining a local, pasture raised fresh chicken for a day. I pulled it out of the brine and let it air dry for several hours. I whipped up my mom's old stuffing recipe, rubbed the bird down with clarified butter, and then seasoned it with salt, pepper, and garlic powder. I put in in the Yoder that was set at 350F, and it took about an hour and 20 minutes to come to temp.

It didn't get the color I wanted, but man was it moist, tender, with just the right hint of smoke. I served it up with a little gravy on both the stuffing and chicken.

Nom nom.

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HalfSmoked

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Looks good. What did you use for gravy?

Warren
 

sawhorseray

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I'd be all over that dish, looks wonderful in a comfort food kind of way, Like! RAY
 

5GRILLZNTN

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I'd be standing in line for seconds of that meal. Great job!

Dave
 

SmokinAl

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Love them, we get the Butterball breasts & SV them for 6 hours at 132 At least once a week. Maybe I will cold smoke one first then SV it next time.
Yours looks delicious!!
Al
 

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