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The Story of My Thanksgiving Turkey

ej73

Fire Starter
52
22
Joined Nov 13, 2015
Figured I'd join in the fun. Here's what I did Wednesday night into Thursday...

12.5lb. Turkey

BRINE (14 hours):
- Apple Juice

- Cold Water

- Kosher Salt

- Black Peppercorns

- Fresh Rosemary

- Fresh Thyme

- Bay Leaf

- Ounce of Bourbon

- Garlic Powder

- Brown Sugar

Then INJECTED:

- Melted Butter

- Chicken Broth

- 2 Ounces Bourbon

Then RUBBED:

- Coarse Black Pepper

- Kosher Salt

- Garlic Powder

- Onion Powder

- Fresh Rosemary

- Fresh Thyme

- White Pepper

- Turbinado Sugar

Then STUFFED:

- Apples

- Yellow Onion

Then COVERED:

- Damp cheesecloth, sprayed with butter and olive oil

Then SMOKED:

- Worked WSM up to 275 - 285

- Added Hickory and Cherry Chunks

- Smoked 2.5 hours covered. Rest of cooking was uncovered.

Then SPRITZED every 45 minutes:

- Apple Juice, Water, Bourbon

Then PULLED at 165

- Took about 5 hours, total.

- Let it rest 30 minutes

Then ATE IT

Was very, very tender. Savory, with a touch of sweetness.

Success!

 
Last edited:

SmokinAl

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Boy that's a beauty!

Al
 

joe black

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What??!! No bourbon in the rub??? That's a great looking bird and the color is awesome. Thumbs Up
 

bmudd14474

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That looks great. Thanks for sharing.
 

anonymous666

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Joined Mar 19, 2016
Amazing bird bro!
I dig the damp cheesecloth, i'll give it a go for my own holiday feasts!!!!

great coloring!
 

ej73

Fire Starter
52
22
Joined Nov 13, 2015
 
Amazing bird bro!
I dig the damp cheesecloth, i'll give it a go for my own holiday feasts!!!!

great coloring!
Thanks man! Yeah, that cheesecloth makes a huge difference. Next time, I'll leave it on even longer, to get more brown vs. dark brown.
 

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