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Today a Turkey

Discussion in 'Poultry' started by jacobss914, Sep 12, 2010.

  1. Okay, I've probally made a few mistakes with this one all ready.

    Did not Brine, covered it in Olive Oil, and a rub.  Injected it with a whiskey - apple juice blend, with the rub mixed in for flavor.  I will let it smoke until it gets to 140 degrees.  Re-inject and double foil wrap it, ann add a can under its cavity with whiskey - apple juice blend.

    Man I hope this comes out good.  I have grilled them before, never tried to smoke one.  Here goes nothing.  Pictures to follow.
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    It will come out just fine. What temp are you looking for a final internal temp? Next time try a brine and then you can compare the difference between the two birds and see what you like the best.
  3. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    You had me worried there for a minute when you said smoke to 140 - you need to make sure to take it up to 165 to be safe - sounds like it will be real good with the injection process

    We do need some Qview for sure
  4. I'm looking for about 175-180 internal to the breast.  We are at 156 right now, so getting there about 2 more hours and it should be done.
  5. So I had my first slice off the turkey breast last night.  It was so juicy that when I cut it I got a small dribble of juice out of it.  Had a slice cold, so good, heated it up, still moist and so so good.  Best turkey I have had in a long time.

    Before smoking sitting on the can.


    Here it is once smoked, sliced the breast section off.


    And here it is on the plate.

    Last edited: Sep 15, 2010
  6. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    That looks mighty tasty Jacobs !!![​IMG]

  7. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Mighty fine looking turkey!  It's really surprising how good they are smoked.[​IMG]