Turkey and other stuff

[forvols]

Since the main item was turkey thought I would post it here. I had a 20lb and 15lb turkey 20lber I cooked in the roaster over with a roasted garlic and herb injection. 15LBer I deboned breast and seasoned with Cajun in side and just black pepper out side. Pounded out the breast halves rolled and tied the vac sealed for sandwich meat. Did the same with the thighs but brined them first along with legs and wings. I also worked up a whole center cut pork loin and sirloin tip roast. Pre smoke and post smoke sample picts. And I have had the stock pot going since 11am with turkey necks, backs, carcass, and giblets plus onion, celery, carrot garlic, bayleaves and whole black pepper corns.View attachment 346020 View attachment 346021 View attachment 346020 View attachment 346021

 

[GaryHibbert]

Looks like you've been busy. Everything looks good.
Tell us more about the smokes.
Gary

 

[HalfSmoked]

Stocking up or going to have a party? Looks good.

Warren

 

[forvols]

Stocking up, never used the left over turkey parts this year decided I would. When I smoke I like to load up and vac seal. Smoke was pretty straight forward. WSM 22in vents open the whole time and full charcoal basket with a lit chimney poured on top (it was a lot of meat) outside temp was 55* so keeping the smoker in the 250-275 range was no issue. Smoked with some hickory and mostly apple from my land. All smoked to IT of 140*beef, 155*pork and 175*for turkey. Need some thing sliced smoked roast beef, turkey or pork loin for a sammie...yeah I got that

 

[SmokinAl]

Looks like your set for a while!
Al