Well if you want Turkey sandwiches you need to smoke a turkey first.

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h2so4ca

Meat Mopper
Original poster
Dec 15, 2013
174
127
Seattle WA
I have been craving turkey sandwiches for awhile now. So I asked my local butcher to bring in a nice fresh turkey for me.

After brining for 24 hrs, I got the bird ready for smoking.


Its just a little over 13lbs. 

Then on to the WSM at 300 deg over hickory wood. 


Here it is about 1/2 way in. 


And the finished product.


It smells so good.

Now to wait a bit before I carve it.
 
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It was over 100% Hickory. I haven't used pecan on poultry before. Maybe I should do one over pecan. You can't have to much turkey for sandwiches.

I'll also be taking the caracas and making stock for gumbo later this week. 
 
I think it was about 3 hours. I smoked it to an IT of 165 in the breast and 170 IT in the thigh. I pay much more attention to those numbers then to the clock. 
 
 
I think it was about 3 hours. I smoked it to an IT of 165 in the breast and 170 IT in the thigh. I pay much more attention to those numbers then to the clock.
Thanks! I go by IT too, but always good to have an idea on time so that I don't make my guests wait too long! ;) Cheers!
 
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