Be careful !!! You''ll need a bib when eatin' it....
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Whole Turkeys on sale!
- Thread starter indaswamp
- Start date
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biteme7951
Smoking Fanatic
These are the bags and company I use. I never had a problem with an order and quality is good.
Barry.
That's no joke .
That's good feedback to know about. I couldn't get in touch with them to investigate my options so I passed. Maybe they just aren't so attentive on the phone. If it works I say stick with it :) I have 99 more bags to go through from my order and after I may look back at those guys as an option :)
99 bags of ham in the smoker...99 bags of ham.....
<wink> LOL!!!!
<wink> LOL!!!!
Pulled the turkeys out of the brine earlier today to dry inda fridge. They hit the smokehouse in the morning. Pics. when I load and hang them.
Been waiting ....
Here we go!!
Lit the fire inda smokehouse around 6:30am then started prepping the birds and the a jus pans. rubbed the birds down with a little olive oil to help crisp the skin....Got the net around the birds, twisted SS wire on the bottom ends to secure them, tied the knots.
It's unseasonably cold this morning with that front that's dropping snow to the north. 41* @6am. Got the smokehouse up to temp., then put the a jus pans in to warm them up. Hung the birds and added wood... I'm using applewood chunks, and pecan pellets plus a little bit of applewood dust I had left in the bag. I put the birds on a little early because of the cool weather...I hope to get the smokehouse up to 240* for the cook, but if not, I'm allowing extra time.
Two birds of a feather...hanging together....
Bird on the left is 14lbs. so that's the one I put the probe in, the one on the right is 12lbs. and should cook faster. I'll pull them @ 160* and let 'em rise to 165*. Depending on how high I can get the smokehouse temp, might pull 'em @145* and finish in a 325* oven to crisp the skin....
The a jus pans with da gibbles, necks and goodies...and the wood inda CI pan...
Lit the fire inda smokehouse around 6:30am then started prepping the birds and the a jus pans. rubbed the birds down with a little olive oil to help crisp the skin....Got the net around the birds, twisted SS wire on the bottom ends to secure them, tied the knots.
It's unseasonably cold this morning with that front that's dropping snow to the north. 41* @6am. Got the smokehouse up to temp., then put the a jus pans in to warm them up. Hung the birds and added wood... I'm using applewood chunks, and pecan pellets plus a little bit of applewood dust I had left in the bag. I put the birds on a little early because of the cool weather...I hope to get the smokehouse up to 240* for the cook, but if not, I'm allowing extra time.
Two birds of a feather...hanging together....
Bird on the left is 14lbs. so that's the one I put the probe in, the one on the right is 12lbs. and should cook faster. I'll pull them @ 160* and let 'em rise to 165*. Depending on how high I can get the smokehouse temp, might pull 'em @145* and finish in a 325* oven to crisp the skin....
The a jus pans with da gibbles, necks and goodies...and the wood inda CI pan...
Got the smoker lined out...she's chuggin along @240* now. Once the birds warmed up a little, it helped. Had white smoke for about 20 minutes not long after adding the wood, sprayed the wood with a little water and it's calmed down now. TBS pouring out the vents. I think it was the saw dust running @ the higher temps., it burned up quick. Should have known better.... Any hooo, the applewood chunks are caught pretty good now and should last a while.
Last edited:
Done...
Only took 5.5 hours. I estimated 7 so a little ahead of schedule. The bigger one is inda oven @170* to keep warm for supper tonight @ the firehouse.
resting with the bags removed...
Now to strain the a jus gravy....
Only took 5.5 hours. I estimated 7 so a little ahead of schedule. The bigger one is inda oven @170* to keep warm for supper tonight @ the firehouse.
resting with the bags removed...
Now to strain the a jus gravy....
1st bird broken down, breast not sliced. We'll eat on this one all next week...
Pic. of the underside of the breast. You can see the pink from the cure....
Close up...might have missed a spot with cure there at the bottom...may just be the light; or the meat picked up smoke from laying on the skin of the other breast.....
Little too salty in some spots. I'll need to work on a more even distribution on the brine/cure injection. This one had already been enhanced with a 9.5% injection brine. But, they were on sale for cheap. I wanted to try this curing a turkey so I bought them. I like it....Next time I'll try an fresher non-brined bird and do a better job evenly injecting the bird....
Will definitely do it gain. Before this, I've only ever brine/cured and smoked boneless turkey breasts. Whole birds are different, very rich as has been mentioned...very moist/tender bird indeed!
Pic. of the underside of the breast. You can see the pink from the cure....
Close up...might have missed a spot with cure there at the bottom...may just be the light; or the meat picked up smoke from laying on the skin of the other breast.....
Little too salty in some spots. I'll need to work on a more even distribution on the brine/cure injection. This one had already been enhanced with a 9.5% injection brine. But, they were on sale for cheap. I wanted to try this curing a turkey so I bought them. I like it....Next time I'll try an fresher non-brined bird and do a better job evenly injecting the bird....
Will definitely do it gain. Before this, I've only ever brine/cured and smoked boneless turkey breasts. Whole birds are different, very rich as has been mentioned...very moist/tender bird indeed!
Looks fantastic. Great color too.
Thanks c farmer.
Great color on the birds !!! Looks great..
"I love cured smoked turkey breasts!"
So one could presume you go to a Dolly Parton concert for other than the singing... :confused:o_O
(LOL! I'm guilty, too.) :D
So one could presume you go to a Dolly Parton concert for other than the singing... :confused:o_O
(LOL! I'm guilty, too.) :D
Thanks jax! I plan on deboning the meat tomorrow and make pot pies with the dark meat.
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