Bansh88
Well-known member
- May 3, 2021
- 1,827
- 3,137
If you brine, make sure you rinse!
One time, I didn't rinse it off/out and it was super salty.
One time, I didn't rinse it off/out and it was super salty.
Let's talk Turkey 🦃
- Thread starter Grease Monkey
- Start date
ESCO
Well-known member
- May 4, 2021
- 19,723
- 9,290
us poor people eat what we can afford $8.99 feeds 2
dbart
Well-known member
- May 5, 2021
- 3,403
- 4,315
Kraut_n_Rice
Site Sponsor
- May 9, 2021
- 3,232
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For the budget conscious...
Walmart has a deal they claim will feed 10 for under $40 delivered.
Gobble
HozayKwarvo
Forum Moderator
- May 1, 2021
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ChEFF
Forum Moderator
- May 1, 2021
- 19,901
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THAT. Peace
ChEFF
Forum Moderator
- May 1, 2021
- 19,901
- 10,090
To be honest.............I don't know how my wife is going to cook it. But.................If he needs any advice.....Da chEFF A Da World is here for her. Peace
ChEFF
Forum Moderator
- May 1, 2021
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This is when Da chEFF is clocked in and working. Peace
- Thread starter
- #29
- Apr 29, 2021
- 2,865
- 4,460
View attachment PXL_20251127_155838066.TS.mp4
View attachment PXL_20251127_151135759.TS.mp4
Went with the 20 lb. Bird.
Brined for 24 hours.
Brine consisted of:
Salt
Brown sugar
Sliced oranges
Garlic cloves
Pepper corns
Bay leaves
Fresh rosemary
Water
Pulled from the brine. Let rest over night in the fridge to dry out after a good rinse off.
Sprayed the bird with canola oil. Seasoned with a chicken seasoning and topped that with Cajun spices.
Loaded the smoker with mesquite lump charcoal. Set temp at 225, lit it off at 7am.
Stuffed the bird with celery stalks and fresh rosemary. Tied the legs and set the bird on at 8 am.
Temp probe in the breast read 32 deg. Took about an hr before I saw any internal temp rise. Once that cracked off it was smooth sailing.
Got internal to 160 and it stalled. Decided now is the time to glaze.
Whipped up a glaze out of.
4 parts Bourbon
1 part honey
Splash of baby rays BBQ sauce
And a heavy dash of Cajun spice.
Started costing the bird and checking every 10 min.
3 rounds of that and the skin was looking amazing and the internal bumped to 162.
Went ahead and pulled the bird. Covered and let it rest for 30 min.
Took the cover off and temp probed it. 166.
Dark meat was pink from the smoke and amazing.
White meat had a nice pink smoke ring and was amazing as well.
First smoked turkey and I'm sold on it.
View attachment PXL_20251127_151135759.TS.mp4
View attachment PXL_20251127_151135759.TS.mp4
Went with the 20 lb. Bird.
Brined for 24 hours.
Brine consisted of:
Salt
Brown sugar
Sliced oranges
Garlic cloves
Pepper corns
Bay leaves
Fresh rosemary
Water
Pulled from the brine. Let rest over night in the fridge to dry out after a good rinse off.
Sprayed the bird with canola oil. Seasoned with a chicken seasoning and topped that with Cajun spices.
Loaded the smoker with mesquite lump charcoal. Set temp at 225, lit it off at 7am.
Stuffed the bird with celery stalks and fresh rosemary. Tied the legs and set the bird on at 8 am.
Temp probe in the breast read 32 deg. Took about an hr before I saw any internal temp rise. Once that cracked off it was smooth sailing.
Got internal to 160 and it stalled. Decided now is the time to glaze.
Whipped up a glaze out of.
4 parts Bourbon
1 part honey
Splash of baby rays BBQ sauce
And a heavy dash of Cajun spice.
Started costing the bird and checking every 10 min.
3 rounds of that and the skin was looking amazing and the internal bumped to 162.
Went ahead and pulled the bird. Covered and let it rest for 30 min.
Took the cover off and temp probed it. 166.
Dark meat was pink from the smoke and amazing.
White meat had a nice pink smoke ring and was amazing as well.
First smoked turkey and I'm sold on it.
View attachment PXL_20251127_151135759.TS.mp4
Kraut_n_Rice
Site Sponsor
- May 9, 2021
- 3,232
- 2,529
Good lookin' bird boss.
matt86m
Well-known member
- May 6, 2021
- 1,148
- 1,325
Strong work my friend!!!
Looks fantastic!
Looks fantastic!
