With Qview !
Yesterday I smoked a 11 lb. turkey , that was a huge hit with my family.
Ok here's how I did it.
I first cut the back bone out of the bird , then I soaked it in a mixture of teriyaki and pineapple juice . I then 1/4'd a onion a apple and zested 1 lemon and 1 orange, after zesting I also added the juice of both to the mix.
Then I added 2 T. spoons of blk pepper and 1/3 cup of salt, and a little rosemary and a touch of garlic powder.
Then put to bed in the Refer. over night.
The next morning I removed the bird from bath of goodness and rinsed it well ,blot dried it with paper towels and placed it in front of a fan to dry out a bit. I then rubbed it down with EVOO and rubbed it down with a basic rub.
Next I got the coals going on my UDS ,I used a mix of lump and chunk coal.. My wood of choice was a mix of lemon wood and oak wine staves.
Not too much just a few good size chunks of each. I also tossed a few spud's on the grill. I ran the smoke temp up to 265* for the first 2 hrs of the smoke. Oh ya I did use a terracotta heat diffuser filled with water on the low rack. At the two hr mark the bird temp was around 148* I started spritzing the bird every 2 hrs with Freska soda pop. after each spritz I added a touch more rub. The last hour I cranked up the smoke temp to 285* to try to crisp up the skin, which did not work.Oh well!!! I removed the bird at 168* covered it with foil and let it rest for 30 minutes. then sliced up one breast.
it was out of this world, very,very juicy. All and all it took about 6.5 hours of smoke to reach the 168* mark.
This morning I diced up some celery, green onion ,apple and some red grapes. cut a tomato a avocado and some lettuce.I then mixed up some miracle whip and mayo a little Russian mustard and some sweat pickle relish and tossed in the left over turkey. Then I hollowed out a few sour dough rolls and made up a few nice turkey salad sandwiches.They where awesome. !!!!
I have a ton of this turkey salad left do you think it would freeze OK ?
Thanks for looking.
Dan
Yesterday I smoked a 11 lb. turkey , that was a huge hit with my family.
Ok here's how I did it.
I first cut the back bone out of the bird , then I soaked it in a mixture of teriyaki and pineapple juice . I then 1/4'd a onion a apple and zested 1 lemon and 1 orange, after zesting I also added the juice of both to the mix.
Then I added 2 T. spoons of blk pepper and 1/3 cup of salt, and a little rosemary and a touch of garlic powder.
Then put to bed in the Refer. over night.
The next morning I removed the bird from bath of goodness and rinsed it well ,blot dried it with paper towels and placed it in front of a fan to dry out a bit. I then rubbed it down with EVOO and rubbed it down with a basic rub.
Next I got the coals going on my UDS ,I used a mix of lump and chunk coal.. My wood of choice was a mix of lemon wood and oak wine staves.
Not too much just a few good size chunks of each. I also tossed a few spud's on the grill. I ran the smoke temp up to 265* for the first 2 hrs of the smoke. Oh ya I did use a terracotta heat diffuser filled with water on the low rack. At the two hr mark the bird temp was around 148* I started spritzing the bird every 2 hrs with Freska soda pop. after each spritz I added a touch more rub. The last hour I cranked up the smoke temp to 285* to try to crisp up the skin, which did not work.Oh well!!! I removed the bird at 168* covered it with foil and let it rest for 30 minutes. then sliced up one breast.
it was out of this world, very,very juicy. All and all it took about 6.5 hours of smoke to reach the 168* mark.
This morning I diced up some celery, green onion ,apple and some red grapes. cut a tomato a avocado and some lettuce.I then mixed up some miracle whip and mayo a little Russian mustard and some sweat pickle relish and tossed in the left over turkey. Then I hollowed out a few sour dough rolls and made up a few nice turkey salad sandwiches.They where awesome. !!!!
I have a ton of this turkey salad left do you think it would freeze OK ?
Thanks for looking.
Dan
