First Smoke Turkey

[hebrews12v2]

Moved up to my next stage of meat and did a 12.5 pound turkey. Used my new AMNPS and Maverick ET-733 Temperature. I am trying to use up old seasonings etc that I have around house before Trying Jeff's rub or some of the others here. I thawed Turkey in the fridge for 3 days before moving it to a Brine. Left it in brine 24 hours then started smoking early this morning. Once done (about 7.5 hours) I moved to my new Big Easy   that I bought new for $25.00 to crisp up skin. Turned out very Juicy, but a little sweet to my taste (I favor savory lately).

Qview below:

Coming out of MES 40"

Turkey 1A.jpg

• hebrews12v2
• Jul 25, 2014

Starting in Big Easy Fryer! (keeping close eye on temperature!)

Turkey 1B.jpg

• hebrews12v2
• Jul 25, 2014

After about ten minutes in Fryer.

Turkey 1C.jpg

• hebrews12v2
• Jul 25, 2014

Time to EAT!

Turkey 1D.jpg

• hebrews12v2
• Jul 25, 2014

 

[noboundaries]

Dang, looks great! 

Where'd the sweet come into the equation, in the brine?  How much sugar or sweetening agent (honey, molasses, etc) did you use?

 

[disco]

Every thing looks great! Looks like we have a rising star on the forums.

Disco