First Turkey results...

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smokinathensdawg

Newbie
Original poster
Nov 21, 2007
11
10
Near Athens, Georgia
Well, I can't complain about my first turkey smoking experience... brined two ~11# birds with brown sugar, kosher salt, garlic and black peppercorns overnight... cranked up the Smoke Vault at noon with apple wood chips soaked in apple juice... birds wen tin at 12:30 and came out at 5:15. Misted them with apple juice every hour or so.
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My step-dad took much pleasure in getting to carve these gobblers, and he said..."This is the best smoked turkey I've ever had!" My wife said, "I hope you're prepared to make this again next year!" Not bad for a smokin' virgin!!!!
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I have pictures, but I'll upload later. Thanks for the tips I've received from MANY of you!

smokinathensdawg
 
Ain't nothing better than to have your first turkey smoke go well. Great job! It's sort of like golf, you can make a few bad hits, but when you hit a good one it will keep you coming back!
 
Sounds good. Did you invent the brine yourself, or did you find a recipe for it? I ask because my last brine was a little too salty.
 
You know it's a amazing what you get when just ad little to your process.

From your description it sounds like your and old pro already! I'm sure your bird tasted like it too.

That's why this forum is so popular!

Congrats on your first smoke being a huge success!

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Great looking birds. Love it when the GA boys represent with a solid performance. Go DAWGS... P.S. My wife is a UGA grad and my in laws live in Athens. So I am extra proud of you
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I have a Smoke Vault too. After seeing those pictures I am going to plan on smoking a turkey for the Christmas holiday! Looks like a great job! Did you keep track of how much ingredients you used in the brine? I would be interested in finding out so I don't over do mine
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Good looking birds, I only did one in the smoker but I did not get anywhere near as much liquid out of them as you. Did you start with anything in the water pan? or did all of that come from the birds?
 
My brine was straight from Alton Brown (Good Eats)...

2# light brown sugar
2# kosher salt
three crushed garlic cloves
black peppercorns
12 Qts hot water
10# ice

Left in brine overnight... smoked between 250 and 300* for just under 5 hours.

I filled the water pan with a combination of apple juice and Lite beer... stuffe the birds with a combo of apples, onions, celery, garlic, parsley, sage and thyme.

Misted the birds with apple juice every 45 minutes or so...
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jmedic25: My wife and I are both from the Atlanta area, both went to UGA for at least one degree (me for three), and never wanted to leave the area. We now live in Oconee County. GO DAWGS! Squash them bugs!!!! Go Kentucky!!!!! Beat those vols!
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Darn Straight!!! My wife an I are looking too move to Oconee in the spring. We want the better schools. Looking forward to it. Maybe we'll be burning some meat on the grill next football season at my place!!! You bring the beer!
I hope you watched the LSU game tonight. It was one of the best games of the season. SIC EM DAWGS
 
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