First turkey.

Discussion in 'Poultry' started by davidhef88, Jun 22, 2014.

  1. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Put a 20 lb bird in at 1:00. Kept the smoker temp at approx. 325-350 the whole time. Hit the 140 mark at just under 3.5 hrs. It finished up at about 5.5 hrs. I did this bird naked, no rub, brine or anything. Came out tasty, juicy, and the wife loved it. I smoked it with hickory the entire time, the skin was crispy and delicious. I also used chef Jimmy's recipe for some awesome turkey gravy. Enjoy the q-view.
     
    Last edited: Jun 22, 2014
  2. dandl93

    dandl93 Smoking Fanatic

    Nice looking bird.I like the KISS method when smoking most of the time, let the meat stand on its own.

    Dan 
     
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Great looking bird! Hey if you are still making those brownie points with the bride..... I say cook another for the 4th, keep those brownie points rolling in~!  You can never have enough brownie points!

    I just had Turkey gumbo for dinner and my mouth is still watering now looking at yours!

    Job well done    [​IMG]
     
  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    That bird looks delicious David! I'd tear into a plate of that! :drool

    Nicely done! Thumbs Up

    Red
     
  5. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Thanks guys, I don't know what took me so long to finally put a big bird in that thing. I've had many chickens go through it and they always come out great.
     

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