First Whole Turkey w/Qview

Discussion in 'Poultry' started by pineywoods, Jun 1, 2008.

  1. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Brined the turkey for bout 22 hours in Tip's brine recipe. Rinsed well then Injected more of Tip's injection recipe this morning then a light rub and onto the smoker at 340* gonna try to get some crispy skin. Just basted for the first time a few minutes ago



    Look that turkey has onions and peppers in him



    More to follow I hope [​IMG]
     
  2. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Lookin good jerry, gee's talk about pressure! I hope he comes out good fer ya! Keep us posted, lookin fine so far!
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Ok did the second basting and flipped the bird





    Also got the taters ready and put them on gonna be twice baked ones
     
  4. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    piney, thats kinda the way i do my beer can chickens with the rub. i don think you will have a prob with it getting crispy with the sugar from the rub. looks good. lookin forward to more pix when done.
     
  5. chargrilled

    chargrilled Meat Mopper

    Jerry, good luck on the skin! I really want to get back into poultry as the warmer days are comin and for me that means warmer smoker. I have tried and failed indirect on the bird. The meat turns out real good and moist but I continue to throw out the skin with all my rub on it[​IMG]. Please keep us posted! ya got my bird juices flowin again.[​IMG]
     
  6. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Jerry, that's an awesome looking bird, you're going to enjoy the flavor of Tip's brine/injection. It's become a staple in my brine book [​IMG] . Love the pics of the bird stuffed with the peppers and onions, nice twist. Looking forward to more pics as this thing gets closer to eatin' time. [​IMG]
     
  7. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Yeah! Looking great so far!!
     
  8. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Ok heres the finish


    I got none of it sliced the vultures were consuming it as fast as I could slice but the skin was decent and the bird was juicy. Wanted to get one of the peppers and onions but they disappeared. Now on to the taters

    Ready to go back on smoker

    And ready to eat after second time on smoker

    Thanks Tip brine and injection recipes were great
     
  9. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Jerry - youve had two great smokes this weekend, major props to ya and glad you're back home to have that smoker chuggin'. [​IMG]

    Those twiced baked taters make me drool!
     
  10. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Laurel you gotta try the twice smoked taters they are great. Tip's brine and injection recipe have definitely become a standard for me.
     
  11. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Mighty fine vittles jerry, mighty fine indeed! That is excellent work, glad the brine an injection worked out fer ya! Jeez, yall makin me hungry!
     
  12. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    fine, very fine lookin piney, i gonna have to do them taters
     
  13. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Great looking bird.. Makes me want to smoke one now..
     
  14. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Seaham I recomend it they are great
     
  15. desertlites

    desertlites Master of the Pit OTBS Member

    Dang thats a good looking bird Jerry-just might have to play with some poultry after seeing your smoke.wheels are spinning.
     

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