Thanksgiving-the bird wasn't stuffed-but I sure am! Lots of Q-View!!

Discussion in 'Poultry' started by backyardsmoker, Nov 24, 2011.

  1. Here's some pics from today's big event.

    I used my Master Forge propane smoker with Todd's Amazing Pellet Smoker and apple pellets.

    I brined two 8 lb. turkey breasts for 12 hours using the slaughterhouse recipe found here on the forum.

    I then applied a brown mustard and EVOO wet rub followed by a dry rub under the skin and on top of the skin on one turkey breast. On the other breast, I removed the skin and used the same rubs to see the difference between smoking with the skin and without. Both turned out excellent with little difference in moisture-but I liked the skinless for the color on the edges.

    It started out at only 45 degrees outside but I maintained 225-250 during most of the smoke and then cranked it up and got to 300 without the water pan filled to brown/crisp everything up a bit. Total cook time was about 5 hours to an internal temp of 160.

    The turkey was very moist and delicious-we're hooked for smoking the bird every year!

    Hope you enjoy the pics.

    Thanks to all on the forum for making my new hobby a very rewarding experience! I couldn't have done it without everyone's ideas.

    Happy Thanksgiving,


    Here's a shot of my smoker:


    The AMNPS pellet smoker with Apple pellets. Still trying to find just the right setup. I have it sitting on 2 foil wrapped bricks in the chip pan. Had some trouble with keeping it lit and with all the pellets burning up rapidly-but I'm getting better!


    This is about 1 1/2 hours in-smoke from both ends of the pellet smoker.


    Just about done-added my mashed yams to the top


    I had to take a peek (and a sample taste)


    Getting ready to serve. (I traveled down to my sister's house with the cooler/towel method-worked great!) Kept the turkey and yams in her warming drawer before popping back into the oven still foil wrapped to bring back to temp.


    A close up Bear view-first turkey with a smoke ring on our Thanksgiving table!


    And finally-here's a shot of my plate with all the trimmings.


    Hope you enjoyed the pics!
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's a great looking meal you put together Ken!

    Nice job!
  3. fpnmf

    fpnmf Smoking Guru OTBS Member

    Awesome plate!!

  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great looking Turkey Breasts!!

    Awesome BearViews!!!!

    And a Perfect Plate!!!!

    Thanks for showing!!!

  5. Great job on those birds Ken. They look absolutely marvelous. 

    As a matter of fact, that whole meal looks stunning.

    Happy Smokin'

  6. werdwolf

    werdwolf Master of the Pit OTBS Member

  7. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    looks great from here.[​IMG]

    pass me a plate !!!
  8. jc1947

    jc1947 Smoking Fanatic

    I'd love a plate. Great job.

  9. jetsknicks1

    jetsknicks1 Smoking Fanatic

    Nice smoke ring.
  10. raptor700

    raptor700 Master of the Pit OTBS Member

    Very nice Ken!

    Congrats on a job well done [​IMG]
  11. roller

    roller Smoking Guru SMF Premier Member

    Nice job on them breast and your plate looks GREAT...That plate looks like it was made in LOUISIANA...
  12. Great job! I wish I had thought about taking pics of the meal. I only took a couple of pics of the turkey on the grill just before taking it up.
  13. rbranstner

    rbranstner Smoking Guru OTBS Member

    That is a beautiful looking plate. It has everything I love.
  14. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Great Job Ken!

    Looks like everything turned out fantastic!!!

    Once you smoke a bird, you're hooked for life


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