Thanksgiving Turkey Smoke

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

  1. joeflyde

    joeflyde Fire Starter

    24hr brine then ........salt, pepper, garlic, oregano, thyme, fresh basil

    On smoker 9:30a[​IMG]
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Gobble gobble!!

  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Great start!
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks like you are off to a great start
  5. joeflyde

    joeflyde Fire Starter

    WOW!  Smoked to internal temp of 165. The last hour I removed the water pan to let the bird get some of that direct heat.  Resulted in a less rubbery skin.  Bought the fella inside and carved off a slice of the breast meat for a quick sample.  You should have seen the juices flow.  I don't normally go for breast meat, but this is the best bird I ever had!  The herbs really enhanced the favor.

    Can't wait until the dressing, mac & cheese, green bean casserole, collard greens and citrus tea is ready for the main course!


    Didn't have time to dress that birdy, it smelled too good!

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