Today's 22 pound smoked turkey

Discussion in 'Poultry' started by nmaust, Nov 28, 2013.

  1. nmaust

    nmaust Meat Mopper

    After reading up over the past few weeks leading up to my first turkey, I went with the Slaughterhouse brine but added Herbs du provence & a little chili powder. Brined for 24 hours then dried it off and let it hangout covered in the fridge overnight. Due to the weight, I was planning on a 7 hour cook + 1 hour rest, so I started my fire at 6am & put the bird on at 350 at 7:15am. I rubbed the skin with melted butter and placed it in a large roasting pan with fresh rosemary Ewing in the cavity & a half onion along with 3 halved garlic cloves spread around the inside of the pan. From there, it was initially a battle to keep the pit around 325 because of the large cold bird, but it eventually settled in. After an hour, the thighs were at 120, so I turned it so the legs were facing far away from the SFB. Every hour I basted it with the juices from the pan and spritzed it with a mix of apple juice and cider vinegar. Surprisingly, my Maverick 733 read 140 in the breast and thigh after just 2 hours. Once it reached 150, I placed 2 sticks of butter on top and foiled the pan. After 3 hours, it reached 165 in the breast and thigh, so I wrapped double wrapped it in HD foil and placed it in a cooler wrapped in towels & insulated with blankets. It topped out at 190 after an hour in the cooler & went down to 149 after almost 4 hours, so I put the foiled bird back in at 250 (while smoking extra legs for the nephews) and pulled it off after 15 minutes to carve. It was a full of flavor, very moist
    & a big hit, & I was very happy with my first turkey.
     
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Congrats, if you made the whole house smile you did an excellent job.

    So now, turkey for Christmas Dinner?
     
  3. nmaust

    nmaust Meat Mopper

    I wish. Unfortunately, we will be out of town at my in-laws :devil::wife: this Christmas, & the mother-in-law controls things on that front. Plus, I can't see myself doing a turkey for 8 adults and 3 kids on a small Weber kettle.
     

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