I had better luck today with turkey than I did with ribs the other day. They turned out kind of tough, though they tasted OK. Not enough heat, I decided. Not enough charcoal.
I brined the turkey breast and leg overnight in a solution of water, salt, sugar, rosemary, garlic, and other herbs, and smoked to 170. The first pic is the turkey just off the smoker. The second is the bird cut up. Maybe you can see how red the leg meat (on the left) was. The third is the finished club, from the top down, Italian bread, mayo, gouda, turkey, bread, prosciutto, mayo, bread.
So I learned not to be too chintzy with the charcoal!
Next time: beef ribs!
I brined the turkey breast and leg overnight in a solution of water, salt, sugar, rosemary, garlic, and other herbs, and smoked to 170. The first pic is the turkey just off the smoker. The second is the bird cut up. Maybe you can see how red the leg meat (on the left) was. The third is the finished club, from the top down, Italian bread, mayo, gouda, turkey, bread, prosciutto, mayo, bread.
So I learned not to be too chintzy with the charcoal!
Next time: beef ribs!
