Reply to "Turkey Report - 2011"

bobbarrowsMember

Oh, here's my report which I'll edit later:

1: SM025
2. 13.85 #
3. Brine in Okie's Holiday brine for 24 hrs, injected with butter, wine, honey and cinnamon mix, rubbed with basic poultry rub (garlic, sage, thyme, salt, white pepper, onion powder), into the smoker at 9:30 AM expecting about a 5-6 hour smoke. 3 pz. of apple chips.
4. 260
5. 3.5 hrs and counting - temps up to 150 already so it's ready to go on the grill to be finished.
6. 260 was a little high, I guess. I decided to finish it immediately and then foil it. Here are the pics.
This was probably the best turkey I've ever cooked and the raves from my family and friends confirmed it. I think it was the injection that pushed it over the top.

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11/24/1111:31 AM

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