Reply to "Turkey Reports - 2003"

Former Member

We had a 12 lb whole turkey and a 8 lb breast. Brined both in Holiday mix for 24 hours, which we have never tried before. Baked the whole turkey and smoked the breast in a Smokette for 3-1/2 hours at 250 deg with 3 oz of apple.
I use a Maverick Redi-Check Smoker thermometer which works great. One probe for meat, one for smoker temps. Although there are some wide temperature swings, they are relative to the set temp, and the cook times are consistent.
Both birds were so juicy, we drained the serving tray twice. Came out perfect. Thanks for Turkey 101

Dale

11/30/0310:22 AM

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