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Reply to "Turkey Reports - 2005"

Yum Yum. Did a 13 1/2 pounder. Brined in the Okie Holiday Brine (slight variation) for 38 hours. Soaked cheesecloth in butter and spread over bird.

Pre-heated Smokette to 250 degrees. Used 1 oz pecan, 1 1/2 oz apple, and 1 oz cherry wood. Took about 5 1/2 hours at 250 degrees to reach 170 degrees. At the 4 1/2 hour mark, I opened the smoker to remove the cheesecloth.

Let sit for 20 minutes or so. Very juicy, nice sweet taste. Skin still wasn't as crisp as I would like. Got big thumbs up from the Mrs., who said it "tastes like candy".

I'd do it again, but might finish in a hot oven to crisp the skin.

I'll post the step-by-step on my site within a couple days.
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