Reply to "Turkey Reports - 2006"

Former Member

Test turkey last week:
12 lbs, 8% solution added so no brine
rubbed with olive oil then a rub made of lemon pepper, poultry seasoning, and Key West (citrus type) seasoning - threw some inside too
draped with butter soaked cheesecloth
Smokette, 250*, 3 1/2 oz pecan, 4 hours
170 in breast, 165 in thigh when removed, juices clear

result: Fantastic!! light smoke flavor throughout white meat (haven't eaten the dark yet - it's in the freezer for casseroles) Could have been a little browner, and only one leg joint did not have clear juice but that will cook more when reheated in leftovers.

Today's turkey pretty much a repeat except added some sage to the rub and put a little oil and rub under the skin too. Will report back tomorrow on the result.

11/23/0610:27 AM

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