One turkey done yesterday and one today.
Both in SmokinOkie Holiday brine for 36 hours.
Both with skin separated and rubbed with lemon and pepper and sage.
Both lightly injected with butter and maple syrup (about 10 ml each injection, one in each leg, wing and breast for about 60 ml per turkey)
Each one went in the 055 with 2 ounces of apple at 250.
Turkey #1 on Wednesday came out of the cooker and into the oven at about a breast temp around 150 to 155 and had already been basted about 45 minutes prior with butter and maple syrup. In the oven the temp was about 400 at first and dropped down to 350 and finish temp achieved at about 160.....
Turkey #2 everything the same except I put it in the 055 and went to work..... Karen poured on the butter and syrup at about 160 and it stayed in the cooker another 45 minutes and was removed at a temp of about 165.
Turkey #1 finished in the oven had a better skin.
Turkey #2 had a rubbery skin but was just as good otherwise.
All who were forced to eat my turkeys were very pleased and amazed. I comfortably told them ahead of time it was the best turkey they've ever had and I had none who disagreed.
I will never cook a turkey without brine again.
I would like to go head to head with anyone who wants to fry a turkey and compete with this method.
Richard