Reply to "Turkey Reports - 2006"

Former Member

1. Fresh, non-enhanced turkey.
2. SmokinOkie's brine about 35 hours.
3. Basted with butter and Paul Prudhomme's Poultry Magic.
4. Smoke/grilled in my Weber kettle at around 350 degrees with lump charcoal.
5. Cherry wood for smoke.
6. Cooked to 165 internal.

Results: I took this turkey and my mother-in-law cooked her turkey as usual to the family gathering. Mine disappeared fast, hers was barely touched. It was moist, smokey, and had crisp skin. And Smokin's brine delivered flavor throughout.

Turkey gumbo this week!!!

11/24/068:09 AM

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