Reply to "Turkey Reports - 2007"

1. Which Smoker: 008
2. Turkey Size: 12.5 lbs.
3. Preps: No brine. Had intended to but decided against it after I discovered that the fresh, free range bird my wife picked up at our local Trader Joe's was pre-brined. Thought it my be overkill.
4. Smoker Temp: 250 > 225.
5 Total Time: 4.75 hours in the smoker. Inner thigh temp went from 41 to 150 in 2 hours. Opened door, vented, and reduced temp for another 2.75 hours until inner thigh temp was 165. Foiled, toweled, and put in a cooler for an additional hour.
5: Comments: Put salt, pepper, sage, thyme, and rosemary in the cavity along with chopped up celery, onion, carrot, garlic, and apple. Rubbed the breast under the skin with a compound butter and painted the skin with vegetable oil. Smoked with 2 oz. each apple and maple. All in all, one of the best turkeys that I have ever prepared over many, many years. Outstanding taste and very moist.
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