Reply to "Turkey Reports - 2009"

Thank you Smokin Okie!

1. FEC100
2. 11 pounds (16 pounds if you include the 5 pounds of butter).
3. 37 hours in Smokin Okie's Holiday brine. Separated skin. Rubbed in a combination of melted unsalted butter and Plowboys' Yardbird. Covered in cheesecloth and basted in butter every 30-45m. Added some apples and lemons into the cavity.
4. 90m at 250 and then 90m at 325. I used Apple pellets.
5. 3 hours(ish)
6. Best turkey that I've ever had. More importantly, our guests said the same thing. Frankly, I think the key was Smokin Okie's brine.
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