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Reply to "Turkey Reports - 2010"

1: Which smoker CS 055

2. Turkey Size 21 lbs

3. Preps Brined for 30 hrs in SO's holiday brine. Separated the skin and rubbed breast with a stick of melted butter. Then applied thin coat of Smokin' Okies turkey rub (from turkey 101)
Used toothpicks to hold skin in place.

4. Smoker temp 250 Smoked turkey for 2 hrs and then applied cheesecloth. Worked very well but needed more butter on the cheese cloth. At least 2 sticks.

5. Total Time 5 hrs with two door-openings Took out at 164 in the breast.


Bonehead dept.

My plan was to cook the turkey till done or almost, then turn it over to wife for stuffing and cooking for about 20 minutes in the oven. But she didn't have other items prepared so the turkey ended up spending 45 to 50 minutes in the oven. This cause main skin to split off entirely but what the heck, that's the first thing I would have cut off anyway. Turned out slightly dry probably due to too long in oven but most of the meat was still very moist.

I did foil it for 45 minutes before the oven but next year I will do all the cooking in the CS and foil for as long as needed before serving.
Last edited by qnorth
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