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Reply to "Turkey Reports - 2010"

1: Which smoker - 055
2. Turkey Size - 22 lbs
3. Preps - Smokin's Holiday Brine, 48 hours
4. Smoker temp - 250
5. Total Time - 5 hours
6. Comments - After the brine, I rinsed the bird and rubbed with a bit of canola oil. Used 2oz red oak plus 1oz cherry wood. I left the bird breast up the entire time. Pulled when the thigh was done and placed the bird in a cooler, wrapped in foil and covered in old towels. Held the bird for 2 hours until dinner, then sliced and served. We didn't eat the skin, and weren't concerned about presenting the entire bird. The aroma said more than the visual ever could... Smiler

Breast meat was moist and delicious, my grandmother who is 92 said it was very good. We fed 16 people and sent leftovers home with them.
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