Reply to "Turkey Reports - 2013"

rockysmokeMember

1: SM025

2. 12.6 pound Harris Teeter brand

3. Brined in Smokin Okie's Holiday brine 36 hours. Put bird in a kitchen trash bag with brine and placed in cooler loaded with ice. I decided not to rinse the turkey post-brining this year but rather dried w/ paper towels. Nothing in cavity. Loosened skin and rubbed entire turkey (under skin) with a compound butter consisting of 1 stick unsalted butter, Cookshack Poultry Rub and some brown sugar. Lightly coated skin with same butter and then Sprinkled bird with more Poultry rub.

4. Preheated smoker to 225, then put 2 oz Pecan + 1 oz cherry in box, smoked at 275 degrees

5. About 4 hours

6. Our family does 2 turkeys - 1 smoked and one traditional in oven. No one ate the traditional bird. No one. Everyone raved about the smoked bird.

I'm eating a smoked Turkey sandwich as I type this and it is very, very tasty.

11/29/1311:54 AM

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