Great Turkey! | Cookshack

Former Member

As so many have mentioned, thanks you all for the many posts on cooking a Turkey. This past weekend I smoked a 16lber. I first brined(from turkey 101)about 48hrs then placed butter soaked cheese cloth on prior to 250 smoking. Never had even heard of this before. Used a few chuncks of Hickory and Apple chips, and after 5 hours if was done. I have ate many good Turkeys but this one ranks at the top!
Thanks again,
Amy

10/29/077:27 AM

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Former Member

Good job, Amy!

Dang fair sized bird too!

10/29/078:21 AM

Former Member

Yeah, 'ole Turkey 101 has helped a few. I like to see those positive reports like that.

Congrats!!!

10/29/0710:49 AM

Former Member

Seeing that all the Turkey is gone now, I think my next smoke will be a few whole chickens. I have done the legs but never the whole bird. I'll start reading up on all the post.

Amy

10/29/0712:53 PM

Former Member

Brine your chicken too, just not for 2 days

10/29/071:30 PM

Former Member

My first and proably the best turkey I have every tasted. I turned anround the next day and cooked ckickens and thay were good also.

10/29/076:45 PM

Former Member

Same Brine as used for Turkey? 4-5 hours in the brine about right? Cheese cloth?

Thanks,
Amy

10/30/077:32 AM

Former Member

Whole chickens I'll do overnight, or I like 8 to 12 hours.

I don't always do the cheesecloth. Try one with and one without and see which you prefer.

10/30/0711:25 AM

smokenqueQ'n n Brew'n

I don't know if you like soup.. but turkey soup made with smoked turkey n bones is awesome

10/30/0710:05 PM

Former Member

I make Emeril's turkey bone gumbo with the carcass. I like it better than the turkey!

10/31/079:44 AM

Former Member

And do NOT forget to make Turkey Stock. Homemade Stock is the best.

10/31/0710:01 AM

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