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5 replies

Turkey 101 Photos - draft

FM Former Member
Posted a couple in the "Turkey Reports" thread, but thought I'd throw these up.

Busy working on the Turkey 101, expect to have it up within a week, before the NEXT holidays.

Let me know if you have any questions.

Smokin'

Please note, not all will be used, I just threw them out there for criticism Smiler

p.s. Had to post multiple times because of some forum limitations.



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FM Former Member
I could follow along on what you were doing from the brining to the cheesecloth. Did your skin on this turkey come out ok (it looks great but is it edible)?

For poultry I usually refer to my Weber Smoky Mountain smoker to run at higher temps 325F for crisp skin. Can you run the Cookshack at that temp?

Pictures look great...
FM Former Member
Skin was fine, not rubbery at all. Ran the smoker @ 250 since most Smokettes only go that high. I do them at 300 in my 150 usually, but wanted to do a more common temp for the regular CS'ers.

For the others, the photo sequence:

Brining ingredients/prep
Naked turkey
Turkey in the brine
Turkey out of the brine (air out for 2 hours)
Cover in cheese cloth (soaked in butter)
Finished product.

Smokin

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