I got excellent results using the salted turkey recipe. 2.5 hours to 165 at 325-340. I had to prop open the door for almost the entire cooking period to keep the temperature above 325. My turkey was a 12 lb organic Bell & Evans. The breast was beautifully moist, and the dark meat rich and smoky. This was my first smoked turkey, and the instructions were very, very helpful and accurate. I served it with a cauliflower sformato (recipe here), and a whole wheat, sausage, and sage stuffing. Finished the dinner with a Cane Syrup cake (recipe here).

I have to say, this website and forum has been a tremendous resource for me. I got my smoker this summer, and I have been having immense fun with it. Many thanks to all!

John

This message has been edited. Last edited by: John Della Vecchia,

John,

Thanks for posting this. That is one good looking turkey.

I noticed that Chris's recipe instructs you to rub the salt under the skin. Was it at all salty? The reason I ask is that other recipes I've seen have the salt applied on the outside of the skin.

Jim

quote:

I noticed that Chris's recipe instructs you to rub the salt under the skin. Was it at all salty? The reason I ask is that other recipes I've seen have the salt applied on the outside of the skin.

Hello Jim - The bird was perfectly seasoned, almost to the middle of the breast. It was like a dry brine. As well, the rinsing before it went on the cooker flushed out any noticeable traces of leftover salt. I found you had to open the skin pockets, fill them with water, and then slosh them around like you were squeezing a balloon. It was then a bit time consuming to get all the trapped water out.

John

How was the skin? Crispy or rubbery?

quote:

Originally posted by John Della Vecchia:
It was then a bit time consuming to get all the trapped water out.

I did this a few weeks ago (link) and had the same issue with getting all the water out. I finally just cut little "drain holes" under the thighs and it drained while the smoker was coming up to temp.

Great looking bird, John...and a great recipe, Chris.

quote:

Originally posted by Nathan Sleyster:
How was the skin? Crispy or rubbery?

Crispy on the breast, increasingly rubbery as you got farther down the bird.

quote:

Originally posted by Don Cash:
I finally just cut little "drain holes" under the thighs and it drained while the smoker was coming up to temp.

Excellent idea!

And another thanks to Chris for the great recipe and instructions.

Great Looking turkey!!!

The salted turkey recipe reminds me of heavily salting steaks before cooking. If I added some garlic, sage, and thyme under the skin when I saled, would the salt pull the flavors into the meat? I know it works with steak. How much would I want to use?

Or should I possible just switch the butter to be a herb-butter?

quote:

The salted turkey recipe reminds me of heavily salting steaks before cooking. If I added some garlic, sage, and thyme under the skin when I saled, would the salt pull the flavors into the meat? I know it works with steak. How much would I want to use?

Sounds like a great idea. Smash 4 garlic cloves, sprinkle some salt on them, add 10 sage leaves, 4-5 sprigs of fresh thyme (stripped from the stem), and a small twist of fresh parsley. Mince the whole mixture together with a chef's knife. Add the mixture to a bowl and then add in the rest of the salt from the original recipe. Mix it all together - you now have "green" salt, which is used to salt duck legs for confit. Should be outstanding.

John, I wanted to let you know that this turned out simply awesome.

This is really a fantastic recipe. Although, I had to adjust to using dry spices because of time constraints on getting everything ready. Still was simply great.

I did the sage, thyme, garlic, and a little onion powder mixed in with the salt. MMMMmmmmmmm.