James Lake
TVWBB Emerald Member
I hope that everyone had a great and safe holiday.
To make the thanksgiving plate at our house this year you had to have the common thread of BACON.
The bird was small for us this year since there were only 3 of us at home. So we got a 6 pound turkey breast which I brined for 12 hours which the brine included red pepper flake and jalapeños.
After I got the turkey out of it's bath, I seasoned it and on to the WSM with chunks of cherry wood. The WSM held steady between 215 and 220.
Here is a shot of the bird after 6 hours on the WSM and internal temp of 160.
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You notice the obligatory bacon on the turkey.
Carving....the turkey was really moist and flavorful, I did the same recipe as last year, that was the request.
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Of course the skin was rubbery, but we really don't eat the turkey for it's skin.
Plate picture served with Brussel sprouts with bacon, Cornbread bacon cheddar dressing and cranberry BBQ sauce.
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Everything was tasty, everyone was happy and we got plenty of left overs.
To make the thanksgiving plate at our house this year you had to have the common thread of BACON.
The bird was small for us this year since there were only 3 of us at home. So we got a 6 pound turkey breast which I brined for 12 hours which the brine included red pepper flake and jalapeños.
After I got the turkey out of it's bath, I seasoned it and on to the WSM with chunks of cherry wood. The WSM held steady between 215 and 220.
Here is a shot of the bird after 6 hours on the WSM and internal temp of 160.
You notice the obligatory bacon on the turkey.
Carving....the turkey was really moist and flavorful, I did the same recipe as last year, that was the request.
Of course the skin was rubbery, but we really don't eat the turkey for it's skin.
Plate picture served with Brussel sprouts with bacon, Cornbread bacon cheddar dressing and cranberry BBQ sauce.
Everything was tasty, everyone was happy and we got plenty of left overs.
