This is my second turkey on my WSM. A 14 lb. bird, I brined over night with the Apple Brine on this site. I didn't have time to leave it 24 hours in the refrigerator to air dry, so it was out of the brine, a quick rinse, and rubbed with butter and hit it with some black pepper. I also put some butter under the skin of the breast and quartered an orange and put in the cavity.
Temperature in the WSM was 325* when I put it on and stayed around 340* the whole cook. The last 1/2 hour I dropped the temp down because it looked like the skin was burning in spots. I used 3 chunks of Apple wood that I fed to it every 30 minutes.
2 hours in the breast was 153*. Another 1/2 hour the breast was 162* and the thigh was above 170* so I pulled it off and let it rest for 30 minutes before carving.
The turkey was really moist and had a great flavor. If you notice in the second to last picture, you can see the juices running out of the turkey on the left side. The wife said it was the best turkey she ever had, and my mother said today it is the best she has had even cold the next day. I will be doing this again at Christmas, my wife's sisters are coming from Colombia, and they want to taste it.
The Apple Brine
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Rubbed with Butter and Black Pepper
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On the WSM
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2 Hours in, breast at 153*
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Ready to pull
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Ready to pull
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Ready to pull
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Ready to carve after a 30 minute rest
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Get your plate
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Temperature in the WSM was 325* when I put it on and stayed around 340* the whole cook. The last 1/2 hour I dropped the temp down because it looked like the skin was burning in spots. I used 3 chunks of Apple wood that I fed to it every 30 minutes.
2 hours in the breast was 153*. Another 1/2 hour the breast was 162* and the thigh was above 170* so I pulled it off and let it rest for 30 minutes before carving.
The turkey was really moist and had a great flavor. If you notice in the second to last picture, you can see the juices running out of the turkey on the left side. The wife said it was the best turkey she ever had, and my mother said today it is the best she has had even cold the next day. I will be doing this again at Christmas, my wife's sisters are coming from Colombia, and they want to taste it.
The Apple Brine
Rubbed with Butter and Black Pepper
On the WSM
2 Hours in, breast at 153*
Ready to pull
Ready to pull
Ready to pull
Ready to carve after a 30 minute rest
Get your plate
