Chris in Louisiana
TVWBB All-Star
In the past, I splurged for a Whole Foods turkey with no additives, brined it, etc. But this year I grabbed a plain old Butterball. The 14 pounder was among the smaller ones in stock. I like that they truss the legs for you by hooking into some skin.
Started the thaw on Sunday evening in the refrigerator. Took the turkey out Wednesday, rinsed, removed neck from cavity and thought it was odd they didn't include the giblets. As I mentioned in the blunders thread, they were in there in a paper bag but overlooked. It fell out after the cook with no harm done.
Dry brined overnight even though Butterball already shot it full of salt solution. The dry brine dried the skin out nicely. Just before going on the smoker, I rubbed the turkey with butter and hit it with Meathead’s Memphis Dust (which has very little salt). Tucked the wing tips underneath.
Smoked on WSM 18 with two chimneys of lit Kingsford, empty pan, and hunks of hickory, apple, and cherry. Temp ranged from 350 to 300 or a little less near the end.
Turned out real nice. Color was great. Meat was lightly smoke-flavored and moist. I'm ready for leftovers.
Started the thaw on Sunday evening in the refrigerator. Took the turkey out Wednesday, rinsed, removed neck from cavity and thought it was odd they didn't include the giblets. As I mentioned in the blunders thread, they were in there in a paper bag but overlooked. It fell out after the cook with no harm done.
Dry brined overnight even though Butterball already shot it full of salt solution. The dry brine dried the skin out nicely. Just before going on the smoker, I rubbed the turkey with butter and hit it with Meathead’s Memphis Dust (which has very little salt). Tucked the wing tips underneath.
Smoked on WSM 18 with two chimneys of lit Kingsford, empty pan, and hunks of hickory, apple, and cherry. Temp ranged from 350 to 300 or a little less near the end.
Turned out real nice. Color was great. Meat was lightly smoke-flavored and moist. I'm ready for leftovers.
