Rom Prakash
TVWBB Member
First year to salt a turkey, pretty much as spec'd out in the cooking topics page that Chris had put together. It was the BEST turkey I had ever made. I definitely will be doing it again! It came out very tasty, I could almost eat Turkey for more than Thanksgiving! The dark meat was wonderful in flavor and so was the breast. It also was an organic turkey (15.5lbs), and I think that contributed to the taste.
Here it is, trussed up and ready for the smoker. The drip pan had the aromatics, white wine and chicken stock with herbs, carrots and celery for the gravy:
Here is the turkey on the smoker, with the pan underneath. Put it on my 18.5, not my 22.5. Used a pit full of Royal Oak Lump with Apple and Cherry chunks. The RO kept the pit easily at 350, I had to keep the vents mostly closed. First time with a pit full of lump. I like!
Here it is, ready to take off - breast around 162.
All plated and ready to eat!
Skin was tasty, it didn't have that 'hammy' taste that brined turkey usually has, and everyone really enjoyed it. Thanks to everyone on this board, whose posts I read over and over to profit from their successes and failures
Here it is, trussed up and ready for the smoker. The drip pan had the aromatics, white wine and chicken stock with herbs, carrots and celery for the gravy:
Here is the turkey on the smoker, with the pan underneath. Put it on my 18.5, not my 22.5. Used a pit full of Royal Oak Lump with Apple and Cherry chunks. The RO kept the pit easily at 350, I had to keep the vents mostly closed. First time with a pit full of lump. I like!
Here it is, ready to take off - breast around 162.
All plated and ready to eat!
Skin was tasty, it didn't have that 'hammy' taste that brined turkey usually has, and everyone really enjoyed it. Thanks to everyone on this board, whose posts I read over and over to profit from their successes and failures
