Day off Smoked Turkey


 
Michael C.

Michael C.

TVWBB Gold Member
I had today off, what a better way to spend it, by throwing this 14lb bird, on the smoker. Dome has been running around 250F for most of the cook, slowly climbing to 300F. using one each of hickory/apple and maple wood chunk. Can't wait for din din!



Uploaded with ImageShack.us
 
That's a beautiful bird! If it tastes half as good as it looks, that's going to be one fine meal. Kudos!
 
Thanks guys, for the nice comments.
I'm always reading the posts here, not too much in posting my results as of late. I guess since I've had my WSM since 2006, Iv'e kinda taken it for granted, how easy it is, to make some killer, smoked food, on this wonderful smoker. I've made some really killer smoked brisket, pulled pork shoulder, etc. Doing a turkey, is a no brainer for me, just set it, and forget it, lol. This bird, came our very moist, tasty, nice smoke ring (sorry for no plated pics, too busy carving), the smoke taste (and flavor of the turkey), was just awesome!
 
Beautiful looking bird. Thanks for sharing the pics. Always makes for a great post.

Curious...what type of thermometer is it you use (the one we see sticking out)? As a NB I'm trying to get a sense of what the options are and what works best for folks.

Thanks!
 
Believe it or not, I've been using one of those el cheapo remote thermometer kits, from Wally World. I think I paid around $9 bucks, on close out, at the end of summer sale, a couple yrs ago. They still have them there, might be around $15 bucks or so. It works great, never had a problem with it. I let the breast meat come up to 165F, then I let it rest for 20/30 minutes, tented foil. The meat came out moist and juicy.
 
You must log in or register to reply here.

 

Back
Top