First Turkey


 
Bob Mann

Bob Mann

TVWBB Honor Circle
This is the first turkey I've smoked. Thanks to those to helped me in http://tvwbb.com/showthread.php?46049-Turkey-Cook-Time-Question .

I brined a 12 1/2 pound bird for about 12 hours in a mixture of salt, sugar and poultry seasoning (thyme, sage, marjoram, rosemary, black pepper and nutmeg).
After letting it dry for about an hour, I rubbed a spice butter mixture (butter, poultry seasoning and salt) in the cavity, under the skin and all over the outside of the bird.
I then put a 1/2 a lemon, 4 garlic cloves a sprig of rosemary and a sprig of thyme in the cavity.
I cooked it in my 22 1/2" WSM, with a few pieces of apple wood, at about 340F for about 3 hours, until it was 160F IT in the breast, and 175F IT in the thigh.

My daughter Delia, made Stove Top stuffing, homemade whipped potatoes, and homemade cranberry chutney.

Everything was delicious!

On the WSM.
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Checking the temp at about 2 1/2 hours.
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Done after 3 hours.
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After resting for 1/2 hour.
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The sides, whipped potatoes, Stove Top stuffing and cranberry chutney.
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Dinner is served.
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Beer o' the day.
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Thanks for looking.
 
Excellent job. Beautiful mahogany color and crispy looking skin. Definitely can not tell it is your first!

One question: you chose breast side down. Was there a reason you went that way?
 
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Bob...I can only hope that my next bird looks as good as yours. I'm going to try that Yuengling lager very soon, not offered in my part of the country, but I'm traveling to Ohio where I hear they have it available.
 
Not speaking for Bob: Master of the Beautiful Turkey; but I read somewhere about starting a turkey breast side down to let the internal juices kinda do a self baste. Did I mention that the turkey looks delicious??
 
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