I have lots to be thankful for this year... My son joined our family in September! While this meant a short break from the BBQ tradition on Saturdays, I am very happy that I could cook him his first Thanksgiving turkey! This is the first turkey that I have ever cooked period.
Started on Saturday with purchasing a 11lb Butterball turkey (frozen rock solid). Placed it in water in the fridge overnight to begin the thawing process.
On Sunday, made a quick brine that is just about the same as what I use for my smoked chickens.
I boiled 1 gallon of water and added all of the stuff in. Returned the mixture to a boil, then removed from the heat and let cool. Once cooled, added turkey, plus brine and an additional gallon of water into a big old pot. Back into the fridge for an additional day.
Today (Monday) I fired up the smoker with the HeaterMeter around 9AM and brought it up to 230*F. Used pecan and apple wood for the smoke.
Stuffed the bird with following: (I never eat the stuffing)
Dusted the bird with Savory Spice Shop's Memphis BBQ Rub
9.5 Hours later looks burnt but really is not (190* breast and 170* dark meat)
Carved it all up and made two fantastic plates of meat. It tasted simply amazing! Both the white and dark meat were juicy and moist. The smoke flavor was perfect. Paired it with Goose Island's Festivity Ale/Wild Turkey 101 and Coke.
From my family to yours... Have a great Thanksgiving!
Started on Saturday with purchasing a 11lb Butterball turkey (frozen rock solid). Placed it in water in the fridge overnight to begin the thawing process.
On Sunday, made a quick brine that is just about the same as what I use for my smoked chickens.
- 2 gallons of water
- 2 Miller Lights (beer)
- Red pepper flakes
- Kosher salt
- Brown sugar
- Honey
- Cracked black pepper
- BBQ rub
- Fresh thyme
I boiled 1 gallon of water and added all of the stuff in. Returned the mixture to a boil, then removed from the heat and let cool. Once cooled, added turkey, plus brine and an additional gallon of water into a big old pot. Back into the fridge for an additional day.
Today (Monday) I fired up the smoker with the HeaterMeter around 9AM and brought it up to 230*F. Used pecan and apple wood for the smoke.
Stuffed the bird with following: (I never eat the stuffing)
- Apple
- Onion
- Garlic
- Black Pepper
- Rosemary
- Olive Oil
Dusted the bird with Savory Spice Shop's Memphis BBQ Rub
9.5 Hours later looks burnt but really is not (190* breast and 170* dark meat)
Carved it all up and made two fantastic plates of meat. It tasted simply amazing! Both the white and dark meat were juicy and moist. The smoke flavor was perfect. Paired it with Goose Island's Festivity Ale/Wild Turkey 101 and Coke.
From my family to yours... Have a great Thanksgiving!
