Cy Robinson
R.I.P 3/14/2017
Caught a sale on Honeysuckle White Whole Turkey Breasts; $.88 lb. at Price-Chopper. Bought 3 weighing 7+ lbs each. Kept one out for today's dinner and put two in the freezer.
Thawing was complete about 10 this morning. Found a rub that sounded good in Steven Raichlen's "Sauces Rubs and Marinades." Jake's Boss Barbecue Rub on page 34.
Skinned the beast and applied the rub, wrapped in plastic and put back in the refrigerator for about an hour.
Fired a chimney full of Kingsford and put it in the fire ring and added about 1/2+ chimney of unlit charcoal on top. When all the coals were grayed over I put in 3 small chunks of pecan wood, put the smoker together and put the meat in at 1:15 PM. All vents, top and bottom, were wide open and the temp went rapidly to 350*F, on a candy thermometer in the top vent hole, and hung there. Water pan was lined but empty.
After one hour I turned the meat, inserted a Pyrex therm probe in the meat and sprayed everything with apple juice. Sprayed with the juice again at two hours when internal temp was 146*F. At 2 1/2 Hrs the temp went to 156*F and I sprayed and pulled the turkey.
Loosely covered with foil and let it rest for about 15 minutes. The meat was carved, plated, and served to 5 hungry people along with dressing, gravy and a Jello salad.
The meat was GGGRREEAATTTT!!! Tender and moist but with a nice crust and with the best flavor I've ever experienced. /infopop/emoticons/icon_biggrin.gif
Can hardly wait for another excuse to cook the next one. The bones are simmering as we type for soup stock.
Thanks again to everybody for all the info available on the TVWB, but a special thanks to you, Chris A, for making it all possible.
Thawing was complete about 10 this morning. Found a rub that sounded good in Steven Raichlen's "Sauces Rubs and Marinades." Jake's Boss Barbecue Rub on page 34.
Skinned the beast and applied the rub, wrapped in plastic and put back in the refrigerator for about an hour.
Fired a chimney full of Kingsford and put it in the fire ring and added about 1/2+ chimney of unlit charcoal on top. When all the coals were grayed over I put in 3 small chunks of pecan wood, put the smoker together and put the meat in at 1:15 PM. All vents, top and bottom, were wide open and the temp went rapidly to 350*F, on a candy thermometer in the top vent hole, and hung there. Water pan was lined but empty.
After one hour I turned the meat, inserted a Pyrex therm probe in the meat and sprayed everything with apple juice. Sprayed with the juice again at two hours when internal temp was 146*F. At 2 1/2 Hrs the temp went to 156*F and I sprayed and pulled the turkey.
Loosely covered with foil and let it rest for about 15 minutes. The meat was carved, plated, and served to 5 hungry people along with dressing, gravy and a Jello salad.
The meat was GGGRREEAATTTT!!! Tender and moist but with a nice crust and with the best flavor I've ever experienced. /infopop/emoticons/icon_biggrin.gif
Can hardly wait for another excuse to cook the next one. The bones are simmering as we type for soup stock.
Thanks again to everybody for all the info available on the TVWB, but a special thanks to you, Chris A, for making it all possible.
