• Enter the TVWB 27th Anniversary Prize Drawing for a chance to win a Weber Traveler Portable Gas Grill! Click here to enter!

Thanksgiving in May??


 
A

AdamKing

TVWBB Fan
Trying to take down the three turkeys I have in my freezer (now two). Brined the bird for close to 24 hours

Rinsed it all off, injected with butter and meatchurch pecan rub, covered the outside in the melted butter and some more rub
<a href="http://s105.photobucket.com/user/adamking88/media/temporary_zps1tguzbrb.jpg.html" target="_blank"><img src="http://i105.photobucket.com/albums/m212/adamking88/temporary_zps1tguzbrb.jpg" border="0" alt=" photo temporary_zps1tguzbrb.jpg"/></a>
smoked it at right around 300-315 to 160 degrees
<a href="http://s105.photobucket.com/user/adamking88/media/temporary_zpssm3skfcp.jpg.html" target="_blank"><img src="http://i105.photobucket.com/albums/m212/adamking88/temporary_zpssm3skfcp.jpg" border="0" alt=" photo temporary_zpssm3skfcp.jpg"/></a>
my terrible attempt at carving a bird but guess what it still tastes the same
 
Bird looks great! I have two birds and a bone in breast in the freezer, so I'll be doing the same here soon I hope (lousy wind).
 
Awesome job on the bird and great color. We love turkey and like Rich said we have two in the freezer.
 
The skin was decent at best, it probably would have been great if i could have had another day to dry it in the fridge after the brine...but it was better than smoking at say 250-275 imo.
 
You must log in or register to reply here.

 

Back
Top