Turkey For Me Turkey For You

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Well I tried the self basting turkey recipe today. I got a 12 l/b Butterball and followed the recipe with a few changes. I injected the turkey with Tony Chachere's Cajun Butter injected marineade and being a good ole' boy from Texas I used mesquite for the smoke wood. The meat came out tender and juicy and their was a noticable smoke ring on the edge of the breast meat. I think it will be much better after spending some time in fridge overnight to soak up the smoke flavor. Overall, great recipe and technique, but I think I prefer brisket and ribs. Next weekend spare ribs and sausages. Gotta love them ribs. Pullin' pork .........comin' soon......
 
I used four small logs/chunks. The logs were about 4 inches long and 2 inches diameter. The chunks were about the size of a baseball. I took the dark meat and the turkey legs to work and the guys had them for lunch. I betcha that breast meat is going to be awesome for tomorrow's lunch. Turkey, bacon, & swiss cheese sandwiches. Yummmmmm.....
 
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