HuntAway

Well it went in lookin like this.


and came out lokkin like this!!!


Smoker @ 270-290'F. Cherry wood 2 batches. Bird seasoned with Poultry Seasoning and Black Pepper. Smoked to an internal of 275'F.

HA

HuntAway

We just finished eating dinner. An early one to be sure. I couldn't wait any longer, I was afraid there would be nothing left. My younglad (code for carnivorous teenager) had cleaned up the legs and wings and if we didn't act quickly the whole bird was in peril.

Pretty good eats!!!


HA

batchief909

Looks great!!

KT29

Makes my mouth water. Nice job.

BlackLab

Nice I like smoked turkey. If you haven't tried it yet you got brine it 24hrsmmmmmmmmmmmm good

HuntAway

I did brine it in a 20 cup water, 1 cup Kosher salt, 1 cup brown sugar ratio.

I use the same brine for chickens and pork butts for pulled pork.

and yes!!! It is tasty!!!

HA

UncleNorby

I smoked my wild turkey yesterday. I brined it on Saturday, around noon. Brine was 2 gallons water, 2 cups each salt and sugar, and some pickling spices. Took it out of the brine Sunday at about noon, rinsed and put it on the charcoal smoker. Kept the temp between 200 and 220 for 6 hrs. Used mesquite chips for smoke during the first hour. Very moist and also very tasty. Best tasting bird so far.

HuntAway

I find brining really brings the best out of birds. Always nice an moist.

HA

friscospices.com

We carry a Maple sugar cure and a white sugar cure that is 100% right on for a great brine. Just add water.

BattleA

Oh boy I'm drooling on my keyboard like a toothless old fart ))) I'd kill top bite a piecxe of it right now, I'm so hungry!