Got to use my new (custom made) rib rack that came in the mail. Woot!
Thanks Scott King!
Everyone really liked the results
Thanks Scott King!
Everyone really liked the results
Last edited by a moderator:
What did you do with the fruits and veggies you stuffed the bird with? That sounds deicious!!Tried my hand at smoking a turkey yesterday.
All in all, it went well and was very tasty.
Here's what I did:
Saturday night, I put together a brine and got 'er soaking.
Sunday morning, I pulled it outta the brine and pat it dry. I softened some butter and mixed in some chopped up 'poultry mix' herbs, then rubbed the herbed butter in under the skin, on the skin, and in the cavity. I stuffed the cavity with a mix of onion, carrot, celery, and apple.
Best of all - neither of us got food poisoning. Winning!
From what Ive read, even the brown sugar is wasted. The only thing that actually penetrates the meat and has much effect on the final result is the salt ( in the right proportion obviously). The rest is wasted effort. Save the other stuff for putting on the bird and under the skin just before cooking. Good turkeys to one and all!
3 hours in the smoke. 2 hours in foil. 250ºF.Looking pretty good there Bounce. Did you cook them straight through or did you flip them halfway?
I just pitched 'em. Dunno if they had any flavor left to offer anyway. I thought aboot keeping 'em and adding 'em to the pot for the stock, but I didn't.HRZ said:
What did you do with the fruits and veggies you stuffed the bird with? That sounds deicious!!
Use some kind of rub, (that has no salt). I used store bought "Poultry Seasoning", black pepper, garlic powder, and paprika. I'd stick with hickory as mesquite can sometimes be a bit harsh on poultry. (A little wouldn't hurt though)Hi All, I've enjoyed keeping an eye on this smoking conversation. I have gotten pretty good at smoking tri-tip and brisket on my cheapo Brinkman vertical smoker (or so my family says). As my wife and I are by ourselves tomorrow (family Thanksgiving is Saturday) I am going to try my hand at smoking a fresh turkey breast. If it's a disaster, it will only be the two of us that have to chew through it...I have the turkey in the fridge in a brine solution now, and I'll hit the smoker tomorrow at noon and give it a whirl. I have both mesquite and hickory wood chunks, but not sure which I'll use.
Any tips or suggestions as I've never done a turkey breast before?
Brian
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