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Old 12-25-2004, 05:53 PM   #1
Saiko
is Blowin Smoke!
 
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Join Date: 12-24-03
Location: Kennesaw, GA
Default Smoked Christmas Turkey, a digital diary...

7:30am. Fired up the chimney of charcoal. I use an all wood fire, but start off with charcoal



8:00am. Starting with a big fire since it's below freezing.



100% Georgia cherry wood.



8:00. Pulling from the brine. I used 1 1/2 cup kosher salt and 1 1/2 cup brown sugar in 2 gallons of water.



Going to inject with 1/4 cup sweet wine, 1/4 cup butter and 1/4 cup honey.



8:30 am. Injecting the bird.



8:45 am. Prepped and ready to roll.



9:00 am. Locked and loaded. I have the bird backwards since I'm going to flip the bird" after 3 hours. Couple of fatties thrown in.



Preheating wood, "rock mod" in action.



12:00 noon. Halfway home and I "flipped the bird". Basting every hour now with a pump spray full of peanut oil.



1:00 pm. Once the charcoal bed is gone, I just crush up burned wood with a pair of tongs to form a new bed of embers. I throw 1-2 pieces of preheated wood on top of the embers.



1:00 pm. New wood bursts right into flames.



3:30 pm. All done! Looks good!



4:00pm. Time to eat! My neighbor put it best: "this turkey is to die for!" Very moist and sweet, and only a couple of people used gravy, most people just ate it plain. Best turkey I've done so far.


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For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm

Last edited by Ron_L; 10-07-2009 at 12:19 PM.. Reason: Fixed the links to the pictures
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