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Unread 11-26-2012, 05:14 PM   #1
Is lookin for wood to cook with.
Join Date: 08-16-12
Location: Atlanta, GA
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Default My Turkey Experiment

I decided to do something different with my Turkey this year by cutting into pieces prior to cooking.
I started with 3 turkeys

Separated the legs, thighs and wings, but kept the breast whole. I removed the back bone portion from the breasts, but kept the breast bone.

This also made it easy to brine in the refrigerator, since I was able to use smaller containers to soak the pieces

24 hours later…

I placed the pieces on racks after brining and placed them back in the refrigerator for another 24 hours so the skin can dry out.

Onto the smoker on T-Day, I added the wings an hour later so they wouldn’t over cook

The cooking was done just few min shy of 2 hours

Dinner is served

It was the juiciest Turkey I’ve ever had
The breast meat was perfectly cooked, since I was able to take it out when it reached 160 internal temp. And the wings were not overcooked, since I added them later and the dark meat was smoky and perfectly done under two hours. The cooking temp ranged between 300 to 350 and I was using the SFB.
I would say this was a very successful experiment. Carving was a breeze and turkey was tasty and tender (every part of it), and the cooking time was short. Since I rarely bring a whole turkey to the table, I think I’m cutting my turkey into pieces from now on
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