Smoked turkey came out well
Was asked to smoke a turkey to take to my sisters for Thanksgiving this year. Gave me a chance to try out the newly installed convection plate in my SNPP. It worked out well. I bought the cheapest frozen bird I could find. Cheap cause a bird is a bird. Frozen because that is the freshest. It was 12.6#, a good smoking weight. It was 8% injected. I used Patio Daddio's brine. I reduced it since it was easier for me to brine 24 hrs than the 12 it calls for. I dried it and set in fridge for the next 24 hrs to air dry. Then I rubbed it under the skin with 2 Tbsp melted butter and 3/4 teaspoon Old Bay seasoning. I Trussed it up and rubbed the outside of skin with canola oil and sprinkled with a little Old Bay seasoning. I forgot to put aromatics inside until after it was trussed so I went without any. I smoked at 325 for about 4 hours . I started breast down and flipped up after 1 1/2 hours and installed a breast plate made of aluminum foil to deflect some heat from the breast. I used 1/2 hickory and 1/2 apple wood. Pulled at 162F in breast and rested. Climbed to 167 and then began to fall. After it got to 140 we wrapped it whole and put in fridge. Carved right before reheating today. It came out great. very moist. Good flavor and lightly smoked. Wish I had taken more pics but I had a lot going on. Thanks for looking!
Modified SNPP offset
Weber 22.5 OTG
Last edited by okiej; 12-24-2013 at 10:18 PM..