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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 11-23-2012, 03:56 PM   #1
AJ Peacock
Found some matches.
Join Date: 06-27-12
Location: Lapeer, Mi
Default My first turkey (perfect!)

Hey Guys,

Last week, I read tons of methods for smoking turkey and took a few different ideas and it turned out GREAT!

1) 22lb turkey.
2) Defrosted in fridge for 4 days.
3) Brined in 2 gallons water, 4 cups brown sugar, 4 cups canning salt for 18 hours.
4) Rinsed.
5) Patted dry/let rest/patted dry repeat ... for about 1 hour. Rubbed with butter then spiced with thyme, basil, parsley, black pepper.
6) Baked breast down at 500F in Oven for 45 minutes (while I was getting Akorn ready).
7) Transferred to grill of Akorn (setup for diffused heat) at 250F (briquets and Apple chunks).
8 ) 4.5 hours later, Breast was at 157F and charcoal was gone, so I let it rest in the Akorn for another hour. After an hour, the Breast was at 165F and AKorn was at 180F.

The Turkey was fantastic, the best I've ever eaten and everyone else agreed. I didn't get the neck (under the skin) rinsed good enough and the very forward 1" tip of the breast was a little salty. The dark meat was really good too, very tender and smokey/sweet/salty.

Thanks for the help guys,
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Char Griller Akorn,Weber Genesis
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Old 11-23-2012, 04:05 PM   #2
Churrasqueiro Bob
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Join Date: 06-14-11
Location: Boston, MA

Looks good!
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Old 11-23-2012, 04:07 PM   #3
Babbling Farker

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Join Date: 06-12-09
Location: Ithaca, Michigan

Nice job!

Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast and Accurate Blue Splash-Proof Thermapen
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