Mister Bob
11-22-2013, 09:42 AM
This cook is from last year, but I thought the timing might be right to share. Have a Happy Thanksgiving!
This was a frozen bird, about 15 pounds, no enhancements.
First I assembled the ingredients for the brine:
3 quarts water
2 cups Kosher salt
1 cup granulated sugar
2 tablespoons Rooster Booster Rub (or your favorite poultry seasonings)
2 onions quartered
6 garlic cloves crushed
1 lemon quartered and squeezed
http://i894.photobucket.com/albums/ac150/Bobsarno/Winner%20Winner%20Turkey%20Dinner/Smoked-Turkey-640-02_zps59a61ab6.jpg
Into the brine, quickly chilled and into the refrigerator overnight (about 12 hours)
http://i894.photobucket.com/albums/ac150/Bobsarno/Winner%20Winner%20Turkey%20Dinner/Smoked-Turkey-640-03_zps8a034765.jpg
Rinsed well
http://i894.photobucket.com/albums/ac150/Bobsarno/Winner%20Winner%20Turkey%20Dinner/Smoked-Turkey-640-04_zps2bad16f2.jpg
Injected with melted butter, rubbed with some more butter and sprinkled with salt and white pepper
http://i894.photobucket.com/albums/ac150/Bobsarno/Winner%20Winner%20Turkey%20Dinner/Smoked-Turkey-640-05_zpsc4dd1302.jpg
Stuffed with some veggies
http://i894.photobucket.com/albums/ac150/Bobsarno/Winner%20Winner%20Turkey%20Dinner/Smoked-Turkey-640-07_zps56ccc70c.jpg
Into the Stumps Baby running at 300 degrees
http://i894.photobucket.com/albums/ac150/Bobsarno/Winner%20Winner%20Turkey%20Dinner/Smoked-Turkey-640-08_zps6ef4c7e8.jpg
A little over 3 hours later, the IT in the breast was 160, and she looked like this
http://i894.photobucket.com/albums/ac150/Bobsarno/Winner%20Winner%20Turkey%20Dinner/Smoked-Turkey-640-10_zps50a17702.jpg
Rested for about 20 minutes
http://i894.photobucket.com/albums/ac150/Bobsarno/Winner%20Winner%20Turkey%20Dinner/Smoked-Turkey-640-12_zps525938b8.jpg
Sliced and served with grilled corn, tomato salad and arugula.
For more info on the sides and gravy, check out my blog post at http://thehogblog.com/?p=2606
http://i894.photobucket.com/albums/ac150/Bobsarno/Winner%20Winner%20Turkey%20Dinner/Smoked-Turkey-640-201_zps6de6d710.jpg
This was a frozen bird, about 15 pounds, no enhancements.
First I assembled the ingredients for the brine:
3 quarts water
2 cups Kosher salt
1 cup granulated sugar
2 tablespoons Rooster Booster Rub (or your favorite poultry seasonings)
2 onions quartered
6 garlic cloves crushed
1 lemon quartered and squeezed
http://i894.photobucket.com/albums/ac150/Bobsarno/Winner%20Winner%20Turkey%20Dinner/Smoked-Turkey-640-02_zps59a61ab6.jpg
Into the brine, quickly chilled and into the refrigerator overnight (about 12 hours)
http://i894.photobucket.com/albums/ac150/Bobsarno/Winner%20Winner%20Turkey%20Dinner/Smoked-Turkey-640-03_zps8a034765.jpg
Rinsed well
http://i894.photobucket.com/albums/ac150/Bobsarno/Winner%20Winner%20Turkey%20Dinner/Smoked-Turkey-640-04_zps2bad16f2.jpg
Injected with melted butter, rubbed with some more butter and sprinkled with salt and white pepper
http://i894.photobucket.com/albums/ac150/Bobsarno/Winner%20Winner%20Turkey%20Dinner/Smoked-Turkey-640-05_zpsc4dd1302.jpg
Stuffed with some veggies
http://i894.photobucket.com/albums/ac150/Bobsarno/Winner%20Winner%20Turkey%20Dinner/Smoked-Turkey-640-07_zps56ccc70c.jpg
Into the Stumps Baby running at 300 degrees
http://i894.photobucket.com/albums/ac150/Bobsarno/Winner%20Winner%20Turkey%20Dinner/Smoked-Turkey-640-08_zps6ef4c7e8.jpg
A little over 3 hours later, the IT in the breast was 160, and she looked like this
http://i894.photobucket.com/albums/ac150/Bobsarno/Winner%20Winner%20Turkey%20Dinner/Smoked-Turkey-640-10_zps50a17702.jpg
Rested for about 20 minutes
http://i894.photobucket.com/albums/ac150/Bobsarno/Winner%20Winner%20Turkey%20Dinner/Smoked-Turkey-640-12_zps525938b8.jpg
Sliced and served with grilled corn, tomato salad and arugula.
For more info on the sides and gravy, check out my blog post at http://thehogblog.com/?p=2606
http://i894.photobucket.com/albums/ac150/Bobsarno/Winner%20Winner%20Turkey%20Dinner/Smoked-Turkey-640-201_zps6de6d710.jpg