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the_hunchback
11-22-2010, 02:04 PM
First thread I've started and thought I would throw my turkey out for all to see. It was supposed to be a test but I was told we're going to freezer bag it and pull it out for thanksgiving, it was done on Saturday. The one I was going to smoke of my parents will get smoked in the spring.

12.5 bird brined for more or less 24 hours, then the wife put some butter/salt/pepper on and in him. Smoked at 325 for three hours.

http://i44.photobucket.com/albums/f20/grigsbyb/IMG_4609.jpg
http://i44.photobucket.com/albums/f20/grigsbyb/IMG_4617.jpg
http://i44.photobucket.com/albums/f20/grigsbyb/IMG_4623.jpg
http://i44.photobucket.com/albums/f20/grigsbyb/IMG_4630.jpg


Thanks for looking.

bigabyte
11-22-2010, 02:19 PM
Looks great!:cool:

chambersuac
11-22-2010, 02:25 PM
Very well done!

Ron_L
11-22-2010, 02:28 PM
Very nice! Nice color on the skin.

cba252
11-22-2010, 06:18 PM
Looks great. Beautiful color

zztop
11-22-2010, 09:02 PM
What did you use for the brine?

Midnight Smoke
11-22-2010, 09:14 PM
Pretty Bird!

Johnny_Crunch
11-22-2010, 09:59 PM
looks great, well done!

Low-n-Slow
11-22-2010, 10:32 PM
Great pron and a nice looking bird!

Crazy Harry
11-22-2010, 10:36 PM
good job, nicely done

Bonewagon
11-22-2010, 11:03 PM
Looks great!

the_hunchback
11-23-2010, 08:27 AM
What did you use for the brine?

12qt stock pot
18 cups Apple Juice
5 cups Water
1/2 cup white sugar
1/2 cup kosher salt
1/2 cup soy sauce
1/2 cup brown sugar
1/4 cup apple cider vinegar
2 tsp black pepper
1 tsp minced garlic
1 tsp allspice

It was basically our chicken brine with a few extra things added but yet kept it simple and light. The last thing I wanted to do was use something that made it where it wouldn't be eaten at all.

bluetang
11-23-2010, 08:35 AM
Fine looking bird ya done there!