:biggrin:Good Turkey:biggrin:

Smoked a 21# turkey yesterday on the UDS. For the injection I boiled the giblets sans liver of course with some garlic, onion, and celery. I used a cup of this liquid along with a cup of dry vermouth and a stick of butter. I placed the turkey on a V roast wrack and placed that inside a large aluminum pan to catch the drippings. The turkey was seasoned with Dublin's All Purpose Rub, Alden Spice Mill's Pork and Poultry Seasoning, Garlic & Rosemary, and fresh ground black pepper. The UDS was fueled with K and two big chunks each of Mullbery and Apple wood. Temps maintained were in the 240-260 throughout the 7 hour cook. I removed the turkey when the thigh reached 180 and let it rest for 30 minutes before carving. This will be the way I cook turkeys from here on out. I've never had a turkey, espescially a big one like that, be so tastey, moist and tender. Our 4 year old granddaughter who is a very picky eater took one bite, looked up with a big smile and said, "this is good Nono". This from a wisp of peanut who normally won't eat anything unless it's Raviolios!:biggrin:

Norcoredneck said:

No pics? Didn't happen.
During the holidays I smoked one and fried one. I put the smoked one in hot oil for 5-7 minutes and It was the first to disappear. So what do you think of UDS?

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I love my drum. Picked up two more food grade drums on Friday thanks to the heads up from Michiana Mark. As far as pics go, I have a history of trying to post pics that I'm not real proud of. Just ask any of the old timers here on the site.:biggrin: That and it's been so long that I've successfuly posted a pic, I forgot how to!

bbqbull said:

Sounds great Neil!

Was it a fresh or frozen turkey? Around here our Spartan stores are known to have fresh Amish raised turkeys. Bit pricey but they are really good quality birds.

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Picked it up at Sam's club after the holidays for $.49/lb., actually picked up three 20+#'ers and put them in the freezer. Down to one turkey now.