New smoker - first turkey smoke
I was good last year so I decided that Santa owed me a new smoker for Christmas. I broke it in with the Christmas prime roast but was ready to try something new this weekend, so, I broke out a turkey from the freezer that I bought at Thanksgiving.
Brine ready to cool:
Bird taking a bath:
Starting my butter medallions, 1 cube of butter, poultry seasoning, garlic powder, onion powder, salt & pepper:
Start by breaking the skin membrane with your fingers and slide your hand as far forward on the breast as you can. If your wife will help, her small hands come in handy here:
Slice seasoned butter that has beem chilled:
Slide seasoned butter under the skin:
Cavity filled with onion, carrots, celery and fresh poultry herbs and coated with rub:
In the box and ready to rock and roll:
My wood choices were apple, cherry and pecan. Cook temp is 275 degrees
Pulled at an internal temp of 162 and foiled for approx. 20 - 30 minute rest.
On the carving board:
And on the plate:
Served it with oven roasted vegetables and apple Waldorf salad.
Brine ready to cool:
Bird taking a bath:
Starting my butter medallions, 1 cube of butter, poultry seasoning, garlic powder, onion powder, salt & pepper:
Start by breaking the skin membrane with your fingers and slide your hand as far forward on the breast as you can. If your wife will help, her small hands come in handy here:
Slice seasoned butter that has beem chilled:
Slide seasoned butter under the skin:
Cavity filled with onion, carrots, celery and fresh poultry herbs and coated with rub:
In the box and ready to rock and roll:
My wood choices were apple, cherry and pecan. Cook temp is 275 degrees
Pulled at an internal temp of 162 and foiled for approx. 20 - 30 minute rest.
On the carving board:
And on the plate:
Served it with oven roasted vegetables and apple Waldorf salad.
