Let's Talk BBQ
Recipes => Recipes => Poultry => Topic started by: Dannio on December 26, 2016, 09:38:27 PM
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Posting this late, well after the cook...
Smoked an 11 pound turkey for the first time this Thanksgiving. Used a recipe from the Rec Tec site:
http://www.rectecgrills.com/maple-bourbon-smoked-turkey/
The turkey turned out great, with the exception of being a little undercooked near the bone; didn't fully thaw it out prior to smoking it (lesson learned). Both temp probes, one in breast & one in thigh, reported in excess of 165 IT when the bird was pulled.
https://goo.gl/photos/wo4Bk46iZqnBZM6g8
I brined the bird overnight, pan and brine is in the background. Rubbed it with some spices and plugged in temp probes.
I put it on the grill with a pie pan of water to moisten the air a bit. Smoked at 250 for four hours.
https://goo.gl/photos/XJvTFibNX96dY2Ua9
https://goo.gl/photos/4ZrkDPPDNL6B21i97
Brought IT to 165, then pulled it for a rest prior to carving.
https://goo.gl/photos/zX8doafNtsnQatBBA
The breast meat was moist; my wife had made extra gravy just for the breast meat, and didn't need it!
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Looks really good!! That carcass will make some great turkey soup.
Art
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now that looks great
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You sure could serve me up a plate of what looks like a perfect turkey meal.
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Looks really good!! That carcass will make some great turkey soup.
Art, I blew that one - picked the bones as well as I could & tossed into the trash; kicked myself after I realized the opportunity missed. :( Newbie mistake!