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I just placed a small 12# turkey in some brine, going to stuff and smoke tomorrow

Brine

2 Qts. apple juice
2 Qts. water
3/4 cup kosher salt
2 cups brown sugar
1/4 cup rum
2 oranges sliced
2 tbs ginger root chopped
6 cloves garlic chopped
3-4 bay leaves
1 tbs summer savory




The bird out of the brine



stuffed, coated with EVOO and a rub applied (garlic pluss, similar to Mrs dash)



in the smoker



just getting started



10 minutes later



I've got the heat cranked until I get the bird to 140 then I'll turn it down

more to follow

Stuffed???

Do you mean with dressing.....?

you will have to get the interior of the stuffing over 161 in a smoker at 300 for safty; thats a tough go....


let me know how that turns out... WHen smoking I only throw an apple, onion with some spises, then discard.

Stuffed with dressing a mixture of cooked mashed taters bread crumbs, onions and spices. My smoker was running at 350 and it took 2 hrs to pass the critical 140F stage, well under the recomended 4 hr time frame for saftey. then I turned my smoker down to 260 added more woodchips and now am set for a low and slow march to 170F, I will also be probing the dressing to make sure its up to proper temps before removing from the smoker. I think about 14# bird is about as big as I would try this on, If this is my last post you will know what went wrong.

I just had to peek, we are getting close





We are done, I cranked up the heat for the last 30 minutes to crisp the skin



The temp climbed another 2 degrees as it was resting

just out of the smoker



rested and ready to slice



the hack job



Skin was crispy, meat moist and tasty Needles said I did good.

After all that Miss Needles did this

Great looking bird BG and that lemon mirangue (sp) pie looks stunning.

Especially the bottom crust. Wouldn't mind the recipe for the pastry. Most appetizing combo.