Smoked turkey

[Big Guy]

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

[Iamarealbigdog]

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.

[Big Guy]

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.

[Big Guy]

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.

[Big Guy]

After all that Miss Needles did this

[probbq]

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

[beardedwonder5]

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