Did a couple turkeys for a friend of mine. He wanted something diff for the holiday. Did these up with sun dried tomato powder and roasted garlic.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/poultry/Nov23_0001.jpg)
After 3 hr Alder and cabnet temp of 260 F pulled at IT of 160 F Took a total of 5 hr and the skin was almost crispy.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/poultry/Nov23_0005.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/poultry/Nov23_0004.jpg)
Didnt get any tasters on this cook but I told him I wanted some leftovers.
Looks good, if that was coming to my house there wouldn't be any leftovers. Did you do any brine before hand or just the dry seasonings?
Looks great OU. And so does every thing else you have been smoking. Great work ! ;D
Quote from: jaredpost on November 25, 2009, 04:39:19 PM
Looks good, if that was coming to my house there wouldn't be any leftovers. Did you do any brine before hand or just the dry seasonings?
No brine and no injection, he wanted it to taste like turkey. The dry seasonings were mixed with warm butter and brushed on.