I've been wanting to try this for awhile. Instead of brining, I decided to do a beer and butter injection recipe. This is the injection recipe I used:
1/2 pound butter
1/2 can beer
2 tablespoons salt
2 tablespoons Worcestershire sauce
2 tablespoons Tabasco
1 tablespoon soy sauce
2 teaspoons garlic powder
2 teaspoons onion powder
I smoked the bird with cherry for two hours at 250 F. Then it went into the oil at 350 F until I got an IT of about 162 F in the breast. I let it rest for about 20 minutes and then carved. This was a damn good, tender bird, I'll do it again. Tomorrow for brunch we're going to have toasted turkey, smoked bacon and fresh tomato sandwiches.
(http://i293.photobucket.com/albums/mm78/ottawanitro/IMG_1835_zps627071c8.jpg)
After 2 hours of cherry smoke, looking and smelling great
(http://i293.photobucket.com/albums/mm78/ottawanitro/IMG_1839_zps11973d53.jpg)
May as well have a beer while it's frying
(http://i293.photobucket.com/albums/mm78/ottawanitro/IMG_1840_zpsb8c6d6cd.jpg)
A little crooked but a fine bird
That looks pretty frickin' awesome. Nice job.
Real nice. ;)
Looks great.
Your turkey looks very good.
One word of caution, covering the rack with foil can be a problem. The covered rack can impede the smoke flow and also trap heat underneath the covered rack. Wrapping food in foil and placing in the Bradley is ok but covering a rack is not recommended.