First Post, first turkey

[PapaC]

Hello all, been trolling long enough and decided to join. I've learned a lot just looking the last few days. You guys sure use a lot of acronyms! Still haven't figured em all out. I think I do know what an OBS is and that's what I've got. Bone stock. No PID, extra element, fan etc. I do use a digital leave-in probe unit to monitor my meat temp. So today I put some of my new knowledge to use and smoked a 12.5 lb turkey. Turned out great! It was a pre-basted job the wife has had in the freezer for a while so I didn't brine it. I used a pre-mix poultry rub mixed with olive oil under and over the skin, and put a quartered onion, and some Sage and Tyme in the cavity. Temp outside today was about 45, and the Bradley held 225 degrees OK. Used apple pucks cause that's what I had enough of ;) Right at 6 hours it hit 161 in the breast so I pulled it and covered it up to rest for a half hour. Man o man I am happy! Turned out perfect! Moist and delicious! I'm gonna try to post pics, we'll see if it works. Looking forward to sharing more with you all.

[squirtthecat]

Welcome - and good job!   Bird looks fantastic..

[FLBentRider]

Looking Good. Welcome to the Forum.

[kickedback]

Looks like a job well done. I did my 1st whole turkey the other day. Welcome to the forum.

[Habanero Smoker]

Hi PapaC;

Welcome to the forum.

Here is a list of the more common acronyms:
Acronyms

[PapaC]

Hi PapaC;

Welcome to the forum.

Here is a list of the more common acronyms:
Acronyms

Thank you, that does help.

[mikecorn.1]

Nice bird. Looks amazing. Welcome to the
Forum.


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[SouthernSmoked]

Niiiice bird and welcome to the forum...Enjoy!

http://www.susanminor.org

Remember we like pic's!!

[ghost9mm]

That turkey looks ready to eat, looks real good...