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First day: After trimming and washing in cold water we put the turkey in a bath for 24 hours.
Second Day: We remove turkey from fridge, rinse in cold water and soak in cold water for 30 minutes. Put the dried turkey on a rack sitting on paper towels in a pan uncovered in the fridge for 24 hours to dry.
Third Day: We fire up the smoker set to 180 temperature and take the turkey out of the fridge. We apply olive oil and our Mohunken Poultry rub. Time out of the fridge should be at least an hour.
Put the turkey in the smoker
I shoot it up with Mohunken juice. I do this in the smoker for less kitchen mess. This is requested by my wife.
I smoke at temperatures between 180 to 200 degrees until I get to 135 degrees internal temperature or 3 ½ hours. USDA states 4 hours max in the danger zone which is between 40 degrees and 140 degrees. We take the ET-73 remote receiver into our home and chill out in the house. Chilly out today.
Turkey is smoked so time to put it on a turkey fryer holder.
Isn’t that pretty, time to put it in the Smoker, Roaster, Grill to finish and crisp up the skin.
Looks like 170 temperature in the breast and 183 in the thigh so time to take it out. To dark from to much paprika.
Rested under a tent of foil for 30 minutes so time to carve.
Nice and juicy in the breast meat.
We were changing our poultry rub and put to much paprika in it. It was very tasty with a nice smoke flavor just to dark. Next time we will stick to turkeys 12 pounds and under.
Second Day: We remove turkey from fridge, rinse in cold water and soak in cold water for 30 minutes. Put the dried turkey on a rack sitting on paper towels in a pan uncovered in the fridge for 24 hours to dry.
Third Day: We fire up the smoker set to 180 temperature and take the turkey out of the fridge. We apply olive oil and our Mohunken Poultry rub. Time out of the fridge should be at least an hour.
Put the turkey in the smoker
I shoot it up with Mohunken juice. I do this in the smoker for less kitchen mess. This is requested by my wife.
I smoke at temperatures between 180 to 200 degrees until I get to 135 degrees internal temperature or 3 ½ hours. USDA states 4 hours max in the danger zone which is between 40 degrees and 140 degrees. We take the ET-73 remote receiver into our home and chill out in the house. Chilly out today.
Turkey is smoked so time to put it on a turkey fryer holder.
Isn’t that pretty, time to put it in the Smoker, Roaster, Grill to finish and crisp up the skin.
Looks like 170 temperature in the breast and 183 in the thigh so time to take it out. To dark from to much paprika.
Rested under a tent of foil for 30 minutes so time to carve.
Nice and juicy in the breast meat.
We were changing our poultry rub and put to much paprika in it. It was very tasty with a nice smoke flavor just to dark. Next time we will stick to turkeys 12 pounds and under.
For me, I don't think so. Looks xlnt to me, but what do I know?
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