Got thinking about a turkey today, so ran down to the market and got me one :). A fresh, natural 14lb bird. Got the smoker heated up while I prepped the bird. Nothing special, just a spray of pam, some italian and garlic herb seasonings. No brine or injecting. Ready for the smoker in 15 min.
Here she is ready to go in.
On the smoker @ 320, using pecan and apple for smoke today.
After two hours I stuck in the probe and flipped her over breast down. Something I thought I'd try to keep the breast from drying out. The internal temp was 120.
When the internal temp hit 140, I brought the smoker temp down to 215 to finish. Bringing down the outside temp of the bird helps to keep the internal temp from rising too much when pulled and everything still stays crispy. Finished in just under 4.5hrs when the internal temp was at 167. All done :).
Here's a breast meat pic, nice and juicy. Not bad for not brining or injecting :).
Thanks for looking
Here she is ready to go in.
On the smoker @ 320, using pecan and apple for smoke today.
After two hours I stuck in the probe and flipped her over breast down. Something I thought I'd try to keep the breast from drying out. The internal temp was 120.
When the internal temp hit 140, I brought the smoker temp down to 215 to finish. Bringing down the outside temp of the bird helps to keep the internal temp from rising too much when pulled and everything still stays crispy. Finished in just under 4.5hrs when the internal temp was at 167. All done :).
Here's a breast meat pic, nice and juicy. Not bad for not brining or injecting :).
Thanks for looking
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