After stuffing ourselves with the breakfast fatty and armadillo eggs, I got the turkeys in the smoker.
I forgot to take pics of preperation. Since these were "enhanced", I didn't see any reason to brine them. But, it was a great opportunity to teach my son how to inject a bird. We injected them with some butter & herb marinade.
I had not seen these birds before hand. Son got them from work. They were bigger than I would have liked, but I just changed the game plan. The GOSM can reach higher temps. So I put in a mix of apple and cherry, and turned it up to 350. After 2 1/2 hours, I rotated racks and stuck probes into the thigh area. 146 and 148. Looking good.
Two more hours and they hit 170. I pulled them out, covered up with foil and threw a couple heavy towels over them right on the table. Threw in some Portabella caps stuffed with crab and cream cheese, and ABTs with cream cheese and cheddar. (camera died for those)
The juices just ran out of it when I sliced it up. A light smoke ring, but very good flavor. Everyone enjoyed it and we've got lots of leftovers for some really good eating.
I forgot to take pics of preperation. Since these were "enhanced", I didn't see any reason to brine them. But, it was a great opportunity to teach my son how to inject a bird. We injected them with some butter & herb marinade.
I had not seen these birds before hand. Son got them from work. They were bigger than I would have liked, but I just changed the game plan. The GOSM can reach higher temps. So I put in a mix of apple and cherry, and turned it up to 350. After 2 1/2 hours, I rotated racks and stuck probes into the thigh area. 146 and 148. Looking good.
Two more hours and they hit 170. I pulled them out, covered up with foil and threw a couple heavy towels over them right on the table. Threw in some Portabella caps stuffed with crab and cream cheese, and ABTs with cream cheese and cheddar. (camera died for those)
The juices just ran out of it when I sliced it up. A light smoke ring, but very good flavor. Everyone enjoyed it and we've got lots of leftovers for some really good eating.
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