Thanksgiving in August!

[Libohunden]

Brined, injected, stuffed and smoked!!!  Can't wait to taste it!

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[Libohunden]

And a little snack on the gasser while I wait!!

[gregbooras]

Looks like a feast!

Greg

[jcboxlot]

And leftovers till November.


Good!

[SuperDave]

Libo, no worries, those veggies are going to be out of the park good.  EVERYTHING looks wonderful. 

[Libohunden]

Thanks guys!  We've got family coming over today for a dry run to decide if we will smoke or fry for Thanksgiving. They never let me fry due to the clean up (their job). This year, they have 3 choices... Fry, smoke or a brisket!

I'm good with any of those choices!

This turkey was a 14lb'er in a solution of 8%. The Briner claims that is acceptable. Did a modified DM Turkey Brine (half salt and a few extra herbs), then injected with honey, white wine and butter.  Then rubbed it with Italian dressing.  I also put a cup of chicken broth in the pan as per Daves turkey post (no butter as I didn't see that follow up until she was already smoking). 

[Tyarra]

That looks great!  I'll have to keep an eye out for a sale on turkeys!  Or not, if the bird comes out as great as it looks it will.

We've got a particularly favorite turkey recipe that we picked up from an Emeril Legasse cookbook, not a smoking recipe, but once we started smoking stuff, we figured ... why not?   We did it at oven temps (which we could do in our stick burner) and it was awesome.   I'm very much looking forward to trying it at "normal" smoking temperatures - and from ideas I've gotten from some other posts, I'm considering some modifications to make the whole thing easier.   

[Libohunden]

She's looking good!  She's just taking a little rest.  Poor thing is tired from being out in the heat all day!

[gregbooras]

Wow looks like you are going to have an excellent meal!

Greg

[Libohunden]

Turned out fantastic!  The turkey was one of the moistest I have ever had.  Excellent flavor!

The only thing that could have been better was the veggies.  I probably should have added more chicken broth to the bottom of the pan as some of the carrots were not cooked as well as i would have thought.  However the flavor was great.  The sweet potatoes were fully cooked and fantastic!

Looking forward to my next turkey!

[swthorpe]

The turkey looks fantastic and I'll bet it was good!   How much and what type of wood did you use?  What smoke temp did you use, and how long for the turkey to reach your desired IT?

[drains]

Great job! I bet it's juicy and tender. I like fried turkey too. The local Popeyes chicken joint fries hundreds of them every Thanksgiving. They do a good job.

[gregbooras]

Great job! I bet it's juicy and tender. I like fried turkey too. The local Popeyes chicken joint fries hundreds of them every Thanksgiving. They do a good job.

I do my best not to eat to much fried food, but Popeyes is hard to pass up!

Greg

[DivotMaker]

That looks fantastic, Libo!  Just for fun, try one sometime without the pan of veggies under it.  You'll get good smoke penetration on all that good bottom dark meat, and it will have brown skin all the way around.  No problem with the pan method; just try one for comparison.  Was that chopped garlic cloves I saw in the picture, in your mire poix?

[gregbooras]

The turkey looks great.....

But in the past with smoking (not these smokers) chickens always taste better and are more juicy....

What is everyone's thoughts here, I have not done a turkey for the above reasons.

Greg