Post by: Wea300mag on January 01, 2011, 12:40:39 PM
Yesterday I smoked a turkey and it was the best I've ever tasted. Very moist, tender, perfect salt level, and very flavorful.
I used this marinade/cure from PS Seasonings and soaked the bird for 24 hours.
http://www.psseasoning.com/index.cfm/act/product.view/category_id/1/av/r/product_id/2621 (http://www.psseasoning.com/index.cfm/act/product.view/category_id/1/av/r/product_id/2621)
After the soak I rinsed the bird and injected the following mix:
½ Pkg Good Seasons Italian Dressing
2 tsp Garlic Powder
2 tsp Celery Seed
2 TBS melted Butter
2 C Apple Cider
I let the bird sit overnight in the refer to let the injection and marinade disperse throughout the bird. Next, I stuffed it in a cloth netting and smoked (with cherry wood) it for about 8 hours at 225 F (14 lb bird) until the center of the breasts reached 165 F. I sprayed it with the follow mixture hourly for the last 4 hours.
8 oz Apple Cider
4 oz Whiskey (Crown Royal)
2 oz Cider Vinegar
I then wrapped it in foil and let it rest for about 45 min. You at-home smokers have to give this a try :drool: :drool: :drool:.
Post by: gasman on January 01, 2011, 01:40:23 PM
Inject and rub with a Garlic Butter marinade, marinade in the fridge over night, spit teh bird in half and moke both halfs bone side down. Thi skeeeps it nice and moist but still allows the smoke to penitrate the entire bird.
Now you got me thinking about it :drool: and I normally get an extra bird around Thanksgiving for later inthe year but for got this year to get a extra one (more resonably priced around Thanksgiving)