A Couple Gobblers

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RDOwens

Assistant Cook
Joined
Jun 23, 2009
Messages
16
Location
Millville, NJ
The other day I smoked a couple turkeys. They had been in an apple-honey brine for about 14 hours prior to that. Just thought I would share.

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Looks good. Do it breastes down next and repoat back with the results of whichaway was best. Thanks.

bigwheel
 
In the past I have done breast side down, but have found I like the look of the birds better breast side up. As for taste, I have not seen a difference. I do ice the breasts for 20-30 minutes prior to putting on the WSM.

The brine I use is this one.

Unfortunately, there were no sandwiches for me. These two birds were for my wife's classroom party. All I received other than a few bites while I carved them were a couple compliments from her students' parents.
 
Ahh ok you is cooking for purty...my mistake. I always aimed to try Alton Brown's method of the little tinfoil shield for the breastes sometime but never quite got a round to it. Smart thinking on the ice.

bigwheel
 
RDOwens said:
In the past I have done breast side down, but have found I like the look of the birds better breast side up. As for taste, I have not seen a difference. I do ice the breasts for 20-30 minutes prior to putting on the WSM.
BW this is the type of result you can get by using the ice method

Cappy had done one of these but I couldn't find the link
 
Now that is mighty cute. I never could afford any ice but cooked em sitting up like little soldiers for years. Actually aint a bad way to do it. The heat coming up from the bottom spanks em on the coola muy bueno and not on the chi chis too much. It would take a real prevert to come up with that particular artistic design. Good job Cappy.

bigwheel
 
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