| FOOD Grillin' and Chillin'...

Doing two thanksgiving dinners: one this evening with the wife's family, one with my family on Friday. Smoking two turkeys for each. Just injected a 13 lb turkey. Gonna let it sit for about 3 hrs before throwing it on the smoker.

And since my family dinner will have more folks, we got a 22 lb turkey for that. It's just about thawed now.

I'm using Apple and pecan wood. Gonna be yummy.

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First Bird almost done. Still needs about 20 more degrees for safe temp, just tented, tented, flipped, and gave it a third mopping.
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No, you clearly burnt it. I've smoked plenty, and you destroyed it. Bet it came out looking like the turkey off of Christmas Vacation
Nope. It was tender and juicy. What may have given the skin a darker look was the sage/rosemary rub I used on top of a canola base. The skin was just as good as the meat itself. It was so juicy that it "skeeted" juice when I made the first cut on it.

It was quite delicious.

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