Turkey perfection

[megalomaniac]

Not sure why, as I do it the same way each time, and they all turn out great, but this bird was the most tender and juicy I've ever had.

18lb er
Brined for 14 hours with Italian seasonings and garlic in the brine

Basted in olive oil, Tony's, and a bit of brisket rub

Smoked at 240 for 6 hours to 160. Egg shut down and bird left in egg while we went to church. Pulled it off after church and it was still hot.

Leftovers for days, and gonna make some incredible gumbo out of the back meat and scraps!

 

[hillbillyfab]

I just started brining and smoking our birds a few years back. It's definitely became our favorite method of cooking them.

 

[smalljawbasser]

There's no other way to make a turkey than brining. I use orange peel, bay leaf, garlic, and peppercorns.

 

[jetwrnch]

Hard to find a bird that isn't already brined. Glad it turned out.

 

[Rageman]

Goodness I'd just about trade a limb hanger with a 11.5 inch beard full of 6 shot for that emmm emmm that's some kinda lip smacking right there

 

[backyardtndeer]

Looks good. I cook a fair amount of turkey on the smoker, always soak them in my brine mix.

 

[PossumSlayer]

Yumm