HAPPY THANKSGIVING

[yrusonvus]

Are you doing your part to help consume the 46 million turkeys that bit the dust to make it all possible? I am, one smoked and one fried.

 

[BillyL]

I'm frying 2 turkey breasts this afternoon. Its a sunny and calm Thursday with temps going to 63.

 

[Grayhead]

I have a small turkey boob and a ham on the smoker as we speak.

 

[Nuk'EM Heels]

Happy Thanksgiving, ya'll!!!

 

[UNC '92]

Sorry this is late. I got real busy yesterday while smoking turkeys. Did you know that beer just doesn't drink itself? I hope you all had a great Thanksgiving.

 

[yrusonvus]

Sorry this is late. I got real busy yesterday while smoking turkeys. Did you know that beer just doesn't drink itself? I hope you all had a great Thanksgiving.

Man, those smoked birds are quite tasty aren't they.

 

[UNC '92]

Man, those smoked birds are quite tasty aren't they.

Yes they are! I brine mine in a salty citrus concoction one day prior and it really helps the bird stay even moister. Use applewood instead of hickory so that the smoke isn't too harsh for the delicate bird and the drippings aren't too smoky for a nice gravy.

Don't get me wrong, I like deep fried and the way it does the skin and all, but I still think smoking is the way. Also, you can get the skin crispy if you can get and hold your turkey at 310 or better in your smoker. I smoke a lot of meats often so I have a smoker with a fan regulator so I can get it up that high and keep it there. But even if you can't keep it that high on a regular backyard smoker you can get the birds temp to about 145 to 150 and then move it to a 350 oven for the last 45 minutes or so. Since you really only need about an hours worth of wood smoke on the bird anyway this is a good way to cheat and get the skin the way folks like it. There is nothing worse than rubbery turkey skin!

Anyway I'll shut up now. I love to do this stuff and I could talk forever about it.