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My First Turkey

Posted by Scotty on November 29, 2010

I thought it turned out pretty good, and Mom said it was delicious. Of course, what else could she say.

I did a lot of looking online leading up to Thanksgiving, looking for tips on smoking a turkey.  I quickly realized that cooking a turkey is like a lot of things, if you look at 100 web pages, you’ll get 100 ways to prepare/cook it.

The process went pretty well, although there were a few hiccups.

The plan was to brine it in a simple water/salt/sugar solution.  When you brine it, you’ve still got to keep it cool.  I didn’t have room in my fridge, but the temperature outside was supposed to drop into the mid 20′s.  So I decided, I would just keep it outside in a cooler overnight and it would be fine.

The problem was the temperature didn’t drop until 3am.  When I went to set the turkey on my deck it was still 60 degrees!  Better safe than sorry, I just took it out of the brine and crammed it into the bottom of my fridge.

I got up around 7am to start the fire in my grill and it was 21 degrees.  Keeping your charcoal fire between 250-300 degrees is a difficult proposition when you have to wipe frost off of your grill.

My friend Chad, who is also the captain of Blowin’ Smoke BBQ team that I play with occasionally, text’d me a picture of his turkey as he took it off the grill at 10:30am.  Show off.

As far as the cooking, I rubbed the turkey with vegetable oil, and sprinkled seasoning salt on it.  I stuffed it with some cut up apples for flavor, and also put apple juice with water in the drip pan under the turkey.  I think that helped keep it moist and flavorful.  Wow, that last sentence really sounds like a commercial.

I sent Jamie Mac a text telling him we were going to eat between 2:30 & 3p.  Good thing he didn’t come because it was closer to 4:30 or 5p.

But all’s well that ends well.  The turkey came out smoky, juicy & tender.  And along with the cheesy potatoes, bacon cornbread and pecan pie I made, and Mom’s apple salad, we had plenty to give thanks over.

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