Hello everyone,
First time posting/ smoking on my Ironwood 885, we had a left over 18.5lbs turkey from prior year grocery store Thanksgiving holiday free deal. Brined with MeatChurch turkey brine (+shooter of Bourbon & portion of maple syrup). Spatchcock the turkey, seasoned in MeatChurch Holly Gospel then smoked for about 4.5 hours and when it got to 150° I added my maple syrup/Bourbon/ butter thickened glave, let it sit to 160° and removed. My wife helped with making the gravy with the catch items below the turkey (neck, spatchcock & breast bone, onion, carrot, celery, chicken stock, seasonings)
Both our sons loved it. Not the best situation but our oldest came down stairs after brushing his teeth for a dentist apt in about 30 mins, as I'm bringing the turkey in from finishing up. Go to cut a small for my piece for my wife let's just say he snagged a piece and even with brushing his teeth again. He mentioned at his apt he has smoked turkey waiting at home.
My mistake I didn't get better photos
Also we named our smoker Puff the Black Dragon.
by ep1884
1 Comment
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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