We visited the meat church store in Waxahachie Saturday. They were giving out samples of turkey that was very good so I knew I had to try it out my self. I brined this bird for 48 hours with meat church bird baptism then seasoned with Hail Mary. I smoked it at 225 for 6 hours (definitely took longer than I expected) then cranked it up to 275 for the last hour or so to get some crispy skin. It was phenomenal, best turkey I’ve ever had. I shared some with friends and they have said the same thing. The smoked legs are better than any turkey leg you could get at a fair or festival. Meat church nailed it with this brine/seasoning combo.
by SadShoe27
3 Comments
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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Nice. I bet the rib dripping above it added to the flavor too.
Is this an ad lol