Smoked 5 turkeys, 3 on my brand new timberline xl and 2 on my dad’s older traeger, for my churches thanksgiving celebration this past Sunday. The church asked me to do 2 in an oven roaster incase someone didn’t want smoked turkey. So I put 7 birds in a brine bath the night before, let them soak for about 12 hours, and used an injector every 30 minutes to an hour while they cooked at 300 degrees for about 5 1/2 to 6 hours. Let the rest for 30 minutes before carving. Super moist birds. Lots of compliments. Very satisfied.
Faces blurred for privacy.
by Bakedgoods456
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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What’s the brine recipe if you don’t mind me asking?
