|Banner advertisements by bbqads.com|
In Reply to: Q'en Turkey...years past posted by bbqwizard on November 19, 2013 at 22:22:23:
Last year, we decided not to cook turkey. It is still in the deep freeze and if it is not freezer burned, I will cook it this year. My method for cooking a single turkey on the WSM is as follows:
I inject at 1 ounce per pound a solution of 1 cup white wine; 1/2 cup fresh, squeezed and strained lemon juice, 1/3 cup each of melted butter and honey. I inject mainly in the breast area of the bird. I use a can of Fosters lager for beer can turkey. I use water in the can and drink the beer as I hate seeing alcohol abused.
I use a Brinkman charcoal pan, topped with the WSM waterpan which is covered with foil to catch the drippings. Neither pan contains water. I don't get too concerned with the cooking temperature as long as it stays betweeen 275º-350ºF. I consider the bird done when the thigh meat hits at least 165ºF.
I don't use a rub on the skin or carcass. Once the cooked bird is cooled, I bone out the breasts and slice them across the grain. The dark meat gets pulled. When it is time to serve the turkey, I reheat the dark meat in the oven with a little broth. The white meat is served unheated. I don't make a big presentation of slicing the turkey in front of everyone, they all know what a smoked turkey looks like.
I plan on cooking up some Canadian bacon this year instead of ham. As for the side dishes, I am not sure what I am serving.
The BBQ Forum Home Page