Haven't been around these parts the last couple of months for several reasons. Prepping and smoking my family's Christmas turkey seems to have brought back my appetite for bbq.
We had a 8kg locally sourced turkey. I've adapted my grandfather's recipe over the years so I can dry brine the turkey for 72 hours prior to cooking. The rub has about 10 different herbs and spices. The turkey is stuffed with a mix of minced turkey, minced pork, minced liver/heart with the same rub added. On the side, I also make a large fatty with same ingredients as the stuffing.
I smoked the turkey using my pellet grill with cherry pellets, started at 250F for 2 hours, then ran about 300-325F. The trick to getting breast, legs and stuffing done around the same time is to put foil over the breast/legs during the cook.
I've done this a few times now and this one was just outstanding. It looked great when it came off the smoker and it tasted amazing. Which resulted in hardly any leftovers (family of 25).
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We had a 8kg locally sourced turkey. I've adapted my grandfather's recipe over the years so I can dry brine the turkey for 72 hours prior to cooking. The rub has about 10 different herbs and spices. The turkey is stuffed with a mix of minced turkey, minced pork, minced liver/heart with the same rub added. On the side, I also make a large fatty with same ingredients as the stuffing.
I smoked the turkey using my pellet grill with cherry pellets, started at 250F for 2 hours, then ran about 300-325F. The trick to getting breast, legs and stuffing done around the same time is to put foil over the breast/legs during the cook.
I've done this a few times now and this one was just outstanding. It looked great when it came off the smoker and it tasted amazing. Which resulted in hardly any leftovers (family of 25).
Verstuurd vanaf mijn SM-A528B met Tapatalk
