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Old 11-27-2014, 01:20 PM   #11
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Dh is injecting and rubbing ours in prep for the hot oil bath as I type..
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Old 11-27-2014, 01:23 PM   #12
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Just pulled mine out of the smoker!
We injected with ours with Italian dressing.

TURBS.
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Old 11-27-2014, 01:24 PM   #13
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Mmmmmm.
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Old 11-27-2014, 01:57 PM   #14
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Mmmmmm.
Looks similar to ours last year, also cooked in a pellet smoker. One thing I did that made it amazing was a weave of bacon layed over the bird in the smoker!
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Old 11-27-2014, 02:31 PM   #15
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Looks similar to ours last year, also cooked in a pellet smoker. One thing I did that made it amazing was a weave of bacon layed over the bird in the smoker!
I'd like to try that!

How was the skin?
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Old 11-27-2014, 03:33 PM   #16
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We ate our first brined turkey. We smoked one also for back up. We have also deep fried several in the past.
We took a vote after eating ( 9 of us) and the brine unanimously won out. That was one of the best if not the best turkey I've ever had. Will be brining next year also.


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Old 11-27-2014, 04:27 PM   #17
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We ate our first brined turkey. We smoked one also for back up. We have also deep fried several in the past.
We took a vote after eating ( 9 of us) and the brine unanimously won out. That was one of the best if not the best turkey I've ever had. Will be brining next year also.


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We didn't brine.
We injected.
We're going to brine next time!
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Old 11-27-2014, 04:32 PM   #18
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Just the two of us this year. Did a turkey breast ala Ina Garten. Seperated skin from meat and rub the meat with mixture of butter,garlic,Rosemary,Thyme and sage? Prepared night before and lightly rapped turkey in foil. Very tasty and very moist and way simple. Might be having turkey more often! Have not done brine; might try next year if we have a crowd.


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Old 11-27-2014, 04:36 PM   #19
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We didn't brine.
We injected.
We're going to brine next time!

I don't know the science behind it but the brine seasoning got all the way through the meat.


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Old 11-27-2014, 08:47 PM   #20
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I'd like to try that!

How was the skin?
I made two birds, each about 15lbs. Brined and seasoned both, then did the bacon on just one. Smoked at 180 for 3 1/2 hrs, then cranked her up to 375 to finish the birds off. Carved both, but the bacon wrapped one was gone in minutes while we had leftovers from the other.


So short version was the skin was awesome!
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