So very moist and juicy inside
This year we thought smoking a turkey was the way to go. The results were very good with really juicy tender meat, but there was the sacrifice of stuffing. It also takes a long time to prep and cook and there is no skin to eat. The upside to getting up at the crack of dawn to start the smoker is that the oven will be free for whatever else you need to bake during the day.
The brine will require a very large container. I had found some Glad brine bags and they worked pretty good but you still need a large container to holds the bird. Clear out a lot of space in the refrigerator.
Follow this recipe for brine. Check out this for smoking.
The only drawback is that the skin is no longer edible
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That looks incredible. It might be worth sacrificing the skin for this.
That is one scary looking turkey. I wondered whether there was any moisture left but your assertion that it was still moist and tender was comforting … though I doubt that I’d ever go to all the work of trying it myself. 🙂
The smoking really traps the moisture in.
The flavor must have been awesome.. I think stuffing could be prepared on the side anyway:)
That turkey looks painted. What fun to do something like this and have it look so moist and tender on the plate. Well done you two. (I’d need stuffing too but I could bake it in a pie pan)
We had a butcher smoked turkey about 10 years ago and we weren’t keen on it; too salty. I suspect that home made is a lot less salty.
Why is it black?
The skin always does that when it’s smoked.
Kinda weird looking.
You two really expand the possibilities of traditional meals. My son’s MIL makes stuffing in muffin tins. Stuffin Muffin (just stuffing) I am sure your turkey is succulent as you know how to do it just right. Dried out turkey is for the birds.
Whoa. Looks awesome.
I think the smoky flavour just might make up for the skin!
When I first saw that bird I thought it was one of those purple chickens they have in China… Have you ever seen those? I think a smoked turkey is quite unique and maybe just perfect with all of your Turkey day sides.
No we haven’t now we want to!
That looks amazing, I’m really impressed 🙂
Your turkey reminded me of the famous Thompson’s Turkey, which every year I flirt with the idea of making, but somehow never do. This won’t be the year, but 2013 looks promising 😉
I never had a smoked turkey, but I bet it tastes amazing!
Wow! That is a smoked turkey. I can just imagine how good that tasted. 🙂
If a picture were truly worth 1000 words I would have thought this was brined in Squid Ink! Really really – Wow! How amazing. Just wow!! I can think of no other word for it. (Oh, yes, Delicious!)
It’s like the Venom of the turkey world…(the kid is very into Spidey, so now I know these things…) Very cool!
Had it not been for the tip of the drumstick, I never would have believed that the carved meat in the first pic came from the turkey in the second. Unbelievable! I’ve been brining my turkeys for some time now but didn’t know that Glad made brining bags. Thanks for the tip.
Whoa … that’s one charred turkey! I’d miss eating the skin, but the meat underneath looks mighty juicy.
Dang, look at that skin! I agree, bummer you can’t eat the skin, but I know the smoked flavor is incredible.
My father-in-law grill-roasts a turkey for Thanksgiving every year, and he somehow manages to achieve a turkey taste that exists somewhere in between roasted and smoked. It’s incredible. He’s like a turkey magician.
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