Here it is my first BBQ War post. And it also was my first attempt at smoking a turkey. Doing KCBS competitions I’ve smoked probably a few hundred chicken thighs. Using some of the same tricks, I tackled the Turkey.
First step was making the brine. Using a giant pot I simmered water, apple cider, sugar, salt, peppercorns, garlic, sage, thyme, and rosemary. Then left the turkey to soak over night.
The next morning I rubbed the turkey down with mayo (it’s a great browning tool) and chipotle seasoning.
Spent the rest of the morning smoking the turkey over hickory and apple and basting with butter and apple cider.
|Type of Technique:||Smoking|
|Type of Grill Used:||Wood|
|Type of Wood:||Apple, Hickory|
|Type of Poultry:||Turkey|
|Type of Marinade:||Brine|