Crispy Skin Smoked Turkey

SOUTHERNLINKSBBQ

Here it the most flavorful bird I have ever done on the egg. And the method it was done in. 
1. Brined in apple cider, salt, water
2. Air dry overnight in fridge
3. Injected with butter
4. Rubbed with homemade mayonaise, extra thick with herbs, garlic and Dry Rub
5.  Cooked at 250 until internal temp of 135 using sugar maple lump charcoal. 
6.  Cranked up heat to 350-375 to finish her at 160 internal
7. Rest before slicing. 

bgebrent

Well, that looks and sounds delicious!  Very nice.

Fayborg

Great job!!

saluki2007

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DoubleRay415

This sounds delicious and looks incredible. 

JohnInCarolina

The skin looks almost crunchy.  I wonder if that's from the mayo?

SOUTHERNLINKSBBQ

JohnInCarolina said:

The skin looks almost crunchy.  I wonder if that's from the mayo?

Yes sir. The oil in the mayo makes it crispy

SGH

Awesome looking bird brother. You could pass the looks of that one off as deep fried if you wanted to. Great job.  

txhawkeye

Looks great I would like to try what was the rub you used?

SmokingPiney

Really good looking bird!

SOUTHERNLINKSBBQ

txhawkeye said:

Looks great I would like to try what was the rub you used?

Used my All Purpose Rub. Thanks!

pescadorzih

Looks really great!
Love crispy skin. Will have to try the mayo on it. Thanks for the tip.

SGH

SOUTHERNLINKSBBQ said:

4. Rubbed with homemade mayonaise, 

Unless it's a family secret, I would like to know your mayo recipe. 

SOUTHERNLINKSBBQ

For the mayo I prefer to make it really thick so it sticks to the bird better. In a food processor I take 2 egg yolks, some garlic, rosemary, thyme, juice of 1 lemon, and some seasoning. Run processor for about 20 seconds and add a few tablespoons of water.  Slowly add canola oil until really thick. Sorry I dont  have exact measurements. 

CountryBoy

That bird looks perfect! On a side note a local egg dealer had some of your rubs for sale here in central Indiana! I picked up the steak and brisket. Must say it's pretty dang good stuff!

SOUTHERNLINKSBBQ

CountryBoy said:

That bird looks perfect! On a side note a local egg dealer had some of your rubs for sale here in central Indiana! I picked up the steak and brisket. Must say it's pretty dang good stuff!

Thanks for the support!!!

namealreadytaken

As always my friend, Carey, you pulled it off once again. Can't wait to try ths.

SGH

SOUTHERNLINKSBBQ said:

For the mayo I prefer to make it really thick so it sticks to the bird better. In a food processor I take 2 egg yolks, some garlic, rosemary, thyme, juice of 1 lemon, and some seasoning. Run processor for about 20 seconds and add a few tablespoons of water.  Slowly add canola oil until really thick. Sorry I dont  have exact measurements. 

Thanks for sharing the recipe brother. 

ThrasherIII

that is a great looking Bird couple of questions about your process, ratio of apple cider, salt, and water for the brine, and for how long? the butter injection into the meat or just under the skin?  did you mix the rub in with the homemade mayo? how moist was it? I am just trying to learn from the masters

ThrasherIII

one other question did you stuff the bird with anything.

GrillSgt

Looks awesome. Will definitely give the mayo thing a roll. Thanks. 

Hub

If I ever win the lottery, I am hiring you as my personal chef.

BlueWrapper

Hello thanksgiving recipe. 

ferrtreviva

looks great, thanks for sharing, think it could work for a precooked turkey?  any recommendation or recipe for a precooked bird.  regards

SSQUAL612

Great looking bird...going to mark this post.

SOUTHERNLINKSBBQ

ferrtreviva said:

looks great, thanks for sharing, think it could work for a precooked turkey?  any recommendation or recipe for a precooked bird.  regards

For a precooked bird I would reccomend vacuum sealing it with abutter rub down and reheating sousvide.