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Crispy Skin Smoked Turkey
SOUTHERNLINKSBBQ
Posts: 123
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.
Comments
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Well, that looks and sounds delicious! Very nice.Sandy Springs & Dawsonville Ga
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Great job!!
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This sounds delicious and looks incredible.
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The skin looks almost crunchy. I wonder if that's from the mayo?"I've made a note never to piss you two off." - Stike
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Yes sir. The oil in the mayo makes it crispyJohnInCarolina said:The skin looks almost crunchy. I wonder if that's from the mayo? -
Awesome looking bird brother. You could pass the looks of that one off as deep fried if you wanted to. Great job.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Looks great I would like to try what was the rub you used?
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Really good looking bird!South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS
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Used my All Purpose Rub. Thanks!txhawkeye said:Looks great I would like to try what was the rub you used? -
Looks really great!
Love crispy skin. Will have to try the mayo on it. Thanks for the tip.SE PA
XL, Lg, Mini max and OKJ offset -
Unless it's a family secret, I would like to know your mayo recipe.SOUTHERNLINKSBBQ said:4. Rubbed with homemade mayonaise,Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
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.
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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!
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Thanks for the support!!!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! -
As always my friend, Carey, you pulled it off once again. Can't wait to try ths.
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Thanks for sharing the recipe brother.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.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
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
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one other question did you stuff the bird with anything.
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Looks awesome. Will definitely give the mayo thing a roll. Thanks.
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If I ever win the lottery, I am hiring you as my personal chef.
Beautiful and lovely Villa Rica, Georgia -
Hello thanksgiving recipe.
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looks great, thanks for sharing, think it could work for a precooked turkey? any recommendation or recipe for a precooked bird. regards
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Great looking bird...going to mark this post.Tyler, TX XL BGE 2016, KJ Classic 2019, MES, 18.5 WSM, Akorn Jr, 36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB, FB 300, Thermapen
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For a precooked bird I would reccomend vacuum sealing it with abutter rub down and reheating sousvide.ferrtreviva said:looks great, thanks for sharing, think it could work for a precooked turkey? any recommendation or recipe for a precooked bird. regards
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