The deed is done...

[kuntrygirl]

Good Lord so many Turkeys with two people it took me 3 hours doing 2 rooster and one Tom that's till they were put in the freezer and clean up was done.
I guess I am going to have to stream line my proses or get more help My Son helped pluck one rooster and then I had to pluck the other half of the rooster LOL.
The hot water dip helped a lot for the feather removal thank goodness.
The woman folk in my family are not any help they wanted to be gone all the while the deed was being done.
My wife says she is not going to eat any of it....She wont even know HA HA I do all the cooking all the time and my Daughter wants to eat the rooster first she says she hated that rooster it was mean LOL.

 

Don't feel bad. I average only 1 hour per bird. :/ I'm slow.

 

[Busybeeolympia]

I brine them the night before, then start up the charcoal grill outside and smoke them. I use apple wood from our property for the smoking wood. Now I'm hungry!

I would like to try this. What temp do you use and for how long?

 

[Celie]

DH smoked one for Thanksgiving using the new electric smoker and Hickory chips. I brined it for a day and then DH smoked it for about 8 hours, but it took a couple of hours to get to 200 degrees, but it had to be hotter, because the water kept vaporizing and then came back down into the bowl that held the turkey, so DH has to redesign the smoker to suspend the bird better and drill a drain hole in the bottom of the bowl. You can use just salt, about a cup to a gallon of water, sugar or brown sugar and add ice to cover, or use fruit or vegetable juice and whatever spices you like. You can use the same type of seasonings you will use in the dressing or gravy. Soak in the brine from 8 hours to 2 days.