Originally Posted by LFC
[Linked Image from i.imgur.com]


This is a batch I cooked in my pellet smoker with Jack Daniels whiskey barrel pellets....injected with Buffalo Trace Whiskey the night before. Rubbed down with mustard and then seasoned just before going in the smoker.
The key to a juicy turkey breast is cooking it fast and hot...

450 degrees going in with constant temp monitoring and remove it at 160 degrees takes about two hours....then I let it cool and then flash freeze it before I vacuum seal it....if you don't semi freeze it the vacuum sealer will pull all the juices out.

[Linked Image from i.imgur.com]

You can't learn this on some POe dunk pro staff.

Looking good LFC!

Smoked Turkey is AWESOME! I do a couple every year (domestic birds). The legs taste like the best Ham you ever had, not sure why lol.

I have never heard of Jack Daniels whiskey barrel pellets, I enoy JD (way too much) so I will have to give them a try.

One thing about smoking a whole turkey is using the carcass to make "Smoked Turkey Soup" out of it, the smoke really enhances the flavor, one of my favorite soups :o)

Cheers and happy cooking!

KB