Cherry Smoked Turkey

[dermaestro]

Took me awhile to get my pictures uploaded to share with you all. I followed the recipe from the Virtual Weber Bullet web site and was not disappointed at all.

Brine container:
http://inlinethumb60.webshots.com/42299/2449985210046958310S600x600Q85.jpg (http://good-times.webshots.com/photo/2449985210046958310tUYOvH)

Brine:
http://inlinethumb13.webshots.com/42508/2591201700046958310S600x600Q85.jpg (http://good-times.webshots.com/photo/2591201700046958310CUAfnG)

3 1/2 hours later:
http://inlinethumb30.webshots.com/41565/2317646980046958310S600x600Q85.jpg (http://good-times.webshots.com/photo/2317646980046958310GarpzY)

Another view:
http://inlinethumb47.webshots.com/40750/2403398160046958310S600x600Q85.jpg (http://good-times.webshots.com/photo/2403398160046958310CtgZGU)

All carved up:
http://inlinethumb30.webshots.com/2333/2333340090046958310S600x600Q85.jpg (http://good-times.webshots.com/photo/2333340090046958310HZJVkA)

Carcass for making stock. Left a little meat on it:
http://inlinethumb06.webshots.com/41477/2358404510046958310S600x600Q85.jpg (http://good-times.webshots.com/photo/2358404510046958310fTFxBV)

My plate all dished up with no shocker (:FAIL)
http://inlinethumb37.webshots.com/19364/2798549430046958310S600x600Q85.jpg (http://good-times.webshots.com/photo/2798549430046958310ZmrSDW)

This recipe was fantastic. I realized 10 minutes in that I had to leave the front door open of the WSM to get it up to 350°. Naturally, Christmas day was rainy and really windy when I started this up, but it didn't seem to come into play at all.

We've already had the leftovers 3x, which is rare for us. We will usually have a leftover sandwich then use the rest to make soup. Not with this! I'll never put a turkey in the oven again.

[aceinthehole4212]

Very Nice, looks Jawesome!!

[doughboy63]

I know the cherry gives the skin that deep color, and I have never had a fresh smoked turkey. How is the skin on that thing? Does the skin crisp up when smoked or is it softer like when baked? Looks delish.

[dermaestro]

I know the cherry gives the skin that deep color, and I have never had a fresh smoked turkey. How is the skin on that thing? Does the skin crisp up when smoked or is it softer like when baked? Looks delish.

The skin was pretty crispy, though it could have been crispier. It all depends on how dry the turkey is when you put it in the smoker. I took mine out of the brine and dried it off with some paper towels and then put it back in the fridge to air dry. Mine only dried for a couple hours. Next time I will let it dry for 8 hours or more.

The skin on the leftovers got soft. Still tastes good, but all that texture is gone.