Brined the 15 lb. turkey overnight with Mad Hunky Poultry Brine and then seasoned it with Lawrys Perfect Blend Chicken & Poultry seasoning and rub. Then set it up in The Orion Cooker with maple/hickory/cherry pellet blend for and hour and 45 minutes. When the turkey came out of the Orion the internal meat temp on the breast was 151º. Then it was set in the Big Green Egg over direct heat which we had running 300º to firm up the skin for about hour which brought the breast temp up to 165º and it was set in a pre-warmed roaster to bring to the in-laws for the Easter get together. The turkey went in a preheated roaster to transfer to the in-laws, where it was sliced and served. The turkey was juicy and moist with excellent flavor from the poultry brine and seasoning, wasnt able to get a good carved picture with all the commotion of family around. The smoke taste from the Orion is different than from a smoker, it is more like an infused smoke taste from the convection cooking method.
Posted on: Mon, 21 Apr 2014 03:01:44 +0000
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