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@m0dlife: winter arc approaching>>> #winter #GymTok #bodybuilding #fyp

m0dlife
m0dlife
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Region: GB
Wednesday 13 September 2023 15:56:49 GMT
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officialmasonford
Mason Ford :
Grind season 💪🏽
2023-09-13 18:50:18
3
nathannrobinsonn
Nathan :
We ain’t ready 😤⛽️
2023-09-13 16:04:46
1
eth4n0.8
ethan ⎊ :
any chance u can lmk where the hoodie is from
2023-09-13 17:04:29
0
lucasj.220
lucas :
@No.ah5088
2023-09-13 18:54:08
0
lsj.01
Louie :
@Leon
2023-09-14 20:06:19
0
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Looking for a man who knows what he wants, values loyalty, communicates honestly, and is ready to build something real. ❤️ Not looking for perfection, just a responsible man with a good heart, honest intentions, and a desire for something serious. ✨
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🦃Perfect Smoked Turkey🦃 Just in time for Thanksgiving, this perfect smoked turkey is juicy and tender with a subtle smoky flavor. A simple brine and fresh herbs make each bite burst with flavor! PREP TIME 10 mins COOK TIME 4 hrs TOTAL TIME 4 hrs 10 mins SERVINGS 8 people INGREDIENTS 1 Turkey Brine Recipe optional 12-15 pound whole turkey giblets and neck removed 1 Tablespoon Paprika 1 Tablespoon Garlic Powder 1 Tablespoon Italian Seasoning 1 teaspoon onion powder 1 teaspoon salt 1/2 teaspoon pepper 1 Apple quartered 1 onion quartered 1 lemon sliced Fresh Rosemary INSTRUCTIONS Remove the turkey from the brine and pat dry with a paper towel. *see notes Preheat the smoker to 225 degrees. In a small bowl combine the paprika, garlic powder, Italian seasoning, onion powder, salt, and pepper. Rub generously on the entire turkey. Stuff the cavity of the turkey with the apple, onion, lemon, and rosemary. Place the turkey in the smoker and smoke for 30 minutes per pound. Put the meat thermometer into the thigh without touching the bone, or about an inch into the thickest part of the breast. **see notes. Smoke until the temperature is 165 degrees. Once the turkey has reached the temperature, remove it from the smoker and let rest 10-15 minutes before carving. NOTES *Brining the turkey is optional, but we love the flavor of the turkey. ** I had a 16 pound turkey and it took about 7 1/2 hours. I bumped the temperature up to 250 degrees the last hour so it would be done a little bit faster. 🦃Smoked Turkey Tips and Tricks🦃 Add these simple tips into your turkey-making process and you’ll have a masterpiece for the holidays! Honestly, smoked turkey is a game-changer. It’s one of the best ways to keep your turkey moist and full of flavor! Now you can have a turkey that looks like a showstopper and tastes like one, too! Thaw in Time: Be sure to thaw your turkey before smoking so it cooks through completely! For a 12-15 pound turkey, I like to thaw 4 days in advance. Don’t Skip the Brine: If you want the best turkey possible, don’t skip the brine! Brining your turkey helps to break down proteins. This makes your turkey more moist and tender! I like to add in herbs and citrus to help infuse flavor, too. You can find my recipe here! It does take 1-3 days to see best results, so keep this in mind so you’re not scrambling before Thanksgiving! Keep Your Grill Closed: I know it’s tempting to open your grill to see how everything’s coming, but I recommend keeping it closed for as long as possible to maintain the right smoking temperature! Check Internal Temperature: The last thing you want to do this Thanksgiving is make your guests sick. It’s super important to make sure the internal temperature of your smoked turkey has reached at least 165 degrees Fahrenheit. #HolidayRecipes2026 #followmyrecipes #phototrend #newrecipesposteddaily #fallrecipes🍂🍁
🦃Perfect Smoked Turkey🦃 Just in time for Thanksgiving, this perfect smoked turkey is juicy and tender with a subtle smoky flavor. A simple brine and fresh herbs make each bite burst with flavor! PREP TIME 10 mins COOK TIME 4 hrs TOTAL TIME 4 hrs 10 mins SERVINGS 8 people INGREDIENTS 1 Turkey Brine Recipe optional 12-15 pound whole turkey giblets and neck removed 1 Tablespoon Paprika 1 Tablespoon Garlic Powder 1 Tablespoon Italian Seasoning 1 teaspoon onion powder 1 teaspoon salt 1/2 teaspoon pepper 1 Apple quartered 1 onion quartered 1 lemon sliced Fresh Rosemary INSTRUCTIONS Remove the turkey from the brine and pat dry with a paper towel. *see notes Preheat the smoker to 225 degrees. In a small bowl combine the paprika, garlic powder, Italian seasoning, onion powder, salt, and pepper. Rub generously on the entire turkey. Stuff the cavity of the turkey with the apple, onion, lemon, and rosemary. Place the turkey in the smoker and smoke for 30 minutes per pound. Put the meat thermometer into the thigh without touching the bone, or about an inch into the thickest part of the breast. **see notes. Smoke until the temperature is 165 degrees. Once the turkey has reached the temperature, remove it from the smoker and let rest 10-15 minutes before carving. NOTES *Brining the turkey is optional, but we love the flavor of the turkey. ** I had a 16 pound turkey and it took about 7 1/2 hours. I bumped the temperature up to 250 degrees the last hour so it would be done a little bit faster. 🦃Smoked Turkey Tips and Tricks🦃 Add these simple tips into your turkey-making process and you’ll have a masterpiece for the holidays! Honestly, smoked turkey is a game-changer. It’s one of the best ways to keep your turkey moist and full of flavor! Now you can have a turkey that looks like a showstopper and tastes like one, too! Thaw in Time: Be sure to thaw your turkey before smoking so it cooks through completely! For a 12-15 pound turkey, I like to thaw 4 days in advance. Don’t Skip the Brine: If you want the best turkey possible, don’t skip the brine! Brining your turkey helps to break down proteins. This makes your turkey more moist and tender! I like to add in herbs and citrus to help infuse flavor, too. You can find my recipe here! It does take 1-3 days to see best results, so keep this in mind so you’re not scrambling before Thanksgiving! Keep Your Grill Closed: I know it’s tempting to open your grill to see how everything’s coming, but I recommend keeping it closed for as long as possible to maintain the right smoking temperature! Check Internal Temperature: The last thing you want to do this Thanksgiving is make your guests sick. It’s super important to make sure the internal temperature of your smoked turkey has reached at least 165 degrees Fahrenheit. #HolidayRecipes2026 #followmyrecipes #phototrend #newrecipesposteddaily #fallrecipes🍂🍁

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