Smoking a turkey today, need guidance!!
Ive had a turkey in the freezer since christmas and decided to see how bad I could screw it up today in the smoker.
Anybody have any good advice on what to inject it with. I'm gonna look on youtube on how to spatch cock it. Thanks everybody! |
I inject with a cajun butter mixture that you can get at Menard's or Bass Pro. I also have a solid food injector that works great. I use it to put pieces of garlic gloves deep into the turkey. The final touch is to drop a whole white onion into the chest cavity prior to smoking. Good luck. Smoked turkey is ridiculous.
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i usually just put it on the smoker whole and let it go. You will be surprised that at 325 it will take must less time than a conventional oven. 22lb turkey took me about 4 hrs.
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Rap the turkey with butter soaked cheese cloth. It will keep it from drying out.
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Make sure it has not already been injected. I believe all frozen turkeys available in our stores are injected. I wouldn't add anything to that if so.
You could still loosen the skin and put a mix of butter and herbs between skin and meat. And for sure put some stuff like onions, apples, oranges and more herbs in the cavity. On my next turkey I'm going to release the legs from the factory binding (if present.) The thigh area is the last part to fully cook and binding the legs down can only delay that. Pictures when done! |
That was my next question. How long should it take?
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I cut the back bone out and trimmed it out so it lays flat. To I need to put it in a shallow pan with butter in the bottom?
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Also, if you have bags to hang it in, it cooks much better than sitting on a rack. However, if bags are not an option, the rack will work fine. Here is a picture of the one I did on Thanksgiving this year. Everyone thought it was pretty awesome!:-P
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I cooked mine at 225 for about 8 hours
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Quote:
I don't believe that fowl benefits from a long slow smoke like pork and beef. Just start the fire and let 'er rip! Since the meat is milder flavor, I go with milder smoking woods like apple, cherry, oak and/or maple. |
Patio Daddio's brine.Too good.
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It's an offset. It actually listed for sell in the sales section. Is there an internal temp to check for in the breast?
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160-165 it
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Plan on using a drip pan, or putting the bird into a pan.
I spatchcocked and cooked a 22 pound turkey on my UDS. Turned out great. All I did was dry rub it, and put it on. About halfway through the cook, I had to put it in a pan. The juices were dripping onto the coals, and putting them out. Plus, turkey fat stinks. Matt |
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