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-   -   Smoked Turkey (http://www.bbq-brethren.com/forum/showthread.php?t=145253)

ddweatherholtz 10-02-2012 11:23 AM

Smoked Turkey
 
So I am going to smoke a small turkey for Thanksgiving, and of course I am not goig to practice before then, what fun would that be. But I am researching a bit i guess. I plan on treating it just like a chicken and either spatch or beer canning it, and brining it with my regular chicken brine. An a concotion of my favorite rubs. Im guessing 10-12 pounder at about 5 hours. Any advice would be great! THanks!

TurboDog 10-02-2012 11:34 AM

I don't think a 10-12 pounder will take 5 hours , of course that depends on your cooking temperature , but for a turkey I would imagine you are aiming for around 350 , and it should be done in more like 2.5 - 3 hours.

grantw 10-02-2012 11:39 AM

Don't low and slow a bird, 3 hrs should be close

Gnaws on Pigs 10-02-2012 11:42 AM

Last one I did was about 13 lbs. It took about 2 1/2 -3 hours at 350* if I remember correctly. I injected it and beer-canned it on a quart can of Foster's. One of the best turkeys I've ever eaten in my life.

TurboDog 10-02-2012 11:50 AM

I love me some smoked turkey , the first one I ever did , long before I found this place , I smoked at 250. It was pretty nasty , rubbery skin , and way over smoked. I now cook no lower than 325 but aim for 350. I also use very little wood in the UDS , like one small piece each of apple and cherry. I always brine and I usually inject with creole butter, I put very little seasoning on the skin but coat the inside of the turkey well with some good ole cajun seasoning like Tonys or Zatarains.

HickoryJ 10-02-2012 11:55 AM

im doing the same. never done one before. should i rub it down with some oil to help crisp the skin? and is there a need to add a rub if im gonna brine?

lashing1c 10-02-2012 12:07 PM

Just did one a week ago. Brined a 15 pounder for 24 hours. Then set it on a can of Fosters. I also have a large deep dish pizza pan that i fill with water. I use that as a deflector sheild in my UDS. Got the temps to about 300 degrees. It took 5 hours in the smoker. Then another hour of resting in an oven I warmed up but then shut off when I put the turkey in there. I season the skin. I had some guests over. We all agreed that it was the most moist turkey we had ever had. You could actually pinch the breast meat and see the juice come out.

I heard using a turkey cannon also produces a very moist turkey. I have found with whole chickens or whole turkeys it is hard to get the skin crispy. Not so much from the tempature in the smoker but all the moisture you are trying to keep in the bird.

If it is a trade I will take a really moist turkey with good smoked flavor over dry turkey and good skin. Just my opinion.

Mdboatbum 10-02-2012 12:47 PM

Let's say you're going to cook the turkey on Thursday. Start on Tuesday by putting the bird in the brine for 24 hours. On Wednesday, remove it from the brine, pat dry, as thoroughly as possible, sprinkle with Kosher salt and put on a sheet pan, uncovered, in the bottom rear of the refrigerator. 24 hours later, your bird will look pretty terrible. The skin will have dried to a papery texture and drawn up a bit so it fits like a tight shirt. This is what you want. Brush with melted butter or olive oil, rub if you want (easy on the salt though, remember it's been brined AND had the skin salted) then smoke at as close to 350˚ as you can get. Pull it PRECISELY as soon as it hits 165˚ in the breast and 175˚-180˚ in the dark meat. Spatchcocking will help this happen at the same time, but that's another story for another day. Then let it rest for 20 minutes or so, carve and serve. It will be moist, flavorful and that shriveled up skin will have browned to beautiful crispy perfection.

TurboDog 10-02-2012 01:37 PM

Quote:

Originally Posted by lashing1c (Post 2232315)
Just did one a week ago. Brined a 15 pounder for 24 hours. Then set it on a can of Fosters. I also have a large deep dish pizza pan that i fill with water. I use that as a deflector sheild in my UDS. Got the temps to about 300 degrees. It took 5 hours in the smoker. Then another hour of resting in an oven I warmed up but then shut off when I put the turkey in there. I season the skin. I had some guests over. We all agreed that it was the most moist turkey we had ever had. You could actually pinch the breast meat and see the juice come out.

I heard using a turkey cannon also produces a very moist turkey. I have found with whole chickens or whole turkeys it is hard to get the skin crispy. Not so much from the tempature in the smoker but all the moisture you are trying to keep in the bird.

If it is a trade I will take a really moist turkey with good smoked flavor over dry turkey and good skin. Just my opinion.


It's not that hard to get crispy skin , if you cook with an actual grate temperature of 350 , they come out crispy on the outside and juicy and delicious inside. At that temperature or any other temperature for that matter , I've never had a bird come out with not enough smoke , poultry seems to suck up smoke like a sponge , and is far more prone to over smoking than under smoking. As far as dryness , if you take a turkey breast much past 160 before resting it's gonna dry out. Many meats are cooked by feel , poultry benefits from being cooked to a precise temperature , in my opinion.

ddweatherholtz 10-03-2012 10:26 AM

Thanks everyone!

Cack 10-03-2012 12:05 PM

I'll be doing the same, so the in put will be used here as well. Thanks to the OP and the comments.

MisterChrister 10-03-2012 12:15 PM

Quote:

Originally Posted by lashing1c (Post 2232315)
Just did one a week ago.....You could actually pinch the breast meat and see the juice come out......

Heheheheh......sorry!
:-P

Big slick 10-03-2012 01:43 PM

I never brined a turkey before so I can't offer any advice on that. What I do that always gives me awesome results is I buy butterball self basting turkey. I then coat the whole thing lightly in olive oil. Next I hit the bird heavily with simply marvelous season all. Inside and out gets a good coating. I tuck the wings and tie the legs and let the bird sit overnight to marinate. I fire up the smoker and bring it to around 350 and cook it for about 3-4hrs or until it hits the right internal temp. It's one of my fool proof cooks. I also want to add that I use very little wood for smoking. I try to stick with pecan or cherry.

deguerre 10-03-2012 03:23 PM

One more point I didn't see mentioned (Sorry if it's there and I missed it). Be careful with the amount of smoke you give it, just as you would with a chicken.

Wampus 10-03-2012 03:47 PM

All you need to know is right HERE.


Enjoy!!!:biggrin1:


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