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Muscrat 02-27-2013 07:20 AM

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!

oifmarine2003 02-27-2013 07:36 AM

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.

samfsu 02-27-2013 07:47 AM

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.

captndan 02-27-2013 07:54 AM

Rap the turkey with butter soaked cheese cloth. It will keep it from drying out.

HankB 02-27-2013 07:56 AM

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!

Muscrat 02-27-2013 07:57 AM

That was my next question. How long should it take?

Muscrat 02-27-2013 07:58 AM

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?

oifmarine2003 02-27-2013 08:02 AM

1 Attachment(s)
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

oifmarine2003 02-27-2013 08:04 AM

I cooked mine at 225 for about 8 hours

HankB 02-27-2013 08:13 AM


Originally Posted by Muscrat (Post 2385811)
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?

It can go right on the grill grate but not too close to the charcoal. If you were using a Weber, you would want to do indirect cooking. If you are using a smoker with a separate fire box, then you're set.

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.

Yellowhair42 02-27-2013 08:15 AM

Patio Daddio's brine.Too good.

Muscrat 02-27-2013 08:25 AM

It's an offset. It actually listed for sell in the sales section. Is there an internal temp to check for in the breast?

oifmarine2003 02-27-2013 08:31 AM

160-165 it

el_matt 02-27-2013 12:13 PM

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.


Wampus 02-27-2013 01:02 PM


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