Smoked Turkey on the Akorn

Awesome vid, and nice job getting the info out there in time for people to prep for their own holiday cooks! Your work is appreciated. :D
 
I was always a fan of deep fry.....Found out of you smoke a turkey right they are as good or better.
 
Very Nice

Did rubbing the butter on after the injections vs before the injections push some of the injected butter out ?

Just thinking I might try and putting the butter on outside first if it would help keep more of the juices in the bird.

Every man needs a cave :hungry:
 
BBQMaverick said:
Very Nice

Did rubbing the butter on after the injections vs before the injections push some of the injected butter out ?

Just thinking I might try and putting the butter on outside first if it would help keep more of the juices in the bird.

Every man needs a cave :hungry:
Click to expand...

I don't think so. The melted butter was warm and the bird was cold. Most of that injected butter probably solidified within 30 seconds of injection.
 
John, thank you for this! Super informative and wonderful to encourage people. We call these our nibblin turkey - not to replace the traditional oven deal - but as an add-on.

Either way - my boys 10 and 12 make me promise every T day that I will cook turkey once a month - and of course, I never do. But we need to, don't we!

Hail to the Turkey - Hail to Smoked Turkey and Hail to John for the great video!
 
I really like the melted butter injection idea. I'm totally stealing that for my Thanksgiving turkeys this year.

I've used that store-bought stuff that seems to resemble popcorn butter, but I think this will turn out a lot better flavor and keep the meat very moist.

Thanks for the tip.
 
Thanks for the video-I'm gonna try my first on the Akorn this year. I've smoked several on my offset with good results. I always do the melted butter injection too, and it turns out awesome so far.
 
+1 I just changed my mind for thursday and will go with the injected butter method. Last year I did a apple/cranberry juice injection with a similar glaze that went over real well. That butter with some sage in the rub!
 
PSA BUMP


folks, there is still time to put aside the brine and go with a seasoned melted butter injection. It just makes too much sense in its simplicity. Please don't start that bird until you have seen this video.
 
Do you mind sharing your total cook time? And did you ramp up and cook at 425F as planned?

Thanks for the great video!
 
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