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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-25-2010, 10:35 PM   #1
BIGBrandon2785
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Default Smoked Turkey??

Anybody have any experience with this??With Thanksgiving around the corner I want to give this a try.How long of a cook??What wood to use??Water pan??Any help is much appreciated.
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Unread 10-25-2010, 11:05 PM   #2
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????
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Unread 10-25-2010, 11:06 PM   #3
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????
Im wanting to smoke a turkey
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Unread 10-25-2010, 11:45 PM   #4
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Eazy peezey.The ONLY trick to yummee turkey is do NOT OVERCOOK it!!!You can go through as much trouble as you want ,the ONLY yucky turkey is OVERCOOKED! Pull the BREAST at NO MORE than 170 F The drummies/thighs need to hit 180/185 or so.You can break em down and cook to different temps or,place bags of ice on the breast for a while before putting on the grill.I cook it indirect, 300-350 grid temp,with a drip pan full of liquid,and use pecan wood.I use the thermapen to tell me when it's ready.Fruitwoods are good too.
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Unread 10-25-2010, 11:52 PM   #5
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I have smoked a couple on the UDS @ about 230 until the legs wiggled freely. I did not brine them as these birds were already "enhanced". I used briquettes and hickory for smoke. the problem with low and slow on the birds is that the skin turns out tough.

try typing in turkey in the google search at the bottom and you should find several threads.
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Unread 10-26-2010, 02:20 AM   #6
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Thanks yall,ive been wanting to do this for a while and im gonna do it for Thanksgiving this year
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Unread 10-26-2010, 04:32 AM   #7
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I roasted it in the Weber and added hickory, it turned out great. The smoke doesn't penetrate everywhere so those who don't like smoke get to eat too. I put 25 briquettes in each basket and let it go for 1 hour 40 minutes. It was a 7lb bird.

I put a drip pan under it to catch bits. Dip bread in that fat, it will kill you but it's great!
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Unread 10-26-2010, 06:10 AM   #8
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I do smoked turkey all the time. Just like smoking chicken. I rub it up with EVOO and then cover inside and out with Bells Poultry seasoning, put sliced oranges, lemons and limes inside it and smoke indirect breast side up until you reach about 165 in the thigh, I always let in rest in a foil pan covered with foil for at least 1/2 hour/ If the breast starts browning too much cover it with foil.
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Unread 10-26-2010, 06:36 AM   #9
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I've smoked many turkeys on my Chargriller and homemade smoker and they always turn out great. My secret? Get a turkey with one of those little red pop-out thermo-thingies. They work really well.....almost every time.
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Unread 10-26-2010, 10:30 AM   #10
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Google Mad Max turkey. I think it's on the naked whiz site too. Even if you don't have a big green egg it is a great recipe.
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Unread 10-26-2010, 03:42 PM   #11
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I always use a drip pan under the turkey, and then use the drippings to make a wonderful smoky gravy. I made the mistake last year of smoking the turkey IN the pan; too much of the bird was pale and not enough smoke.
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Unread 10-26-2010, 06:23 PM   #12
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Another option is to spatchcock it. They've always turned out great for me that way.
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Unread 10-27-2010, 05:46 AM   #13
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Quote:
Originally Posted by BBQSamYesIam View Post
Another option is to spatchcock it. They've always turned out great for me that way.
Yup

Pull the backbone out,
Brine it,
Season it,
Smoke it,
Eat it

I usually smoke my turkeys at a lil higher temp for about 2 to 2.5 hours.
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Unread 10-28-2010, 12:45 AM   #14
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Quote:
Originally Posted by TN_BBQ View Post
Yup

Pull the backbone out,
Brine it,
Season it,
Smoke it,
Eat it

I usually smoke my turkeys at a lil higher temp for about 2 to 2.5 hours.
Yep! I'm a spatchcock fan! - Chickm or turkey! I love the skin & am very partial to the juicy-ness of the meat.
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Unread 10-28-2010, 07:59 AM   #15
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Quote:
Originally Posted by The Grill Sergeant View Post
Yep! I'm a spatchcock fan! - Chickm or turkey! I love the skin & am very partial to the juicy-ness of the meat.
I've been known to even fan dry my birds before smoking.

I've also rubbed seasoned butter/oil under the skin. Yummy.

Hard to mess up so long as you don't overcook n dry it out.
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