Thanksgiving Turkey (PRON)

energyzer · 12-01-2010, 12:39 AM

This was some of the best Turkey I've had. The only problem was the skin. I smoked between 325 and 350, but the skin was chewy. I pulled it off, and the meat was great. I did notice that the breast didn't take on as much smoke as the legs did. Why would that be?

Pyle's BBQ · 12-01-2010, 01:09 AM

Looks great. When cooking at higher temps your meat will go through the temp range where it will absorb the smoke faster so it will not get as much smoke. The breast was probably done before the legs and thighs.

chambersuac · 12-01-2010, 07:39 AM

Yeah, that looks good. Did you ice the breast? It helps the breast and dark meat get done closer to the same time.

bigabyte · 12-01-2010, 07:43 AM

Looks good!

Tell us more about how you cooked it.

Mister Bob · 12-01-2010, 07:47 AM

That looks great, I'll bet it was delicious!
Skin is almost always the problem with smoked turkey. It just won't crisp up at those temperatures and it's kind of thick to achieve a bite through consistency. I think next time I'll break it down, then smoke it, then deep fry it. Get the best of both worlds, smokey flavor and crispy skin.

energyzer · 12-01-2010, 08:34 AM

Quote:

Originally Posted by Pyle's BBQ

Looks great. When cooking at higher temps your meat will go through the temp range where it will absorb the smoke faster so it will not get as much smoke. The breast was probably done before the legs and thighs.

Actually, they were done at the same time. I had the probe in the breast, which was in the center of the drum, and had the legs at the edges of the drum, where it was hotter. I took the breast up to 160. When I tested the legs at that point, they were at 175. Took it all off at the same time.

energyzer · 12-01-2010, 08:50 AM

Quote:

Originally Posted by bigabyte

Looks good!

Tell us more about how you cooked it.

I guess the only other worthy comments about it is that I used PatioDiddio's turkey brine on it, then brushed it with EVOO, and then rubbed it with Yardbird both under the skin (breast) and on top of the skin. The legs were crazy good, Breast was ok. The whole thing was very juicy.

bigabyte · 12-01-2010, 09:05 AM

After you brined it, did you let it rest and air dry in the fridge? That helps to let the skin and outer meat (which is thoroughly soaked after brining) to allow the moisture to redistribute throughout the bird, and the air drying in the fridge helps to dry the skin out a bit. Without this, the skin can really be too moist to get it anywhere near crispy.

energyzer · 12-01-2010, 09:15 AM

Quote:

Originally Posted by bigabyte

After you brined it, did you let it rest and air dry in the fridge? That helps to let the skin and outer meat (which is thoroughly soaked after brining) to allow the moisture to redistribute throughout the bird, and the air drying in the fridge helps to dry the skin out a bit. Without this, the skin can really be too moist to get it anywhere near crispy.

That would be what I didn't do.

I'll have to do that the next time. Thanks for the tip.

BBQ PD · 12-01-2010, 11:18 AM

I picked up a fresh turkey the other day at half price, BONUS! I just took it out of the brine, and I am air drying it in the fridge now. Later this afternoon, it's going in the BGE. This will be my first smoked turkey on the egg, so I'm really glad I read this thread. Report card at 11:00

12-01-2010, 12:39 AM	#1
energyzer is one Smokin' Farker Join Date: 08-23-10 Location: Aurora, Nebraska Downloads: 0 Uploads: 0	Thanksgiving Turkey (PRON) This was some of the best Turkey I've had. The only problem was the skin. I smoked between 325 and 350, but the skin was chewy. I pulled it off, and the meat was great. I did notice that the breast didn't take on as much smoke as the legs did. Why would that be? Last edited by energyzer; 07-15-2011 at 06:36 PM..

12-01-2010, 01:09 AM	#2
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	Looks great. When cooking at higher temps your meat will go through the temp range where it will absorb the smoke faster so it will not get as much smoke. The breast was probably done before the legs and thighs. __________________ Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ

12-01-2010, 07:39 AM	#3
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: Manito, IL Downloads: 0 Uploads: 0	Yeah, that looks good. Did you ice the breast? It helps the breast and dark meat get done closer to the same time. __________________ Dan Large BGE x 2, Small BGE, Big Steel Keg, WSM, 22" Weber Kettle, Charmglow Gasser, The Holy Smoked UDS and her sister UDS, and one custom trailer-ed smoker. The universe's fastest and most accurate Thermapen. (Replaced by Brethren) IMBAS Certified MOINK Ball maker Thanks, Grillman, for the avatar! And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

12-01-2010, 07:43 AM	#4
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Looks good! Tell us more about how you cooked it. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

12-01-2010, 07:47 AM	#5
Mister Bob is Blowin Smoke! Join Date: 06-15-09 Location: New Windsor, NY Downloads: 1 Uploads: 0	That looks great, I'll bet it was delicious! Skin is almost always the problem with smoked turkey. It just won't crisp up at those temperatures and it's kind of thick to achieve a bite through consistency. I think next time I'll break it down, then smoke it, then deep fry it. Get the best of both worlds, smokey flavor and crispy skin. __________________ Mister Bob, Pitmaster - Bob's Hogs KCBS CBJ #31759 - IMBAS Certified MOINK Baller The Hog Blog BBQ Tips, Tricks and Recipes Custom 84" offset trailer Black Betty (ram-a-lam), red Stumps Baby, large BGE (they don't come in red), Smoke-EZ 26.75" Weber OTG, UDS, Mini UDS, Weber gasser, red and black Aussie Walkabout red BBQ Guru CyberQ II, Super fast and super accurate red Thermapen

12-01-2010, 09:05 AM	#8
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	After you brined it, did you let it rest and air dry in the fridge? That helps to let the skin and outer meat (which is thoroughly soaked after brining) to allow the moisture to redistribute throughout the bird, and the air drying in the fridge helps to dry the skin out a bit. Without this, the skin can really be too moist to get it anywhere near crispy. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

12-01-2010, 11:18 AM	#10
BBQ PD is one Smokin' Farker Join Date: 10-17-10 Location: Livermore, CA Downloads: 0 Uploads: 0	I picked up a fresh turkey the other day at half price, BONUS! I just took it out of the brine, and I am air drying it in the fridge now. Later this afternoon, it's going in the BGE. This will be my first smoked turkey on the egg, so I'm really glad I read this thread. Report card at 11:00 __________________ Dave CBJ, 15' custom BBQ trailer with a Backwoods Competitor, Pitts & Spitts off-set, & Santa Maria grill. Ole Hickory CTO, 1 BGE, 2 Weber kettles and 1 Smokey Joe, BWS Chubby, Sonoma gasser, and a BBQ store full of everything BBQ.

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