Smoking a turkey today, need guidance!!

Muscrat · 02-27-2013, 07:20 AM

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

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!

oifmarine2003 · 02-27-2013, 08:04 AM

I cooked mine at 225 for about 8 hours

HankB · 02-27-2013, 08:13 AM

Quote:

Originally Posted by Muscrat

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.

Matt

Wampus · 02-27-2013, 01:02 PM

CHECK OUT THIS THREAD

02-27-2013, 07:20 AM	#1
Muscrat Full Fledged Farker Join Date: 09-15-10 Location: Tuscola Texas Downloads: 0 Uploads: 0	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! __________________ Its Si-intistic, Jack! Comp smoker on wheels for sale!

02-27-2013, 07:36 AM	#2
oifmarine2003 is one Smokin' Farker Join Date: 11-26-12 Location: Grayslake, IL Downloads: 0 Uploads: 0	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. __________________ Chris Homemade Wood Vertical Smoker (Yes I said wood and Yes it is safe), Charmglow gasser, Smoke Hollow, UDS being built. Certified MOINK Baller We're surrounded. That simplifies our problem. - Chesty Puller

02-27-2013, 07:47 AM	#3
samfsu Full Fledged Farker Join Date: 05-18-10 Location: Wellington, FL Downloads: 0 Uploads: 0	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. __________________ Weber Genesis Silver B, Twin 18.5" WSMs, Weber Performer, Green Weber Smokey Joe Gold

02-27-2013, 07:56 AM	#5
HankB is one Smokin' Farker Join Date: 01-16-12 Location: Winfield, IL Downloads: 0 Uploads: 0	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! __________________ Weber Crazy

02-27-2013, 07:57 AM	#6
Muscrat Full Fledged Farker Join Date: 09-15-10 Location: Tuscola Texas Downloads: 0 Uploads: 0	That was my next question. How long should it take? __________________ Its Si-intistic, Jack! Comp smoker on wheels for sale!

02-27-2013, 07:54 AM	#4
captndan is One Chatty Farker Join Date: 06-29-11 Location: Greeneville TN Downloads: 0 Uploads: 0	Rap the turkey with butter soaked cheese cloth. It will keep it from drying out.

02-27-2013, 07:58 AM	#7
Muscrat Full Fledged Farker Join Date: 09-15-10 Location: Tuscola Texas Downloads: 0 Uploads: 0	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? __________________ Its Si-intistic, Jack! Comp smoker on wheels for sale!

02-27-2013, 08:04 AM	#9
oifmarine2003 is one Smokin' Farker Join Date: 11-26-12 Location: Grayslake, IL Downloads: 0 Uploads: 0	I cooked mine at 225 for about 8 hours __________________ Chris Homemade Wood Vertical Smoker (Yes I said wood and Yes it is safe), Charmglow gasser, Smoke Hollow, UDS being built. Certified MOINK Baller We're surrounded. That simplifies our problem. - Chesty Puller

02-27-2013, 08:15 AM	#11
Yellowhair42 Full Fledged Farker Join Date: 03-24-12 Location: Medina,Ohio Downloads: 0 Uploads: 0	Patio Daddio's brine.Too good. __________________ UPBS(Ugly Plywood Box Smoker), Costco Vision Komado, Weber Smokey Joe Silver(soon to be a mini WSM)

02-27-2013, 08:25 AM	#12
Muscrat Full Fledged Farker Join Date: 09-15-10 Location: Tuscola Texas Downloads: 0 Uploads: 0	It's an offset. It actually listed for sell in the sales section. Is there an internal temp to check for in the breast? __________________ Its Si-intistic, Jack! Comp smoker on wheels for sale!

02-27-2013, 08:31 AM	#13
oifmarine2003 is one Smokin' Farker Join Date: 11-26-12 Location: Grayslake, IL Downloads: 0 Uploads: 0	160-165 it __________________ Chris Homemade Wood Vertical Smoker (Yes I said wood and Yes it is safe), Charmglow gasser, Smoke Hollow, UDS being built. Certified MOINK Baller We're surrounded. That simplifies our problem. - Chesty Puller

02-27-2013, 12:13 PM	#14
el_matt is One Chatty Farker Join Date: 12-08-09 Location: Turlock, California Downloads: 0 Uploads: 0	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. Matt __________________ 22.5 OTS(H), 22.5 OTG(DA), 22.5 Daisy Wheel Kettle(EE), NBBD, UDS, MUDS, 6-burner gasser

02-27-2013, 01:02 PM	#15
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN Downloads: 0 Uploads: 0	CHECK OUT THIS THREAD __________________ Big JT's Smokin' BBQ Competition Team “If we could change ourselves, the tendencies in the world would also change. As a man changes his own nature, so does the attitude of the world change towards him. We need not wait to see what others do.” - Mahatma Gandhi
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