TALKIN' TURKEY!! (The official/unofficial turkey thread) - Page 15

dadsr4 · 11-07-2013, 12:33 PM

Quote:

Originally Posted by 49erUDS72

Im doing my first smoked turkey on the UDS this year, and wanted to know what temp everyone cooked their bird at. I have a brine, and truss down. From what I see everyone is cooking in the 325-400 range. Wouldnt a lower temp, and longer cook provide more smoke flavor? Thanks brothers for the info.

In my experience, longer smoke time does not provide more smoke flavor. I is easy to over smoke poultry. Also, higher temperatures create crisper skin, if you like to eat the skin. An option would be to crank up the temperature at the end to crisp the skin. Also, how much work is it to run your cooker at a low temperature? For most people, higher temps are easier to maintain.

MS2SB · 11-07-2013, 12:44 PM

I'm with dasr4 on this one. It doesn't take long or much wood to get a nice smoke flavor into poultry and it's pretty easy to oversmoke it and have it come out tasting like a tire fire. A hot cook keeps everything moist and skin crispy. When it comes to turkey, put the spurs to it and run WFO!

Crotonmark · 11-07-2013, 12:48 PM

So I should run my weber charcoal at 300 or so?

MS2SB · 11-07-2013, 01:31 PM

Quote:

Originally Posted by Crotonmark

So I should run my weber charcoal at 300 or so?

Kettle? I run mine as hot as I can get it, I never take a grate temp because all I care about is hot. I would guess that it's in the 350-375 range, possibly as high as 400

dadsr4 · 11-08-2013, 08:50 AM

Quote:

Originally Posted by Crotonmark

So I should run my weber charcoal at 300 or so?

I aim for at least 350 degrees, but I always start with all the vents open and about 25 lit coals per side.

Crotonmark · 11-08-2013, 09:00 AM

Thanks

Smoked Nachos? · 11-08-2013, 12:07 PM

I see in the post a few recommended woods for smoking turkey, but I wonder if you guys have an absolute favorite?

I've got access to some dry as a bone hickory that might not give off that much smoke, then some cherry. Haven't had luck finding any seasoned pecan or apple.

MS2SB · 11-08-2013, 12:11 PM

Cherry goes great with turkey and also provides a really nice color to the bird.

dadsr4 · 11-08-2013, 04:06 PM

Butterballs instructions for cooking a turkey on a covered grill that I printed out in 2001.
This is how I cooked my first turkey and many more before I switched to the minion method. Otherwise, I still use this method for all but the fanciest occasions.
Attachment 87243

Wampus · 11-09-2013, 03:10 AM

Quote:

Originally Posted by dadsr4

In my experience, longer smoke time does not provide more smoke flavor. I is easy to over smoke poultry. Also, higher temperatures create crisper skin, if you like to eat the skin. An option would be to crank up the temperature at the end to crisp the skin. Also, how much work is it to run your cooker at a low temperature? For most people, higher temps are easier to maintain.

Quote:

Originally Posted by MS2SB

I'm with dasr4 on this one. It doesn't take long or much wood to get a nice smoke flavor into poultry and it's pretty easy to oversmoke it and have it come out tasting like a tire fire. A hot cook keeps everything moist and skin crispy. When it comes to turkey, put the spurs to it and run WFO!

+1!

aquacop · 11-09-2013, 11:41 AM

Anyone have a good Turkey recipe for the Large Big Green Egg? It will be my first attempt and don't wanna screw it up! Cheers

dadsr4 · 11-09-2013, 01:22 PM

Quote:

Originally Posted by aquacop

Anyone have a good Turkey recipe for the Large Big Green Egg? It will be my first attempt and don't wanna screw it up! Cheers

Try here.
The BIG GREEN EGG Recipe Book of The BGE onLine Forum
http://www.nakedwhiz.com/WiseOneRecipes.pdf

Humble Soul · 11-10-2013, 03:27 PM

Got lucky and scored a 22.5" kettle on CL for $40, so I'll be doing the bird on that instead of bickering with the 18.5"

dadsr4 · 11-10-2013, 03:43 PM

Quote:

Originally Posted by aquacop

Anyone have a good Turkey recipe for the Large Big Green Egg? It will be my first attempt and don't wanna screw it up! Cheers

"how to cook a turkey on a Kamado Joe"
http://www.bbq-brethren.com/forum/sh...d.php?t=175018

Jonathanmmurray · 11-10-2013, 06:00 PM

First timer here and a big THANKS to all of the contributors!

Quick question: has anyone ever done 2 turkeys on WSM 18.5? Think the temp would hold at >300?

11-07-2013, 12:44 PM	#212
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA	I'm with dasr4 on this one. It doesn't take long or much wood to get a nice smoke flavor into poultry and it's pretty easy to oversmoke it and have it come out tasting like a tire fire. A hot cook keeps everything moist and skin crispy. When it comes to turkey, put the spurs to it and run WFO! __________________ Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space

11-08-2013, 12:11 PM	#218
MS2SB is One Chatty Farker Join Date: 06-28-10 Location: Bothell, WA	Cherry goes great with turkey and also provides a really nice color to the bird. __________________ Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space

11-08-2013, 04:06 PM	#219
dadsr4 somebody shut me the fark up. Join Date: 02-08-10 Location: Howell, MI	Butterballs instructions for cooking a turkey on a covered grill that I printed out in 2001. This is how I cooked my first turkey and many more before I switched to the minion method. Otherwise, I still use this method for all but the fanciest occasions. Attachment 87243 __________________ Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB Last edited by dadsr4; 10-17-2017 at 11:57 AM..

11-10-2013, 03:27 PM	#223
Humble Soul Full Fledged Farker Join Date: 09-13-13 Location: Honolulu, HI	Got lucky and scored a 22.5" kettle on CL for $40, so I'll be doing the bird on that instead of bickering with the 18.5" __________________ [kalani]

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11-07-2013, 12:48 PM	#213
Crotonmark is one Smokin' Farker Join Date: 09-06-13 Location: Croton, NY	So I should run my weber charcoal at 300 or so?

11-08-2013, 09:00 AM	#216
Crotonmark is one Smokin' Farker Join Date: 09-06-13 Location: Croton, NY	Thanks

11-08-2013, 12:07 PM	#217
Smoked Nachos? Knows what a fatty is. Join Date: 09-13-13 Location: Greenville, SC	I see in the post a few recommended woods for smoking turkey, but I wonder if you guys have an absolute favorite? I've got access to some dry as a bone hickory that might not give off that much smoke, then some cherry. Haven't had luck finding any seasoned pecan or apple.

11-09-2013, 11:41 AM	#221
aquacop Found some matches. Join Date: 06-18-13 Location: Savannah, Georgia	Anyone have a good Turkey recipe for the Large Big Green Egg? It will be my first attempt and don't wanna screw it up! Cheers

11-10-2013, 06:00 PM	#225
Jonathanmmurray Wandering around with a bag of matchlight, looking for a match. Join Date: 11-09-13 Location: San Jose CA	First timer here and a big THANKS to all of the contributors! Quick question: has anyone ever done 2 turkeys on WSM 18.5? Think the temp would hold at >300?