Smoked Turkey??

BIGBrandon2785 · 10-25-2010, 10:35 PM

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.

Crazy Harry · 10-25-2010, 11:05 PM

BIGBrandon2785 · 10-25-2010, 11:06 PM

Quote:

Originally Posted by Crazy Harry

????

Im wanting to smoke a turkey

Hoss · 10-25-2010, 11:45 PM

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.

Crazy Harry · 10-25-2010, 11:52 PM

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.

BIGBrandon2785 · 10-26-2010, 02:20 AM

Thanks yall,ive been wanting to do this for a while and im gonna do it for Thanksgiving this year

Spode · 10-26-2010, 04:32 AM

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!

aquablue22 · 10-26-2010, 06:10 AM

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.

countyliner · 10-26-2010, 06:36 AM

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.

Buster Dog BBQ · 10-26-2010, 10:30 AM

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.

MushCreek · 10-26-2010, 03:42 PM

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.

BBQSamYesIam · 10-26-2010, 06:23 PM

Another option is to spatchcock it. They've always turned out great for me that way.

TN_BBQ · 10-27-2010, 05:46 AM

Quote:

Originally Posted by BBQSamYesIam

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.

The Grill Sergeant · 10-28-2010, 12:45 AM

Quote:

Originally Posted by TN_BBQ

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.

TN_BBQ · 10-28-2010, 07:59 AM

Quote:

Originally Posted by The Grill Sergeant

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.

10-25-2010, 10:35 PM	#1
BIGBrandon2785 Full Fledged Farker Join Date: 07-02-10 Location: St.Louis	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.

10-25-2010, 11:05 PM	#2
Crazy Harry is Blowin Smoke! Join Date: 07-08-09 Location: Deer Park, Wa	???? __________________ No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ......

10-25-2010, 11:45 PM	#4
Hoss Quintessential Chatty Farker Join Date: 12-31-09 Location: Hernando,MS	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.

10-25-2010, 11:52 PM	#5
Crazy Harry is Blowin Smoke! Join Date: 07-08-09 Location: Deer Park, Wa	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. __________________ No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ......

10-26-2010, 04:32 AM	#7
Spode Got Wood. Join Date: 03-20-10 Location: Brisbane, Australia	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! __________________ WSM 47cm, 2x Weber Kettle 57cm, Weber Rotisserie, some bricks and a wire grate and wood.

10-26-2010, 02:20 AM	#6
BIGBrandon2785 Full Fledged Farker Join Date: 07-02-10 Location: St.Louis	Thanks yall,ive been wanting to do this for a while and im gonna do it for Thanksgiving this year

10-26-2010, 06:10 AM	#8
aquablue22 Babbling Farker Join Date: 11-26-08 Location: Ormond Beach, Florida	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. __________________ Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!!

10-26-2010, 06:36 AM	#9
countyliner Full Fledged Farker Join Date: 08-02-09 Location: DeSoto County, MS	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.

10-26-2010, 10:30 AM	#10
Buster Dog BBQ is One Chatty Farker Join Date: 07-20-08 Location: Clive, IA	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. __________________ FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url]

10-26-2010, 03:42 PM	#11
MushCreek Full Fledged Farker Join Date: 10-01-09 Location: Seminole Florida	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. __________________ I'm very intelligent, but I mask it by doing stupid stuff.

10-26-2010, 06:23 PM	#12
BBQSamYesIam Knows what a fatty is. Join Date: 08-09-09 Location: Plano, TX	Another option is to spatchcock it. They've always turned out great for me that way.

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