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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-21-2009, 12:39 PM | #1 |
is one Smokin' Farker
Join Date: 06-27-09
Location: belleville,mich.
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want to smoke a turkey for christmas....
What is the best way to check for proper temp? Was going to use the uds at about 250*, but unsure of how to tell if it's done?????
Thanks, firecrackerjack |
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12-21-2009, 12:43 PM | #2 |
is Blowin Smoke!
Join Date: 10-17-06
Location: Oklahoma
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Check it in the thigh.....
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12-21-2009, 12:50 PM | #3 |
is one Smokin' Farker
Join Date: 06-27-09
Location: belleville,mich.
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12-21-2009, 12:52 PM | #4 |
Babbling Farker
Join Date: 11-28-08
Location: SW Florida
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180° in the thighs, 160° in the breast, that will work.
What time should I be over?
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John, KCBS/MCBJ |
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12-21-2009, 01:04 PM | #5 | |
is one Smokin' Farker
Join Date: 06-27-09
Location: belleville,mich.
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Quote:
Was going to use a simple brine for the first time, got it from the roadmap(saiko's):11/2 cup kosher,11/2 brwn sug, 2 gallons water.....should I brine it overnight???? ffirecrackerjack |
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12-21-2009, 01:22 PM | #6 |
is one Smokin' Farker
Join Date: 12-18-09
Location: Fort Mill, SC
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I brine over night. I actually use the Nelly's brine recipe from Food TV but use Hard Cider instead of apple juice. Everyone who has ever eaten my turkey loves it. The first time I smoked one my wife wasn't too sure about it so she roasted one also. After eating the smoked one she said that is the only way we are cooking our turkeys form now on.
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CatchaFire for Q. Q 4 Fun Blog BBQ is proof that God loves us and wants us to be happy. KCBS Member CBJ 55 gallon Texas Grill (deceased), CS-680 Louisiana Grill, Charbroil R2 unit, Weber Performer |
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12-21-2009, 02:38 PM | #7 |
is one Smokin' Farker
Join Date: 09-30-09
Location: Memphis
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Gonna give this a try. Got two cheapo turkeys leftover.
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UDS', mUDS, COS. Weber gasser & kettle. Thermapen,Digiq2, Golden-Tiger |
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12-21-2009, 03:34 PM | #8 |
Found some matches.
Join Date: 08-13-09
Location: Wake County NC
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I brined mine for 48 hours in the alton brown brine, then I smoked at at 235* until it was 170 in the breast and 180 in the thigh. It was the best turkey I have ever had. I did a 2nd turkey in the oven as well since I had a large crowd to feed and everyone agreed the smoked was the best.
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12-21-2009, 03:51 PM | #9 |
is one Smokin' Farker
Join Date: 01-22-08
Location: waterloo ontario
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A Brethren rule of thumb is to brine an hour/lb.
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12-21-2009, 05:04 PM | #10 |
is one Smokin' Farker
Join Date: 07-29-09
Location: Luling, Texas 78648
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160 in the breast and 180 in the thigh. Some folks ice the breast so the breast and thigh hit those numbers at the same time.
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Thanks for noticing |
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12-21-2009, 05:32 PM | #11 | |
is One Chatty Farker
Join Date: 02-06-09
Location: Fort Collins, Colorado
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Quote:
These 8 birds were from last Thanksgiving, cook to 165 F in the breast. Let rest about 20 minutes before carving. Some are lighter or darker than others because they went in the cooker at different times. - -
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Jeffro - Lang 60 Patio - Orange Splash-Proof Thermapen - Maverick ET-732 - 2 Weber Kettles |
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