30 Turkeys to Smoke on Thanksgiving

wjwheeler · 10-23-2012, 08:25 PM

I usually deep fry 25 - 30 12 -14 lb. turkeys and smoke 6 each Thanksgiving as gifts. This year I want to smoke all of them them. I have a Southern Q competition water smoker that will hold the 30 turkeys in one cook. I try to have them ready by 10am on Thankgsgiving morning. I have read vaired opinions about cooking at 300 - 350. I've usually smoked them at 275 with peach and/or apple wood.
I don't have anywhere to brine that many turkeys, so I usually inject them with creolebutter and rub them with cajun shake. They are moist and flavorful but don't look as good as the deep fried turkeys.
Does anyone have any advice to make them look good or improve my methods? Thank you in advance for your input.

MisterChrister · 10-23-2012, 09:06 PM

I can guarantee that you have WAY too much turkey experience for me to try to help, but I want some SERIOUS pr0n action of this cook!!!

J'ville Grill · 10-23-2012, 09:44 PM

Wow, what do you do for Christmas?

Sent from my iPhone using Tapatalk

NorthwestBBQ · 10-23-2012, 09:48 PM

Nice looking Pit!

GMDGeek · 10-23-2012, 10:27 PM

I've not done anywhere near the number you have, 3 total smoked. I got pretty good crisp skin that is golden brown, by doing two heavy smokes around 275 for four hours or so (depends on meat temp) then crank the heat for 45ish minutes. I do however brine over night.

I want to see your cook!

Big slick · 10-23-2012, 10:54 PM

Can you explain what you mean by you don't like the way they look when you smoke them vs frying them?

TailGateJoecom · 10-24-2012, 01:46 AM

Quote:

Originally Posted by wjwheeler

I usually deep fry 25 - 30 12 -14 lb. turkeys and smoke 6 each Thanksgiving as gifts. This year I want to smoke all of them them. I have a Southern Q competition water smoker that will hold the 30 turkeys in one cook. I try to have them ready by 10am on Thankgsgiving morning. I have read vaired opinions about cooking at 300 - 350. I've usually smoked them at 275 with peach and/or apple wood.
I don't have anywhere to brine that many turkeys, so I usually inject them with creolebutter and rub them with cajun shake. They are moist and flavorful but don't look as good as the deep fried turkeys.
Does anyone have any advice to make them look good or improve my methods? Thank you in advance for your input.

Jeez, and i am cursing the NFL schedulers for giving me a Jets home night game on thanksgiving and making me have to do 6-7 20lb birds for the tailgate. Lol.

captndan · 10-24-2012, 08:55 AM

Use the bathtub to brine.

Bbq Bubba · 10-24-2012, 09:52 AM

No Brine. 275*. What dont you like about the "look"?

wingpirate · 10-24-2012, 10:27 AM

That is some beautiful pr0n.

wjwheeler · 10-29-2012, 04:55 PM

I do about the same cook on Christmas eve.
My turkeys don't "shine" when smoked like they do when they are deep fried.
Bbq Bubba - I hope mine look as good as yours!
Thanks for your input. I'll post and let y'all know how it goes.

Bertha's BBQ · 10-29-2012, 06:11 PM

I smoked 20 last year and all I did was rub cooking oil on them. They turned out great. People already asking me to do it again. The key is not to over cook them. I smoke at 225 -300, depending how cold it is.

swamprb · 10-29-2012, 06:22 PM

I'm using the Briner http://www.thebriner.com/3_Steps_to_Success.html and can easily fit two 12-15 lb. Turkeys. A lot less than you obviously need, but my butcher friend uses Rubbermaid Brute food grade barrels with lids for brining Turkeys for the Holdaze and Corned Beef for St. Paddy's Day-he has a walk in freezer so if you needed quantity you could get a smaller barrel for the brine bucket(s) and put them inside a larger garbage can surrounded by ice.

Bertha's BBQ · 10-29-2012, 07:02 PM

Quote:

Originally Posted by Bbq Bubba

No Brine. 275*. What dont you like about the "look"?

That's what I am talking about.

K80Shooter · 10-29-2012, 10:36 PM

Smoking with a little pecan wood will give them a very nice color.

10-23-2012, 08:25 PM	#1
wjwheeler On the road to being a farker Join Date: 05-30-11 Location: Cleveland TN Downloads: 0 Uploads: 0	30 Turkeys to Smoke on Thanksgiving I usually deep fry 25 - 30 12 -14 lb. turkeys and smoke 6 each Thanksgiving as gifts. This year I want to smoke all of them them. I have a Southern Q competition water smoker that will hold the 30 turkeys in one cook. I try to have them ready by 10am on Thankgsgiving morning. I have read vaired opinions about cooking at 300 - 350. I've usually smoked them at 275 with peach and/or apple wood. I don't have anywhere to brine that many turkeys, so I usually inject them with creolebutter and rub them with cajun shake. They are moist and flavorful but don't look as good as the deep fried turkeys. Does anyone have any advice to make them look good or improve my methods? Thank you in advance for your input.

10-23-2012, 09:06 PM	#2
MisterChrister is One Chatty Farker Join Date: 04-28-12 Location: Richland Center, WI Downloads: 0 Uploads: 0	I can guarantee that you have WAY too much turkey experience for me to try to help, but I want some SERIOUS pr0n action of this cook!!! __________________ '69 Redhead 2X Stainless Performers TS Performer Mystery Blue OTG Simpsons SJ SJG WGA A "few" others

10-23-2012, 09:44 PM	#3
J'ville Grill is One Chatty Farker Join Date: 11-18-10 Location: Jacksonville, Fl. Downloads: 0 Uploads: 0	Wow, what do you do for Christmas? Sent from my iPhone using Tapatalk __________________ Rick 18.5" Weber Smokey Mountain 22.5" Weber OTG with Cajun Bandit Conversion Kit Char-Griller Akorn with side cart 1999 Weber Master-Touch - bent but not broken 14.5" Weber Smokey Joe Silver

10-23-2012, 09:48 PM	#4
NorthwestBBQ somebody shut me the fark up. Join Date: 06-28-09 Location: Lynnwood, WA Downloads: 0 Uploads: 0	Nice looking Pit! __________________ Michael KCBS/PNWBA Member, Cook, CBJ & Photographer Custom Engraved Wine Barrel Lids

10-23-2012, 10:27 PM	#5
GMDGeek Full Fledged Farker Join Date: 10-10-12 Location: Wylie, TX Downloads: 0 Uploads: 0	I've not done anywhere near the number you have, 3 total smoked. I got pretty good crisp skin that is golden brown, by doing two heavy smokes around 275 for four hours or so (depends on meat temp) then crank the heat for 45ish minutes. I do however brine over night. I want to see your cook! __________________ Love me some Good Smoke! http://divepigs.blogspot.com/

10-23-2012, 10:54 PM	#6
Big slick is one Smokin' Farker Join Date: 03-04-11 Location: Palatine, Il Downloads: 0 Uploads: 0	Can you explain what you mean by you don't like the way they look when you smoke them vs frying them? __________________ 22.5" WSM, 22.5" Weber Kettle, Kenmore 6 burner Gas Grill.....Where's The Beef?

10-24-2012, 08:55 AM	#8
captndan is One Chatty Farker Join Date: 06-29-11 Location: Greeneville TN Downloads: 0 Uploads: 0	Use the bathtub to brine.

10-24-2012, 10:27 AM	#10
wingpirate Knows what a fatty is. Join Date: 05-25-11 Location: Piperton, TN Downloads: 0 Uploads: 0	That is some beautiful pr0n. __________________ Wing Cook - Too Sauced to Pork BBQ

10-29-2012, 04:55 PM	#11
wjwheeler On the road to being a farker Join Date: 05-30-11 Location: Cleveland TN Downloads: 0 Uploads: 0	I do about the same cook on Christmas eve. My turkeys don't "shine" when smoked like they do when they are deep fried. Bbq Bubba - I hope mine look as good as yours! Thanks for your input. I'll post and let y'all know how it goes.

10-29-2012, 06:11 PM	#12
Bertha's BBQ Knows what a fatty is. Join Date: 10-02-12 Location: HUNTSVILLE, AL. Downloads: 0 Uploads: 0	I smoked 20 last year and all I did was rub cooking oil on them. They turned out great. People already asking me to do it again. The key is not to over cook them. I smoke at 225 -300, depending how cold it is. __________________ http://www.facebook.com/home.php#!/pages/Bertha/179882895407760

10-29-2012, 06:22 PM	#13
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA Downloads: 0 Uploads: 0	I'm using the Briner http://www.thebriner.com/3_Steps_to_Success.html and can easily fit two 12-15 lb. Turkeys. A lot less than you obviously need, but my butcher friend uses Rubbermaid Brute food grade barrels with lids for brining Turkeys for the Holdaze and Corned Beef for St. Paddy's Day-he has a walk in freezer so if you needed quantity you could get a smaller barrel for the brine bucket(s) and put them inside a larger garbage can surrounded by ice. __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/BWS Gater/BDS Clones/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

10-29-2012, 10:36 PM	#15
K80Shooter On the road to being a farker Join Date: 10-20-12 Location: Hartwell, GA Downloads: 0 Uploads: 0	Smoking with a little pecan wood will give them a very nice color.