ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 02-27-2013, 07:20 AM   #1
Muscrat
Full Fledged Farker

 
Muscrat's Avatar
 
Join Date: 09-15-10
Location: Tuscola Texas
Downloads: 0
Uploads: 0
Default 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!
One lovely UDS
Shanaynay--Custom Home Built Smoker on Wheels-SOLD!!
Muscrat is offline   Reply With Quote


Unread 02-27-2013, 07:36 AM   #2
oifmarine2003
is Blowin Smoke!

 
oifmarine2003's Avatar
 
Join Date: 11-26-12
Location: Grayslake, IL
Downloads: 0
Uploads: 0
Default

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 Smokehouse, Charmglow gasser, Smoke Hollow, UDS, dual chamber homemade grill, Uline Weber Kettle
Certified MOINK Baller

UNLINED DRUM KING OF CHICAGO AREA

Scrap Iron Chef
oifmarine2003 is offline   Reply With Quote


Unread 02-27-2013, 07:47 AM   #3
samfsu
Full Fledged Farker
 
samfsu's Avatar
 
Join Date: 05-18-10
Location: Wellington, FL
Downloads: 0
Uploads: 0
Default

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
samfsu is offline   Reply With Quote


Unread 02-27-2013, 07:54 AM   #4
captndan
is One Chatty Farker
 
Join Date: 06-29-11
Location: Greeneville TN
Downloads: 0
Uploads: 0
Default

Rap the turkey with butter soaked cheese cloth. It will keep it from drying out.
captndan is online now   Reply With Quote


Unread 02-27-2013, 07:56 AM   #5
HankB
is One Chatty Farker
 
Join Date: 01-16-12
Location: Winfield, IL
Downloads: 0
Uploads: 0
Default

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
HankB is online now   Reply With Quote


Unread 02-27-2013, 07:57 AM   #6
Muscrat
Full Fledged Farker

 
Muscrat's Avatar
 
Join Date: 09-15-10
Location: Tuscola Texas
Downloads: 0
Uploads: 0
Default

That was my next question. How long should it take?
__________________
Its Si-intistic, Jack!
One lovely UDS
Shanaynay--Custom Home Built Smoker on Wheels-SOLD!!
Muscrat is offline   Reply With Quote


Unread 02-27-2013, 07:58 AM   #7
Muscrat
Full Fledged Farker

 
Muscrat's Avatar
 
Join Date: 09-15-10
Location: Tuscola Texas
Downloads: 0
Uploads: 0
Default

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!
One lovely UDS
Shanaynay--Custom Home Built Smoker on Wheels-SOLD!!
Muscrat is offline   Reply With Quote


Unread 02-27-2013, 08:02 AM   #8
oifmarine2003
is Blowin Smoke!

 
oifmarine2003's Avatar
 
Join Date: 11-26-12
Location: Grayslake, IL
Downloads: 0
Uploads: 0
Default

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!
Attached Images
File Type: jpg lurkey.jpg (57.9 KB, 81 views)
__________________
Chris

Homemade Wood Smokehouse, Charmglow gasser, Smoke Hollow, UDS, dual chamber homemade grill, Uline Weber Kettle
Certified MOINK Baller

UNLINED DRUM KING OF CHICAGO AREA

Scrap Iron Chef
oifmarine2003 is offline   Reply With Quote


Unread 02-27-2013, 08:04 AM   #9
oifmarine2003
is Blowin Smoke!

 
oifmarine2003's Avatar
 
Join Date: 11-26-12
Location: Grayslake, IL
Downloads: 0
Uploads: 0
Default

I cooked mine at 225 for about 8 hours
__________________
Chris

Homemade Wood Smokehouse, Charmglow gasser, Smoke Hollow, UDS, dual chamber homemade grill, Uline Weber Kettle
Certified MOINK Baller

UNLINED DRUM KING OF CHICAGO AREA

Scrap Iron Chef
oifmarine2003 is offline   Reply With Quote


Unread 02-27-2013, 08:13 AM   #10
HankB
is One Chatty Farker
 
Join Date: 01-16-12
Location: Winfield, IL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Muscrat View Post
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.
__________________
Weber Crazy
HankB is online now   Reply With Quote


Unread 02-27-2013, 08:15 AM   #11
Yellowhair42
is one Smokin' Farker
 
Join Date: 03-24-12
Location: Medina,Ohio
Downloads: 0
Uploads: 0
Default

Patio Daddio's brine.Too good.
__________________
UPBS(Ugly Plywood Box Smoker), Costco Vision Komado, Weber Smokey Joe Silver(soon to be a mini WSM)
Yellowhair42 is offline   Reply With Quote


Unread 02-27-2013, 08:25 AM   #12
Muscrat
Full Fledged Farker

 
Muscrat's Avatar
 
Join Date: 09-15-10
Location: Tuscola Texas
Downloads: 0
Uploads: 0
Default

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!
One lovely UDS
Shanaynay--Custom Home Built Smoker on Wheels-SOLD!!
Muscrat is offline   Reply With Quote


Unread 02-27-2013, 08:31 AM   #13
oifmarine2003
is Blowin Smoke!

 
oifmarine2003's Avatar
 
Join Date: 11-26-12
Location: Grayslake, IL
Downloads: 0
Uploads: 0
Default

160-165 it
__________________
Chris

Homemade Wood Smokehouse, Charmglow gasser, Smoke Hollow, UDS, dual chamber homemade grill, Uline Weber Kettle
Certified MOINK Baller

UNLINED DRUM KING OF CHICAGO AREA

Scrap Iron Chef
oifmarine2003 is offline   Reply With Quote


Unread 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
Default

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 (B, DA, H, M), 18.5 (AU), Jumbo Joe (AT), Smokey Joe (N), NBBD, UDS, 6-burner gasser
el_matt is online now   Reply With Quote


Unread 02-27-2013, 01:02 PM   #15
Wampus
somebody shut me the fark up.

 
Wampus's Avatar
 
Join Date: 06-05-09
Location: Mooresville, IN
Downloads: 0
Uploads: 0
Default

CHECK OUT THIS THREAD
__________________
Big JT's Smokin' BBQ Competition Team

"The path was worn and slippery. My foot slipped from underneath me, knocking the other out of the way, but I recovered and said to myself, 'It's a slip and not a fall.'"
-Abraham Lincoln
Wampus is offline   Reply With Quote


1 members found this post helpful.
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 12:17 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts