Smoked Turkeys - The Tradition

Smoke Dawg

Smoke Dawg

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Well it is that time of year again to Smoke up a batch of Turkeys for the Holidays!
It cold out – 26° F. fingers are going to be numb before this is over! we are setup outside to keep the mess where it can be cleaned up easy
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Make down the brine with salt, a bit of brown sugar, garlic powder, onion powder, and tender quick
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10 Turkeys this year
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Check all the birds to assure they are all thawed, remove the extra parts and trim off the flappy skin
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Inject all the birds with the cold brine (it was 35° F – wow this is cold) Tight fit for these birds
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Add the remaining brine to assure no part are missed (and keep the birds from freezing out here)
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Morning time and the salty spa is looking fine
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Tie these birds up and get them hanging in the Smoke House
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We hang them so smoke will get in all areas and internal temp come up quicker
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Added some Elk Jerky to the house party
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Get this Puppy Smokin!
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Coming along – Add some more wood, it’s still cold outside
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Jerky is almost done, Birds are hanging in there!
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Jerky is done and the birds are flying solo now, time to get a temperature probe in a bird
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Getting the next load ready for the smoke House!
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Almost done, just a couple degrees to go
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Here they are in all there glory smelling sweet and lookin fine!
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These will be reheated in a browning bag with a cup of liquid at 350°F until 165°F internal when it is time to serve

Thanks for Looking
SD
 
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BTW............I'd KILL for some of the Elk Jerky, and the turkey, and well, everything. I love that set up. Those birds are flying in that smoke!

Bob
 
BobBrisket said:
BTW............I'd KILL for some of the Elk Jerky, and the turkey, and well, everything. I love that set up. Those birds are flying in that smoke!

Bob
Click to expand...

Thanks, it is fun with a full house that turns uot. My son brought the Elk and made jerky, pepperoni, and sausage. He shared but I did not get an Elk this year so I am hording it :icon_blush:

I'll post the meat fest later
 
That looks fantastic! I use stockinette to hang my turkeys. I may have to try your way. They look awesome. How long did it end up taking?

BTW, it looks like you nailed the jerky! Glad it turned out!
 
oifmarine2003 said:
That looks fantastic! I use stockinette to hang my turkeys. I may have to try your way. They look awesome. How long did it end up taking?

BTW, it looks like you nailed the jerky! Glad it turned out!
Click to expand...

Had to look that one up. Had a buddy use cheese cloth and got it too hot dropping turkey bombs on the fire!

I think I will band the wings in next time so they are a little more streamline to put in the roasting bag and just look more traditional

The way we do it now, we get the Fyling Bird!

They actualy take a long time 10 - 12 hours total. they hold at the 140° range a long time
 
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