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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.


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Unread 11-22-2008, 02:54 PM   #1
BigdogKC
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Default Smoked Turkey help

I decided to do a test run at smoking a turkey for Thanksgiving. I threw the 10# bird on my UDS at 11:45 after shoving some apples, oranges, onion, and herbs into its cavity. I left it in a tin roasting pan with no foil on top, and showered it liberally with some Plowboy Yardbird seasoning. I have kept the temperature between 225 and 240 the entire time.

The first picture is after one hour, the secondand third are at the three hour mark. I got a shot of the leg specifically because that is my concern. The skin has pulled way up the leg, so I am wondering what I am doing wrong. Internally it is at about 140.

Any help on this would be much appreciated!! I don't care about ruining this one, but I don't want to fark up on Thursday!!
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File Type: jpg 1hour.jpg (11.3 KB, 141 views)
File Type: jpg 3hour.jpg (11.1 KB, 140 views)
File Type: jpg 3hourleg.jpg (12.5 KB, 141 views)
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Unread 11-22-2008, 04:47 PM   #2
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run your temps a little higher (250-300). birds absorb way more smoke first of all and will dry out, which is why the legs pulled back so far. the legs are not too bad.... if that picture had been a picture of a finished bird. everything else you did sounded right on! How did this one taste?
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Unread 11-22-2008, 06:43 PM   #3
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Too much smoke will do that. Higher temps and less wood, would correct it.. Unless your a stick burner, that's a whole other ballgame. I am, and love it.
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Unread 11-22-2008, 07:34 PM   #4
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I concur. Two of my higher temp smoked turkeys.

Turkey One the darker one maybe 280.

The second was NOT cooked in the thing its sitting in. I did cook it round 300. It was a reject I served to some people because the stuffing in the neck collapsed. Damn
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Unread 11-22-2008, 08:39 PM   #5
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Quote:
Originally Posted by tjus77 View Post
run your temps a little higher (250-300). birds absorb way more smoke first of all and will dry out, which is why the legs pulled back so far. the legs are not too bad.... if that picture had been a picture of a finished bird. everything else you did sounded right on! How did this one taste?
The flavor was great, but the white meat was very dry. Too much smoke makes a lot of sense. I used way more wood chunks than I normally do in the UDS today. All in all I was very pleased with the results. I may brine the one for Thursday though.

Thanks for the input.
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Unread 11-22-2008, 08:46 PM   #6
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Quote:
Originally Posted by barbefunkoramaque View Post
I concur. Two of my higher temp smoked turkeys.

Turkey One the darker one maybe 280.

The second was NOT cooked in the thing its sitting in. I did cook it round 300. It was a reject I served to some people because the stuffing in the neck collapsed. Damn
;

Yeah both of yours look better than mine. Mine is waaay too dark on the skin. It was pretty tough to bite through as well. Other than that I was actually please with the taste.

I am still glad that I did a practice run; now hopefully I will have the perfect turkey for Thanksgiving....or at least one a bit less dry. :)
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Unread 11-22-2008, 10:00 PM   #7
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I cook mine at the same temp that you do....225-240. Never put it in a pan though. I don't know what the problem is since i have not had one do that. Might want to check your thermometer just to be sure.
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Unread 11-22-2008, 10:15 PM   #8
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I am a stick burner my self, and have smoked about 6 so far and will smoke about 5 more on the 26th, and 1 ham, my tmep runs about 250 to 300 and no complants yet. I know no porn to show, Im at work and unable to post it.
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Unread 11-22-2008, 10:32 PM   #9
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The lighter one had bite through skin but the other one, the darker one... well let just say when the wife bites into it it crackles and juice runs all over her chin. LOL The leg I mean.

Quote:
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;

Yeah both of yours look better than mine. Mine is waaay too dark on the skin. It was pretty tough to bite through as well. Other than that I was actually please with the taste.

I am still glad that I did a practice run; now hopefully I will have the perfect turkey for Thanksgiving....or at least one a bit less dry. :)
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Unread 11-23-2008, 12:06 PM   #10
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Interesting thread. I smoked 2 turkeys thurs. for a potluck at work. I smoked them in the Traeger at 225 for an hour then at around 180 for 7 hours or so. They came out incredible. The skin was brown and the meat was very juicy. It went over really well. I had planned to take pictures but everything got crazy and I didn't get a chance. We warmed it in the oven at work and I had to start slicing or the People were going to riot. LOL
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Unread 11-23-2008, 12:39 PM   #11
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Normally to keep the skin from extrem browning soak some cheese cloth with white wine and butter or olive oil and wrap the turkey with it and smoke at approx. 220/270 and for the last 30min remove the cloth and smoke until done....make sure during the time of smoking with the cloth keep it moist with the liquid mixture a spritz bottle works well
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