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Unread 11-17-2008, 11:31 PM   #1
raiderx
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Default Does low and slow work for a whole turkey?

I've been searching threads for info on smoking a whole turkey (specifically on a UDS) and so far everything I've seen has been cooked at 300 to 350 degrees.

Has anyone successfully smoked a turkey at 225/250? Is this even possible or is it inevitable that the breast will just dry out? Can you get the collagen breakdown in a turkey or is the fat content too low?
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Unread 11-17-2008, 11:40 PM   #2
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I wouldn't low and slow a turkey. Not enough fat and I don't think there is really a large amount of collagen to breakdown.

I was going to make a comment about the Raiders, turkey and "low and slow" but decided not to.
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Unread 11-17-2008, 11:41 PM   #3
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Poultry soaks up smoke more than beef/pork in my opinion. Don't know that poultry has the cologen as other meat that needs to be broken down. If you have that much fat in a bird you better start shopping somewhere else. You could make a wetsuit out of the skin on a bird cooked at 220.
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Unread 11-18-2008, 12:23 AM   #4
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I smoke turkeys all of the time, but I do it at around 300 (plus or minus a few degrees).

Getting ready to do a few for thanksgiving. Gonna smoke a few and fry a few. I plan to take one of the smoked birds and then throw it in the deepfry for about 3 minutes to crisp the skin and see how that works out. Nuthin better than crispy turkey skin.
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Unread 11-18-2008, 12:43 AM   #5
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Thanks for the info - I got some inexpensive birds to experiment with once the drum is built. I'll play with temps over 300 and see what I get.

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Originally Posted by trp1fox View Post
I was going to make a comment about the Raiders, turkey and "low and slow" but decided not to.
I guess I set myself up for that! At least we're not the Lions, although I'm not even sure we could beat them this year.
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Unread 11-18-2008, 01:36 AM   #6
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Quote:
Originally Posted by Fastball View Post
I smoke turkeys all of the time, but I do it at around 300 (plus or minus a few degrees).

Getting ready to do a few for thanksgiving. Gonna smoke a few and fry a few. I plan to take one of the smoked birds and then throw it in the deepfry for about 3 minutes to crisp the skin and see how that works out. Nuthin better than crispy turkey skin.
Did that last christmas. Pulled 160ish, in fryer for 5-7 minutes. Was the first to go at serving time.
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Unread 11-18-2008, 07:41 AM   #7
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You can get it right, but does take some "doin' ". I just did a breast on the drum. This drum runs like a bds, about 280-300. I was doing some ribs and just tossed one on, bit of rub and away we go.
It was okee dokee, with the emphasis on okee. A touch bland, a little dry even though I pulled it early and foiled it Not bad, just "Ehh?" Too smokey as well, as I had enough chunks in for ribs.
The brine thing is key I think. For a whole bird on the drum, so is turning the bird from time to time.
Legs and thighs turn out great though.
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Unread 11-18-2008, 08:13 AM   #8
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I guess I set myself up for that! At least we're not the Lions, although I'm not even sure we could beat them this year.
Hey!!! What the heck is this all about ?? What did the Lions ever do to you ??
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Unread 11-18-2008, 08:18 AM   #9
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Quote:
Originally Posted by Fastball View Post
I plan to take one of the smoked birds and then throw it in the deepfry for about 3 minutes to crisp the skin and see how that works out. Nuthin better than crispy turkey skin.

I did a some like that a few years ago. We called 'em "smofried" turkeys. Pretty darn good.
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Unread 11-18-2008, 08:23 AM   #10
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Quote:
Originally Posted by raiderx View Post
I've been searching threads for info on smoking a whole turkey (specifically on a UDS) and so far everything I've seen has been cooked at 300 to 350 degrees.

Has anyone successfully smoked a turkey at 225/250? Is this even possible or is it inevitable that the breast will just dry out? Can you get the collagen breakdown in a turkey or is the fat content too low?

At times I have smoked a turkey while I was smokin a brisket. I kept the temps low (225 to 250) for the brisket. The turkey turned out good but the skin was a little rubbery. Edible but definitely not crispy.
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Unread 11-18-2008, 08:30 AM   #11
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Quote:
Originally Posted by raiderx View Post
Thanks for the info - I got some inexpensive birds to experiment with once the drum is built. I'll play with temps over 300 and see what I get.



I guess I set myself up for that! At least we're not the Lions, although I'm not even sure we could beat them this year.
Dont forget the Chiefs. We are in contention for last place as well.
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Unread 11-18-2008, 08:37 AM   #12
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On track, boys...keep it on track. ;)
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Unread 11-18-2008, 09:33 AM   #13
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iirc DDD had a show with a BBq champ that served what he called pulled turkey 12-13 hour cook.
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Unread 11-18-2008, 09:43 AM   #14
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Yes. I have cooked them at 225-250 with no problem at all.

Now what I would not do is cook one that way stuffed.

I also agree that you need to bump the heat up at the end or roll it over hot coals to crisp up the skin.
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Unread 11-18-2008, 09:44 AM   #15
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Quote:
Originally Posted by SmokinCoyote View Post
I did a some like that a few years ago. We called 'em "smofried" turkeys. Pretty darn good.
Froked
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