Does low and slow work for a whole turkey?

raiderx · 11-17-2008, 10:31 PM

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?

BBQ Grail · 11-17-2008, 10:40 PM

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.

Norcoredneck · 11-17-2008, 10:41 PM

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.

Fastball · 11-17-2008, 11:23 PM

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.

raiderx · 11-17-2008, 11:43 PM

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.

Quote:

Originally Posted by trp1fox

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.

Norcoredneck · 11-18-2008, 12:36 AM

Quote:

Originally Posted by Fastball

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.

jdub · 11-18-2008, 06:41 AM

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.

Spydermike72 · 11-18-2008, 07:13 AM

Quote:

Originally Posted by raiderx

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 ??

SmokinCoyote · 11-18-2008, 07:18 AM

Quote:

Originally Posted by Fastball

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.

SmokinCoyote · 11-18-2008, 07:23 AM

Quote:

Originally Posted by raiderx

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.

pigpen269 · 11-18-2008, 07:30 AM

Quote:

Originally Posted by raiderx

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.

Arlin_MacRae · 11-18-2008, 07:37 AM

On track, boys...keep it on track. ;)

...Smoke... · 11-18-2008, 08:33 AM

iirc DDD had a show with a BBq champ that served what he called pulled turkey 12-13 hour cook.

Bigdog · 11-18-2008, 08:43 AM

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.

Mark · 11-18-2008, 08:44 AM

Quote:

Originally Posted by SmokinCoyote

I did a some like that a few years ago. We called 'em "smofried" turkeys. Pretty darn good.

Froked

11-17-2008, 10:31 PM	#1
raiderx On the road to being a farker Join Date: 10-29-08 Location: Richmond, CA Downloads: 0 Uploads: 0	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?

11-17-2008, 10:40 PM	#2
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	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. __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

11-17-2008, 10:41 PM	#3
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	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. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

11-17-2008, 11:23 PM	#4
Fastball Full Fledged Farker Join Date: 01-22-08 Location: Mounds and Big Cedar, Oklahoma Downloads: 0 Uploads: 0	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. __________________ "Smoked Bologna is the 'Food of the Gods'" --- My Son ---------------------------------------------------- Homemade Mobile Offset Smoker Homemade Cabinet Smoker..AKA "The Contraption"...AKA "Mr. Potatohead" J&R Mfg Combo Broiler w/ Rotisserie Weber 22.5 kettle Char-Broil Gasser Old Beat-up Off-brand Kettle Grill

11-18-2008, 06:41 AM	#7
jdub is one Smokin' Farker Join Date: 08-23-07 Location: Rye, NH, USA Downloads: 0 Uploads: 0	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. __________________ I woulda gotten away with it if it weren't for you meddlin kids and your dog!

11-18-2008, 07:37 AM	#12
Arlin_MacRae Moderator Join Date: 04-14-04 Location: Choctaw, OK Downloads: 1 Uploads: 0	On track, boys...keep it on track. ;) __________________ Arlin MacRae NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Black (Stealth) Thermapen Driver - you saw NOTHING Certified KCBS BBQ Judge Missin' KC...

11-18-2008, 08:33 AM	#13
...Smoke... Knows what a fatty is. Join Date: 06-09-07 Location: great white north Downloads: 0 Uploads: 0	iirc DDD had a show with a BBq champ that served what he called pulled turkey 12-13 hour cook.

11-18-2008, 08:43 AM	#14
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas Downloads: 0 Uploads: 0	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. __________________ Bigdog Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, a WSM, a cool fold up camping grill, a Blackstone flat top camping stove, The MOAB, and now the proud owner of a YS640, MOINK. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. Last edited by Bigdog; 11-18-2008 at 09:10 AM..

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