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ChetPunisher
11-03-2013, 11:58 AM
Never done it. Need tips. Will be doing it on my Akron. Any an all advice would be helpful. Thanks.

TalonBrew
11-03-2013, 12:11 PM
There is a great turkey thread around here that gets resurrected every year.....


Let me see if I can find it.



Not what I was looking for, but has some info....

http://www.bbq-brethren.com/forum/showthread.php?t=95615




And here...

http://www.bbq-brethren.com/forum/showthread.php?t=120494

(did mine based on this thread last year and it was the best yet.)

Fwismoker
11-03-2013, 12:36 PM
Here's simple

Brine: 1 cup kosher salt
1 gallon water
1 gallon vegetable stock
TB pepper corns
1/2 brown sugar
(you can add aromatics and other seasonings) but this is simple good.

Soak for a day...dry well and place in fridge to dry the skin further...maybe 1/2 day

Spatchcock (cut out back bone completeley) and lay flat breast up

Olive oil and season both sides well and under skin if you want. Go breast side up and smoke 325-350 to 160-165 because when you pull it it will continue to carry over cook. (cover with foil for 1/2 hour)

Enjoy. You can't mess this up going simple...it'll be delicious

el_matt
11-03-2013, 12:42 PM
Make sure you put a drip pan under the bird. It'll collect drippings for gravy, help keep your cooker clean, and turkey fat stinks when dripped on hot coals.

Matt

Bludawg
11-03-2013, 01:38 PM
A turkey is a big chicken that is all you need to know!

ChetPunisher
11-03-2013, 01:40 PM
Would I better off parting it out or just spatchcocking it?

Bludawg
11-03-2013, 01:59 PM
Either spatchcock it or separate the white & dark meat by cutting through the tissue between the breast & the leg quarters along the ribs and the spine at the pelvis.this will leave you with a complete breast/wing section on the bone and two leg quarters connected with a piece of the back bone holding it together.

dadsr4
11-03-2013, 02:13 PM
Relax and enjoy the experience. The most important thing to remember is that you are just using a different sort of oven. Outside of maintaining the coals, if you just do the bird the same way you do it in the oven, odds are you will get a delicious bird.

MeatCandy
11-03-2013, 04:23 PM
After you brine and prep your bird...Put a bag of ice on the breast 2 hrs prior to cooking...This will start the breast out colder, and will keep it from finishing before the dark meat...After you do this...Be prepared to cook Turkey for all future Holiday dinners...

TalonBrew
11-04-2013, 09:37 AM
^^^^^^^^^ What he said.

Nhfefx
11-04-2013, 09:57 AM
Good comments already - here is my 2 cents

Brine it first - Salt + water + I tend to add flavors I am sing for cook - like apples (if I do an apple corn stuffing) or whatever
but Brine it first

Then cook it pretty much the way you cook it indoors - NO RULES; I stuff and cook in pan with veggies etc . . . .

I spatchcock a lot of chickens - but I want to stuff my Turkey - with something - could be just oranges (peeled) or onions but stuffing adds flavor, moisture, and or you can do a "real" stuffing and eat it as well

for fun and really good info google "Mad Max Turkey"
3 videos - Max R cooks great turkey!!!
definitely worthwhile!

Have fun!

Fwismoker
11-04-2013, 10:16 AM
Would I better off parting it out or just spatchcocking it?
Spatch is quick and easy, by cooking quick and even it stays juicy.

BB-Kuhn
11-04-2013, 10:18 AM
Stuffing adds some flavor, but if you "stuff" it, it cooks so unevenly. If you don't spatchcock it, it's best to leave the cavity open to air so it cooks inside out and outside in simultaneously.

A happy medium would be to put flavor additions inside the cavity "bay leaves, sliced onion bits, etc" but not fill it, leaving plenty of open air to go in and out of there.

DerHusker
11-04-2013, 10:50 AM
Here is how I did my turkey last Thanksgiving.
I started dinner prepping on Wednesday morning. Here I’m cooking up my brine.

http://i659.photobucket.com/albums/uu319/DerHusker/DerHusker%20Grilling/IMG_3543.jpg

Basically this is Alton Brown’s Brine with a few tweaks.
Ingredients: 1 gal. Vegetable stock.
1 cup salt
½ cup brown sugar
1 tbsp. Peppercorns
1 ½ tsp. allspice
1 ½ tsp. ginger
8 cloves
2 Bay leaves
Combine and then bring to a boil stirring occasionally. Then remove and cool to room temp and then chill in fridge. After it chilled I poured into a food safe 4 gal bucket. (Here’s mine in an ice chest surrounded by ice)

http://i659.photobucket.com/albums/uu319/DerHusker/DerHusker%20Grilling/IMG_3545.jpg

I placed my cleaned turkey (without innards) into the brine solution.

http://i659.photobucket.com/albums/uu319/DerHusker/DerHusker%20Grilling/IMG_3546.jpg

I then took 1 gal. of heavily iced water and pour on top.

http://i659.photobucket.com/albums/uu319/DerHusker/DerHusker%20Grilling/IMG_3547.jpg

http://i659.photobucket.com/albums/uu319/DerHusker/DerHusker%20Grilling/IMG_3548.jpg

And place the lid on it and let it rest overnight.

http://i659.photobucket.com/albums/uu319/DerHusker/DerHusker%20Grilling/IMG_3549.jpg

Now I load the kamado with charcoal & some Pecan chunks and setup it up indirect cooking.

http://i659.photobucket.com/albums/uu319/DerHusker/DerHusker%20Grilling/IMG_3551.jpg

http://i659.photobucket.com/albums/uu319/DerHusker/DerHusker%20Grilling/IMG_3552.jpg

http://i659.photobucket.com/albums/uu319/DerHusker/DerHusker%20Grilling/IMG_3554.jpg

Thursday Morning starts out with making up some seasoned butter rub.
Ingredients: 1 ¼ sticks of butter
2 tbsp. Montreal Chicken seasoning
½ tsp. Sage powder
½ tsp. Rosemary flakes

http://i659.photobucket.com/albums/uu319/DerHusker/DerHusker%20Grilling/IMG_3558.jpg

And some aromatic items to place inside the bird.

Ingredients: 1 Apple sliced into 1/8th’s
½ sliced onion
1 Cinnamon stick
1 tsp. Sage powder
4 sprigs of fresh Rosemary

http://i659.photobucket.com/albums/uu319/DerHusker/DerHusker%20Grilling/IMG_3559.jpg

http://i659.photobucket.com/albums/uu319/DerHusker/DerHusker%20Grilling/IMG_3560.jpg

Take the turkey out of the brine and place it on a prep tray.

http://i659.photobucket.com/albums/uu319/DerHusker/DerHusker%20Grilling/IMG_3561.jpg

Create some pockets under the skin for the seasoned butter.

http://i659.photobucket.com/albums/uu319/DerHusker/DerHusker%20Grilling/IMG_3562.jpg

And slide it in.

http://i659.photobucket.com/albums/uu319/DerHusker/DerHusker%20Grilling/IMG_3564.jpg

Now in go the aromatics.

http://i659.photobucket.com/albums/uu319/DerHusker/DerHusker%20Grilling/IMG_3563.jpg

Slather what’s left of the seasoned butter rub all over the bird.

http://i659.photobucket.com/albums/uu319/DerHusker/DerHusker%20Grilling/IMG_3565.jpg

And finally inject some butter into the breasts. (1 stick)

http://i659.photobucket.com/albums/uu319/DerHusker/DerHusker%20Grilling/IMG_3566.jpg

Light up the kamado and let it heat up to 250 and on it goes.

http://i659.photobucket.com/albums/uu319/DerHusker/DerHusker%20Grilling/IMG_3570.jpg

Ramp up the temp to 500 for 30 minutes. (To crisp up the skin)

http://i659.photobucket.com/albums/uu319/DerHusker/DerHusker%20Grilling/IMG_3572.jpg

And this is what she looks like.

http://i659.photobucket.com/albums/uu319/DerHusker/DerHusker%20Grilling/IMG_3574.jpg

Now ramp down the temp to 325 to 350 and finish off the cook. (Mine took an additional 2 hours for the breast temp to reach 160)

http://i659.photobucket.com/albums/uu319/DerHusker/DerHusker%20Grilling/IMG_3576.jpg

Here’s my “Money Shot”

http://i659.photobucket.com/albums/uu319/DerHusker/DerHusker%20Grilling/IMG_3578.jpg

Aside from looking great this bird was the best tasting turkey we’ve ever had. Everything was so moist with a nice smoke flavor to go along with the Sage / Rosemary / Montreal Seasoned butter. Everyone at the table said they were sorry they were too full to eat more. I will defiantly be doing more turkey’s this way.

dwfisk
11-04-2013, 10:55 AM
Is it this one in the stickies at the top of the QTalk home page?
http://www.bbq-brethren.com/forum/showthread.php?t=120494

There is a great turkey thread around here that gets resurrected every year.....


Let me see if I can find it.



Not what I was looking for, but has some info....

http://www.bbq-brethren.com/forum/showthread.php?t=95615




And here...

http://www.bbq-brethren.com/forum/showthread.php?t=120494

(did mine based on this thread last year and it was the best yet.)