View Full Version : Smoked turkey
Hornnumb2
11-17-2017, 10:33 AM
Well everybody has the flu in my household so we had to cancel Turkey day, but I already have a 27 pounder defrosted, what temp do I need to shoot for if I go ahead and smoke it in the vault. Thanks Michael
blazinfire
11-17-2017, 10:37 AM
165 in the breast. the thighs/legs should be 180ish.. cook it like you would any other turkey or chicken.
MichiganBBQ
11-18-2017, 03:10 PM
Well everybody has the flu in my household so we had to cancel Turkey day, but I already have a 27 pounder defrosted, what temp do I need to shoot for if I go ahead and smoke it in the vault. Thanks Michael
You canceled Turkey Day 5 days ahead of time?
Brokenwing61
11-19-2017, 07:11 AM
I’m gonna give it a shot this year.... centra Maine.... gonna torture the neighborhood lol... luck to ya.. hope all get well...
Blessings
captndan
11-19-2017, 07:20 AM
To me the Thanksgiving turkey is cooked the traditional way. I’ll experiment other times of the year. 165 degrees is correct then tent to 170.
NotSoBigDan
11-19-2017, 08:46 AM
Sorry to hear everybody's sick. This might be just the time to try something different. I've been smoking Turkeys for quite a few years and I do a 30 pound bird every year for Thanksgiving. I brine them for 24 hours beforehand and set them up on a big beer can, just like guys do with chicken. Adding spices to the beer will introduce those flavors into the meat.
One thing that really seems to help is I plug the neck hole with an apple or potato and pin the skin flap over it with a short skewer. It makes the steam go through the meat instead of just letting it escape up through the neck hole. They cook fast as they're smoking from the outside and steaming from the inside at the same time. Last year's bird was 30.5 pounds and was done in 5 hours flat, at 325°.
I do them in the UDS with a diffuser plate over the fire, no water pan... there's plenty of moisture in there from the beer. Miller High Life works well. Some people use soda instead, or pretty much whatever liquid suits their fancy.
Smoke Dawg
11-19-2017, 10:15 AM
I have always avoided big birds to smoke but I like Little Dan's method.
Gotta give that a try
dadsr4
11-19-2017, 10:36 AM
165 in the breast. the thighs/legs should be 180ish.. cook it like you would any other turkey or chicken.
I don't go over 160 deg, the temp will rise to 165 deg while resting.
Here's some info on temps.
http://blog.thermoworks.com/2016/10/tracking-your-turkeys-internal-temperature/?utm_source=Nl-2017Nov04&utm_medium=email&utm_term=TrackingTurkeyTempsPost&utm_content=inbox&utm_campaign=Nov2017-Tracking-Turkey-Temperatures-cs
Joe Black
11-19-2017, 12:14 PM
Thanks for the video, dad. My back trouble is keeping me out of the smoker these days, so we're relegated to the oven. Tell me this, please. Do I cook it plain or do I go ahead with my brine, rub, etc?
Thanks very much, Joe
Thanks for the video, dad. My back trouble is keeping me out of the smoker these days, so we're relegated to the oven. Tell me this, please. Do I cook it plain or do I go ahead with my brine, rub, etc?
Thanks very much, Joe
When I've had to do it inside in the oven, I've always prepped it the same as for outdoors in the BGE. Works a charm!
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