PDA

View Full Version : Smoked Turkey Help


motoeric
10-06-2010, 01:20 AM
Hi,

If you have some experience with smoking turkeys, have a photo or two and would be willing to lend a hand with a Smoke Signals article, I would love to hear from you.

Additionally, if you have any side dishes that are Thanksgiving related that you grill or smoke, I'd love to hear about that as well.

Thanks!

Eric

mikeTRON
10-06-2010, 02:08 AM
I have been wanting to try this recipe as it seems to have MANY followers: http://www.nakedwhiz.com/madmaxturkey.htm

SmokinOkie
10-06-2010, 10:03 AM
I wrote Turkey 101 about ten years ago, so PM me if I can help:

http://www.cookshack.com/turkey-101

I'm updating it for this Nov.

Russ

ricksegers
10-06-2010, 11:50 AM
I would suggest talking to Saiko here. He has a honey brine smoked turkey that is the best I've run up on.

Divemaster
10-06-2010, 01:01 PM
PM sent

Southern Home Boy
10-06-2010, 05:11 PM
Probably not much help for your article, unless you want a "How NOT to carve a smoked turkey breast..." section:

http://i895.photobucket.com/albums/ac160/southernhomeboy/Easter%202010/EasterQ008.jpg

That being said/shown, smoking the Thanksgiving Turkey is what really got me into smoked meats a buncha years ago. Did several years worth on a Weber kettle before I began to upgrade and got the REAL BBQ Bug.

FullBoar
10-06-2010, 06:14 PM
does this help? I always brine my birds before I smoke them and they always come out tender, juicy and full of flavor

FullBoar
10-06-2010, 06:16 PM
Also for a thanksgiving side dish I like to do sweet potatoes with apples. Always gets rave reviews. Feel free to pm me if you want to know more.

Abelman
10-06-2010, 06:47 PM
I have been wanting to try this recipe as it seems to have MANY followers: http://www.nakedwhiz.com/madmaxturkey.htm

This is a great recipe and I am a big believer in it. The ice is key as well for the breast. 20 minutes, no more, no less.

Here's a full bird:

http://img.photobucket.com/albums/v73/abelman/Finished5hrs.jpg

Here's a bone in breast:

http://img.photobucket.com/albums/v73/abelman/Done-21.jpg

and sliced breast:

http://img.photobucket.com/albums/v73/abelman/Sliced-18.jpg

In addition, here's a good tutorial on how to carve a turkey for anyone interested: http://www.youtube.com/watch?v=5GCdkuQoLrY

As for SO Turkey 101, some good stuff right there as well. I'll have to take a closer look at that as well.

jgbmgb
10-06-2010, 06:51 PM
This is one of the best recipes and brines we have ever used. In fact this is the one we use just about every time we smoke Turkey these days!!

http://www.virtualweberbullet.com/turkey6.html

TN_BBQ
10-06-2010, 08:04 PM
I spatchcock my turkeys.

Always turn out great.

Sledneck
10-06-2010, 08:13 PM
I brine them them smoke them on my kettle

http://img221.imageshack.us/img221/4866/dsc002404ek.jpg (http://img221.imageshack.us/i/dsc002404ek.jpg/)

Uploaded with ImageShack.us (http://imageshack.us)
http://img221.imageshack.us/img221/7818/dsc002427um.jpg (http://img221.imageshack.us/i/dsc002427um.jpg/)

Uploaded with ImageShack.us (http://imageshack.us)
http://img221.imageshack.us/img221/7553/dsc002436jk.jpg (http://img221.imageshack.us/i/dsc002436jk.jpg/)

Uploaded with ImageShack.us (http://imageshack.us)
http://img221.imageshack.us/img221/6449/dsc002449sk.jpg (http://img221.imageshack.us/i/dsc002449sk.jpg/)

Uploaded with ImageShack.us (http://imageshack.us)

BlueHowler
10-06-2010, 08:22 PM
This is a recipe that I've used for the last three years and I'm excited for this year because I now have a UDS to smoke on.

Smoked turkey brine
1 (14 to 16 pound) fresh young turkey
The brine:
1 cup kosher salt
1/2 cup light brown sugar
1/2 gallon water
1/2 gallon apple cider
1 gallon iced water
1 tablespoon crushed black pepper
10 cloves
1 stick of butter

For the aromatics:
1 fennel bulb chopped
6 cloves garlic chopped
3 red apple, sliced (green apples work also)
3 oranges quartered
2 carrots chopped
2 celery sticks copped
1/2 onion, sliced
1 cinnamon stick
1 cup Jack Daniels Tennessee Whiskey
handfull each rosemary, parsley, sage & thyme

Combine all brine ingredients, except ice water and butter, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, add the aromatics and cool to room temperature, and refrigerate until thoroughly chilled.
24 hours before cooking combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey neck side down in brine and cover. I use an igloo vertical 5 gal cooler with the dispenser on the bottom – it’s a perfect fit. I fill in with ice cubes and set in cool area outside or in the garage for 24 hours. With the brine and turkey packed with ice in the cooler. Turn turkey over once, half way through brining.