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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-23-2012, 08:25 PM
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#1 |
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Full Fledged Farker
  Join Date: 05-30-11
Location: Cleveland TN
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30 Turkeys to Smoke on Thanksgiving
I usually deep fry 25 - 30 12 -14 lb. turkeys and smoke 6 each Thanksgiving as gifts. This year I want to smoke all of them them. I have a Southern Q competition water smoker that will hold the 30 turkeys in one cook. I try to have them ready by 10am on Thankgsgiving morning. I have read vaired opinions about cooking at 300 - 350. I've usually smoked them at 275 with peach and/or apple wood.
I don't have anywhere to brine that many turkeys, so I usually inject them with creolebutter and rub them with cajun shake. They are moist and flavorful but don't look as good as the deep fried turkeys. Does anyone have any advice to make them look good or improve my methods? Thank you in advance for your input. |
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10-23-2012, 09:06 PM
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#2 |
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Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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I can guarantee that you have WAY too much turkey experience for me to try to help, but I want some SERIOUS pr0n action of this cook!!!
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Kettleheads Anonymous Charter Member |
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10-23-2012, 09:44 PM
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#3 |
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Babbling Farker
Join Date: 11-18-10
Location: Callahan Fl
Name/Nickname : Rick
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Wow, what do you do for Christmas?
Sent from my iPhone using Tapatalk
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Rick |
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10-23-2012, 09:48 PM
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#4 |
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somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Nice looking Pit!
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10-23-2012, 10:27 PM
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#5 |
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is one Smokin' Farker
 Join Date: 10-10-12
Location: Wylie, TX
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I've not done anywhere near the number you have, 3 total smoked. I got pretty good crisp skin that is golden brown, by doing two heavy smokes around 275 for four hours or so (depends on meat temp) then crank the heat for 45ish minutes. I do however brine over night.
I want to see your cook!
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Bib Up and Dive In! [URL]http://divepigs.blogspot.com/[/URL] |
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10-23-2012, 10:54 PM
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#6 |
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is one Smokin' Farker
Join Date: 03-04-11
Location: Palatine, Il
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Can you explain what you mean by you don't like the way they look when you smoke them vs frying them?
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22.5" WSM, 22.5" Weber Kettle, Kenmore 6 burner Gas Grill.....Where's The Beef? |
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10-24-2012, 01:46 AM
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#7 | |
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is one Smokin' Farker
Join Date: 02-01-10
Location: NYC & WPB FL
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Quote:
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[B][COLOR=Green][URL="http://www.tailgatejoe.com"]TailgateJoe.com[/URL] -- the #1 NY Jets gameday fanclub/tailgate party[/COLOR][/B] [B]Fast Eddy's Cookshack:[/B] Dual FEC120s [B]Meadow Creek:[/B] BBQ42 [B]Weber:[/B] Ranch Kettle, 22.5 WSM, OTG 22.5 [B]Pit Barrel Cooker[/B] [B]Crown Verity gassers:[/B] 4 MCBs from 36-72 inch [B]Instagram/[/B][B][B]Twitter[/B]/Facebook: [/B]@tailgatejoe [B]Youtube: @tailgatejoedotcom[/B] |
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10-24-2012, 08:55 AM
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#8 |
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Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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Use the bathtub to brine.
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10-24-2012, 09:52 AM
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#9 |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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No Brine. 275*. What dont you like about the "look"?
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| Thanks from: ---> |
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10-24-2012, 10:27 AM
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#10 |
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Knows what a fatty is.
Join Date: 05-25-11
Location: Piperton, TN
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That is some beautiful pr0n.
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Wing Cook - Too Sauced to Pork BBQ |
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10-29-2012, 04:55 PM
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#11 |
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Full Fledged Farker
Join Date: 05-30-11
Location: Cleveland TN
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I do about the same cook on Christmas eve.
My turkeys don't "shine" when smoked like they do when they are deep fried. Bbq Bubba - I hope mine look as good as yours! Thanks for your input. I'll post and let y'all know how it goes. |
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10-29-2012, 06:11 PM
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#12 |
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Knows what a fatty is.
Join Date: 10-02-12
Location: HUNTSVILLE, AL.
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I smoked 20 last year and all I did was rub cooking oil on them. They turned out great. People already asking me to do it again. The key is not to over cook them. I smoke at 225 -300, depending how cold it is.
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http://www.facebook.com/home.php#!/pages/Bertha/179882895407760 |
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10-29-2012, 06:22 PM
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#13 |
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somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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I'm using the Briner http://www.thebriner.com/3_Steps_to_Success.html and can easily fit two 12-15 lb. Turkeys. A lot less than you obviously need, but my butcher friend uses Rubbermaid Brute food grade barrels with lids for brining Turkeys for the Holdaze and Corned Beef for St. Paddy's Day-he has a walk in freezer so if you needed quantity you could get a smaller barrel for the brine bucket(s) and put them inside a larger garbage can surrounded by ice.
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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10-29-2012, 07:02 PM
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#14 | |
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Knows what a fatty is.
Join Date: 10-02-12
Location: HUNTSVILLE, AL.
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Quote:
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10-29-2012, 10:36 PM
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#15 |
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Full Fledged Farker
Join Date: 10-20-12
Location: Hartwell, GA
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Smoking with a little pecan wood will give them a very nice color.
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| Tags |
| smoked turkey, turkey |
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