1st WSM Turkey Smoke-Pr0n

[Tatanka]

OK, I've not only never smoked a turkey before; I've never cooked one at all.:icon_blush: So, after diligently studying the "Talkin' Turkey" thread, especially Wampus' OP, today I pulled out my 18lb. brined and rested bird and got to work....herb/butter paste (butter, rosemary, sage, salt, pepper, minced onion, and a little garlic powder,) brushed the bird from head to toe and as far into the neck flap as I could, and then injected the breasts and drummies with my wife's homemade organic chicken stock. Then it was Turkey Cannon time; shoved it up the turkey's ass filled with 50:50 Chablis/water, trussed him up to help make him fit on my 18.5" WSM and then trotted out to see if it would fit. Lo and behold, it did, barely. From now on I'll use max.-16lb. birds. At the moment we're 2.75 hours into the smoke (using 2 chunks of applewood) and have an IT of 150F. Used a 330-335F target temp for the smoker.

 

[cowgirl]

Kevin, that's lookin' great! I like the sound of your ingredients, also your Mrs' homemade chicken stock. Yum!

 

[Tatanka]

The results.

Bottom Line: Best farkin' turkey my wife and I have ever tasted! Yep, super juicy nice smoke penetration into the meat. We'll have this often! Only change I'll make next time is to run the WSM at 375F instead of 340F, for an even crispier skin. Had a side of steamed organic green beans with a little butter. Real paleo meal.

Thank for looking and thanks to Wampus and others for their turkey tips!

 

[Roguejim]

Done right, man.:thumb:

 

[Big George's BBQ]

That is a fine looking bird

 

[Jason TQ]

Looks really good :-D

What's that think that is violating the turkey a lot??

 

[THoey1963]

That's a beautiful bird. Mine always get too dark.

 

[jayman]

That is one good looking bird!

 

[Art A]

Great job on your first turkey. Looks like you nailed it. Also, if you don't want to crank up the smoking temp to 375 to crisp up your bird, a good technique is once your bird is up to internal temp and you've pulled it to rest, crank up your oven to 450-500. Put the rested bird in for 2 or 3 min and it will crisp up just fine. A couple minutes at that temp wont dry it out or ever cook your bird. If interested, take a look at the link. It is a really good way to carve a bird. Now that you've had some good smoked turkey it will be difficult for you to go back to conventional methods. Congrats!
[ame="https://www.youtube.com/watch?v=3tax9TO0jmQ"]How to Carve a Turkey: Thanksgiving Recipes | The New York Times - YouTube[/ame]

 

[Tatanka]

Looks really good :-D

What's that think that is violating the turkey a lot??

That'd be the Turkey Cannon.:wink:

And thanks for the tips, Art A!

 

[mattmountz94]

Awesome, that color looks spot on

 

[Filson]

Now that looks amazing! Definitely gonna try a turkey or two (hey, gotta practice, right?) before the holidays roll around again!

 

[ShadowDriver]

Wow, that looks delicious!

I've never seen a "turkey cannon" before, but I like the design and the idea as it's been tough to get enough smoke into the bird (especially the inside) for me.

Thanks for sharing your adventure and the results!

 

[Decoy205]

Wow that came out perfect!!

 

[va_connoisseur]

Your bird looks great.

How was moving the turkey off the smoker on the Turkey Cannon? Does the cannon have a place to hold fluid?