Turkey Smoke.

[Tatanka]

After reading Wampus' original post in the "Talkin' Turkey" thread (incredibly helpful!) and reading some others, too, I went to Cabela's today and picked up a Turkey Cannon and better meat injector. Got home and yanked an 18lb. bird out of the big freezer. Looking to smoke him on Sat or Sun.

My wife and I love turkey, especially smoked. But the only smoked turkey I've had that friends have made has been dry. I'm very optimistic about using the Turkey Cannon and maybe some injection. Believe I'll use Wampus' approach with herb butter instead of a rub. Applewood smoke.

While the turkey is on the top rack of the WSM I'll also be smoking about 4 lbs. of country style ribs on the lower rack.:icon_smile_tongue:

 

[IamMadMan]

Looking forward to seeing your results....

 

[krex1010]

I may be mistaken but shouldn't poultry always be cooked below other meats in a vertical cooker?

 

[Tatanka]

I may be mistaken but shouldn't poultry always be cooked below other meats in a vertical cooker?

I've heard that. In this case, I'll use a drip pan under the bird.

 

[cowgirl]

Looking forward to seeing your cook!

 

[Smoke Dawg]

Love some smoked Turkey - Look forward to seeing this.

View attachment 123903

 

[Jbkilg2]

I need to read up on Turkey so thanks for this thread. The last effort my dogs literally would not eat it!

Recently, I was inspired when I returned from a Texas trip with a huge turkey breast from Rudy's Country Store Bar-B-Que. I froze it and flew back home in my checked bag. It warmed up so moist and tasty! In fact, that Texas trip inspired me to join the Brethren.

Anyway.....seeking moist, smoked turkey knowledge.

 

[usecd]

I not a competition cooker,but, I highly recommend brining the turkey for 24 hours. Don't over cook and it will be nice and moist.

 

[TXBronco]

My wife and I too. I read the original Wampus post too. I'm not going with the cannon but I'm doing the butter as well. Still trying to figure out the injection part. Not sure it will need it if I brine for 24 hours. I guess I'll just have to do another one the opposite way. Apple wood here too. I can't wait to see how your bird turns out.

 

[Tatanka]

I need to read up on Turkey so thanks for this thread. The last effort my dogs literally would not eat it!

Recently, I was inspired when I returned from a Texas trip with a huge turkey breast from Rudy's Country Store Bar-B-Que. I froze it and flew back home in my checked bag. It warmed up so moist and tasty! In fact, that Texas trip inspired me to join the Brethren.

Anyway.....seeking moist, smoked turkey knowledge.

BWAHAHAHA! Not exactly a tough crowd!:redface:

 

[craigb]

i smoked a whole turkey for 6 hours in a webber kettle and it was a finger licking fall off the bone eat.

 

[Dr. Trout Bum]

Never had a dry bird when smoking it. In fact, just the opposite - they are the juiciest, most tender turkeys I've had, but I attribute that mostly to spatchcocking them. I'll never cook a turkey another way.

 

[Mred21]

I always use a drip pan, the smoked drippings make awasume gravy. I am going to make sure that there is room for one in my smoker I am building. My turkeys are moist and Smokie.

 

[Art A]

At my house we like to do 14-16 lb birds that have been brined in a simple water, sugar, salt, garlic, and rosemary solution...the day before the cook. Morning of the cook I like to inject a little butter Cajun concoction. Smoke them on my WSM at around 300 degrees (so the skin is cooked, not chewy) with just a little apple wood until breast internal is about 165 and thigh 175. Some folks might say brining and injecting is overkill...perhaps it is. But this technique does produce some fine results. We also use "natural" birds so I can control the sodium levels.

 

[Tatanka]

Nut Cuttin' Time, so to speak.

Mr. Turkey (I've named him "Bob" and he's 18lbs.) has thawed in the fridge, so tomorrow he'll begin a 24 hr. brine bath followed by a massage:wink: (butter/herb paste rub over and some under the skin,) an injection of my wife's homemade organic chicken stock infused with good poultry herbs. and then mounted on the Turkey Cannon filled with a 12oz. beer, a cheap one! Set the cannon and bird in a drip pan and on the top grate of the WSM and the rest will be history....

One change I've made to the original plan is that I'm smoking the turkey by itself and then, while we're chewing on "Bob," have the 4lbs. of country style ribs going. Both are relatively short smokes. Of course, I'll drop the WSM's temp down to 250-275F range for the ribs.

Plan, adjust plan, prepare for Pr0n, execute the plan, verify with photos....got it! Honestly, I've never cooked a turkey ANY way before in my life. My wife, who is a great cook, always did the turkeys and they were great for the last 35 years.

Strangely, I'm not at all worried about this smoke turning out wrong. That original Wampus posting in "Talkin' Turkey" makes this pretty much idiot-proof, well, at least with a WSM that I now know, a Redi-Check thermo, and what else I've learned here!:thumb:

 

[Melissaredhead]

op2:

 

[Art A]

:hungry: