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Started By
Message
Smoked Thanksgiving turkey
Posted on 11/8/16 at 5:14 pm
Posted on 11/8/16 at 5:14 pm
I am looking for your best T-day turkey recipe for smoked turkey that does not require injection. I hate injecting. Will be using Kamado Joe.
9
Posted on 11/8/16 at 5:16 pm to HonoraryCoonass
I don't have a recipe for a smoked turkey. My husband is in charge of that cooking. I just wanted to suggest that you make a gumbo with the smoked turkey leftovers. It makes a delicious smoky gumbo! 
Posted on 11/8/16 at 5:18 pm to HonoraryCoonass
Bookmark this and study it.
It's a great resource. I re-share this every year.
eta: It's written in columns. It reads top down left column then right.
It's a great resource. I re-share this every year.
eta: It's written in columns. It reads top down left column then right.
This post was edited on 11/8/16 at 5:20 pm
Posted on 11/8/16 at 6:42 pm to ProudLSUMom
quote:
make a gumbo with the smoked turkey leftovers.
One of my favorite gumbo's. Turkey and deer sausage
Posted on 11/8/16 at 6:54 pm to HonoraryCoonass
Brine it 48 hours before for 24 hours. Take out of brine and dry off and let it sit in fridge today dry further for the last 24 hours. Smoke over apple wood at 325 until the breast is 165. Pull it off and cover it in foil for 20 minutes before carving. I like to go with a 10-12 pound bird, do two small ones if you have to. You can also stuff with apples, onions and seasoning as well
Posted on 11/8/16 at 8:56 pm to HeadyMurphey
Would you cook it at 250° or 350°?
Posted on 11/8/16 at 10:07 pm to Btrtigerfan
Follow that link, I read this two weeks ago, followed most of it last weekend on BGE, it came out great
Posted on 11/8/16 at 11:16 pm to HonoraryCoonass
350. I let my smoker roll and the turkey comes out perfect. WSM fully open blasting heat.
Posted on 11/9/16 at 12:35 am to HonoraryCoonass
Use pecan wood whatever you do.
Posted on 11/9/16 at 3:56 am to HonoraryCoonass
why do you hate injecting?
If you won't inject then you should brine it in a seasoned salt water. I get great results doing that. I usually stick garlic and rosemary under the skin too.
If you won't inject then you should brine it in a seasoned salt water. I get great results doing that. I usually stick garlic and rosemary under the skin too.
Posted on 11/9/16 at 5:24 am to HonoraryCoonass
I just rinse the bird off and put it on one end of smoker over a drip pan and build a fire at other end. Open bottom vent by fire a bit and top vent over bird a bit. Couple hours later start adding a chunk of hickory.
Long, low, and slow, don't even bother to check on it but once every 90 minutes or so to be sure not about to run out of charcoal/hickory. Talking start the bird on the fire about 8am and take it off around 2pm, maybe later if a big bird.
Next day strip the carcass and make a huge pot of stock boiling the bones for about 8 hours. You know it's done when the bones are brittle and heavily pitted.
Long, low, and slow, don't even bother to check on it but once every 90 minutes or so to be sure not about to run out of charcoal/hickory. Talking start the bird on the fire about 8am and take it off around 2pm, maybe later if a big bird.
Next day strip the carcass and make a huge pot of stock boiling the bones for about 8 hours. You know it's done when the bones are brittle and heavily pitted.
Posted on 11/9/16 at 10:37 am to Sherman Klump
quote:
350. I let my smoker roll and the turkey comes out perfect. WSM fully open blasting heat.
Yep, I do the same thing and take out the water pan. Turkey on the top rack with all vents wide open with some apple wood chunks.
Posted on 11/9/16 at 1:13 pm to HonoraryCoonass
I do this one every year on my KJ and it comes out great. Sugar Cane Smoked Turkey
Posted on 11/9/16 at 1:16 pm to HonoraryCoonass
Did one stuffed w Jerry Lee's Boudin.. Pretty popular and easy
Posted on 11/9/16 at 3:14 pm to HonoraryCoonass
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