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Started By
Message
Smoked Turkey Thread.
Posted on 11/20/17 at 8:34 am
Posted on 11/20/17 at 8:34 am
Thought I would kick off a thread for those of us smoking a Whole Turkey, Turkey Breast or Breast Roast for Thanksgiving. Share your ideas/ methods and first timers ask questions. I will be smoking 2 Turkey Breast Roast, using Oak Ridge Pork and chicken rub, smoking for about 2 hours, then wrapping with a cup of butter and taking it up to done temp. Probably cook at around 265F-275F. Using BGE and Hickory for smoke wood. Will update with picks put them in the fridge to thaw this AM.
15
Posted on 11/20/17 at 8:42 am to golfntiger32
I'll do two 14.5 pound birds on a water smoker.
Season a few hours ahead with Tony's for salt, Cavender's, black pepper and paprika.
Water pan will get the same seasoning plus lemon, orange, onion and garlic.
I'll use charcoal and pecan.
Season a few hours ahead with Tony's for salt, Cavender's, black pepper and paprika.
Water pan will get the same seasoning plus lemon, orange, onion and garlic.
I'll use charcoal and pecan.
This post was edited on 11/20/17 at 11:07 am
Posted on 11/20/17 at 8:45 am to golfntiger32
Going for the 16 lber on the WSM here. Almost lost my shite in WF. They wanted almost $80 for the same bird I got at Rouses for $9.
Posted on 11/20/17 at 9:03 am to golfntiger32
Get the pre-brined from Trader Joe's, 13-16lb
kamado joe hardwood charcoal - no wood
Separate skin from breast and rub down with olive oil
Misc seasoning depending on what I use at the time, all over
Kamado at 280 to IT breast temp of 165 and pull and let rest for 30-45 minutes
kamado joe hardwood charcoal - no wood
Separate skin from breast and rub down with olive oil
Misc seasoning depending on what I use at the time, all over
Kamado at 280 to IT breast temp of 165 and pull and let rest for 30-45 minutes
This post was edited on 11/20/17 at 1:56 pm
Posted on 11/20/17 at 9:06 am to t00f
quote:
IT breast temp of 265
Damn son...
I know you meant 165F right?
Posted on 11/20/17 at 9:11 am to golfntiger32
12 lb turkey going on the Primo Thursday. Going to brine with salt and baking soda today and cover in fridge until Wednesday afternoon.
Might just add black pepper right before, but may get crazy and mix up a no-salt added home mix (assuming the brine makes it salty enough, someone correct me if you think it still needs some in the rub). Royal Oak lump with either hickory or maybe cherry wood if I can find chunks. 275 until breast is 165.
Might just add black pepper right before, but may get crazy and mix up a no-salt added home mix (assuming the brine makes it salty enough, someone correct me if you think it still needs some in the rub). Royal Oak lump with either hickory or maybe cherry wood if I can find chunks. 275 until breast is 165.
Posted on 11/20/17 at 9:18 am to GRTiger
Posted on 11/20/17 at 9:20 am to golfntiger32
I’ve had two successful Thanksgiving turkey smokes. Both times I dry-brined and spatchcocked the birds. Honestly the best turkeys I’ve ever made.
Posted on 11/20/17 at 9:28 am to golfntiger32
You know that was a typo GT!
Posted on 11/20/17 at 10:32 am to GRTiger
Yes gary
Posted on 11/20/17 at 10:32 am to golfntiger32
I've only smoked turkey breast but followed this recipe and it was delicious. Used mix of apple wood and pecan in the smoker.
Brine for 2 hours in the fridge 1 gallon water, 1 cup salt, 3/4 cup sugar
Remove and season the outside and rub a little honey on the skin
Smoke at 250 to 300 till reaches 165
Brine for 2 hours in the fridge 1 gallon water, 1 cup salt, 3/4 cup sugar
Remove and season the outside and rub a little honey on the skin
Smoke at 250 to 300 till reaches 165
Posted on 11/20/17 at 10:43 am to Maggie6d
going to smoke a breast this thursday.
Posted on 11/20/17 at 10:51 am to golfntiger32
I'm doing a 14 pound bird I picked up at Costco for 0.99/lb. Spatchcocking and rubbing it today using Red Stick Spice's Dry Brine and wrapping it up. Uncovering tomorrow to let the skin dry overnight. Plan to smoke on the BGE at 275-300 with a little pecan until it hits 155 in the thigh then ramping up to 425-450 to crisp the skin and finish it off. Thoughts??
Posted on 11/20/17 at 10:53 am to golfntiger32
All you guys smoke these birds whole? Not spatchcocked?
Brine overnight.
Remove and dry outside.
Spatchcock and apply dry rub to skin.
Smoke at 300 for about 3-4 hours (~14lb bird)
Enjoy.
Brine overnight.
Remove and dry outside.
Spatchcock and apply dry rub to skin.
Smoke at 300 for about 3-4 hours (~14lb bird)
Enjoy.
Posted on 11/20/17 at 10:54 am to golfntiger32
Going to do an 11lber on Weber kettle. Have had good results with spatchcock and about 300ish degrees indirect heat.
Trying the dry brine (Alton brown recipe that has some sage and herbs in it) for first time and not injecting.
Trying the dry brine (Alton brown recipe that has some sage and herbs in it) for first time and not injecting.
Posted on 11/20/17 at 10:55 am to Boudreaux35
I've never spatchcocked a whole bird, but I'm open to hearing the benefits. I hear it cooks faster. Does that reduce drying out or is the speed the main benefit?
Posted on 11/20/17 at 11:09 am to GRTiger
It reduces moisture loss by promoting more even cooking. The only downside, if you believe it is one, is you lose the traditional look.
Posted on 11/20/17 at 11:21 am to GRTiger
quote:
brine with salt and baking soda
Shouldn't it be baking powder?
This post was edited on 11/20/17 at 11:24 am
Posted on 11/20/17 at 11:27 am to LSUlefty
Yes
Posted on 11/20/17 at 12:23 pm to GRTiger
quote:
I've never spatchcocked a whole bird, but I'm open to hearing the benefits. I hear it cooks faster. Does that reduce drying out or is the speed the main benefit?
I've always spatchcocked turkey and it is NEVER dry (after brining of course) and it reduces the cook time tremendously. Last one I did was 13lbs and took just under 3 hours.
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