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Started By
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Smoked Turkey?
Posted on 11/22/16 at 9:54 am
Posted on 11/22/16 at 9:54 am
Doing a traditional one but i'm thinking about smoking one as well this year.
Anyone tried this?
LINK
Remove the turkey from the fridge and allow to sit for 30 minutes to 1 hour before cooking.
Meanwhile, prepare a charcoal grill or smoker for indirect heat, at approximately 275 degrees F. Sprinkle in wood chips (such as hickory, apple or pecan wood) that have soaked in cold water for at least 4 hours and up to 48 hours, and allow them to char before cooking.
Place the turkey in a roasting pan fitted with a rack. Brush the entire turkey with the oil and season liberally with salt and pepper.
Place the turkey in the grill or smoker and cook for 45 minutes.
Meanwhile, mix together the chicken stock, honey and vinegar. Baste the turkey after cooking for 45 minutes. Repeat the basting every 45 minutes until the internal temperature of the thigh registers 165 degrees F and the breast registers 155 degrees F, about 3 1/2 to 4 1/2 hours, depending on the size of the bird.
Remove the turkey to a large cutting board and let rest for at least 20 minutes before carving.
Anyone tried this?
LINK
Remove the turkey from the fridge and allow to sit for 30 minutes to 1 hour before cooking.
Meanwhile, prepare a charcoal grill or smoker for indirect heat, at approximately 275 degrees F. Sprinkle in wood chips (such as hickory, apple or pecan wood) that have soaked in cold water for at least 4 hours and up to 48 hours, and allow them to char before cooking.
Place the turkey in a roasting pan fitted with a rack. Brush the entire turkey with the oil and season liberally with salt and pepper.
Place the turkey in the grill or smoker and cook for 45 minutes.
Meanwhile, mix together the chicken stock, honey and vinegar. Baste the turkey after cooking for 45 minutes. Repeat the basting every 45 minutes until the internal temperature of the thigh registers 165 degrees F and the breast registers 155 degrees F, about 3 1/2 to 4 1/2 hours, depending on the size of the bird.
Remove the turkey to a large cutting board and let rest for at least 20 minutes before carving.
Posted on 11/22/16 at 10:10 am to meauxjeaux2
Posted on 11/22/16 at 10:27 am to meauxjeaux2
I did one a couple years ago with an apple and orange brine overnight then, stuffed the apples and oranges in the cavity and smoked with pecan wood. Subtle fruit aroma...everyone loved it.
Posted on 11/22/16 at 10:53 am to meauxjeaux2
Technique sounds right but 165 in the thigh sounds short
I like the dark meat in the 180s
I like the dark meat in the 180s
Posted on 11/22/16 at 3:27 pm to cgrand
One key thing about smoking a turkey is only use the one's less than 16#.
Posted on 11/22/16 at 3:51 pm to rodnreel
Smoked a 12 lb'er for 2 hrs today using hickory and pecan. Got a very nice dark brown bark on it. I will chill it and finish in the pressure cooker on Thursday.
Posted on 11/22/16 at 4:34 pm to meauxjeaux2
You can smoke poultry at a high heat since you don't really need to render fat.
375-425 is fine for birds.
If you spatchcocked it, it would only take about an hour and a half.
Most of those instructions seem superfluous to me. I wouldn't soak the wood or baste the bird.
375-425 is fine for birds.
If you spatchcocked it, it would only take about an hour and a half.
Most of those instructions seem superfluous to me. I wouldn't soak the wood or baste the bird.
Posted on 11/22/16 at 5:59 pm to KosmoCramer
Will be smoking it on my Black Olive pellet grill/smoker
Posted on 11/22/16 at 6:36 pm to meauxjeaux2
Your method sounds terrible and will result in a soggy arse bird
Posted on 11/22/16 at 6:56 pm to CE Tiger
Thanks for the alternative
Posted on 11/22/16 at 7:03 pm to meauxjeaux2
The amazing ribs link is all you need for smoking a turkey. Dry brine, Cajun butter injection
This is almost a 22lber from Saturday
This is almost a 22lber from Saturday
This post was edited on 11/22/16 at 7:05 pm
Posted on 11/22/16 at 7:46 pm to KosmoCramer
It's aromatics.. Lemons, citrus, herbs
I follow that amazing ribs recipe and it said to do it
Actually they recipe said to do the opposite and not stuff not sure why I did it lol
I followed this video
LINK
I follow that amazing ribs recipe and it said to do it
Actually they recipe said to do the opposite and not stuff not sure why I did it lol
I followed this video
LINK
This post was edited on 11/22/16 at 7:54 pm
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