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The best way to SMOKE a Turkey...
Posted on 11/19/08 at 3:55 pm
Posted on 11/19/08 at 3:55 pm
I was going to simply inject it with some creole butter injector marinade...pour some apple juice in the cavity and smoke away...
maybe reinject some beer after that?
dunno...havent done one before, any suggestions? Dont feel like brining it, unless its necessary.
maybe reinject some beer after that?
dunno...havent done one before, any suggestions? Dont feel like brining it, unless its necessary.
3
Posted on 11/19/08 at 4:12 pm to mpar98
I'd dry rub it also. (Man, that sounds perverted.)
Posted on 11/19/08 at 8:41 pm to BayouBlitz
Just make sure you do it at a relatively high temp (350 or so) and not normal smoking temp. If you do it at 225-250 the skin gets nasty and rubbery.
Posted on 11/19/08 at 8:43 pm to kfizzle85
i smoke at 275 and bring it up to about 350-375 for the last 15 minutes to crisp the skin. No worries.
Posted on 11/20/08 at 7:52 am to Hodson 4Heisman
good advice...I was going to keep it at the regular 225 temp...
Posted on 11/20/08 at 8:03 am to mpar98
I mix Creole Butter with same amount of oil,one cap full of liquid crab boil.Inject,rub outside with mixture,sprinkle with Tonys.Turkey comes out golden brown,tender and juicy,everytime.
Posted on 11/20/08 at 8:04 am to DMP
brining will make it 200% better.You won't believe the difference!!! Then inject it if you want after brining just b4 smoking.
Posted on 11/20/08 at 8:15 am to charlied
I tried brine once about 20 years ago.It was suggected by JON French of LaNormandy resterant.I don't know if it came out the way it was supposed to,but tasted like a ham.I already had a smoked ham.
Posted on 11/20/08 at 8:22 am to DMP
nope, shouldn't have done that.Just use water and kosher salt, 1 1/2 cups salt per gallon and letter brine in a xxl ziplock set in an icechest covered with a bad of ice to keep it cold.
Posted on 11/20/08 at 8:41 am to charlied
Oops!Injected that crap in my turkey,lol.I'll have to try again.But I will do one of each to be on the safe side,no more Thanksgiving mishaps.
Posted on 11/20/08 at 8:45 am to DMP
brining adds juices to the bird by osmosis.WOrks great on chicken and pork as well. THEN b4 nbaking it you can inject it with some type of marinade,not the brine solution.Just be sure to wash it off w/cool water VERY VERY well b4 baking it. YOu cannot wash off the juices inside that it took up:)
Posted on 11/20/08 at 10:07 am to charlied
The last few years I have been cooking the turkey on the BBQ pit. I also use sugar Cane to generate the smoke. I always brine the turkey. I find the turkey comes out better if I brine the night before. Put the turkey in an ice chest or covered container with enough water to cover it. Dissolve one cup of salt per gallon of water. After I take the bird out of the brine I wash it very good and stuff the cavity with celery, onions, orange, lemon, apple, terragon and rosemary. I try to maintain a temperature of 200 to 250 degrees inside the pit. It takes about seven hours to cook. It is always pretty damn good. 
Posted on 11/20/08 at 10:15 am to threeputt
People who don't brine poultry really don't know what they are missing. Gone are the days of eating dried white meat, unless you really overcook it.
It's a little work, but well worth it.
It's a little work, but well worth it.
Posted on 11/20/08 at 10:24 am to mpar98
Brining isn't necessary, but it is highly recommended. It keeps the turkey from drying out during the cooking process.
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