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Started By
Message
Tips for smoking a turkey ...
Posted on 11/8/15 at 3:58 pm
Posted on 11/8/15 at 3:58 pm
I've made a ruling, and I'm going to smoke a turkey this Thanksgiving. I'm experienced with smoking meats, and experienced with turkeys (I've literally fried thousands), but I've actually never smoked one. My usual smoked menu is chicken, ribs, sausage, boudin. That being said, I'm not worried about getting it done and it being good, I'm confident I could do one right now and produce a damn good bird.
But I need anything I serve for Thanksgiving to be better than good.
All that being said, I'd be appreciative of any insight from you guys to help me achieve this. The things I've already decided:
12-13 pound bird.
Will brine of course, overnight.
Will inject with Cajun Injector brand Creole Butter.
Using pecan wood.
Need tips on:
Temp/Time ratio formula.
Brine recipe.
Basting? Considering just doing a rub of Creole seasoning.
Haven't decided if I'm aiming for crispy skin or not.
Anything else I'm not thinking of while typing this.
Something else I'm likely doing for the first time this Thanksgiving: posting pics,so you guys can see the turkey you helped me with.
But I need anything I serve for Thanksgiving to be better than good.
All that being said, I'd be appreciative of any insight from you guys to help me achieve this. The things I've already decided:
12-13 pound bird.
Will brine of course, overnight.
Will inject with Cajun Injector brand Creole Butter.
Using pecan wood.
Need tips on:
Temp/Time ratio formula.
Brine recipe.
Basting? Considering just doing a rub of Creole seasoning.
Haven't decided if I'm aiming for crispy skin or not.
Anything else I'm not thinking of while typing this.
Something else I'm likely doing for the first time this Thanksgiving: posting pics,so you guys can see the turkey you helped me with.
7
Posted on 11/8/15 at 4:11 pm to unclebuck504
I smoked one last year and it came out great. Smoke it just like a chicken, just longer. Don't use sugar in the rub because you need to smoke it at a higher temp like chicken to render the fat out of the skin. It was the best turkey I've ever had, fried included. I only injected the breast to keep it moist FYI. I left the dark meat alone. This also gives people the choice of the cajun butter taste or just natural bird.
Posted on 11/8/15 at 4:12 pm to unclebuck504
Dry season it the night before. I use Tony's, Cavender's and a little paprika. Skip the wet brine. Use pecan smoke. Use a water pan.Season the water pan with the dry seasonings, plus, lemon, onion and apple. Stuff a little lemon, garlic and apple in the cavity of the bird. Look for a 250-275 temp. Enjoy.
Posted on 11/8/15 at 4:20 pm to unclebuck504
Just don't overcook it, use a thermometer deep in the breast or thigh and take out at 165
I do it breast side down and get a very moist bird, however doing so you will not get a crisp skin, and the bird will not be as "pretty", but I like the trade off, I don't baste or brine, just season and inject ( I make my own with a mix of seasonings boiling water and a little butter) , I smoke at 225 till it hits the right temperature, and I use a water bath in the smoker
I do it breast side down and get a very moist bird, however doing so you will not get a crisp skin, and the bird will not be as "pretty", but I like the trade off, I don't baste or brine, just season and inject ( I make my own with a mix of seasonings boiling water and a little butter) , I smoke at 225 till it hits the right temperature, and I use a water bath in the smoker
Posted on 11/8/15 at 4:40 pm to unclebuck504
LINK
I pretty much followed this guy's method to a T last year on my egg. Turned out great. First turkey I ever smoked and I'll be doing it again this year.
I pretty much followed this guy's method to a T last year on my egg. Turned out great. First turkey I ever smoked and I'll be doing it again this year.
Posted on 11/8/15 at 4:43 pm to unclebuck504
Spatchcock that bird.
Posted on 11/8/15 at 4:52 pm to Turbeauxdog
OTIS gave me that same advice about a year ago and it is spot on. Makes a great bird
Posted on 11/8/15 at 4:59 pm to unclebuck504
Most turkeys these days are self basting, enhanced or injected at the factory, especially Butterballs. Look for salt on the label. I don't recommend brine for a self basting Turkey.
Also prefer Apple wood when smoking turkeys.
Also prefer Apple wood when smoking turkeys.
Posted on 11/8/15 at 5:26 pm to Turbeauxdog
I was considering spatching it, since that's how I do my whole chickens. I start them breast up, and wait to put them breast down until the skin starts to stabilize.
Of course I'd like a pretty bird, but not of utmost importance. I'll carve that ho up and put it on a platter in a second. I'm still going to fry one as well, so I can always use that one as a centerpiece.
Of course I'd like a pretty bird, but not of utmost importance. I'll carve that ho up and put it on a platter in a second. I'm still going to fry one as well, so I can always use that one as a centerpiece.
Posted on 11/8/15 at 5:34 pm to unclebuck504
Posted on 11/8/15 at 5:50 pm to Degas
quote:
All you need to know
I agree with this. It's a great resource. I've shared it several times since it was posted on here a couple years ago.
Posted on 11/8/15 at 5:58 pm to Btrtigerfan
ive done one past 3 years on my vertical electric smoker
its been a huge hit at thanksgiving.
this guy knows his stuff and i highly recommend reading it. very useful.
LINK
its been a huge hit at thanksgiving.
this guy knows his stuff and i highly recommend reading it. very useful.
LINK
Posted on 11/9/15 at 8:44 am to Degas
Thanks for the links, guys. I was up last night reading all of them. It was pretty encouraging actually, as I didn't learn as much as it reassured what I was already going to do.
Definitely gonna spatchcock it.
Keep the tips coming.
Definitely gonna spatchcock it.
Keep the tips coming.
Posted on 11/9/15 at 9:02 am to unclebuck504
Do you have a probe thermometer?
Posted on 11/9/15 at 9:29 am to KosmoCramer
Gotta get a new one.
You recommend a particular brand?
You recommend a particular brand?
Posted on 11/10/15 at 3:39 pm to dallastiger55
Has anyone been successful getting a crispy chicken/turkey skin when smoking. Ive read multiple forums and everyone pretty much says it is very difficult due to the low cooking temp. Ive smoked thighs and a whole chicken; flavor was very good but skin a little chewy. Anyone have any firsthand experience??
Posted on 11/10/15 at 4:28 pm to dafuqusay
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