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Smoking a turkey
Posted on 11/18/11 at 8:50 am
Posted on 11/18/11 at 8:50 am
I am going to smoke a turkey on my electric smoker next week and was looking for advice on how to season this thing. 14 lbs. and I usually fry them but not this year. Thanks in advance.
4
Posted on 11/18/11 at 9:00 am to sstig
Check into brining it, helps keep it moist. Since its an electric you can control the heat. Use a meat thermometer so you know when its done and not dried out. What kind of wood will you use?
Posted on 11/18/11 at 9:07 am to LSUEnvy
quote:
What kind of wood will you use?
pecan or apple
Posted on 11/18/11 at 9:36 am to HeadyMurphey
Pecan chips. Any recomendations on cavity seasoning?
Posted on 11/18/11 at 9:39 am to sstig
I like to rub the bird with olive oil, and then season liberally with Tony's,some lemon pepper and paprika. I'll season the water pan the same way and add some apple,celery,onion,garlic and citrus to the water pan and the bird's cavity. I use pecan for smoke.
This post was edited on 11/18/11 at 9:49 am
Posted on 11/18/11 at 10:03 am to OTIS2
Smoked turkey is good, but the skin will not be edible. Just rip the skin off and enjoy the meat.
Posted on 11/18/11 at 10:10 am to sstig
I was about to ask the same exact question.
About how long should I smoke said turkey?
About how long should I smoke said turkey?
Posted on 11/18/11 at 10:18 am to luvmesumlsu
It will also be good if you inject it with a butter, garlic injection. use a meat thermometer. you want in internal temperature of 165. make sure your thermometer is not next to a bone.
Do what they say. Brine it overnight. Inject with Tonys garlic, butter stuff. Smoke with heavy smoke for about 3 to 4 hours. Then bring internal temperature to 165 degrees. You can even do this in the oven after the smoking process is done. The time you keep smoking is dependant on how "smoky" tasting you want it to be. 4 hours is plenty for me.
Do what they say. Brine it overnight. Inject with Tonys garlic, butter stuff. Smoke with heavy smoke for about 3 to 4 hours. Then bring internal temperature to 165 degrees. You can even do this in the oven after the smoking process is done. The time you keep smoking is dependant on how "smoky" tasting you want it to be. 4 hours is plenty for me.
Posted on 11/18/11 at 10:27 am to RedHawk
You just need to smoke it at a higher temperature. Turkey doesn't benefit from being smoked at 225, its not a fatty animal like pork. Smoke it at 325-350 and the skin (and meat) won't get rubbery.
Posted on 11/18/11 at 10:30 am to kfizzle85
quote:
Smoke it at 325-350 and the skin (and meat) won't get rubbery.
this
Posted on 11/18/11 at 12:02 pm to sstig
I tried this a few weeks ago and it turned out really well:
Smoking Meats Newsletter Oct. 2010 Edition
I smoked at 230 degrees pit temp with the BBQ Guru but I think next time I will try at the higher temperature suggested above.
Good Luck!
Smoking Meats Newsletter Oct. 2010 Edition
I smoked at 230 degrees pit temp with the BBQ Guru but I think next time I will try at the higher temperature suggested above.
Good Luck!
This post was edited on 11/18/11 at 12:04 pm
Posted on 11/18/11 at 12:12 pm to webstew
kfizzle85 with the save
i agree brine it
i agree brine it
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