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Smoking a Turkey
Posted on 12/16/11 at 9:15 pm
Posted on 12/16/11 at 9:15 pm
I have a turkey and am looking to smoke it. Never have before. It will be on the grill off of direct heat. Anyone have any suggestions or tips, I.e., spicing, injects,etc.... I've never smoked one before. Thanks.
ETA... Looking to stuff it and cook it.
ETA... Looking to stuff it and cook it.
This post was edited on 12/16/11 at 11:04 pm
7
Posted on 12/16/11 at 9:59 pm to LSU408
my dad makes his own garlic butter homemade injection. my brother makes a homemade praline type injection.
Posted on 12/16/11 at 10:12 pm to madamsquirrel
How about a recipe?
Posted on 12/16/11 at 10:22 pm to LSU408
Plenty will tell you to brine it for a day. The Recipe Thread has some tips on that.I rub it down with olive oil and season well with Tony's, Cavanders,and paprika. I put some apple, celery,onion,garlic, and citrus(lemon or orange) in the cavity. I put the same seasonings in my water pan(I use a water smoker). I use pecan wood and charcoal to smoke the bird until done. I don't inject my smoked turkeys, just the fried ones.
This post was edited on 12/16/11 at 10:50 pm
Posted on 12/16/11 at 10:28 pm to LSU408
unfortunately I have only heard them talk about what they do. I don't have an exact recipe
Posted on 12/16/11 at 10:45 pm to LSU408
I smoked one for Thanksgiving. I injected it with a homemade concoction of Crystal Hot Sauce, butter, Lea & Perrins, garlic salt, black pepper and paprika. The outside and cavity was heavily seasoned with Slap Ya Momma. I used apple for the smoke. I cooked it at 275 degrees until the internal temp was 165 (or whatever the recommended temp is). Probably took about 4 hours to reach temp.
Posted on 12/16/11 at 10:50 pm to LSU408
www.amazingribs.com
Posted on 12/16/11 at 11:00 pm to eman65
If you have time:
Apple Brine For Turkey
2 quarts apple juice
1 pound brown sugar (light or dark)
1/2 cup Diamond Crystal Kosher Salt
1/2 cup crab boil
3 quarts cold water/ ice slurry
3 oranges, quartered
4 ounces fresh ginger, unpeeled and thinly sliced
1/2 cup crab boil pouch
6 bay leaves
6 large garlic cloves, peeled and crushed
Combine all ingredients in pot. Bring to a boil over high heat, stirring to dissolve. Boil for one minute, remove from heat, let mixture come to room temperature, then refrigerate to 40°F.
Add turkey to mixture and brine for 24 hours. Rinse and let stand in fridge for 12 hours (this helps to crisp skin).
Remove turkey and rub with softened unsalted butter or oil of choice. Smoke or bake at 325 degrees until breast meat reaches a temp of 160 degrees.
Apple Brine For Turkey
2 quarts apple juice
1 pound brown sugar (light or dark)
1/2 cup Diamond Crystal Kosher Salt
1/2 cup crab boil
3 quarts cold water/ ice slurry
3 oranges, quartered
4 ounces fresh ginger, unpeeled and thinly sliced
1/2 cup crab boil pouch
6 bay leaves
6 large garlic cloves, peeled and crushed
Combine all ingredients in pot. Bring to a boil over high heat, stirring to dissolve. Boil for one minute, remove from heat, let mixture come to room temperature, then refrigerate to 40°F.
Add turkey to mixture and brine for 24 hours. Rinse and let stand in fridge for 12 hours (this helps to crisp skin).
Remove turkey and rub with softened unsalted butter or oil of choice. Smoke or bake at 325 degrees until breast meat reaches a temp of 160 degrees.
Posted on 12/17/11 at 12:29 am to LSU408
Not trying to be an arse but save your time and go to gobblegobble.com. It's a place over in TX and they have the best smoked turkeys I have ever tasted. I love smoking and grilling but if I can't come close to what they sell then I'll just buy it from them.
Posted on 12/17/11 at 6:58 am to LSU408
Brine Your Turkey First
Smoke your bird using Pecan or a fruit wood (Apple, Cherry, or Peach) or a combination of Pecan and a fruit wood.
Rub to your taste. I use Penzey's California Pepper blend along with some poultry seasoning.
Profit.
Smoke your bird using Pecan or a fruit wood (Apple, Cherry, or Peach) or a combination of Pecan and a fruit wood.
Rub to your taste. I use Penzey's California Pepper blend along with some poultry seasoning.
Profit.
Posted on 12/17/11 at 8:40 am to Aubie Spr96
I just buy the fresh smoked turkey from Wayne Jacobs in LaPlace. Way better than anything I can do.
Posted on 12/17/11 at 9:01 am to LSU408
you may want to check out this thread
Posted on 12/17/11 at 9:02 am to LSU408
quote:
Posted by LSU408 I have a turkey and am looking to smoke it. Never have before. It will be on the grill off of direct heat. Anyone have any suggestions or tips, I.e., spicing, injects,etc.... I've never smoked one before. Thanks. ETA... Looking to stuff it and cook it.
Brine it.
Dont stuff it, its a health risk because of the lower temps when smoking. You can put aromatics in the cavity though.
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