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Smoking a Turkey for Dummies (Me= the Dummy)
Posted on 11/8/13 at 3:00 pm
Posted on 11/8/13 at 3:00 pm
Planning on doing a turkey on the Akorn sunday to get some practice in for the big thanksgiving day smoke. Got about a 16lb bird in the fridge defrosting. Im completely clueless on anything turkey related so walk me through this.
Should I brine? Inject with a marinade before? Got a pizza stone to do indirect heat, do I need a rack for the bird or can it lay flat on the grill? Teach me oh wise food and drink board.
Should I brine? Inject with a marinade before? Got a pizza stone to do indirect heat, do I need a rack for the bird or can it lay flat on the grill? Teach me oh wise food and drink board.
This post was edited on 11/8/13 at 3:15 pm
7
Posted on 11/8/13 at 3:01 pm to CE Tiger
What type of smoker are you using?
Posted on 11/8/13 at 3:03 pm to Kingwood Tiger
Akorn
Posted on 11/8/13 at 3:18 pm to CE Tiger
How do you like the akorn? I'm thinking of upgrading to a nicer smoker other than my smoke and grill thing
eta: Never smoked a turkey, only fried them. I always injected a night before I fry them and then put a rub on the outside. I read a little bit about smoking turkeys today and it said smoke em for about 6-7 hours. internal temp should reach 180-190ish. take it off and let rest for 25-30 minutes.
eta: Never smoked a turkey, only fried them. I always injected a night before I fry them and then put a rub on the outside. I read a little bit about smoking turkeys today and it said smoke em for about 6-7 hours. internal temp should reach 180-190ish. take it off and let rest for 25-30 minutes.
This post was edited on 11/8/13 at 3:20 pm
Posted on 11/8/13 at 3:19 pm to CE Tiger
Brining is a good idea, and you can actually accelerate the defrosting of your turkey by soaking the frozen turkey in the brining solution. I use an ice chest that is large enough to immerse the turkey, and let it soak for about 24 hours. I use salt and brown sugar for my brining solution. I can change the flavor of the turkey with the type of wood I use during the smoking process.
Posted on 11/8/13 at 3:22 pm to CE Tiger
Posted on 11/8/13 at 3:23 pm to horsesandbulls
quote:
How do you like the akorn?
its no big green egg but is a perfect starter komado to get a feel for the cook. I really enjoy cooking on it although the long smokes have been few and far between.
Posted on 11/8/13 at 3:28 pm to CE Tiger
I know nothing about that smoker, but I've been smoking turkeys for over 30 years and I'm damn good at it.
I don't inject my smoked turkeys...you can if you wish. I'll write an injection mix if you want it. I don't, in part because I want it to be different from my fried turkey as much as possible...very good, but different.
Rub the bird with olive oil. Season the bird well. I use a Cavendars and Tonys for salt...and I like the taste of both.Go all over the outside and inton the cavity. I also add paprika for color and flavor.
Stuff the cavity with a half to a quarter of each: apple, orange,and lemon, as well as garlic cloves and celery. Add these items plus additional dry seasoning to the water pan under the bird, too. If you are not using a water pan, a pox upon your house and the houses of your children...there is little hope for you, as you are lost...
Use a good wood for smoke along with good charcoal. I use pecan. Pecan shells work very well, too. Cook until the leg moves freely in the joint. For my rig, and a bird that big, we're talking 8-10 hours.
I don't inject my smoked turkeys...you can if you wish. I'll write an injection mix if you want it. I don't, in part because I want it to be different from my fried turkey as much as possible...very good, but different.
Rub the bird with olive oil. Season the bird well. I use a Cavendars and Tonys for salt...and I like the taste of both.Go all over the outside and inton the cavity. I also add paprika for color and flavor.
Stuff the cavity with a half to a quarter of each: apple, orange,and lemon, as well as garlic cloves and celery. Add these items plus additional dry seasoning to the water pan under the bird, too. If you are not using a water pan, a pox upon your house and the houses of your children...there is little hope for you, as you are lost...
Use a good wood for smoke along with good charcoal. I use pecan. Pecan shells work very well, too. Cook until the leg moves freely in the joint. For my rig, and a bird that big, we're talking 8-10 hours.
Posted on 11/8/13 at 3:29 pm to OTIS2
And, with the water pan, no brining is needed. My turkeys are more moist than a five hour old diaper.
Posted on 11/8/13 at 3:43 pm to CE Tiger
Smoked turkey
Its long, but informative and good. I used it last year for multiple turkeys. All turned out good.
Its long, but informative and good. I used it last year for multiple turkeys. All turned out good.
Posted on 11/8/13 at 3:44 pm to IlikeyouBetty
amazingribs.com 
great website
great website
Posted on 11/8/13 at 3:49 pm to horsesandbulls
so the water pan and drip pan.... thats the same thing right?
This post was edited on 11/8/13 at 3:50 pm
Posted on 11/8/13 at 3:52 pm to CE Tiger
yep
Posted on 11/8/13 at 4:01 pm to OTIS2
Heading to rouses care to make me a grocery list
Posted on 11/8/13 at 4:04 pm to CE Tiger
Picture for the finished product of recipe I linked earlier
Posted on 11/8/13 at 5:26 pm to CE Tiger
No way your bird will defrost by Sunday.
Don't brine, let the smoke do the work. You can do a mop sauce.
Don't brine, let the smoke do the work. You can do a mop sauce.
Posted on 11/8/13 at 8:46 pm to Pectus
quote:
No way your bird will defrost by Sunday.
well that would suck. put it in the fridge last night around 7pm...
Posted on 11/8/13 at 11:06 pm to CE Tiger
Put it in the sink and change the water every 30-45 minutes to speed up the thaw if you need to speed up the process.
Posted on 11/9/13 at 12:10 am to OTIS2
Definitely brine the bird first before smoking. The scientific process of brining is actually osmosis. The brine tenderizes and flavors the turkey before you smoke it. Here is my favorite brine:
Apple Cider Brine:
1 Gallon Apple Cider
1 Cup Kosher Salt
1 Cup Light Brown Sugar
1/4 Cup Whole Peppercorns
4 Cinnamon Sticks
2 Large Bay Leaves
Directions: Combine all ingredients and bring to a boil. Stir well and let brine cool to room temp. Place turkey in a non-reactive container (I put mine in a cooler in a extra large ziploc bag). Pour Brine over turkey and add ice over turkey. Let it sit overnight. Take out of brine and wash off and pat dry. Add Seasoning and smoke. I would go slow and low. 225 for 3 Hours should do it .
Apple Cider Brine:
1 Gallon Apple Cider
1 Cup Kosher Salt
1 Cup Light Brown Sugar
1/4 Cup Whole Peppercorns
4 Cinnamon Sticks
2 Large Bay Leaves
Directions: Combine all ingredients and bring to a boil. Stir well and let brine cool to room temp. Place turkey in a non-reactive container (I put mine in a cooler in a extra large ziploc bag). Pour Brine over turkey and add ice over turkey. Let it sit overnight. Take out of brine and wash off and pat dry. Add Seasoning and smoke. I would go slow and low. 225 for 3 Hours should do it .
This post was edited on 11/9/13 at 12:12 am
Posted on 11/9/13 at 7:05 am to CE Tiger
Save the carcass for the best gumbo ever.
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