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Smoking a turkey for thanksgiving this year and I have a few questions
Posted on 10/26/14 at 7:19 pm
Posted on 10/26/14 at 7:19 pm
i have an electric cajun injector smoker. i know i know electric but green egg is out of the question at the moment. i've been on amazingribs.com and a few other places, but I wanted to get some feedback from yall as well because i don't want to be the guy that ruined thanksgiving.
I'll probably need a 16 pound turkey or so based on the number of people coming. Any tips or recipes for that are appreciated. I've cooked plenty of stuff in this smoker before, but never anything this big.
I'll probably need a 16 pound turkey or so based on the number of people coming. Any tips or recipes for that are appreciated. I've cooked plenty of stuff in this smoker before, but never anything this big.
6
Posted on 10/26/14 at 7:23 pm to geauxtigers87
Brine it.
1/2 cup of salt to a gallon of water for 8-12 hours. Rinse it a few times, pat dry, coat with yellow mustard and your favorite dry rub (I like Chris Lillys recipe) smoke it...... turkeys are pretty easy.
1/2 cup of salt to a gallon of water for 8-12 hours. Rinse it a few times, pat dry, coat with yellow mustard and your favorite dry rub (I like Chris Lillys recipe) smoke it...... turkeys are pretty easy.
Posted on 10/26/14 at 7:48 pm to geauxtigers87
1) go with a 12 to 13# turkey and a whole turkey breast instead of a 16#
2)Dry brine
3) Use a light wood. Too much smoke will overpower bird
2)Dry brine
3) Use a light wood. Too much smoke will overpower bird
Posted on 10/26/14 at 7:58 pm to geauxtigers87
Posted on 10/26/14 at 8:20 pm to geauxtigers87
Too most important things, brine it, and use a meat thermometer. Keep in mind that the temp will rise another 5-10 degrees while it rests. Don't use too much smoke, turkey picks up smoke pretty easily. I like to use a fruity wood like apple or cherry. Rest with a foil tent for at least 30 minutes. If you have a section of your smoker that is a little hotter than the rest, put the legs over the hot spot. 
Posted on 10/26/14 at 8:20 pm to geauxtigers87
Google Aaron Franklin smoked turkey
Posted on 10/26/14 at 8:38 pm to geauxtigers87
I've smoked 100+ turkey's on a water smoker. They're good.
Season the turkey a few hours to a day ahead. I season liberally with Tony's and Cavender's for salt and fresh black pepper. Then a good sprinkle of paprika is added before the bird goes on. Add more of the original seasonings as you put the bird on, if it looks like some has rubbed off from the original application. Add cut lemon, apple, onion and garlic to the bird's cavity and season it, too.
I like to use pecan, wood or shells, for the smoke. I put a good bit of smoke on a bird. I add apple, lemon, garlic, and onion to the water pan and I season the water heavily with all of the dry seasonings.
Put a meat thermometer in the thigh. Cook to 170, or until the juices in the cavity are clear and the leg moves easily up and down.
Season the turkey a few hours to a day ahead. I season liberally with Tony's and Cavender's for salt and fresh black pepper. Then a good sprinkle of paprika is added before the bird goes on. Add more of the original seasonings as you put the bird on, if it looks like some has rubbed off from the original application. Add cut lemon, apple, onion and garlic to the bird's cavity and season it, too.
I like to use pecan, wood or shells, for the smoke. I put a good bit of smoke on a bird. I add apple, lemon, garlic, and onion to the water pan and I season the water heavily with all of the dry seasonings.
Put a meat thermometer in the thigh. Cook to 170, or until the juices in the cavity are clear and the leg moves easily up and down.
This post was edited on 10/26/14 at 9:06 pm
Posted on 10/26/14 at 9:01 pm to CHEDBALLZ
quote:
Brine it. 1/2 cup of salt to a gallon of water for 8-12 hours. Rinse it a few times, pat dry, coat with yellow mustard and your favorite dry rub (I like Chris Lillys recipe) smoke it...... turkeys are pretty easy.
This is pretty much what I would do too. Maybe squeeze an orange or two in the brine and the remnants from the oranges.
Edited to add
Otis2's method sounds good too.
I can say this because there is no universally best way to cook a big chicken.
This post was edited on 10/26/14 at 9:15 pm
Posted on 10/27/14 at 8:40 am to MeridianDog
I did one for the first time last year on my 18" WSM. It turned out pretty damn good, one of best turkeys I've ever had. Just seasoned with salt and pepper. I'll have to find the info I posted......found it
Just put onion and apples in cavity. Olive oil over bird, and sprinkled kosher salt/pepper and a little garlic salt all over bird. Put it on the 18.5 at around 6am temp was at about 275. The temp really spiked up quickly so I had to run the majority of the time with most of vents closed to keep temp down to 250. It was cooking quick and I wanted to slow it down. Took bird off about 1.5 hrs before we ate and wrapped in foil for 15 min, then took it off and let it rest. Loved the outcome.
Just put onion and apples in cavity. Olive oil over bird, and sprinkled kosher salt/pepper and a little garlic salt all over bird. Put it on the 18.5 at around 6am temp was at about 275. The temp really spiked up quickly so I had to run the majority of the time with most of vents closed to keep temp down to 250. It was cooking quick and I wanted to slow it down. Took bird off about 1.5 hrs before we ate and wrapped in foil for 15 min, then took it off and let it rest. Loved the outcome.
This post was edited on 10/27/14 at 9:16 am
Posted on 10/27/14 at 10:07 am to patnuh
quote:
Google Aaron Franklin smoked turkey
What he said. I've used his recipes for almost everything I bbq and never been disappointed. The brine recipe is simple, as is all of his recipes.
Posted on 10/27/14 at 11:29 am to SUB
Don't brine it if its frozen. Last time i did that it was waaay too salty
Posted on 10/27/14 at 4:22 pm to horsesandbulls
Thanks for all the help. Appreciate it
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