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re: Post your Turkey
Posted on 11/28/14 at 12:24 am to la_birdman
Posted on 11/28/14 at 12:24 am to la_birdman
I'll tell you what's even better than a smoked turkey... smoked turkey salad. Great use of leftovers.
Smoked > Fried
Smoked > Fried
1
Posted on 11/28/14 at 2:44 am to lsuwontonwrap
I'm surprised as to how many turkeys didn't have the wings tucked under. I thought that was standard practice.
Posted on 11/28/14 at 4:21 am to lsuwontonwrap
Posted on 11/28/14 at 4:24 pm to OldHickory
Making smoked turkey salad sammichs tomorrow for lunch, pretty excited
Posted on 11/30/14 at 12:20 pm to LSU-MNCBABY
Turkey and Ham smoked on the Primo
Posted on 11/30/14 at 1:54 pm to DeathValleyTiger
Posted on 11/30/14 at 5:00 pm to Lambdatiger1989
What temp did you smoke your turkeys on? Did you do anything to get the skin like that? I smoked a breast it came out ok but not awesome. Brined it the night before. Smoked it at about 250 until about 180 on the thermometer. Some of the meat was a little tough but the bird was juicy. Maybe how it was cut?? Looking for any tips. 
Posted on 12/1/14 at 2:10 am to secondandshort
This LINK is one of the best reads pertaining to your queries. It will answer your questions in depth and provide you with other valuable tidbits.
DVT, pull out that pop up plastic thingie out of your bird and replace it with a remote thermometer next time. If you don't have one, there's still time to ask Santa. Also, if you do any grilling/BBQing, this bad boy is a must, and I'd highly recommend it. Maverick Et-732 Remote Bbq Smoker Thermometer
DVT, pull out that pop up plastic thingie out of your bird and replace it with a remote thermometer next time. If you don't have one, there's still time to ask Santa. Also, if you do any grilling/BBQing, this bad boy is a must, and I'd highly recommend it. Maverick Et-732 Remote Bbq Smoker Thermometer
Posted on 12/1/14 at 2:29 am to secondandshort
quote:180 is way too high for white meat my friend. I'd pull that out at around 162 with the carryover cooking putting it just above 165. Also, the above link will talk about why you should use a higher smoking temp for birds as opposed to ribs and other proteins.
Smoked it at about 250 until about 180 on the thermometer. Some of the meat was a little tough...Looking for any tips.
Posted on 12/1/14 at 6:29 am to Degas
I left it in but used the cyber q digital thermometer for temp of the grill and bird and ham.
Posted on 12/1/14 at 6:38 am to DeathValleyTiger
Only 2 people trussed the legs...
Posted on 12/1/14 at 8:22 am to LSU-MNCBABY
quote:
Doing mine on BGE as well, about an hour to go, just stacked the butter on top and wrapped it
Looks like you used it for the turkey bowl. Like you couldn't find the football so you used the turkey instead and forgot to rinse it off before cooking. What is the stuff all over it? I have never seen any poultry look like that before.
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