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Started By
Message
First time smoking a turkey
Posted on 11/19/09 at 3:17 pm
Posted on 11/19/09 at 3:17 pm
Going to smoke a turkey for the first time this Thanksgiving. Looking to see if anyone has some helpful tips.
Going to be using. Just got the side fire box last week. Will be the first time smoking with it.
With this recipe
https://www.smoker-cooking.com/smokedturkey.html
I will Brine my turkey just looking for a good cajun recipe to use
Using Pecan wood chips.
Going to be using. Just got the side fire box last week. Will be the first time smoking with it.
With this recipe
https://www.smoker-cooking.com/smokedturkey.html
I will Brine my turkey just looking for a good cajun recipe to use
Using Pecan wood chips.
Posted on 11/19/09 at 6:37 pm to Sick Freak
Good luck. Never did one in pit/smoker like that.
Posted on 11/20/09 at 5:59 am to fatboydave
I smoke one in my BGE every Thanksgiving and it is always perfect. I brine it in a simple brine of Brown Sugar, Kosher Salt, onions, garlic, onion flake and cracked pepper corns for 12 hrs.
I pat it dry, loosely put some aromatics in the cavity (celery, onion, garlic, thyme) then rub olive oil all over the exterior. Light sprinkle of coarse black pepper and kosher salt. It cooks faster when brined so plan accordingly.
This was the first one I ever smoked so I used a popup insert and a thermometer. Now I just use a digital thermometer to 170 in the deep breast meat. I've cooked 5 more and each one is always perfect.
I pat it dry, loosely put some aromatics in the cavity (celery, onion, garlic, thyme) then rub olive oil all over the exterior. Light sprinkle of coarse black pepper and kosher salt. It cooks faster when brined so plan accordingly.
This was the first one I ever smoked so I used a popup insert and a thermometer. Now I just use a digital thermometer to 170 in the deep breast meat. I've cooked 5 more and each one is always perfect.
This post was edited on 11/20/09 at 6:00 am
Posted on 11/20/09 at 6:47 am to Sick Freak
I use a water smoker and love to smoke 'em. For seasoning, I rub the dry bird all over with EVOO...helps bind the seasoning and the bird browns very well, too.I like to give the bird a liberal coating of Tony's, all over, a lighter sprinkle of lemon prpper, all over, and a good sprinkle of paprika over the top. I use the aromatics(and seasonings) in the cavity, too, and I always put some lemon, orange, satsuma, and/or apple in the cavity and in my water pan. Like you, I always use pecan wood or hulls for my smoke. Try not to over cook it, and it will be awesome. If your not using a water smoker, you may consider putting a water pan close to your heat source.
Posted on 11/20/09 at 2:40 pm to OTIS2
I'd steer away from mesquite as a smoke for turkey, try hickory, pecan, or oak. Mesquite smoke turns the skin of the bird black and looks awful, I find the mesquite flavor overpowering.
Posted on 11/20/09 at 2:54 pm to Sick Freak
quote:
helpful tips
Get an internal temperature probe. Takes all the guesswork out of knowing when its done without having to open the lid frequently towards the end of cooking to check for doneness. Take the turkey off when it reaches 160 degrees and let rest for 20-30 minutes.
If you aren't picky about how the turkey looks when you take it off, get yourself a turkey v-rack. Place the turkey breast side down on the rack. The breast will be more moist since all the drippings will fall down on the breast. The downside is the breast will have rack marks and not look as good.
Posted on 11/20/09 at 4:38 pm to Sick Freak
How long does it take? What size Turkey?
Posted on 11/23/09 at 8:11 am to cbtullis
I did a test run Saturday night for the game. Three whole chickens and one pork loin. Everyone enjoyed it but found out my thermometer does not work on top the grill.
I was also hoping for a heaver smoke taste than I got. I was using the Pecan wood chips. Does Pecan wood always gives off a hit of smoked taste or do I need to find Pecan chunks or logs?
I was also hoping for a heaver smoke taste than I got. I was using the Pecan wood chips. Does Pecan wood always gives off a hit of smoked taste or do I need to find Pecan chunks or logs?
Posted on 11/23/09 at 8:19 am to Sick Freak
i missed this thread.
anyone have any ideas for keeping the turkey together while smoking?
anyone have any ideas for keeping the turkey together while smoking?
Posted on 11/23/09 at 8:36 am to Sick Freak
quote:
Does Pecan wood always gives off a hit of smoked taste or do I need to find Pecan chunks or logs?
the chunks always work better than the chips
Posted on 11/23/09 at 8:51 am to Sick Freak
quote:
I was also hoping for a heaver smoke taste than I got. I was using the Pecan wood chips. Does Pecan wood always gives off a hit of smoked taste or do I need to find Pecan chunks or logs?
Chunks or logs are best. And don't be afraid to use a lot of it. I like to have continuous smoke.
When I use hickory chunks, I add 4-5 pieces when I see the smoke stop, usually 30-45 minutes on my smoker. I go through about half a 5 lb bag of wood chunks for a turkey.
When I use oak firewood, I add one at a time. It'll last about an hour.
This post was edited on 11/23/09 at 8:52 am
Posted on 11/23/09 at 8:52 am to Jabberwocky
quote:
anyone have any ideas for keeping the turkey together while smoking?
We always smoke turkeys for Thanksgiving and Christmas and you don't have to tie it up or anything. Mine have never fallen apart. I will sometimes take a heavy piece of wire and run it through the cavity and tie at the top so I have a "handle" to easily remove it from the pit. Only do that when we are doing a really big turkey and again it is just for ease of removing it.
Good eating!
Posted on 11/23/09 at 9:15 am to Sick Freak
quote:
How long does it take? What size Turkey?
Anyone know this?
Posted on 11/23/09 at 9:22 am to cbtullis
I use 13-14 lb turkeys, but any size will work. Usually takes about 9-10 hours or about 40 minutes per pound, but it depends on your smoker. It's done when internal temp reaches 160.
Posted on 11/23/09 at 11:45 am to JustSmokin
for sure do the temp probe. then you can "set it and forget it!"
Posted on 11/23/09 at 12:05 pm to wiltznucs
quote:
I'd steer away from mesquite as a smoke for turkey, try hickory, pecan, or oak. Mesquite smoke turns the skin of the bird black and looks awful, I find the mesquite flavor overpowering.
+1, did this on my first bird two years ago.
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