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Started By
Message
Smoked my first turkey, came out amazing!!!
Posted on 11/18/19 at 7:15 pm
Posted on 11/18/19 at 7:15 pm
By far the easiest thing I’ve ever smoked, and probably the best tasting thing I’ve ever smoked.
I did learn one thing, white meat is done at 165, dark meat is 180. I did not know this. I monitored the breast meat and pulled it at 170ish.
After resting, I cut the thigh and it wasn't done. I pulled those four pieces and put in the oven.
I just did a simple Tony’s garlic & butter injection, and rubbed with the norm
I did learn one thing, white meat is done at 165, dark meat is 180. I did not know this. I monitored the breast meat and pulled it at 170ish.
After resting, I cut the thigh and it wasn't done. I pulled those four pieces and put in the oven.
I just did a simple Tony’s garlic & butter injection, and rubbed with the norm
This post was edited on 11/19/19 at 1:20 am
10
Posted on 11/18/19 at 7:20 pm to theantiquetiger
Interesting. I've never thought to leave that plastic thing in the cavity during cooking.
Posted on 11/18/19 at 7:24 pm to Degas
quote:
Interesting. I've never thought to leave that plastic thing in the cavity during cooking.
Posted on 11/18/19 at 7:26 pm to theantiquetiger
I love smoked Turkey. I always smoke indirect (Snake method on Webber Kettle/half circle snake) with the breast facing away from the heat source. Ideally the breast is 150-55 and the thighs are 165 when it is pulled. Cover loosely with foil for 15-20 mins, and then carve.
This post was edited on 11/18/19 at 7:31 pm
Posted on 11/18/19 at 7:39 pm to Degas
quote:
Interesting. I've never thought to leave that plastic thing in the cavity during cooking.
It helped in moving it and at 225 deg smoke temp, I knew it was good. It’s not in the cavity
This post was edited on 11/18/19 at 7:41 pm
Posted on 11/18/19 at 7:41 pm to theantiquetiger
Now make a gumbo with your leftovers. Smoked turkey gumbo is my favorite!
Posted on 11/18/19 at 7:52 pm to theantiquetiger
You said the thigh wasn't done. Was that by visual check, or did you temp check the thigh too? I mention it because I have seen 180 degree thighs visually appear underdone, but they were fine.
Posted on 11/18/19 at 8:02 pm to theantiquetiger
Try brining one and then smoking it. They come out awesome. I have a good brining recipe with a small amount of crab boil in it. It sounds weird but really come out great. I'll post it if anyone is interested.
This post was edited on 11/18/19 at 8:03 pm
Posted on 11/18/19 at 8:26 pm to theantiquetiger
Looks good. Think I'll try one next week.
Posted on 11/18/19 at 8:36 pm to theantiquetiger
I did a test run last weekend ... I didn’t even check the thigh. I pulled it when the breast was about 165 and covered it. It tasted great and we didn’t die.
How many lbs is that one and how long did the smoke take? I did mine a 275 and it cooked much faster than I thought it would. A 10lb bird cooked in about 3-3.5 hours
How many lbs is that one and how long did the smoke take? I did mine a 275 and it cooked much faster than I thought it would. A 10lb bird cooked in about 3-3.5 hours
Posted on 11/18/19 at 8:38 pm to theantiquetiger
quote:
It helped in moving it and at 225 deg smoke temp
Try smoking around 300 degrees. Cooks quicker, but mainly it gives you a nice crisp skin.
Posted on 11/18/19 at 8:52 pm to Glock17
This was a 12 lb turkey (cost me $3). I smoked it at 230 deg for six hours.
I never checked the thigh temp until I cut into it about an hour after removing it from the smoker (it rested for 30 mins). It was very pink but the liquid was clear
I never checked the thigh temp until I cut into it about an hour after removing it from the smoker (it rested for 30 mins). It was very pink but the liquid was clear
Posted on 11/18/19 at 9:22 pm to theantiquetiger
I’m not sure cooking for low and slow on turkeys adds anything. I’m sure it was quite tasty but high and fast always yields crispy skin and a delicious bird.
Posted on 11/18/19 at 9:25 pm to tigeryat
The crab boil brine sounds great. Please post!
Posted on 11/18/19 at 9:29 pm to tigeryat
quote:Post it
I'll post it if anyone is interested.
Posted on 11/18/19 at 9:39 pm to The Nino
Question for all you smokers out there, if I had just left the turkey in the smoker until the dark meat reached 180 deg, would that have dried out the white meat? This tiny 12 lb turkey had 1/2 bottle of Tony’s butter garlic injection in it.
This post was edited on 11/18/19 at 9:41 pm
Posted on 11/18/19 at 9:49 pm to tigeryat
Very interested, please share.
Posted on 11/18/19 at 11:06 pm to Sherman Klump
Yeah, I do high and fast and mine is the best turkey I have ever tasted. I mean that sincerely. This will be the third time doing it this year. My kids go through this quick and I got a couple of birds again this year.
Posted on 11/18/19 at 11:09 pm to theantiquetiger
quote:Depends on your smoker, your prep work, and the size of your bird.
Question for all you smokers out there, if I had just left the turkey in the smoker until the dark meat reached 180 deg, would that have dried out the white meat?
I have an BGE and set it up so that the back runs hotter than the front. So I smoke my turkey vertically (standing up) with the breasts facing forward and the legs in the back. If your smoker is hotter in a certain area, you can do the same. Wet brining really adds moisture to the meat and helps the thighs get to temp without drying out the breasts. I’ve never used injections but I guess that would help with retaining moisture. The bigger the bird, the more likely it’ll dry out. I try to get a turkey that’s under 15#
Some people smoke until the breasts come to temp, take it out, cut the legs off and throw them back on the smoker or oven until they come to temp
Posted on 11/18/19 at 11:12 pm to The Nino
quote:
Some people smoke until the breasts come to temp, take it out, cut the legs off and throw them back on the smoker or oven until they come to temp
That’s exactly what I did today, came out just fine
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