Smoking a turkey...
11-08-2006, 08:15 PM
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Smoking a turkey...
Well on sunday I am gonna try to smoke a turkey for the first time. I have smoked just about everything else, and turkeys were cheap, so I figured I would try to smoke one. And I thought I would come to the best place I know for advice?
Any tips from the experienced turkey smokers out there? I was planing on chopping up an onion and putting that inside with some garlic, rubbing it with some seasonings, and putting a few cloves of garlic in it on the outside, cutting a little slit, and putting the garlic in them (I have done that with great success with pork loins)
Any tips from the experienced turkey smokers out there? I was planing on chopping up an onion and putting that inside with some garlic, rubbing it with some seasonings, and putting a few cloves of garlic in it on the outside, cutting a little slit, and putting the garlic in them (I have done that with great success with pork loins)
11-08-2006, 09:35 PM
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The absolute best advice after smoking about 50 turkeys is to get a good temperature gauge and check the temp in the deep part of the breast & thigh. Try not to hit a bone. You want at least 175 degs to 180 degs. The temp usually raises a little after you take it out.
If you HAVE any leftovers, it makes GREAT Turkey Salad
Make sure he is completely defrosted. A 20 lb turkey can take 4 or 5 days to defrost. It is better to smoke 2 12-14 pounders than one large one.
Depending on how cold it is out side it can take 4-12 hrs. But that is some really good Sheeeeeet, Whole breasts are good to, if you like white meat. Cooks faster but still tastes a good
Have fun & eat hearty, just don't baste in diesel fuel!! LOL
If you HAVE any leftovers, it makes GREAT Turkey Salad
Make sure he is completely defrosted. A 20 lb turkey can take 4 or 5 days to defrost. It is better to smoke 2 12-14 pounders than one large one.
Depending on how cold it is out side it can take 4-12 hrs. But that is some really good Sheeeeeet, Whole breasts are good to, if you like white meat. Cooks faster but still tastes a good
Have fun & eat hearty, just don't baste in diesel fuel!! LOL
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11-08-2006, 09:38 PM
#8
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wow.. I took this thread way differently when i opened it.. I figured u done passed and smoked out a turkey...
Scared me there for a second.. DONT LET BEGEL SEE THIS THREAD!!! HE'LL GO ALL TURKEY RIGHTS ON US!!!
mike
Scared me there for a second.. DONT LET BEGEL SEE THIS THREAD!!! HE'LL GO ALL TURKEY RIGHTS ON US!!!
mike
11-08-2006, 10:41 PM
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The absolute best advice after smoking about 50 turkeys is to get a good temperature gauge and check the temp in the deep part of the breast & thigh. Try not to hit a bone. You want at least 175 degs to 180 degs. The temp usually raises a little after you take it out.
If you HAVE any leftovers, it makes GREAT Turkey Salad
Make sure he is completely defrosted. A 20 lb turkey can take 4 or 5 days to defrost. It is better to smoke 2 12-14 pounders than one large one.
Depending on how cold it is out side it can take 4-12 hrs. But that is some really good Sheeeeeet, Whole breasts are good to, if you like white meat. Cooks faster but still tastes a good
Have fun & eat hearty, just don't baste in diesel fuel!! LOL
If you HAVE any leftovers, it makes GREAT Turkey Salad
Make sure he is completely defrosted. A 20 lb turkey can take 4 or 5 days to defrost. It is better to smoke 2 12-14 pounders than one large one.
Depending on how cold it is out side it can take 4-12 hrs. But that is some really good Sheeeeeet, Whole breasts are good to, if you like white meat. Cooks faster but still tastes a good
Have fun & eat hearty, just don't baste in diesel fuel!! LOL
The one I got is right around 10 pounds. Must be one Brian raised
I figure it should take about 4-5 hours. Start it as soon as I get home from church, and have a huge dinner... And I just noticed that it has one of the pop out timers. Anyone know what triggers them? I am guessing temp, but my wife asked, and all I could tell her is what I had assumed.
11-09-2006, 12:23 AM
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Rub the inside of the bird with kosher salt. Fill up with carrots, onions, and celery in equal parts. Use a 50/50 mix of oak and hickory. Watch in laws fight over the left overs.
11-09-2006, 12:42 AM
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Buy a cajun injector with the seasoning!!! It's a big hyperdermic needle and stick in the breast and the thighs, and legs. Man you talk about good! Or shove a duck inside and smoke'em both with some boudan on the inside of the duck. Yumm, Yumm!
11-09-2006, 03:20 AM
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I've smoked turkey this way on a rotisserie with Ocitillo cactus deadwood as smoke and mesquite charcoal with a little bit of my favorite brew rolling around with the apples and onions. Wrapped in foil with just the ends open until ready to brown. Remove the foil to brown. (insert drooling smily here) Hickory wood chips would be a great smoke flavor also.
11-09-2006, 06:32 AM
#14
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What'sa matter with just roasting the thing the old fashioned way? No one ever messed around with 'new ways to do things' in the old days, they just shoved 'em in the oven! The house would smell great, the turkey tasted great, and we were thankful to have it. NOW, everything's gotta be 'flavored' with something so it tastes like something it's not! 
Heck, if you wanna flavor it, fill it up with a pot of my coffee!
Dang young'uns!
Ok, I'm done, carry on~!
chaikwa.
Heck, if you wanna flavor it, fill it up with a pot of my coffee!
Dang young'uns!
Ok, I'm done, carry on~!
chaikwa.
11-09-2006, 06:37 AM
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I haven't smoked a store bought turkey, but I usually smoke the ones I shoot, and ducks and geese as well. Cut the breast meat off the bone with a fillet knife and put them on there. Use either hickory or apple wood, or mesquite chips. You can tell when its done. Hard to beat.