Turkey Smoking?

[tony]

GF wants to smoke a turkey for the annual meal this Thursday.
She told me to check with my RS brothern for direction

I got the brine mix/kit the other day.

How long am I looking at for a 14-16 pound bird?
Have read fruit tree would is good for turkey (apple, cherry)

Guide me!

 

[Gwchem]

My turkeys usually cooked pretty fast at 250 in the electric smoker. Maybe 4-5 hours. I just coated the skin in turkey seasoning and used apple wood chips.

 

[butcherboy]

It won’t take long at 250 degrees. I would shoot for a done temp around 170 degrees. Also, if you have a brine needle then I would inject the bird. I usually use an injection that I use for all my commercial hams. The white meat ends up being way better than the dark. Also, the type of wood you use has nothing to do with the flavor. It’s simply the amount of smoke each type of wood produces. Fruit woods produce less smoke while woods like hickory, mesquite, oak, etc. will produce more smoke.

 

[Reburn]

Cook to tempature not time. I set my pellet grill at 235 degrees.

Our target temperature for turkey is a thigh temperature of 160 and a breast temperature of 150 (the turkey will continue to cook when removed from the smoker for a final target temp of 165 for the thigh and 155 for the breast).

Average is 30 minutes a pound to plan time.

 

[Billogna]

I never could keep em lit...

 

[MuleyFever]

Look up spatchcocking while your at it.

 

[CRJR45]

200 degrees 30 minutes a pound is a good rule of thumb , IMO

 

[Jimmy]

Spatchcocking does make it faster if thats what you want... I always put a pan of water in the smoker and it seems to really help keep it moist. Along with brining, and not over cooking.

Best of luck, smoked turkey is freaking delicious!

 

[PredatorSlayer]

Spatchcocking is the ticket.

 

[Jimmy]

Obviously I assume you have a meat thermometer, because if you don't, you need to get one.

 

[Customweld]

Pickling a Turkey with Pops Curing Brine

Put down another turkey, this one for New Year's, thought I'd share the process along the way. Starting out with a 12lb. turkey, thawed in the fridge, then put in the sink: Made up agallon of brine in a gallon drink pitcher of: 1 cup sugar 1 cup salt 1 cup brown sugar 1 tbsp. of DQ Cure #1...

www.smokingmeatforums.com

This is my absolute favorite way to do a turkey.

 

[CRJR45]

I stuff the turkey with apples , onions and celery just to put moisture into the meat .

 

[Billy Goat]

@Ucsdryder is the culinary expert on turkey

 

[Reburn]

Pickling a Turkey with Pops Curing Brine

Put down another turkey, this one for New Year's, thought I'd share the process along the way. Starting out with a 12lb. turkey, thawed in the fridge, then put in the sink: Made up agallon of brine in a gallon drink pitcher of: 1 cup sugar 1 cup salt 1 cup brown sugar 1 tbsp. of DQ Cure #1...

www.smokingmeatforums.com

This is my absolute favorite way to do a turkey.

Nice.

Slaughter house has been my go to. I will have to try this. Thanks for the heads up sir.

Tips Slaughterhouse Recipes For Poultry

I hope that Tip doesn't mind that I've listed his Slaughterhouse recipes here. These recipes are well-received and deserving of a WIKI entry. Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles 1 ½ Gal Water ½ C Salt - Kosher ½ C...

www.smokingmeatforums.com

 

[Ucsdryder]

@Ucsdryder is the culinary expert on turkey

I got this…

@tony tell her that she doesn’t have a say in this decision and go make some stuffing. Then grind it and make thanksgiving turkey burgers. It’ll be better than some dried out Clark griswald turkey that you smoke.

 

[Customweld]

Nice.

Slaughter house has been my go to. I will have to try this. Thanks for the heads up sir.

Tips Slaughterhouse Recipes For Poultry

I hope that Tip doesn't mind that I've listed his Slaughterhouse recipes here. These recipes are well-received and deserving of a WIKI entry. Slaughterhouse Poultry Brine By Tip Piper of Hillbilly Vittles 1 ½ Gal Water ½ C Salt - Kosher ½ C...

www.smokingmeatforums.com

That one looks pretty good too!

 

[Reburn]

That one looks pretty good too!

I have used it for all my wild turkey breasts. Just fillet the breast off the bone, brine and smoke. I tried the legs and thighs but never could make the legs edible. The thighs were hit and miss.

I also delete the celery seeds and use it on boston butts to make pulled pork.

 

[Cannonball]

https://biggreenegg.com/wp-content/uploads/2021/11/BGE-Turkey-Cheat-Sheet-2021.pdf

This has never let me down

 

[CRJR45]

https://biggreenegg.com/wp-content/uploads/2021/11/BGE-Turkey-Cheat-Sheet-2021.pdf

This has never let me down

I do em like that too , but it's not really smoking it , it roasting/grilling it , IMO

 

[Cannonball]

I do em like that too , but it's not really smoking it , it roasting/grilling it , IMO

my tastebuds disagree but yeah their temp is a little high. Lump charcoal and pecan is yummy