Anyone smoking a turkey for Thanksgiving?

Discussion in 'Cooking Forum' started by 10ga, Nov 15, 2012.

  1. 10ga

    10ga Elite Refuge Member

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    I tried one a few years back and it was too dry. I was thinking about trying it again and maybe put it in a brine 24 hours before going in the smoker. Anyone else tried the brine or got an ideas how to keep it moist? I've never had a problem with chickens on the smoker, just the one turkey I tried.
     
  2. duckblind

    duckblind Senior Refuge Member

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    I tried one this summer and came out moist and flavorful. All we did was inject it with the cerole garlic butter and put it in the smoker and let it go. Pretty simple for how good it turned out
     
  3. pennywise67

    pennywise67 Elite Refuge Member

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    smoke turkeys every year. Brining is good. Also pull the skin up and rub butter in between meat and skin. I add my spices to the butter. You can also inject the bird. Another trick is use mayonaise slather. Just like you would with a mustard rub on a butt. Add you rum to mayonaise, it will melt off keeping it moist. But more importantly is use a thermometer in the breast and cook it to 165deg. Watch your thighs though, they take a litte longer.
     
  4. fireduck

    fireduck Elite Refuge Member

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    If doing turkey breast, pull them at 165? Thanks Kenny
     
  5. pennywise67

    pennywise67 Elite Refuge Member

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    Yes, pull at 165deg. Let rest 10 minutes or so to let juices redistrubute.
     
  6. GVOllie

    GVOllie Senior Refuge Member

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    Last year I tried brining with cranberry juice and smoking with cherry wood. Thought it came out great.
     
  7. pennywise67

    pennywise67 Elite Refuge Member

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    SmokinOkie is a regualr on the BBQ forums I frequent here is a great brine.

    Smokin? Okie?s Holiday Turkey Brine:
    ?1 gallon water
    ?1 cup coarse Kosher salt
    ?3/4 cup soy sauce
    ?1/2 cup white sugar
    ?1/2 cup brown sugar
    ?1/2 cup honey
    ?1/2 cup apple cider vinegar
    ?4 tablespoons black pepper
    ?3 - 4 tablespoons chopped garlic
    ?1 teaspoon Allspice
    ?1 oz. Morton?s Tenderquick (optional)
    Measurements ?How much is an Ounce??

    2 tablespoons = ounce
    6 teaspoons = ounce

    Heat water/salt/sugars to rolling boil. Take off burner, add other ingredients. Allow mixture to cool before placing meat into solution.

    Place 10 - 12 lb. turkey in non-reactive container and cover with brine. Refrigerate for minimum of 24 hours, preferably 48 hours
     
  8. badhabit

    badhabit Elite Refuge Member

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    I did a 10lb turkey about 3 weeks ago for a trial run for Thanksgiving and used the SmokinOakie recipe. Flat out kicks some flavor!. I smoked it in a Bradley smoker at about 250 on a vertical turkey stand. Cooked the first 2 hrs then added smoke until finished. I usually don't eat any Fowl skin but this turkey skin was very tasty as well as the meat. Needless to say I start to brine another one on Tuesday, will put in the smoker on Thursday at 6am. I rinse and dry my birds before they go into the smoker. very easy recipe and brine and A+ flavor. :tu
     
  9. Pine

    Pine Elite Refuge Member

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    at what temperture do you set your smoker at?how long does it usually take to reach 165 degrees internal temp??
    10-12 lb bird
     
  10. nemont

    nemont Elite Refuge Member

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    I brine and smoke 10 to 12 lbs turkeys at 225 and it usually takes about 3 hours. It cooks alot quicker because there isn't any stuffing and I then wrap in heavy duty tinfoil and let rest for 20 minutes, the carry over heat will make sure the thighs are cooked.

    Never have had a dry smoked turkey.

    Nemont
     

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