First attempt at smoking, going with a whole turkey.

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im1986

Smoke Blower
Original poster
Nov 25, 2011
85
10
Stanwood WA
Well i am about to make my first attempt at smoking meat. I have chosen a wonderful 12 pound turkey, and were going to give it a shot. I seasoned my new 30" MES last night, so it is ready to go. 

I will post pictures of the final product tonight. 
 
Good luck. What temps you smoking at?


I've read to keep the smoker in the 250 range for about 4 hours. after about 1.5 to 2 hours to cover the top of the bird with foil. That is my plan at least. 

Any suggestions would be great, the bird is going in at 2pm Pacific Standard Time. so about 2 hours from now. 
 
1986,Did you brine the Bird? They are much juicier and tasty when brined, however it's not a prerequisite to cooking,but a good wash and rinse/dry is...

You want to stick with the 40*f to 140*f in 4hrs. rule . Be sure your smoker is up to temp (250*f to 300*f) . After the first hour, then place the thermometer in the deepest part of the Thigh(without touching the bone) and let it cook to 165*f in the thigh and check the breast too , do not stuff the cavity, it will slow down the cooking and keep it in the danger zone too long.

Be safe and have a Happy belated Thanksgiving .

Stan    aka    oldschool
 
Thanks guys. 

Yes i am aware of the 40-140 rule. I did not brine the turkey because it is a "enhanched" turkey. I've read a few places now not to brine those. next year i am going to get a natural turkey and brine it. 

I will keep a close eye on the temp of the turkey. 
 
Well our turkey dinner got moved back 2 hours, People are showing up at 8pm (thank goodness it is saturday). So i decided to take the time to try a small batch of cheese. Pepper jack, and sharp cheddar. Ill let the cheese smoke for 1.5 hours, then the turkey goes in. 

Here is the cheese fresh in the smoker. 
cbe37d0e_IMAG0114.jpg
 
Here is the bird. 3.75 hours in the smoker, pulled it out when she hit 170 temp, covered with foil and it is now resting. It smells so GOOOOD, cant wait to eat it. 

78946ec9_IMAG0117.jpg
 
well, it was amazing. Ate the whole bird by Sunday night. Next time I will post pics of cutting the turkey.
 
Looks like a great job...If you wish to get Your flavors into the Bird, there is no reason not to Brine an Enhanced Turkey...The Salt will all balance out to what you use, 1/2-1C Kosher per Gallon Liquid, and will not make it Salty...JJ
 
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