1st Turkey attempt with Qview

[sgtfury]

12# Bird smoked @ 225 for 10 1/2 hours on Sam's 40" MES w/window.
Dark meat very moist - I found the breast to be "kinda" dry but everyone else seemed to love it - my wife says I'm my own worst critic!

 

[fire it up]

Looks good SgtFury, would have loved a few pics of the bird cut up.
Did you rub or spritz with anything? Brine the bird? I still have a turkey sitting in the freezer I need to smoke sometime and your bird made me wish I had it thawed and brining for my next smoke tomorrow.

 

[waysideranch]

Awesome bird. Most here would like you to kick up the heat to at least 275-325 on birds. There is a danger zone for poultry. Great smoke.

 

[bassman]

Good looking bird. Thanks for the pics.

 

[sgtfury]

I actually used the recipe that came with the MES:

• Salt 1tbs
• Sugar 2tbs
• Cinnamon 2tbs
• Apple (cored, peeled, and quartered) 1
• Onion (quartered) 2 medium
• Celery stalks with leaves 4 stalks

Suggested wood for smoking: Hickory or Apple (I used apple)
Sprinkle cavity with salt. Combine sugar & cinnamon then dredge the apple in mixture. Stuff apple, onion & celery into cavity smoke @ 225 for 8 to 12 hours.

I was a bit leery about the temperature but the thigh got to 180 after 10 hours. It definately was done!

 

[rivet]

Picture perfect looking turkey, congratulations there!

 

[mballi3011]

Great looking bird there. Thanks for the Qview I agree with your wife we are our own worst critics. Yea but eating thr food usually proves her right.

 

[stickyfingers]

Great looking bird! I love smoking turkeys...I pull the bird when the thigh reaches 170...cover with foil at least 15 min.

 

[cowgirl]

Mmmm... great looking bird. The color looks wonderful!

 

[ronp]

I actually used the recipe that came with the MES:

• Salt 1tbs
• Sugar 2tbs
• Cinnamon 2tbs
• Apple (cored, peeled, and quartered) 1
• Onion (quartered) 2 medium
• Celery stalks with leaves 4 stalks

Suggested wood for smoking: Hickory or Apple (I used apple)
Sprinkle cavity with salt. Combine sugar & cinnamon then dredge the apple in mixture. Stuff apple, onion & celery into cavity smoke @ 225 for 8 to 12 hours.

I was a bit leery about the temperature but the thigh got to 180 after 10 hours. It definately was done![/quote]


I think the question would be how long did it take to get above 140'? You have 4 hours for that.

Good job, looks great

 

[pepseamani]

Looks great!
I have been itching to try a whole turkey. I think this weekend would be the opportune time.

 

[cajunsmoke13]

Nice looking bird Sarge...Good job

 

[the dude abides]

And we haven't heard from SgtFury since. Maybe the bird killed him.

But serioulsy, beautiful looking bird. Happy Thanksgiving in June!