1st TURKEY ~ Qview

Discussion in 'Poultry' started by harleybike, Nov 26, 2015.

  1. Good morning ladies and birds and a Happy Blessed Thanksgiving to all. I just put my 15lb. bird in the MES30 set at 250 30 mins ago. Pulled the skin back and rubbed some dry rub on most of the breast meat and some scattered around the legs and thighs. Using apple and cherry wood chips and will smoke for about 3 hours.I cut up some orange and put it in the cavity, not packed full so as to slow the cooking time down much if at all(so I've read on here) Then I'll foil for the remainder of the time. Hopefully serving this bird at about 3-4pm.
     
  2. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Looking good! b
     
    harleybike likes this.
  3. I'm in   [​IMG]

    Gary
     
    harleybike likes this.
  4. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    This should end well! Looking forward to it!
     
    harleybike likes this.
  5. 2 1/2 hours in and IT* @ 132. Any thoughts here on timing? Serve time is around 3ish. Is there gonna be a stall on this cook and/or should I slow it down? I am gonna foil it soon ( to help retain moisture?) or should I leave it unfoiled? I'd love to get that golden colored skin that Buzzard has on his bird but I think that is not gonna happen.
     
    Last edited: Nov 26, 2015
  6. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Your probably on time. But tell everyone it may be 4ish because you'll want to let the bird rest on the counter for about 30 minutes before you carve it.  Your right around stall temp now.  The good thing is that turkey stalls do not last long. 
     
    harleybike likes this.
  7. Great thanks BD, for the info.

     
  8. 3 1/2 hours in and IT* @ 158...skin dark and crispy. How the heck did Buzzard get a golden skin smoking for so long?

     
  9. kolohe

    kolohe Newbie

    Good Morning everyone.  This is my first time smoking a turkey.  What do you mean by "Stall Temp"  I put my bird in at 6:30 this morning at 225, and we plan on eating at 5:30p
     
  10. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looking good from here!

    I hang mine in a cotton stockinette to smoke.

    This is my turkey pre-smoke


    This is a pic of smoked chickens in the stockinettes. I didn't take a netted pic of the turkey.

     
  11. kolohe

    kolohe Newbie

    This is my first time smoking a Turkey…what is meant my "Stall Temp"?
     
  12. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Most all meats will "stall" at a point where it seems to take forever for the temperature to start rising again.

    Doesn't last long on turkey. Now brisket, that seems to take forever!
     
  13. Well....not the prettiest bird, but Oh My Gosh....this bird was so moist and tasted so good. I am proud of myself and everyone loved it. No comparison to the oven cooked bird. Thanks all.




     
  14. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Looks pretty to me! b
     
    harleybike likes this.
  15. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks like you're going to be the bird maker from now on!

    Nice work!
     
    harleybike likes this.
  16. Thank you BD.

     
  17. Yes it does Buzzard. I don't mind. I love this. Thanks man.


     
  18. Why did you say it wasn't pretty,, Looks good to me

    Gary
     
    harleybike likes this.
  19. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    I've always heard that a turkey is in the eye of the beholder.  ..Or something like that. 
     

Share This Page