BD's Pre Holiday Smoked Turkey. A Foamheart Request

Discussion in 'Poultry' started by bdskelly, Oct 19, 2014.

  1. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    My Good Friend, Creole Cooking Mentor, Arm Chair Quarter Back, Internet Chum  and our Resident Coon Azz,  Kevin has been prodding me to smoke and post a bird to start up the holiday season. Yes... The Season will be here before you know. Just walk into your favorite home improvement store and count the inflatable yard Santa's if you don't believe me.

    So it is at Foamhearts request I humbly post the following.  

    Disclaimer

    The opinion and methods of this smoke may not reflect those of this site.

    Your results may vary.

    If you are allergic to turkey stop eating turkey.

    Your milage may vary.

    Turkey contains bones which can become lodged in your throat causing shortness of breath and blue facial skin tone. Seek medical attention immediately. 

    Turkey in the rear view mirror may be closer than they appear. 

    Step One. Obtain a Turkey. Preferably the one thats been pooping on the front sidewalk all summer.


    OR go to your local market.... We picked up a fresh turkey at the local store.  This one is a modest 13 pounds. I prefer to smoke turkeys that are under the 15 pound range.  I don't not brine my birds. I choose to inject them. Why? Because I'm lazy, and I get great results without the mess and fuss. 

    The night before you smoke:

    The first step is to insert your fingers between the breast meat and skin. Be cautious and go slowly to avoid ripping the skin. Insert pats of butter between skin and breast meat. 


    Okay... Here is the deal. I know it looks weird.  And you may not have ever heard of this... But trust me...  

    We are going to stuff the cavity with cut up orange, lime, lemon and apple. The fruit will help keep the bird moist and add great flavor. 

    And while very few do this, it is a mandatory step for all my birds. 


    Dust the inside of the cavity with seasoning (more on that in a bit) and firmly pack the fruit inside.  At this point some are compelled to rub olive oil on the skin. If you are using an electric low heat smoker such as an MES do not do that. Oiling the skin and then cooking on these type units contribute to a rubbery texture. 

    Unlike my Rubs for pork and beef, the seasoning I use for turkey is easy off the shelf items Rotisserie Chicken Seasoning and a light dusting of Creole Seasoning. 

    Wrap it in plastic wrap and into the refrigerator over night. 


     The next morning take the turkey out of the refrigerator for final preparation. Turn on / start a fire and get the smoker up to 230 degrees. 

    I'm going to inject this turkey with Butcher Bird Booster. I'm a big fan of their brisket and bird injection powders. About 2 cups of injection will cover the 12 to 15 pound turkey. 


    Lighting up about a half of a tray on Amazing dust in my smoke generator. (Pit Master Choice Blend)  Half a tray full.. You don't need a lot of smoke for poultry. In my opinion. 


     With the smoker at 230 degrees we put the bird on the grate. Insert the temp probe  into the breast.  

    We are going to smoke this bird until the internal temperature at the breast is 165 degrees. Pay close attention to this. It means the difference between a undercooked and potentially dangerous bird and one that is too dry.  Make 165 degrees internal temp your absolute number. 


    Take a peek at 3 hours into the smoke. The bird is turning a nice golden brown 


    I'll be back with more as we go along. 

    b
     
    Last edited: Nov 21, 2016
  2. welshrarebit

    welshrarebit Master of the Pit

    I've been trying to do a practice run for thanksgiving.

    The only time I've stuuf a bird with fruit is when I do Char siu duck and then I put oranges and ginger with the chatr siu rub in the cavity.

    I'll be watching! Looking great so far...
     
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Lookin good b.
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Gonna be a Tasty bird!
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    [​IMG]

    Looks Great Already, BD!!!

    Be Back!

    [​IMG]

    Bear
     
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Yes , it looks good already  , I gonna sip my [​IMG]  and watch [​IMG].

    Good going ,Brother....

    Later
     
  7. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    The breast temp is now 165 degrees. Cooking time for this 13 pound bird took 7 hours at 230 degrees.  Time to take the bird off the grate. Now I ask ya... Is that a nice looking bird? 



    I cover the bird with foil and let it loaf on the counter for about 45 minutes to an hour.  This lets the juices redistribute into the meat. 

     
    Last edited: Nov 5, 2016
    crazymoon and aceoky like this.
  8. Damn! That's a bird worthy of a Good Housekeeping Magazine picture!
     
  9. welshrarebit

    welshrarebit Master of the Pit

    How long did it cook? I'm gonna be doing this soon...
     
  10. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    It took 7 hours at 230 degrees. Thanks! b
    Thank you Adam. 
    Howdy Case. Thanks for swinging by and thank you!
    Howdy Bear!  Hope all is good. I've gotten off the pellets and started burning dust. Lights quick and stays lit! Bought it by accident and glad I did. Thank you! b
    Texas howdy Stan.  Thank you. b
    (Blushing) Thank you. .Nothin to it the way we do it! 
     
    Last edited: Oct 19, 2014
  11. seenred

    seenred Smoking Guru Group Lead OTBS Member

    This cracked me up...smart to include the CYA disclaimer...[​IMG]

    Nice job B! [​IMG]

    [​IMG]

    Red
     
  12. Great looking bird and your advice/technique greatly appreciated. Missed a chance at shooting a turkey today but maybe tomorrow. Love to have one to practice with. Yummy !
     
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thats a good looking bird! Guess you have not lost your touch. Gonna be too cold soon to use that pool much this year, need to get all the mileage ya can now.

    Waiting on the Bear shot..........
     
  14. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    I like to cut into the leg joint to test doneness and to see how juicy the bird is.  As you can see... Well. You can see. 


    I like to fillet the breast meat from the caracas and then slice.  Makes for a nicer slice. 


    White or dark meat? 


    All the meat is well prepared and juicy. I just hate a dry bird. 

    And thats how I do it folks. I hope it helps with your upcoming holidays plans. It's dinner time, so if you will please excuse me.. b
     
  15. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Complements of slaw, baked beans and a light barbecue sauce. Corn muffin sticks. 

     
    bearcarver and pauladelaine like this.
  16. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    It's about time you showed up!  LOL  The hot tub works year round... ;) 
     
  17. b-one

    b-one Smoking Guru OTBS Member

    Looks great and juicy!
     
  18. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thank you sir! b
     
  19. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thats a delicious lookin meal my friend...... Great job!
     
  20. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Thanks for the points Red. Thanks for swinging by my friend!

    Brian
     

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