BD's Pre Holiday Smoked Turkey. A Foamheart Request

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

  1. aceoky

    aceoky Smoking Fanatic

    You sir are very welcome thanks for sharing!
     
  2. Thanks BD. I'm providing the turkey for our family's Thanksgiving this year. (Wife's idea) looks like a perfect recipe for this rookie to steal, uh him I mean use.:yahoo:
    I'll let you know if the family throws compliments or stones! :drool
    Thanks again
     
  3. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    No need to steal. It's posted here for the taking Ducker!  Good luck with your smoke. Pay close attention to the internal temp of the bird.  I know you can do it!

    And welcome to the forum! We are happy to have ya. 

    Brian
     
  4. bass

    bass Fire Starter

    BD that looks like a fine bird you have done there my friend.  I spend a fair amount of time working in TX this year south of Houston in the Pasadena / La Porte area.   Had some pretty good meals down there and this reminds me of some of them.  

    Do you have a ballpark time per pound scale at a given temperature?  I skimmed through this thread and I know that 165 is the magic number, and I generally run 2 thermocouples plus the lid thermometer on my WSM smoker.   One thermocouple I mount on a jig a few inches below the cooking grate and one in the meat.  I'm new at the whole smoker thing mysef but have a 19 lb bird in the freezer that I'm looking to do next weekend.   (Cant seem to get the wife to buy them any smaller - and its not going to go to waste).   

    thanks much

    Jeff
     
  5. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Howdy Bass.  Thanks for the kind words. 

    At a smoker temp of 250 you'd plan on about 30 minutes a pound for your bird. Maybe a little less.. Maybe a little more.... depending on the how well the smoker temp is regulated....  outside temp...  So at 19 pounds I'd plan on starting the bird 9 hours before planned dinner time. That will allow some time to take it off the fire and let it sit to get all those good turkey juices distributed around the meat.  Good luck and welcome to the forum! 
     
  6. Any method for injecting or just go to town on it?
     
  7. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    I try to keep my injections about an inch apart on the breast area.
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Why don't ya show a picture of that sexy injection gun you got......... Makes the women swoon!
     
  9. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Women swoon ? Me? You got the wrong fella Goldie. I made a woman dizzy once. But that was mostly due to a bad oyster... 


    Here ya go...  The Injector...  30 bucks at any farm store where they sell vet supplies!

     
  10. millerspal

    millerspal Newbie

    When you are letting it rest, are you letting it rest breast side up or breast side down? I read (somewhere) that letting it rest breast side down keeps the juices in the breast meat. Although you injected your bird, vs. brining, so the juice may escape being upside down. I may have answered my own question...
     
    Last edited: Nov 22, 2014
  11. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Howdy Miller. Thanks for the question. I've actually tried resting turkey or as mom would say "loaf" with breast up and down.  I can't tell a difference one way or another. So I rest it just like it came off the grate.. UP. 

    Good luck .  And remember to cook the bird until the breast internal temp is 165 degrees. Too low and the bird will be under cooked and potentially dangerous to eat.  Cooking much higher than 165 the meat tends to dry out.  So keep an eye on it as you get close to the right temp. 

    We'll be watching. B
     
  12. The only time I've stuff 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.

    bells just went off in my head and now my stomach is grumbling...

    would be so kind as to share your recipe and technique?

    thanks,

    brian
     
  13. smokinmilkman

    smokinmilkman Fire Starter

    What kinda wood did you use
     
  14. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Howdy milk man. I use hickory for most all of my smokes. Sometimes use a blend. However, pecan or apple work very well. I'd stay away from mesquite. 

    Hope that helps. b
     
    smokinmilkman likes this.
  15. welshrarebit

    welshrarebit Master of the Pit

    I noh how to do that! Did it for years professionally...
     
  16. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    I thought I'd give this a bump for next weeks smokes!  LOL  

    b
     
  17. eth555

    eth555 Newbie

    Awesome, just what I was looking for!  Reading up on smoking my first bird, hope the weather cooperates next week!
     
  18. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Enjoy! 555
     
  19. jetsknicks1

    jetsknicks1 Smoking Fanatic

    I'm frying one and smoking one on Sunday and I am completely stealing your idea. I'm going to use a honey, garlic injection but I love the idea of the fruit. Thanks :)
     
  20. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    It's your for the taking my friend. Enjoy!
     

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